A deliciously moist chocolate brownie baked with Crème Egg Easter eggs.
Are you looking for the ultimate gluten-free Easter bake? Even if you don’t follow a gluten-free diet (I don’t) I’ve got your back covered. These brownies are a slight adaptation to my ever-popular Ooey Gooey Gluten-Free Brownie recipe that I made some years ago, a recipe which is consistently in the top ten viewed posts on my blog every. single. day. The amount of positive feedback I’ve received on that recipe post is overwhelming.
So, with this recipe, I’ve jazzed up my ooey gooey gluten-free brownies for Easter.
A note – Cadbury Crème Eggs are not officially gluten-free, but they do not have any gluten-containing ingredients listed on the label. Celiac.com consider them safe for those following a gluten-free diet but do not recommend them for sensitive individuals. Always read the labels and make judgements based on your knowledge about your sensitivity and comfort levels.
Like I said, I don’t follow a gluten-free diet, but I reckon these brownies are right up there as one of the best brownies I’ve ever eaten, gluten-free or not. The secret is not to use a gluten-free flour substitute, but rather, ground almonds.
Dark chocolate is an absolute must too, ideally 85% cocoa solids, but it’ll still work with as little as 70%. Get some decent eggs too, preferably free-range organic ones from a farm you trust (mine are currently coming from a croft on the island of Bressay until my Turriefield veg box starts up again). They’ll have gorgeous rich yellow yolks. Dark brown soft sugar gives the brownies a gorgeous fudgy flavour, and the caster sugar (or granulated if that’s what you’ve got) cuts through the bitterness of the dark chocolate.
It all just works together really well. Trust me.
Before you start anything, boil the kettle and fill a large pot (the one you cook your spaghetti in) with about three inches of boiling water. Put the pot on the lowest heat you can. Break the dark chocolate into small pieces, place in a large heatproof bowl along with the butter and place the bowl on the top of the barely simmering water. Ignore it until you’re done the next few steps. By then, it should be deliciously melted and chocolatey.
Crack your eggs into a bowl and whisk until they are light and fluffy. Add the soft brown sugar and caster sugar (or granulated, if using) and whisk for a good few minutes until everything is well incorporated.
By now, your chocolate and butter will be melted. Give it a good old stir and pour it into the egg mixture. Whisk again. Carefully fold in your ground almonds with a wooden spoon and then pour the whole thing into a prepared baking tin.
A note here on baking paper – make sure it’s a good non-stick one if you don’t want bits of paper stuck to your brownies. If you don’t have a baking tin with a removable base it’s a good idea to use one whole piece of paper for the bottom and sides of the tin, so you can remove the whole tray of brownies at once when they’re cooled enough.
Next, take a packet of mini crème eggs and carefully cut them in half lengthwise along the join. Arrange on the top of the brownie batter and bake the whole thing in the centre of the oven for 35 minutes if you want deliciously gooey brownies, and 45 minutes if you prefer a harder brownie. Either way, they’re still delicious. Leave the brownies in the pan to cool completely before removing.
To prepare the chocolate decoration, melt your milk chocolate and white chocolate the same way as you did the dark. Divide the white chocolate in two and add a few drops of yellow gel food colouring until it reaches a colour you like. Make sure to use gel colour, as the drops, for some reason, make the chocolate solidify. Gel colour will leave the chocolate still runny.
Pour the melted chocolates into three disposable piping bags, snip off the tips and drizzle across the top of the cooled brownies.
Slice and serve! I used a little of the extra melted chocolate to decorate a plate before arranging a sliced brownie on it with half a crème egg to garnish. My husband can vouch for the tastiness of this particular brownie slice, pictured below, as he got to eat it when he got home from work.
GLUTEN-FREE CREME EGG BROWNIES & OTHER CREME EGG RECIPES
This time of year crème egg recipes are quite popular amongst us food bloggers. Last year I created a No Churn Cadbury Creme Egg Ice Cream Cake. You might also like Claire’s Cadbury Creme Egg Scottish Tablet, Helen’s Cadbury Creme Egg Fondue, Lucy’s Slow-Cooker Creme Egg Chocolate Cake. Emma has created a Cadbury Creme Egg Bundt Cake while Bintu has her own Creme Egg Brownies recipe with some rather clever ingredients in it. Choclette has blogged some rather fun Creme Egg Buns and last but not lease, Rebeccas has turned her crème eggs into Creme Egg Stuffed Chocolate Cookies.
