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)!

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Ingredients

  • 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

Method

  • 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.

     

Try more of our Easter baking recipes here...

Scotch creme eggs

Nutritional Information

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