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creme egg brownies baked and cooling on a counter
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5 from 2 votes

Creme Egg Brownies

Ooey, gooey, fudgy chocolate brownies filled with creme eggs. If you love creme eggs as much as we do this recipe is for YOU! Whip up a batch, or ten, this holiday season!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Kim Beaulieu



  • Preheat oven to 325 degrees.
  • Line an 8 inch pan with parchment paper.
  • Melt the butter and semi sweet chocolate together over low heat in a medium saucepan. Stir with a wooden spoon.
  • Remove from heat and add the sugar. Stir well.
  • Now add your eggs and vanilla, stirring until it’s smooth.
  • Add chocolate chips, flour and vanilla salt. Stir until combined.
  • Transfer batter to pan and place in oven.
  • Bake for 20 minutes. Remove from oven, and place each mini egg randomly in batter and press it down.
  • Pop back in the oven for another 15 to 20 minutes.
  • Remove from oven and allow to cool.
  • Slice with a knife into squares.
  • Serve with a big old creme egg loving smile.


Recipe inspired from my Best Brownies in the World which was adapted from Tasty Eats at Home