These Crème Egg Brownies are irresistibly rich, fudgy, and loaded with gooey chocolate goodness. Chunks of Cadbury Creme Egg melt into the batter, creating pockets of silky fondant sweetness.

The soft fondant centers add a surprise burst of sweetness in every bite.  This delicious recipe yields 12 brownies.  

The crackly top of this gluten free dessert recipe  gives way to a dense, chewy interior that feels indulgent and comforting.

The combination of textures—gooey, fudgy, and slightly crisp on top—is simply irresistible.

Each square feels like a special occasion dessert.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make these delicious Creme Egg Brownies I started by measuring some semi-sweet chocolate chips and some butter into a microwave safe bowl.  

Then I melted the chocolate chips and butter in the microwave in 20 second intervals.

I stirred between each interval until the mixture was smooth.

Next I added in some large eggs, granulated sugar and vanilla extract.

Once the ingredients were combined I lined an 8″ square baking pan with parchment paper.

Then I cut 6 Cadbury Creme Eggs in half.

I added a can of sweetened condensed milk to the batter.

Then I measured some gluten free 1 to 1 baking flour, cocoa powder and salt into the batter.  I stirred the ingredients  together well.

Next I scraped half of the brownie batter into the prepared pan.

Next I placed 1/2 of the cut up Creme Eggs into the batter spreading them out.

I then covered the eggs with the remaining batter.

I arranged the remaining egg halves in the batter making sure not to place them in the same spots as the other halves.

I baked the Creme Egg Brownies in a preheated 350F oven for 35 – 40 minutes or until a toothpick inserted in the center came out almost clean.

After 40 minutes I removed the brownie from the oven and allowed the pan to cool.

When cooled, I lifted the brownie out of the pan using the parchment paper.  I cut the Creme Brownies into the serving sizes I preferred and that suited my occasion. 

As they cooled, they set into perfectly chewy, bakery-style brownies.

The iconic crème egg filling adds a nostalgic, Easter-inspired twist.

These brownies are perfect for sharing at spring gatherings or holiday celebrations.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here Are More Brownie Recipes For You To Enjoy…

Flourless Spiced Brownies

Pumpkin Brownies – Gluten Free

Gluten Free Slutty Brownies

Microwave Cherry Brownies – Gluten Free

Peanut Butter Brownies with Almond Flour

Gluten Free Brownies

Flourless Brownies

Mini Egg Brownies with Almond Flour

Air Fryer Skillet Brownies – Gluten Free

S’mores Brownies – Gluten Free

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Creme Egg Brownies:

• 5 oz semi-sweet chocolate chips
• 1/4 cup  butter
• 3 eggs, large
• 1/2 cup granulated sugar
• 1 tsp vanilla extract 
• 300ml (1 can, 14oz) sweetened condensed milk
• 3/4 cup Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 1/3 cup cocoa powder
• 1/2 tsp salt
• 6 Cadbury Creme Eggs

How to Make Creme Egg Brownies:

1. Preheat oven to 350F.
2. Line a square pan with parchment paper.
3. Melt the butter with the chocolate chips in a large microwaveable bowl in 20 second intervals.  Stir after each interval and stop cooking once smooth.
4. Add the eggs, granulated sugar, and vanilla extract and stir until combined.
5. Stir in the sweetened condensed milk.
6. Stir in the gluten free flour, cocoa powder and salt.
7. Use a rubber spatula to scrape half of mixture into the parchment paper lined pan.
8. Cut the Creme Eggs in half.  
9. Spread half of the cut eggs in the batter, spreading them out.
10. Scrape the remaining batter on top of the batter already in the pan.
11. Spread the remaining Creme Egg halves in the batter but not on top of the ones already in the pan.
12. Bake for 35-40 minutes or until a toothpick inserted in center comes out almost clean.
13. Remove from oven.
14. Let cool and then use parchment paper to remove brownie from the pan.
15. When finished cooling slice into squares.
16. Enjoy!

FAQs:

What should I serve with Creme Egg brownies?

🍨 Creamy Pairings

• Vanilla ice cream – A scoop of classic vanilla melts into the warm brownie and balances the sweetness perfectly.
• Whipped cream – Light and airy, it softens the richness without overpowering the dessert.
• Frozen yogurt – A slightly tangy option that cuts through the sweetness nicely.

