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As soon as Crème Eggs hit the shops at this time of year I find them very hard to resist. There are a number of recipes floating around incorporating them into cakes and brownies which I couldn’t help but try. So this Easter I took full advantage of the working Tc3 Aga in the Barnes showroom and made these delicious and very indulgent treats.

 .creme egg aga


You will need:

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 (fridge cold)


creme egg


1. Preheat the oven to 160c and grease a 20cm square baking tin. 2. Melt the butter and dark chocolate together either in the microwave or in a bowl over hot water. 3. Break 3 large eggs into a large bowl and tip in 275g of golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milkshake! This can take 3-8 minutes. TIP, you’ll know it’s ready when the mixture becomes pale and about double its original volume. 4. Pour the cooled chocolate mixture over the eggy mousse, 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 the mixture. 6. Pour into the baking tin and cook for 15 minutes then take it out of the oven and gently press the Cadbury’s Crème Egg halves into the mix spacing them apart evenly. Put back in the oven for another 5-10 minutes. 7. Leave to cool before removing from the tin and cutting. 8. Enjoy! N.B. I’m always a bit weary of timings when going by a non-aga recipe, so checked on the brownies every 5 minutes or so while they were cooking in the roasting oven but this wasn’t really necessary as the timing was pretty spot on!




These Cadbury’s Crème Egg Brownies were amazing! If you make one thing this Easter, let it be this! It’s the ultimate treat for any chocolate love and ready to eat in 30 minutes! Plus – crème eggs often go on sale after Easter, making the perfect excuse to make these!


I used the BBC’s Good Food recipe, which is really easy to follow:

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