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5 from 3 votes

Cadbury Creme Egg Brownie Bombs

Perfect for Easter, these Cadbury Creme Egg Brownie Bombs are made from real Cadbury Creme Eggs wrapped in fudgy brownies, then coated in white chocolate for the tastiest sweet treat.
Prep Time1 hr
Total Time1 hr
Course: Brownie Bombs
Cuisine: American, Dessert
Servings: 15
Author: Hayley Parker, The Domestic Rebel


  • 1 pan 13x9" fudge brownies, baked, cooled, and cut into approx. 1-2" squares (I recommend using Pillsbury's Chocolate Fudge mix)
  • 15 Cadbury Creme Mini Eggs unwrapped
  • 1 pkg. Vanilla Candiquik
  • Assorted Easter sprinkles


  • Line a rimmed baking sheet with wax paper or a silicone liner; set aside.
  • Take a brownie square in your hand and, using the heel of your hand, gently compress the brownie flat. Take a Cadbury Mini Egg and wrap it with the brownie, rolling and pinching the brownie in your hands until it covers the mini egg completely. Mold into an egg-shape if possible. Set on the baking sheet. Repeat with remaining eggs.
  • Once all the bombs are made, freeze them for about 30 minutes to firm up.
  • Melt the CandiQuik according to package directions, until smooth. Dip each brownie bomb into the CandiQuik with a fork, coating it completely. Allow excess to drip off and return to the baking sheet. Repeat with remaining brownie bombs.
  • Once all bombs are coated, spoon the remaining CandiQuik into a small resealable plastic baggy. Seal out the air, snip off a corner of the bag, and drizzle the remaining CandiQuik over the coated brownie bombs. Immediately top with sprinkles. Allow chocolate to set before serving.