Creme Egg Brownies

If you love Cadbury Creme Eggs these brownies are for you! These creme egg brownies have a homemade creme egg filling stuffed between a chewy brownie and chocolate ganache.

These brownies require a bit of work but it is worth it!

Why You'll Love Them

Perfect texture. These brownies have the perfect chewy texture.

Homemade creme egg filling. The creme egg filling is so rich and delicious.

Perfect for Easter. A great dessert for Easter parties and dinner.

INGREDIENTS

• Butter- The recipes uses salted butter.
• White sugar
• Bakers chocolate
• Eggs- The recipe uses three large whole eggs room temperature.
• Vanilla extract
• Cocoa powder
• Salt
• Flour- All purpose flour works best.
• Chocolate chips- I use semi sweet chocolate chips.
• Powdered sugar
• Light corn syrup
• Yellow food colouring- The exact amount may very depending on the brand of dye you use.
• Heavy cream

STEP BY STEP INSTRUCTIONS

Preheat oven to 350F and line a 8×8 square baking pan with parchment paper. Lining the pan with parchment paper allows you to easily remove the brownies from the pan.

BROWNIE BATTER

Chop the bakers chocolate and place in a microwave safe bowl. Melt in the microwave by stopping and stirring the chocolate in 20 second increments. Set aside.

In a large mixing bowl combine melted butter and sugar and whisk by hand until smooth.

Add in the eggs. Vigorously mix for a good 5 minutes until it is thick in texture.

Pour in the melted chocolate and whisk until mixture is well combined.

Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix.

Fold in the chocolate chips.

Pour batter into the lined pan and spread evenly.

Bake for 28 minutes or until edges are stiff and middle is set. Allow brownies to fully cool to room temperature in the pan before adding the creme filling.

Creme Egg Filling

When brownies are fully cooled you can make the creme egg filling.

In a large bowl add butter, vanilla, salt, and light corn syrup.

Using a hand held mixer. Mix until everything is combined and smooth.

Add in the powdered sugar one cup at a time. Mix till fully combined.

Take half the creme egg filling in another bowl. Mix in the yellow food colouring.

Next, add the white creme egg filling on top of the cooled brownies. Gently spread with a spatula to cover the top. It is sticky so go slow.

Then, add the yellow creme egg filling on top of the white, spread evenly.

Chocolate Ganache

In a bowl add the chocolate chips, set aside.

In another microwave safe bowl add the heavy cream and heat till just before boiling, (about 50 seconds).

Pour the heated cream over the chocolate chips and let sit for a minute. Mix chocolate and cream together.

If there are still chunks of chocolate in the microwave for a few seconds and stir again. The ganache should be completely smooth.

Pour the ganache over top of the brownies and spread evenly.

Let brownies cool in the fridge until the ganache is set. Enjoy!

Frequently Asked Questions

Storing the Brownies

Store brownies in an airtight container in the fridge, they keep for well for four days after baking.

Do I Need to Use Room Temperature Eggs?

Yes, you do. Room temperature eggs allows the eggs to break down easier in the batter. It also allows more air to enter the eggs while whisking.

If you make these creme egg brownies please leave a star rating and comment below!

For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats

You Might Also Enjoy

• Easter Monster Cookies
• Easter Magic Cookie Bars
• Easter Egg Cream Cheese Danishes
• Chocolate Mini Egg Cookies
• Melting Moments Flower Cookies
• Easter Mini Egg Cookies

Creme Egg Brownies

Jessie M

If you love Cadbury Creme Eggs these brownies are for you! These creme egg brownies have a homemade creme egg filling stuffed between a chewy brownie and chocolate ganache. These brownies require a bit of work but it is worth it!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 28 minutes mins

Course dessert, Holiday

Cuisine American, Canadian

Servings 16 brownies

Equipment

• 8x8 square baking pan
• parchment paper
• large and medium mixing bowls
• spatula
• sifter
• hand held mixer

Ingredients

  

Brownies

• 4 oz semi sweet bakers chocolate
• 1/2 C salted butter melted
• 1 C white sugar
• 2 large eggs at room temperature
• 1 tsp vanilla extract
• 3/4 C all purpose flour
• 1/4 C unsweetened cocoa powder
• 1/2 tsp salt
• 1 C semi sweet chocolate chips

Creme Egg filling

• 1/4 C salted butter at room temperature
• 1 tsp vanilla
• 1/8 tsp salt
• 1/2 C light corn syrup
• 2 C powder sugar
• 1/4 tsp yellow food colouring the amount may vary depending on the brand you use

Chocolate Ganache

• 1 C semi sweet chocolate chips
• 6 tbsp heavy cream

Instructions

 

• Preheat oven to 350F and line a 8×8 inch square baking pan with parchment paper.

Brownie Batter

• Chop and melt the bakers chocolate in the microwave. Do this by microwaving in 20 second increments and stirring in between. Set aside.
  4 oz semi sweet bakers chocolate
• In a large mixing bowl combine melted butter and sugar and whisk by hand until smooth.
  1/2 C salted butter, 1 C white sugar
• Add in the eggs and vanilla. Vigorously whisk until mixture is light and colour and has volume. This usually takes a good 5 minutes.
  2 large eggs, 1 tsp vanilla extract
• Pour in the melted chocolate and whisk until mixture is well combined.
• Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix.
  3/4 C all purpose flour, 1/4 C unsweetened cocoa powder, 1/2 tsp salt
• Fold in the chocolate chips.
  1 C semi sweet chocolate chips
• Pour batter into the lined pan and spread evenly.
• Bake for 28 minutes or until edges are stiff and middle is set. Allow brownies to fully cool to room temperature in the pan before adding the creme filling.

Creme Egg Filling

• When brownies are fully cooled you can make the creme egg filling.
• In a large bowl add butter, vanilla, salt, and light corn syrup.
  1/4 C salted butter, 1 tsp vanilla, 1/8 tsp salt, 1/2 C light corn syrup
• Using a hand held mixer. Mix until everything is combined and smooth.
• Add in the powdered sugar one cup at a time. Mix till fully combined.
  2 C powder sugar
• Take half the creme egg filling in another bowl. Mix in the yellow food colouring.
  1/4 tsp yellow food colouring
• Next, add the white creme egg filling on top of the cooled brownies. Gently spread with a spatula to cover the top. It is sticky so go slow.
• Then, add the yellow creme egg filling on top of the white, spread evenly.

Chocolate Ganache

• In a bowl add the chocolate chips, set aside.
  1 C semi sweet chocolate chips
• In another microwave safe bowl add the heavy cream and heat till just before boiling, (about 50 seconds).
  6 tbsp heavy cream
• Pour the heated cream over the chocolate chips and let sit for a minute. Mix chocolate and cream together.

  If there are still chunks of chocolate in the microwave for a few seconds and stir again. The ganache should be completely smooth.
• Pour the ganache over top of the brownies and spread evenly.
• Let brownies cool in the fridge until the ganache is set. Enjoy!

Keyword brownies, cream egg, creme egg, creme egg brownies, easter