Last but not least, we can’t forget Sarah’s infamous Creme Egg Cheesecake recipe – that thing goes viral every year!
Seriously, us bloggers love our crème eggs! What’s your favourite way to eat a crème egg? Let me know in the comments!
| Servings | Prep Time | Cook Time | Passive Time |
| 16brownies | 15minutes | 35minutes | 60minutes |
| Servings | Prep Time |
| 16brownies | 15minutes |
| Cook Time | Passive Time |
| 35minutes | 60minutes |
- 150 grams dark chocolate at least 80% cocoa solids
- 170 grams unsalted butter
- 3 large free range eggs
- 150 grams caster sugar or granulated sugar
- 150 grams dark brown soft sugar
- 100 grams ground almonds
- 1.5 tsp vanilla extract
- 9 mini crème eggs (see recipe notes)
- 50 grams milk chocolate
- 100 grams white chocolate divided
- yellow gel food colouring
|
Ingredients
Servings: brownies
Units:
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- Preheat oven to 180 C/350 F. Lightly grease a 9-inch baking tin and line with non-stick baking paper.
- Break the dark chocolate into small pieces and place in a heat proof bowl along with the butter. Suspend the bowl over a pan of barely simmering water and leave to melt.
- Beat the eggs with a whisk in a large bowl until they are light and airy.
- Gradually add the white and brown sugars, beating continuously, until the mixture is thick (about 3 minutes).
- Stir in the melted chocolate mixture and the vanilla extract.
- Using a wooden spoon, fold in the ground almonds.
- Spoon into the prepared baking tin.
- Carefully cut each of the mini crème eggs into half and arrange all over the top of the brownie mixture, cut side up.
- Bake in the centre of the oven for 35-45 minutes (35 for gooey brownies, 45 for more set ones).
- Leave to cool completely in the tin before removing.
- Melt the milk chocolate and white chocolate in separate bowls above pans of barely simmering water.
- Divide the white chocolate in half, and colour one half with a few drops of yellow gel food colouring.
- Pour the cooled, melted chocolate into piping bags and decorate the top of the cooled brownies.
- Brownies will keep for several days in an airtight container.
Cadbury Crème Eggs are not considered to be gluten-free as they are made in a factory which also handles wheat. However, their ingredients lists, in both the US and the UK contain no gluten-containing ingredients. It is important to read labels, check manufacturers websites, check ingredients and allergen lists, and to make judgements based on your own judgement about your sensitivity and comfort levels.
In 2016 Celiac.com added Cadbury Crème Eggs to their 'safe Easter candy list' for those following a gluten-free diet, but they do not recommend them for sensitive individuals. Visit Celiac.com for more information.
Have you made this recipe?
Take a photo and tag @tangoraindrop or use the hashtag #elizabethskitchendiary and share on Instagram and Twitter. It would make my day to see your creations!
Sharing with We Should Cocoa & Recipe of the Week.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.
Gibbs says
I think I gained 5 pounds just looking at those delicious photos!! I will definitely try to make these!
Victoria says
This a brownie I’ll love to make this Easter for my family. It looks delicious and will garner raves.
Marielle Altenor says
I will be honest, one of the reasons I always look forward to Easter is for the Cadbury eggs lol Their Creme Eggs are soo good!
brianne says
My mouth is watering over this! This looks super yummy. I am so trying this for Easter this year!
Jeanine says
Yum! This would be such a big hit in our family, it wouldn’t last very long at all! It looks absolutely delicious!
Heather ♥ thedomesticdiva.org says
Creme eggs are one of my favorite indulgences for Easter. I had never thought to use these Easter basket treats in a brownie. I bet it tastes amazing!
CourtneyLynne says
Omg can we say yum?!?! These brownies look absolutely amazing! Must give your recipe a try
Crystal says
I love all the Easter treats, especially Cadbury Crème Eggs. These brownies are happening immediately. I amy not tell the kids I made them and eat them all myself.
Tami says
I have been back and forth about going gluten-free for about three months. Seeing this delicious dessert has made up my mind that I can do this!
Liz Mays says
The fudgy flavor sounds like it would be really good with those creme eggs. This is such a cool idea for Easter!
