Fudgy Cadbury Egg Brownies with Gooey Creme Centers Easy Recipe

Let me tell you, the scent of rich chocolate mingled with melting Cadbury creme centers wafting from my oven is enough to make anyone’s mouth water instantly. The first time I baked these fudgy Cadbury Egg Brownies with gooey creme centers, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. I remember it was Easter weekend years ago, and I had a stash of those iconic Cadbury Eggs just waiting to be transformed into something more indulgent.

When I was knee-high to a grasshopper, my grandma used to make brownies that were dense and chocolaty but never quite captured that gooey, dreamy center I craved. This recipe feels like the answer to that childhood craving and honestly, I wish I’d discovered it years ago! My family couldn’t stop sneaking these brownies off the cooling rack (and I can’t really blame them). It’s dangerously easy to whip up, providing pure, nostalgic comfort wrapped up in every bite.

Whether you’re looking to brighten up your Pinterest cookie board, whip up a sweet treat for your kids, or impress at potlucks, these fudgy Cadbury Egg brownies with gooey creme centers fit the bill perfectly. Tested multiple times in the name of research, of course, this recipe has become a staple for family gatherings and gifting. Trust me, once you try it, you’re going to want to bookmark this one for every chocolate craving that comes your way.

Why You’ll Love This Recipe

Honestly, this recipe ticks all the boxes for a decadent dessert that’s surprisingly simple to make. Here’s why these fudgy Cadbury Egg Brownies with gooey creme centers stand out:

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute chocolate fixes.
• Simple Ingredients: You probably already have most of what you need in your pantry, plus a few Cadbury Eggs.
• Perfect for Occasions: Great for Easter celebrations, birthday treats, or any time you want to feel a little fancy without the fuss.
• Crowd-Pleaser: Kids, adults, chocoholics—everyone asks for seconds (and sometimes thirds).
• Unbelievably Delicious: That combo of fudgy brownie texture with molten, gooey creme centers is pure magic.

What really sets this recipe apart is the way it captures the signature Cadbury Egg creme center inside a rich, chocolatey brownie. No more biting into a plain candy and wishing for more chocolate depth. The brownies have a perfectly balanced sweetness, with just a hint of salt to bring out the chocolate’s richness. Plus, it’s a fun twist that’s both nostalgic and surprising. This isn’t just another brownie recipe; it’s the best version for any chocolate lover who adores that creamy Cadbury filling.

Honestly, this recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite and savor that gooey, fudgy goodness. It’s comfort food reimagined—an easy recipe that delivers soul-soothing satisfaction without hours in the kitchen. Perfect for impressing guests or turning a simple day into a sweet celebration.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold chocolate flavor and a satisfyingly fudgy texture without the fuss. Most are pantry staples, and the star is those iconic Cadbury Eggs for that luscious creme center.

• For the Brownie Batter:
• Unsalted butter, 1/2 cup (115g), melted (adds richness and fudginess)
• Granulated sugar, 1 cup (200g)
• Brown sugar, 1/4 cup (50g), packed (for deeper flavor)
• Large eggs, 2, room temperature
• Pure vanilla extract, 1 teaspoon
• All-purpose flour, 3/4 cup (95g)
• Unsweetened cocoa powder, 1/2 cup (50g), sifted (I recommend Ghirardelli for best texture)
• Salt, 1/4 teaspoon (balances sweetness)
• Baking powder, 1/4 teaspoon (just enough lift)
• For the Centers:
• Cadbury Creme Eggs, 8 whole (fresh or slightly chilled works best)

If you prefer a gluten-free version, swap all-purpose flour with an equal amount of almond flour. For dairy-free options, use coconut oil instead of butter and a dairy-free Cadbury-style creme egg alternative if you can find one. In the spring, I sometimes swap Cadbury Eggs with mini chocolate eggs for a different texture but keep the gooey centers intact.

