These rich, fudgy chocolate brownies are taken to the next level with melty Cadbury Creme Eggs baked right in! The ultimate Easter treat—decadent, gooey, and absolutely irresistibl
For the Brownie Batter:
For the Cadbury Creme Egg Topping:
Preheat & Prepare the Pan:
Preheat oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch baking pan with parchment paper and grease lightly.
Make the Brownie Batter:
In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla, whisking until fully combined. Sift in the cocoa powder, flour, salt, and baking powder. Stir gently until just mixed (do not overmix). Fold in the chocolate chips for extra gooeyness.
Bake the Brownies:
Pour the batter into the prepared pan and spread evenly. Bake for 25 minutes, then remove from the oven.
Add the Creme Eggs:
While the brownies are still soft, gently press the halved Cadbury Creme Eggs into the top, cut-side up. If using, scatter Mini Cadbury Creme Eggs around for extra decoration. Return to the oven and bake for another 5-7 minutes, until the eggs are slightly melted and the brownies are set.
Cool & Serve:
Let brownies cool in the pan for at least 30 minutes before slicing. For cleaner cuts, chill in the fridge for 1 hour before serving.