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Creme Egg Brownies Recipe

★★★★★

4.4 from 136 reviews
  • Author: lilan
  • Total Time: 1 hour 15 minutes
  • Yield: 16 brownies (8x8 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

  1. 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.
  2. 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.
  3. 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.
  4. Combine Chocolate: Pour the melted bakers chocolate into the wet ingredients and mix thoroughly until well combined.
  5. 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.
  6. Add Chocolate Chips: Fold in the semi sweet chocolate chips evenly into the batter.
  7. 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.
  8. 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.
  9. 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.
  10. Divide and Color Filling: Take half of the filling into a separate bowl and mix in the yellow food colouring until evenly tinted.
  11. 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.
  12. 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.
  13. 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.
  14. Top Brownies: Pour the ganache over the layered brownies and spread evenly with a spatula.
  15. 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

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Find it online: https://cooklilan.com/creme-egg-brownies-recipe/