A deliciously moist super chocolatey brownie baked with Creme Egg Easter eggs and drizzled with milk and white chocolates. The perfect Easter treat!
The best Easter brownie recipe
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.
As 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.
- mini creme eggs
- good quality dark chocolate – at least 85% dark chocolate for the best flavour
- dark brown muscovado sugar
- caster sugar (or granulated, for my overseas readers)
- ground almonds
- free range eggs
- milk and white chocolate for drizzling
- food colouring (optional)
How to make crème egg brownies
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.
Other crème egg recipes you might like
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 least, 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, we bloggers love our crème eggs! What’s your favourite way to eat a crème egg? Let me know in the comments!
The Best Gluten-Free Crème Egg Brownies Recipe
- 150 grams dark chocolate at least 80% cocoa solids
- 170 grams 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
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- 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.
- One year ago: The ‘Hipster Cowboy’ Gluten-free Crumpet with Avocado, Bacon Jam & a Poached Egg
- Two years ago: Cadbury Creme Egg No Churn Ice Cream Cake
- Three years ago: The Ultimate Super Mario Party
- Four years ago: Chocolate Black Bean Brownies
- Five years ago: Angry Birds Birthday Cake
- Six years ago: Pirate Ship Birthday Cake
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