Equipment Needed

• 8×8-inch (20×20 cm) baking pan — a glass or metal pan works fine; I personally prefer glass for even heat distribution.
• Mixing bowls — one large for batter, one small for dry ingredients.
• Whisk and rubber spatula — whisk to combine wet ingredients, spatula to fold in dry.
• Measuring cups and spoons — precise measurements matter for fudgy brownies!
• Cooling rack — to cool brownies evenly and keep that gooey center intact.
• Optional: parchment paper — lining the pan helps with clean removal and prevents sticking.

If you don’t have a whisk, a fork or electric mixer can work in a pinch. I’ve used budget-friendly silicone spatulas for years, and they hold up beautifully even with thick batter. Just remember to keep your baking pan well-greased or lined to avoid any sticky situations.

Preparation Method

1. Preheat your oven to 350°F (175°C). Grease your 8×8-inch pan or line it with parchment paper, leaving an overhang for easy removal later.
2. Mix the wet ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and glossy, about 2 minutes. Add eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
3. Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, salt, and baking powder. This step prevents lumps and ensures an even chocolate flavor.
4. Fold dry into wet: Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula until just combined. Be careful not to overmix; the batter should be thick and glossy.
5. Pour half of the batter into the prepared pan and spread evenly with your spatula. It should be about 1/2 inch (1.3 cm) thick. This layer will hold your gooey centers perfectly.
6. Place the Cadbury Creme Eggs: Unwrap and cut each egg in half lengthwise. Arrange the halves cut-side down on top of the batter, spacing them evenly (4 halves per layer). Press them gently into the batter but don’t submerge completely.
7. Spread the remaining batter carefully over the Cadbury Eggs to cover them completely. Use the back of your spatula to smooth the surface. This step requires a gentle hand—too much pressure can cause the eggs to burst prematurely.
8. Bake for 25-30 minutes, or until the top looks set but a toothpick inserted near the edge comes out with moist crumbs. The centers will still be gooey (the magic part!).
9. Cool completely on a wire rack for at least 1 hour before slicing. This resting time is crucial—it helps the gooey centers set just enough to hold their shape without losing that melty texture.
10. Slice and serve: Use a sharp knife, wiping it clean between cuts for neat squares. Serve at room temperature or slightly warmed if you want the centers extra melty.

If you notice the batter is too thick to spread over the eggs, a quick tip is to microwave it for 10 seconds to loosen it slightly. Also, if your Cadbury Eggs are cold straight from the fridge, let them sit at room temperature for 10 minutes before cutting—they’ll be easier to slice and less messy.

Cooking Tips & Techniques

For the best fudgy Cadbury Egg Brownies, timing and technique matter. Here’s what I’ve learned through trial and error:

• Don’t overbake: The brownie’s edges should be set, but the center still soft. Overbaking kills that gooey texture you’re after. If you’re unsure, check at 25 minutes and test more frequently after.
• Room temperature eggs: Using eggs at room temp helps the batter emulsify better, giving a smoother texture. Cold eggs can cause the batter to seize or bake unevenly.
• Folding, not stirring: Gently fold the dry ingredients into the wet to keep the batter light and fudgy. Overmixing develops gluten and makes brownies cakier, which isn’t what you want here.
• Cutting Cadbury Eggs: Use a sharp serrated knife for clean slices. If they get sticky, wipe the knife between cuts to avoid dragging gooey filling everywhere.
• Cooling is key: Trust me, that hour-long cool down is worth it. Cutting into warm brownies right away will cause the gooey centers to ooze out too much and get messy.
• Multitasking tip: While the brownies bake, use the time to clean up your workspace and prepare your serving platter. It keeps everything smooth and stress-free.
• Personal lesson: I once forgot the baking powder—it made the brownies too dense and heavy. Even that tiny pinch makes a difference in texture!

