Creme Egg Brownies Recipe
Introduction
These Creme Egg Brownies are a delightful twist on classic brownies, featuring a rich chocolate base with a creamy, sweet filling inspired by the beloved creme egg candy. Perfect for special occasions or when you want an indulgent treat that everyone will love.
Ingredients
- 4 oz semi-sweet baker’s chocolate
- 1/2 cup salted butter, melted
- 1 cup white sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 1/4 cup salted butter, at room temperature (for filling)
- 1 tsp vanilla (for filling)
- 1/8 tsp salt (for filling)
- 1/2 cup light corn syrup
- 2 cups powdered sugar
- 1/4 tsp yellow food colouring (amount may vary)
- 1 cup semi-sweet chocolate chips (for ganache)
- 6 tbsp heavy cream
Instructions
- Step 1: Preheat the oven to 350°F and line an 8×8 inch square baking pan with parchment paper.
- Step 2: Chop and melt the baker’s chocolate in the microwave using 20-second increments, stirring between each until smooth. Set aside.
- Step 3: In a large bowl, whisk together the melted butter and sugar until smooth.
- Step 4: Add the eggs and vanilla extract to the bowl. Whisk vigorously for about 5 minutes until the mixture becomes light in color and volume.
- Step 5: Pour in the melted chocolate and whisk until fully combined.
- Step 6: Sift in the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet batter with a rubber spatula until just combined. Avoid overmixing.
- Step 7: Fold in the chocolate chips, then spread the batter evenly into the prepared pan.
- Step 8: Bake for 28 minutes, or until the edges are firm and the center is set. Let the brownies cool completely in the pan before adding the filling.
- Step 9: For the creme egg filling, combine butter, vanilla, salt, and corn syrup in a large bowl. Mix with a handheld mixer until smooth.
- Step 10: Gradually add the powdered sugar one cup at a time, mixing until fully incorporated.
- Step 11: Divide the filling in half. Stir yellow food colouring into one half to create the yellow filling.
- Step 12: Spread the white creme filling gently over the cooled brownies, then carefully spread the yellow filling on top.
- Step 13: To make the ganache, place chocolate chips in a bowl. Heat heavy cream in the microwave until just before boiling (about 50 seconds) and pour it over the chocolate chips.
- Step 14: Let sit for one minute, then stir until smooth. If needed, microwave for a few seconds more and stir again to eliminate lumps.
- Step 15: Pour the ganache over the layered brownies and spread evenly.
- Step 16: Refrigerate the brownies until the ganache is set. Slice and enjoy!
Tips & Variations
- Use good quality semi-sweet chocolate for a richer flavor in both the brownies and ganache.
- For a more intense yellow filling, adjust the amount of yellow food colouring gradually based on your preference.
- To make cutting easier, chill the brownies thoroughly before slicing.
- Try adding chopped nuts to the brownie batter for extra texture.
Storage
Store the brownies in an airtight container in the refrigerator for up to 5 days to keep the ganache set and the filling fresh. Allow them to come to room temperature for about 15 minutes before serving. You can also freeze brownies for up to 2 months; thaw in the fridge overnight before eating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter for both the batter and filling?
Yes, using salted butter in both parts is fine, but if you prefer a less salty taste you can switch to unsalted butter for the filling.
What if I don’t have yellow food colouring?
You can omit the yellow colouring if needed. The filling will still taste great but won’t have the traditional creme egg appearance.
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Creme Egg Brownies Recipe
- Total Time: 1 hour 15 minutes
- Yield: 16 brownies (8×8 inch pan) 1x
Description
These Creme Egg Brownies combine rich, fudgy chocolate brownies with a luscious homemade creme filling reminiscent of the classic Cadbury Creme Egg, topped with a smooth chocolate ganache. Perfect for Easter or any special occasion, this recipe delivers layers of chocolate and creamy sweetness in every bite.
Ingredients
Scale
Brownies
- 4 oz semi sweet bakers chocolate
- 1/2 cup salted butter, melted
- 1 cup white sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 3/4 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1 cup semi sweet chocolate chips
Creme Egg Filling
- 1/4 cup salted butter at room temperature
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1/2 cup light corn syrup
- 2 cups powdered sugar
- 1/4 tsp yellow food colouring (adjust as needed)
Chocolate Ganache
- 1 cup semi sweet chocolate chips
- 6 tbsp heavy cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F and line an 8×8 inch square baking pan with parchment paper for easy removal of the brownies.
- Melt Chocolate: Chop the bakers chocolate and melt it in the microwave in 20-second intervals, stirring between each until smooth. Set aside to cool slightly.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter and white sugar until smooth. Add the eggs and vanilla extract, whisking vigorously for about 5 minutes until the mixture is light and has increased in volume.
- Combine Chocolate: Pour the melted bakers chocolate into the wet ingredients and mix thoroughly until well combined.
- Add Dry Ingredients: Sift the flour, cocoa powder, and salt into the mixture. Fold in gently using a rubber spatula to avoid overmixing, just until combined.
- Add Chocolate Chips: Fold in the semi sweet chocolate chips evenly into the batter.
- Bake the Brownies: Pour the batter into the prepared baking pan and spread it out evenly. Bake for 28 minutes or until the edges are set and the center no longer appears wet. Remove from the oven and allow to cool completely in the pan.
- Make Creme Egg Filling: In a large bowl, combine the room temperature butter, vanilla extract, salt, and light corn syrup. Using a hand mixer, blend until smooth and well incorporated.
- Add Powdered Sugar: Gradually add powdered sugar one cup at a time, mixing thoroughly after each addition until the filling is smooth and manageable in consistency.
- Divide and Color Filling: Take half of the filling into a separate bowl and mix in the yellow food colouring until evenly tinted.
- Assemble Filling Layers on Brownies: Spread the white creme filling evenly over the fully cooled brownies with a spatula, working slowly as it is sticky. Next, spread the yellow tinted filling evenly on top of the white layer.
- Prepare Ganache: Place the semi sweet chocolate chips in a bowl. Heat the heavy cream in a microwave-safe bowl until just before boiling, approximately 50 seconds. Pour the hot cream over the chocolate chips and let sit for one minute.
- Mix Ganache: Stir the chocolate and cream until smooth. If chocolate lumps remain, microwave in short bursts for a few seconds and stir again until fully smooth.
- Top Brownies: Pour the ganache over the layered brownies and spread evenly with a spatula.
- Chill and Serve: Refrigerate the brownies until the ganache is set, then slice and enjoy the rich, creamy treat.
Notes
- Use room temperature eggs for better mixing and fluffier brownies.
- Do not overmix the batter once the flour is added to avoid dense brownies.
- Adjust yellow food colouring according to your preferred brightness for the filling.
- If you don’t have light corn syrup, you can substitute with an equal amount of honey or golden syrup, though texture and sweetness may vary slightly.
- Ensure brownies are fully cooled before applying the creme filling to prevent melting.
- Store brownies refrigerated for up to 4 days, allowing the ganache and filling to stay fresh.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brownies, creme egg brownies, chocolate brownies, easter dessert, homemade creme filling, chocolate ganache