🍓 Fresh & Fruity

• Fresh berries (strawberries, raspberries, or blueberries) – Their natural tartness adds a refreshing contrast.
• Berry compote – A warm drizzle brings a bright, slightly tangy flavor.
• Orange slices – A surprising but delicious citrus pairing with chocolate.

☕ Cozy Drinks

• Coffee or espresso – The bitterness complements the sweet, gooey brownie beautifully.
• Tea – Try black tea or peppermint for a refreshing finish.
• Cold milk – A classic choice that never fails with rich chocolate desserts.

🍫 Extra Indulgence

• Chocolate sauce drizzle – For serious chocolate lovers.
• Caramel sauce – Adds buttery sweetness that pairs beautifully with the crème filling.
• Crushed Cadbury Creme Egg pieces – For a fun, over-the-top topping.

🍦 Make It a Dessert Plate

Serve your brownie slightly warm with vanilla ice cream, a few fresh raspberries, and a drizzle of caramel for a bakery-style presentation that feels extra special.

How do I store Creme Egg brownies?

Proper storage keeps your crème egg brownies soft, fudgy, and delicious for days:

🧁 Room Temperature (Best for texture)

• Store brownies in an airtight container at room temperature.
• They’ll stay fresh for 2–3 days.
• Place parchment paper between layers to prevent sticking (especially with the gooey centers).
• Keep them in a cool spot away from direct sunlight to avoid melting the Cadbury Creme Egg filling.

❄️ Refrigerator (Longer storage)

• Store in an airtight container for up to 5–6 days.
• The brownies will firm up due to the chilled chocolate and fondant center.
• Let them sit at room temperature for 15–20 minutes before serving, or warm briefly for that soft, gooey texture.

🔥 Reheating Tip

• Microwave individual squares for 10–15 seconds to bring back that warm, molten center.

🧊 Freezing (Great for make-ahead)

• Wrap each brownie tightly in plastic wrap, then place in a freezer-safe bag or container.
• Freeze for up to 2–3 months.
• Thaw at room temperature or warm gently in the microwave before serving.

⭐ Pro Tip

For the best taste and texture, enjoy them slightly warm—this brings the rich chocolate and creamy centers back to life!

Continue to Content

Yield: 12

Creme Egg Brownies - Gluten Free

Print

These Crème Egg Brownies are irresistibly rich, fudgy, and loaded with gooey chocolate goodness. Chunks of Cadbury Creme Egg melt into the batter, creating pockets of silky fondant sweetness.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

• 5 oz semi-sweet chocolate chips
• 1/4 cup  butter
• 3 eggs, large
• 1/2 cup granulated sugar
• 1 tsp vanilla extract 
• 300ml (1 can, 14oz) sweetened condensed milk
• 3/4 cup Bob's Red Mill 1 to 1 Gluten Free Baking Flour
• 1/3 cup cocoa powder
• 1/2 tsp salt
• 6 Cadbury Creme Eggs

Instructions

1. Preheat oven to 350F.
2. Line an 8" square pan with parchment paper.
3. Melt the butter with the chocolate chips in a large microwaveable bowl in 20 second intervals.  Stir after each interval and stop cooking once smooth.
4. Add the eggs, granulated sugar, and vanilla extract and stir until combined.
5. Stir in the sweetened condensed milk.
6. Stir in the gluten free flour, cocoa powder and salt.
7. Use a rubber spatula to scrape half of mixture into the parchment paper lined pan.
8. Cut the Creme Eggs in half.  
9. Spread half of the cut eggs in the batter, spreading them out.
10. Scrape the remaining batter on top of the batter already in the pan.
11. Spread the remaining Creme Egg halves in the batter but not on top of the ones already in the pan.
12. Bake for 35-40 minutes or until a toothpick inserted in center comes out almost clean.
13. Remove from oven.
14. Let cool and then use parchment paper to remove brownie from the pan.
15. When finished cooling slice into squares.
16. Enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 351Total Fat: 14gSaturated Fat: 8gUnsaturated Fat: 6gCholesterol: 61mgSodium: 185mgCarbohydrates: 52gFiber: 3gSugar: 32gProtein: 6g