Creme Egg Brownie Cake Recipe

Creme Egg brownie cake

  • serves 12
  • Easy

Chocolate cake + Cadbury's Creme Eggs = HEAVEN. Whip up our chocolate traybake for a special Easter treat, or make it any time of the year (we certainly do)!




  • butter 250g
  • golden caster sugar 200g
  • light muscovado sugar 100g
  • self-raising flour 200g
  • cocoa 5 tbsp
  • baking powder a pinch
  • eggs 3
  • mini Cadbury’s Creme Eggs or other filled small chocolate eggs 3 x 89g bags
  • milk chocolate 100g


  • Step 1

    Heat the oven to 180C/ fan160C/gas 4. Put the butter and sugars in a pan and heat gently until the butter has melted. Takeoff the heat and stir in the flour, cocoa, baking powder and eggs to make a smooth batter.

  • Step 2

    Pour the batter into a lined 20x20cm cake tin (leave some paper overhanging to help you lift it out) and push half the mini Creme Eggs at intervals all over the batter. Bake for 35-40 minutes. Cool for 10 minutes and then lift out and cool completely.

  • Step 3

    Decorate the top with the remaining creme eggs, halved, then melt the milk chocolate and drizzle it back and forth across the cake.


Nutritional Information

  • Kcals 433
  • Fat 23.8g
  • Saturates 14.4g
  • Carbs 48g
  • Fibre 2g
  • Protein 5.6g
  • Salt 0.6g