Cadbury Creme Egg Brownie

If you are a creme egg lover like me, then this recipe is definitely one for you!


  • 175g Baking Spread (Stork)
  • 175g Caster Sugar
  • 3 Eggs
  • 150g Self Raising Flour
  • 1 TSP Baking Powder
  • 100g Icing Sugar
  • 5 Creme Eggs
  • 75g Cadbury Coco Powder for Brownie Mixture
  • 100g Cadbury Coco Powder for Icing


  • Preheat the oven to 180C, grease a shallow tin.
  • In a bowl, beat together the bugger and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the sifted flour, baking powder and coco and fold into the mixture.
  • Pour in to the prepared tin, pushing into the corner and level out the top.
  • Bake in the oven for 25-30 minutes (test with a skewer, it should come out clean if the cake is cooked)
  • Cool & place on a wire rack.
  • Sift icing sugar and coco powder into a bowl and add a little water (a few TSP) to make a spreadable icing mixture.
  • Spread over the top of the cooled cake and top with smashed pieces of creme egg.

Serve and enjoy!
This mixture should make you approx 16 slices… unless you like a huge slice like me!
Let me know what you think if you try this recipe yourself!