Variations & Adaptations

Feeling adventurous or need to cater to specific diets? Here are some ways to tweak this recipe:

• Dietary: Swap all-purpose flour for a gluten-free blend or almond flour to make gluten-free fudgy Cadbury Egg Brownies. Coconut oil or vegan butter can replace butter for a dairy-free version.
• Seasonal twist: In summer, try swapping Cadbury Creme Eggs for mini fruit-filled chocolates or fresh raspberries nestled in the batter for a burst of tartness.
• Flavor boost: Add a teaspoon of espresso powder to the batter to intensify the chocolate flavor without adding coffee taste.
• Nutty crunch: Stir in chopped toasted pecans or walnuts for texture contrasts that play wonderfully against the gooey centers.
• Alternative fillings: Instead of Cadbury Eggs, use caramel-filled chocolates or peanut butter cups for a different gooey surprise.

Personally, I tried swirling peanut butter into the batter before adding the Cadbury Eggs once—dangerously good! The salty-sweet combo was a hit at my last family gathering. Don’t be shy about making this recipe your own.

Serving & Storage Suggestions

Serve these fudgy Cadbury Egg Brownies at room temperature for the perfect balance of gooey and fudgy. They look beautiful stacked on a rustic wooden board or arranged neatly on a pastel-colored serving tray to highlight those creamy centers.

Pair these brownies with a cold glass of milk or a scoop of vanilla ice cream for an indulgent treat. For a grown-up twist, a cup of strong coffee or a rich port wine complements the chocolate beautifully.

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. If refrigerated, let them sit out for 20 minutes before serving to regain that fudgy softness. They also freeze well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge, then warm slightly in the microwave to revive the gooey centers.

Interestingly, the flavors deepen after a day, making these brownies taste even better the next day. So, if you can wait, that’s a sweet little bonus!

Nutritional Information & Benefits

Each fudgy Cadbury Egg Brownie square (assuming 16 servings) contains approximately:

Nutrient	Amount
Calories	220
Fat	12g
Saturated Fat	7g
Carbohydrates	28g
Sugar	22g
Protein	3g

While these brownies are certainly a treat, the recipe includes wholesome ingredients like real butter and eggs, providing some nutritional value. Cocoa powder is rich in antioxidants and may boost mood, which is always a plus! For those watching gluten intake, swapping with almond flour makes this dessert friendlier without sacrificing taste.

Keep in mind these brownies contain dairy, gluten, and eggs, so they aren’t suitable for all allergies. Personally, I find that indulging in a small square now and then adds a little joy to my day, and that’s healthy too, right?

Conclusion

In short, these fudgy Cadbury Egg Brownies with gooey creme centers are a must-try for anyone who’s ever dreamed of combining the nostalgic charm of Cadbury Eggs with the rich satisfaction of homemade brownies. They’re easy to customize, quick to make, and guaranteed to impress. Whether you’re baking for a crowd or treating yourself, this recipe hits all the right notes.

I love how versatile and forgiving this recipe is—feel free to tweak it based on your pantry or preferences. Trust me, once you try these brownies, you’ll understand why they’ve become a family favorite in my house.

Do give it a shot and let me know how it turns out! Leave a comment, share your adaptations, or tell me your favorite way to enjoy these gooey delights. Happy baking—here’s to sweet moments shared over fudgy, chocolatey goodness!

FAQs

Can I use regular chocolate instead of Cadbury Creme Eggs?

You can, but you’ll miss the signature gooey creme center. Try caramel-filled chocolates or peanut butter cups as alternatives for a similar melt-in-the-middle effect.

How do I prevent the Cadbury Eggs from melting too much during baking?

Cut the eggs in halves and gently press them into the batter without submerging. Also, avoid overbaking and cool the brownies completely before slicing.

Can I make these brownies ahead of time?

Absolutely! They store well in the fridge for up to a week and freeze beautifully for up to 2 months. Just warm slightly before serving.

What if I don’t have an 8×8 pan?

A 9×9 pan works fine; just keep an eye on baking time as it might be a few minutes shorter. Adjust accordingly and test with a toothpick.

Are these brownies gluten-free?

Not as written, but swapping the flour with a gluten-free blend or almond flour makes them suitable for gluten-sensitive diets.

Print