Some Yummy Gooey Easter Chocolate Treats

On Friday we came across a yummy looking recipe for Cadbury’s Creme Egg Brownies, they look really tasty and are a great twist on the usual shop bought chocolate Easter egg. Surely they will be a hit with the kids this Easter.

So in the English Lakes Marketing office the challenge was set to bake these gooey delights, over the weekend. I have shared the full original recipe below,  along with the creators image, but first the photo evidence that we did give the recipe a go…

English Lakes Marketing's attempt at the gooey recipe
English Lakes Marketing’s attempt at the gooey recipe

The brownies were a hit, and didn’t stick around for long. Give it a go with the kids this Easter. Watch out, the cream eggs are impossible to slice in half neatly, but at least it will give you an excuse to buy a couple extra.

If you are spending time with us here in the Lake District this Easter and want to get your sweet tooth fix in other ways, we recommend the following local chocolatey places.

  • Huttons of the Lake District – Situated in Bowness on Windermere, the heart of the English Lake District, Huttons Chocolates have produced and sold quality handmade confectionery since 1920.
  • The Famous 1657 Chocolate House – Visit the Chocolate House in Kendal and try their great selection of chocolates plus enjoy the film and story boards in their mini visitor attraction.
  • Kennedys Fine Chocolates – A local family business based in Orton village, Kennedys famous Old School chocolate factory is now a magnet for chocolate aficionados from near and far.

If you do give the cream egg brownies ago, please do share your photos with us on Twitter, Facebook or in the comments section below.

Cadbury’s Cream Egg Brownies



  • 185g unsalted butter
  • 185g best dark chocolate
  • 85g plain flour
  • 40g cocoa powder
  • 3 large eggs
  • 275g golden caster sugar
  • 6 Cadbury’s Crème eggs cut in half


  1. Preheat the oven to 160C and grease a 20 cm square baking tin.
  2. Melt the butter and dark chocolate together either in the microwave or in a bowl over boiling water.
  3. Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes. You will know it’s ready when the mixture becomes really pale and about double its original volume.
  4. Pour the cooled chocolate mixture over the eggy mousse, and then gently fold together.
  5. Hold a sieve over the bowl of eggy chocolate mixture and sift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in to the mixture.
  6. Pour into the baking tin and cook for 15 minutes then take out of the over and gently press the cadburys crème egg halves into the mix, spacing them apart evenly. Put back in the over for another 5-10 minutes.
  7. Leave to cool before removing from tin and cutting into squares.

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