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Cadbury Crème Egg Brownies - sliced and topped with extra creme eggs

Cadbury Crème Egg Brownies

Course Dessert
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 16
Calories 134kcal


  • 2 ripe bananas
  • 175 g caster sugar
  • 3 tbsp rapeseed or canola oil
  • 3 tbsp almond milk
  • 3 tbsp smooth peanut butter divided (warmed to stirring consistency in microwave)
  • 1 tsp vanilla extract
  • 90 g plain flour
  • 3 tbsp cocoa powder unsweetened
  • 3 tbsp chocolate chips dark
  • pinch salt
  • 8 mini Crème Eggs halved


  • Preheat oven to fan-assisted 160C / 180C /350°F/180°C and lightly oil a 23 X 23 cm (9 inch by 9 inch) baking tray. (Silicon is good for this.)
  • Mash the bananas in a large bowl using a fork.
  • Then add in the sugar, oil, almond milk, 1 tbsp peanut butter and vanilla extract and mix until combined.
  • Then mix in the flour, cocoa powder, chocolate chips and salt until combined.
  • Pour the brownie batter into prepared baking tray, then add the remaining peanut butter on the top and swirl into patterns.
  • Bake for approximately 20 min then move from the oven
  • Add the Mini Crème Egg halves to the top of the brownie batter and return to the oven for a further 10 minus, until the brownie starts shrinking away from the sides of the tin and a skewer inserted comes out cleanly.
  • Careful not to overcook - the brownies will firm up as they cool down).
  • Allow the brownies to cool completely before cutting and topping with extra mini eggs and serve,



Calories: 134kcal | Carbohydrates: 22g | Protein: 1g | Fat: 4g | Sodium: 24mg | Potassium: 96mg | Fiber: 1g | Sugar: 14g | Vitamin A: 15IU | Vitamin C: 1.3mg | Calcium: 11mg | Iron: 0.5mg