Gluten-Free Creme Egg Brownies

If there’s one bake that absolutely screams Easter in our house, it’s these Gluten-Free Creme Egg Brownies. Rich, dark, fudgy brownies topped with gooey Cadbury Creme Eggs – they are unapologetically indulgent and completely irresistible. If you love a dense, chocolatey brownie, this version takes it to a whole new level.

These start with my original gluten-free brownie base, the one I always come back to. It’s rich from the mix of milk and dark chocolate, deeply chocolatey thanks to cocoa powder, and perfectly balanced with just the right amount of sweetness. The texture is fudgy without being underbaked, and they slice beautifully once cooled.

The Easter Twist

The magic happens once they come out of the oven. Instead of baking the Creme Eggs into the batter (which can cause the fondant center to disappear), I press halved and chopped Cadbury Creme Eggs straight into the top while the brownies are still hot. The residual heat softens the chocolate shell slightly and warms the filling, but keeps that iconic gooey center intact.

You get pools of creamy fondant, chunks of chocolate shell, and rich brownie in every bite. It’s messy in the best possible way.

The Texture Is Everything

These brownies are dense and fudgy rather than cakey. When you insert a skewer, you’re looking for moist crumbs not clean and not raw batter. That’s how you keep that indulgent, almost truffle-like texture in the middle.

Once cooled completely, they firm up beautifully and slice cleanly. If you’re impatient (I usually am), they are unreal slightly warm with the Creme Egg centers still soft.

Perfect for Easter (or Anytime You Find Creme Eggs)

This is the kind of bake that disappears quickly. They’re perfect for Easter gatherings, family get-togethers, or just because you spotted Creme Eggs in the shop and couldn’t resist.

Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!

Gluten-Free Creme Egg Brownies

These Gluten-Free Creme Egg Brownies are rich, fudgy and topped with gooey Cadbury Creme Eggs. The perfect indulgent Easter bake made from scratch.

Author: Lauras Gluten Free Kitchen Cooking Method: Baked Courses: Desserts, Traybakes Recipe Keys: Brownies & Bars Dessert

Print Recipe

Pin Recipe Brownies & Bars

Prep Time 17 mins Cook Time 28 mins Total Time 45 mins Difficulty: Intermediate

Ingredients

Servings

• 90 grams gluten-free plain flour
• 50 grams cocoa powder
• 200 grams butter
• 100 grams milk chocolate
• 100 grams dark chocolate
• 3 large eggs
• 280 grams granulated sugar
• 1 tsp vanilla extract
• 6 Cadbury Creme Eggs (some halved, some chopped)

Instructions

1. Preheat your oven to 180°C (160°C fan) / Gas Mark 4.
2. Line a 9x9 inch square baking tin with parchment paper and set aside.
3. In a medium saucepan over low heat, melt the butter, milk chocolate and dark chocolate together, stirring occasionally until smooth and glossy. Remove from the heat and allow to cool slightly.
4. In a large mixing bowl, whisk together the sugar, eggs and vanilla extract until fully combined.
5. Sift in the cocoa powder and gluten-free flour and mix until incorporated.
6. Pour in the melted chocolate and butter mixture and stir until the batter is smooth and fully combined.
7. Spread the brownie mixture evenly into the prepared tin.
8. Bake for approximately 28–30 minutes, or until a skewer inserted into the center comes out with a few fudgy crumbs (not wet batter).
9. Remove from the oven and immediately press halved and chopped Cadbury Creme Eggs into the top of the brownies while still hot. The heat from the brownies will slightly melt them into the surface without completely dissolving the filling.
10. Allow to cool completely in the tin before slicing into squares.