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I absolutely love an Easter bake – and I don’t think it can get any better than my gluten free Reese’s egg brownies. Packed with peanut chips and Reese’s peanut butter creme eggs, these are the ultimate treat for a Reese’s fan like me!

I’ve always been obsessed with the Reese’s peanut butter creme eggs but I always find they sell out really fast. I spotted them on offer in Tesco (three for £1 at the time of writing) and just knew I had to pounce!


My gluten free creme egg brownies are always a really popular Easter bake so I thought, why not take things up a notch? Why not combine my favourite gluten free brownie recipe with my favourite chocolates ever?

Low and behold, my gluten free Reese’s egg brownies were born!

gluten free reese's egg brownies reese's creme egg peanut butter brownies easter bakes coeliac

A perfect gluten free Easter baking recipe

The first thing you should probably know is that I am OBSESSED with Reese’s Peanut Butter Cups. As in, I used to get through a pack of these a day at one stage when I worked in an office!

Luckily (for my waistline) I have slimmed down on these for the occasional treat, but these brownies take it to a whole new level! The Reese’s peanut butter creme eggs add a deliciously sweet and salty contrast to these rich and fudge brownies.

These are no boring, dry brownie – oh no! Followers of my blog will know that (almost) nothing grates on my nerves more than when the ONLY gluten free option in a coffee shop is a brownie.

But when the brownies are home made, fudgy, delicious and packed with Reese’s peanut butter cups, it’s a whole different ball game!


Making my gluten free Reese’s egg brownies

So what makes these gluten free brownies so special? Well, for starters these are THE most incredible, fudgy, delicious gluten free brownies in the world.

Second, they’re packed with delicious chunks of Reese’s peanut butter chips (buy them from most supermarkets in the baking aisle) and thirdly, REESE’S PEANUT BUTTER CREME EGGS. That is all.

The secret to getting a really sexy looking gluten free brownie is definitely the cracked top. I like to get this by whisking up the eggs in the mixture until it goes super light and fluffy, before folding in melted chocolate and flour. 


Let the gluten free brownies cool properly!

I find this gives the brownies an amazing texture and that classic, cracked top. A second tip would be to NOT over-bake them!

These gluten free Reese’s egg brownies should still wobble when you take them out of the oven, and it’s tempting to leave them in for longer. Don’t!

They will need to set completely before you attempt to cut them. I mean, a good few hours at least.

If you’re in a hurry to eat these gluten free Reese’s egg brownies, I’d recommend letting them cool for about an hour before popping them in the fridge for another hour.

Because they’re super fudgy, they take a while to firm up enough to cut them. Otherwise you’ll have a molten mess!


What equipment will you need to make my gluten free brownies?

Don’t worry – you only require the very basics! To make these gluten free Reese’s egg brownies recipe you’ll need:

The ingredients are all store-cupboard essentials, do you don’t have to worry about buying anything fancy. Don’t forget baking paper too – I always seem to forget this and only remember once I’m half way through mixing it all up, doh!


My gluten free Reese’s egg brownies recipe

So here they are, my gluten free Reese’s chocolate egg brownies recipe! So good, you’ll struggle to share them… I certainly did!

This recipe makes 12 brownies in a 20cm/8-inch square tin. You can cut them up and freeze them too, so you have a ready supply of chocolate goods to defrost and scoff at your leisure.

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Yield: 12 slices

Gluten free Reese's egg brownies

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Gluten free Reese's egg brownies are a real treat! Rich and fudgy chocolate brownies with peanut butter chips and Reese's peanut butter creme egg halves.


  • 100 g dark chocolate
  • 100 g milk chocolate
  • 170 g unsalted butter
  • 250 g caster sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 90 g gluten free plain flour
  • 40 g cocoa powder
  • 1 tsp salt
  • 6 Reese's peanut butter creme eggs
  • 50g Reese's peanut butter chips


  1. Preheat the oven to 180'C. Line an 8-inch / 20cm square baking tin with baking paper and set aside. Break the chocolate into a bowl and melt over a bowl of boiling water. Once melted set aside to cool slightly while you start the rest of the recipe.
  2. Melt the butter in the microwave and add to a large mixing bowl with the sugar. Using an electric whisk, mix together until combined.
  3. Add the eggs and vanilla extract to the sugar/butter mix. Continue to mix with electric whisker for a minute until the mixture pales and starts to go fluffy.
  4. Add the chocolate to the mix - make sure it is warm but not too hot or it will cook the eggs (not good!). Using a spatula fold the chocolate in and mix until combined.
  5. Sift in the flour and cocoa powder. Add the salt and peanut butter chips and then fold the dry ingredients into the mix gently. You don't want to over mix - just enough so there are no lumps of flour. Once combined, pour into the lined baking tin and spread out evenly. Smooth out the top with a spatula.
  6. Place the brownies in the oven and bake for 15 minutes. Meanwhile, cut the peanut butter creme eggs in half length-ways.
  7. After 15 minutes remove the brownies from the oven. Gently press the egg halves into the mixture cut side up. (spread them evenly and make sure they are not pressed in too far) Place back in the oven for 15 minutes.
  8. Remove from the oven and cool on a wire rack completely before cutting them up and eating them!


It is very important to ensure the brownies cool completely before cutting. I would give them at least a couple of hours before cutting into them. They should be a bit wobbly still when they come out of the oven but will firm up as they cool.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 494Total Fat: 28gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 81mgSodium: 333mgCarbohydrates: 55gFiber: 3gSugar: 43gProtein: 8g

Need some more gluten free Easter baking inspiration?

If you want to have a go at some of the other gluten free cake recipes on the blog, why not give some of these a try? They’re perfect to satisfy any cake cravings!

If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. And if you have any recipe suggestions, please let me know in the comments what you’d like to see next! Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!

Like this recipe? Pin this recipe card below for later!

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More Gluten Free Easter Recipes



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About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

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