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