Tonya Wilhelm says
Seriously. I think this is one of the best dessert recipes I’ve seen in a long, long time. I love chocolate and gooey, fudgy chocolate. Yum!
Robert Price says
I love creme eggs
Robert Price says
O love creme eggs
Ellie p says
These look delicious. I know a few people who love creme eggs so I may have to give this a go for them.
Mudpie Fridays says
Cadbury Creme Eggs are my absolute favourite Easter chocolate. I will so be giving these a go especially as we think that our youngest needs to go gluten free. Great recipe – thank you x
Sim @ ManchesterMummy says
That lolooks amazing! Would have to swap out the creme egg though as never been a fan! 🙁 Sim x
Cia Black says
Yes please, this delectable treat would have t be made in triple quantity for my household. As it would be an instant favorite and I’d need one just for myself.
Kat (The Baking Explorer) says
they look absolutely delicious!
Choclette says
Thanks for sharing with #WeShouldCocoa BTW and for linking to one of my recipes. I’ve pinned to several boards and shared all over the place. Oh, I want a creme egg brownie!
Jennifer Prince says
These look delicious, and using the Cadbury eggs is a brilliant idea!!
Stephanie says
Oh my gosh this looks amazing. Ive pinned it!
Amanda says
This looks delicious. Finally something I can eat! Saving this recipe and giving it to my mom to make for Easter 🙂
Katie says
These look incredible and look so moist.. can’t even tell they are gluten free! Cannot wait to give these a go closer to Easter
Katie
Kate - Gluten Free Alchemist says
These certainly look super gooey Elizabeth and gooey brownies are the best brownies.
Re Creme Eggs – Coeliac UK approves Cadbury Creme Eggs as gluten free and states that they ARE suitable for a gluten free diet. It is possible that Creme Eggs in the States are made differently, but in the UK they are considered safe.
Joanna says
I love cream eggs and it’s such a shame that you can only find them in shops around Easter time. I actually never thought of using them to make a cake, but it does sound so delicious! Brownies are some of my favorite cakes, and the gooey eggs inside can only be a delicious nice surprise!
Stine Mari says
I’m drooling right now!
Lyosha says
Looks super delicious! I definitely want to try so I do need to get myself and make them. Or ask my husband to make it as he’s a better cook
Nati says
I have never done brownies for Easter! But I’m sure my children would love this recipe, as they are all chocolate fans!
Shubhada Bhide says
OMG!! This gluten-free creme egg brownies looks delightful and really tempting. I would love to try this recipe for my kid’s snack. They will really love this for sure.
Louise says
That is one seriously sinful dish! And perfect, now that Easter is coming up! For a pregnant lady this is very very tempting recipe that needs to be tried out 🙂
X Louise
Preet says
These look so delicious, love the way you presented them, the pictures are making me hungry already. I would love to try this recipe out, the step-wise pictures are so helpful
Nicole says
These would be finished in no time at all here – I’d have to make a double batch! Perfect for some weekend baking!
Elizabeth O says
You had me at creme eggs and brownies! These look incredible. Great job 🙂
Alica says
Oh my goodness that looks completely delicious!
Alison Rost says
I think I just died and when to chocolate heaven! I love that this recipe is gluten free, I don’t exactly follow a gluten free diet either but the recipes are healthier without sacrificing taste! Case in point, this lovely dessert that you shared!
Laura Dove says
Being gluten free I LOVE recipes which can actually eat. I love creme eggs, I will definitely be making these!!!
Emily Leary says
Thank you for sharing this recipe! Creme eggs and brownies – a delicious combination and just right for Easter!
kumamonjeng says
When I saw the picture of the cakes, I really wanted to have a bite! So pretty, so tempting and so creative. I am not sure I can achieve and accomplish this piece of art but I would really wanted to try one bite.
Siobhan | The Baby Boat Diaries says
Ooh this sounds delicious! I’m not gluten free but may have to give this a go! xxx
Laura says
Wow these look so yummy! I never thought to make them with creme eggs before. My kids will love these! Love your pictures too!
Amy - All about a Mummy says
Oh wow, these look immense! I love anything creme egg themed. Will definitely give these a try!
Lisa says
Cadburry Eggs are my favorite! This looks soooo good!