Gluten Free Easter Creme Egg Brownies

This seasonal take on our delicious, squidgy brownies makes them an eggs-cellent treat!

Gluten Free Easter Creme Egg Brownies

The basics

Preparation Time: 10 mins

Cooking Time: 18-22 mins

Serves/Makes: 12 brownies


1 x 400g Delicious Alchemy Gluten Free Chocolate Brownie Mix
100g unsalted butter or dairy free alternative
2 large eggs
5 Cadbury’s Creme Eggs



Our brownies also taste great with egg alternatives – give them a go!


Step 1

Preheat the oven to 180C /160C fan. Line the base and sides of a 20cm (8 inch) square tin with greaseproof paper. Make sure the paper sticks out 2.5cm (about an inch) above the edge of the tin.

Step 2

Add the brownie mix to a bowl. Melt the butter (or dairy free alternative) and pour this over the brownie mix and stir until the mix is starting to form a batter. Lightly beat the eggs, add to the mix and stir together well. Spread the batter into the tin and smooth the top.

Step 3

Chop your Creme Eggs in half, and lay them out on top of the brownie mixture. We’ve used normal-sized Creme Eggs here, but feel free to use mini ones if you would prefer. Bake for 18-22 minutes.

Step 4

When they’re done, leave them to cool in the tin for 20 minutes before lifting out and transferring to a cooling rack. Use the paper to help you. Leave to cool completely before slicing.