You know when the guy that fixes your iPod* is recommending you make creme egg brownies that you really should give them a go.

They sounded magically delicious and nicely themed for an Easter bake sale in the office. The recipe I used was from Cath Kidston. It was nice and easy to follow all though I admit to going slightly off piste in terms of method and by adding slightly more chocolate and creme eggs than in the original recipe! 

Here’s how it went.


You may notice that I don’t use butter in my baking. Never really have and everyone always says how tasty things are. I like to think that using an olive oil spread makes it healthier!

Melting the Chocolate!

Cath tells you to melt the chocolate and butter in bowl over a pan of simmering water. I melted my chocolate in the microwave, softened the marg so it was nearly melted (also in the microwave) and then mixed them together.

Beating the Eggs and Sugar

You need to whisk the eggs and sugar together unti they are SUPER FLUFFY.


(A Kitchen Aid or similar would be even better because even with an electric whisk my arm ached after a couple of minutes).

Two Become One: Yes that is a Spice Girls song. No I’m not ashamed.

Mix the chocolate with the eggs. Please use a spatula or a big metal spoon. You didn’t just make your arm ache getting all that air into the eggs to knock it back out again. Besides, this is a plain flour recipe. If you don’t keep the air in these are going to be some HEAVY brownies.

Sift or Sieve?

I’m pretty sure the verb is To Sift. Not To Sieve. Anyway… As before, try not to bash the air out and don’t over mix. Once it’s all one uniform colour – STOP! 

Time to Bake!

It is important to grease the tin. I’ve used a piece of lining paper as well for safety! Set a timer for 20 minutes and stick in the oven at 180c.

The Hard Bit

It turns out that slicing creme eggs in half is really difficult. I popped mine in the freezer for a bit but even then as you can see, quite a few of mine broke up. I did find out that using a NON-SERRATED knife worked much better though.

The Home Straight

Once the timer has gone off, take the brownie out of the oven and with as much haste as you can muster, pop the creme egg halves on top. They will sink in a bit, but that’s the idea. Get it back in the oven ASAP for 10 more minutes.


Mmm… Oozy.

Now when it came to slicing up my brownies the ones in the middle were especially gooey. I think this is down to the extra few squares of chocolate I chucked in. If you follow Cath’s recipe properly they probably turn out better. If you like a more cakey brownie then it might be worth keeping them in for an extra 5 or so minutes.

This post certainly wasn’t sponsored by Cath Kidston! If it were I’d have been using fancier bowls. 

I’d love to see your attempts at creme egg brownies. Or any other cake / bake. I love cake.

Toodleoo. Charlotte x

*You may also say that if you have a guy that fixes your iPod maybe it’s time to get a new one. I disagree. Special sneaky mention to Chris from iPatch (also not sponsored!) for giving me the idea and for keeping my 10 year old brick pod in good shape.