Try this Easter twist on a brownie, or make our classic chocolate brownies, Oreo brownies, vegan brownies and chocolate orange brownies.

For more Easter baking ideas, try our crème egg cupcakes, Easter cheesecake, rocky road, and Easter trash tiffin. Find more ways to use up any Easter chocolate with our Easter leftover ideas.


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


  • 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.


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