This Creme Egg Brownie Skillet is the kind of dessert that makes people lean in and grab a spoon. It’s rich, fudgy, and dotted with pockets of melted Cadbury Creme Eggs. The edges are chewy, the center stays soft and gooey, and every bite feels like a warm hug.

It’s simple to make, great for sharing, and dramatic enough to impress with practically no effort.

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What Makes This Special

Close-up detail, cooking process: A 9-inch cast-iron skillet just pulled from the oven with a freshl

Think of a classic, crackly-topped brownie baked in a skillet, then taken up a notch with creamy, fondant-centered Creme Eggs. The heat swirls the chocolate and the fondant into glossy ribbons, giving you a dessert that’s both nostalgic and indulgent. It bakes in one pan, looks amazing straight from the oven, and pairs perfectly with ice cream. It’s the ultimate Easter treat—or a year-round guilty pleasure if you can snag Creme Eggs off-season.

What You’ll Need

Unsalted butter – 1/2 cup (115 g), plus a little for greasing
Dark chocolate (50–70%) – 150 g, chopped
Granulated sugar – 3/4 cup (150 g)
Brown sugar – 1/4 cup (50 g)
Large eggs – 2, at room temperature
Vanilla extract – 1 teaspoon
All-purpose flour – 3/4 cup (95 g)
Cocoa powder – 2 tablespoons (unsweetened)
Salt – 1/2 teaspoon
Cadbury Creme Eggs – 4 large, halved (or 8 mini)
Optional add-ins – 1/2 cup chocolate chips or chopped chocolate
To serve – Vanilla ice cream or whipped cream

How to Make It

Final dish, tasty top view: Overhead shot of the Creme Egg Brownie Skillet served warm, a generous s

Prep the skillet. Heat the oven to 350°F (175°C).
Lightly butter a 9-inch oven-safe skillet (cast iron is ideal) or line with parchment.
Melt butter and chocolate. In a heatproof bowl, melt the butter and chopped dark chocolate together over a pan of simmering water or in short microwave bursts. Stir until smooth. Let it cool for 3–4 minutes.
Whisk in sugars. Add granulated and brown sugar to the chocolate mixture.
Whisk until glossy and well combined.
Add eggs and vanilla. Whisk in the eggs one at a time, then the vanilla. Mix until the batter thickens slightly and looks shiny.
Fold in dry ingredients. Sift in flour, cocoa powder, and salt. Fold gently just until no dry streaks remain.
Stir in chocolate chips if using.
Spread and add Creme Eggs. Scrape the batter into the skillet and smooth the top. Press Creme Egg halves into the batter, cut-side up. Don’t submerge them completely—leave some fondant showing.
Bake. Bake for 18–22 minutes until the edges are set and the center wobbles slightly. You want it fudgy, not cakey.
Rest, then serve. Let it sit for 5–10 minutes to settle.
Spoon warm servings straight from the skillet with ice cream on top.

Keeping It Fresh

Cover the cooled skillet tightly and store at room temperature for up to 2 days. For longer storage, transfer slices to an airtight container and refrigerate for up to 5 days. Rewarm portions in the microwave for 15–20 seconds or in a 300°F (150°C) oven for 8–10 minutes.

Avoid leaving it uncovered, or it will dry out and lose that gooey center.

Benefits of This Recipe

Minimal cleanup: Everything happens in one skillet.
Foolproof texture: Fudgy middle, chewy edges—no special equipment needed.
Showstopper look: Those glossy Creme Egg swirls are naturally eye-catching.
Flexible timing: Works for dessert, a party centerpiece, or a cozy night in.
Customizable: Easy to swap candies or adjust sweetness.

Common Mistakes to Avoid

Overbaking: Pull it while the middle still has a slight jiggle. It continues to set as it cools.
Hot batter + eggs: If the chocolate mixture is too hot, it can scramble the eggs. Let it cool a few minutes first.
Burying the Creme Eggs: Keep them partly exposed so they melt attractively and don’t sink.
Skipping the salt: A little salt sharpens the chocolate and balances the sweetness.
Using a cold skillet: If your skillet is very cold, bake time can jump.
Room temperature is best.

Variations You Can Try

Mini skillet desserts: Divide batter into 4–6 small skillets and top each with a mini Creme Egg. Perfect for individual portions.
Salted caramel swirl: Ripple 2–3 tablespoons of caramel sauce through the batter before baking. Finish with a pinch of flaky salt.
Nutty crunch: Add 1/2 cup toasted walnuts or pecans for a bit of texture.
Brown butter upgrade: Brown the butter before melting in the chocolate for toasty, nutty depth.
Different candies: Swap in caramel-filled eggs, peanut butter eggs, or mini chocolate eggs if Creme Eggs aren’t available.

FAQ

Can I make this without a skillet?

Yes.

Use a 9-inch cake pan or an 8-inch square pan lined with parchment. Baking time may vary by a few minutes—start checking at 18 minutes.

How do I get clean slices?

Let it cool longer, about 20–30 minutes, then use a warm knife wiped between cuts. For a true skillet experience, skip slicing and serve it warm with spoons.

Can I make it gluten-free?

Use a 1:1 gluten-free all-purpose blend and ensure your chocolate is gluten-free.

The texture will stay fudgy if you avoid overbaking.

What if I only have milk chocolate?

You can use it, but reduce the granulated sugar by 2 tablespoons to balance the sweetness. Dark chocolate gives a better contrast with the Creme Eggs.

Can I prep it ahead?

You can mix the batter (without the eggs) a few hours ahead and keep it covered in the fridge. Bring to room temp, whisk in eggs, add Creme Eggs, and bake.

Why did my Creme Eggs sink?

The batter may have been too warm or too thin.

Press the halves in gently and leave a good portion exposed. If needed, chill the filled skillet for 10 minutes before baking.

Wrapping Up

This Creme Egg Brownie Skillet is big, bold, and wonderfully simple. With a handful of pantry staples and a few Creme Eggs, you get a crowd-pleasing dessert in under 30 minutes.

Keep it warm, add a scoop of ice cream, and pass the spoons—dessert is served.