Introduction

Creme Egg Brownies combine rich, fudgy chocolate brownies with a luscious, creamy filling inspired by the classic Easter treat. Topped with a silky chocolate ganache, this dessert is perfect for any chocolate lover looking for a fun twist on brownie time.

The image shows a close-up of stacked dessert bars with three distinct layers on a white marbled surface. The bottom layer is thick, dark brown, and dense with visible chocolate chunks, resembling a rich brownie base. Above this is a smooth, creamy, pale yellow layer that looks soft and custard-like, lending a bright contrast to the darker parts. The top layer is a thin, glossy, dark chocolate coating, evenly spread and slightly reflective. The bars are cut into squares, with one piece in sharp focus, showing clean layers and defined edges, while other bars are softly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 oz semi sweet bakers chocolate
1/2 cup salted butter, melted
1 cup white sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
3/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup semi sweet chocolate chips
1/4 cup salted butter, at room temperature (for filling)
1 teaspoon vanilla (for filling)
1/8 teaspoon salt (for filling)
1/2 cup light corn syrup
2 cups powdered sugar
1/4 teaspoon yellow food colouring (amount may vary)
1 cup semi sweet chocolate chips (for ganache)
6 tablespoons 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 4 oz semi sweet bakers chocolate in the microwave by heating in 20-second increments, stirring between each, then set aside.
Step 3: In a large bowl, whisk together the melted butter and sugar by hand until smooth.
Step 4: Add the eggs and vanilla, then whisk vigorously for about 5 minutes until the mixture is light in color and has volume.
Step 5: Pour the melted chocolate into the mixture and whisk until fully combined.
Step 6: Sift the flour, cocoa powder, and salt into the bowl, then gently fold in with a rubber spatula until just combined. Avoid over mixing.
Step 7: Fold in the chocolate chips, then pour 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.
Step 9: For the creme egg filling, combine the butter, vanilla, salt, and corn syrup in a bowl. Use a handheld mixer to blend until smooth.
Step 10: Gradually add the powdered sugar, one cup at a time, mixing until fully combined after each addition.
Step 11: Divide the filling in half. Stir the yellow food colouring into one half.
Step 12: Spread the white filling gently over the cooled brownies, then layer the yellow filling on top, smoothing carefully.
Step 13: To make the ganache, place the chocolate chips in a bowl. Heat the heavy cream in a microwave-safe container until just before boiling (about 50 seconds).
Step 14: Pour the hot cream over the chocolate chips and let sit for one minute, then stir until smooth. If needed, microwave for a few seconds more and stir again.
Step 15: Pour the ganache over the filling and spread evenly. Refrigerate until the ganache is set before serving.

Tips & Variations

Use good quality semi sweet chocolate for a richer brownie flavor.
If yellow food colouring isn’t available, a small amount of turmeric powder can be used as a natural alternative.
For a more intense chocolate layer, add a tablespoon of espresso powder to the brownie batter.
Let the brownies cool completely before adding the filling to prevent melting and mixing.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. To enjoy, bring to room temperature or warm briefly to soften the ganache. These brownies can also be frozen for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

The image shows a close-up of layered dessert squares cut into pieces. Each piece has three clear layers: the bottom layer is a thick, dense, dark brown chocolate base with a rough, fudgy texture; the middle layer is a smooth, creamy yellow custard that appears soft and slightly shiny; the top layer is a thin, glossy dark chocolate coating that looks firm and smooth. The dessert squares are stacked casually, sitting on brown parchment paper over a white marbled surface. Small decorative yellow flowers and a blurred background add a cozy touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of semi sweet chocolate?

Yes, you can substitute milk chocolate, but the brownies will be sweeter and less intense. Adjust the sugar in the batter slightly if desired.

Do the brownies need to be refrigerated?

Yes, because of the creme filling and ganache, it’s best to keep the brownies refrigerated to maintain their texture and freshness.