I’ve officially traded in the store-bought Cadbury chocolates for these homemade creme egg brownies! Baked in an egg-shape mold and filled with a from-scratch fondant creme, these chocolate-y brownies are as fun to look at as they are to eat. They were the first thing to disappear from my dessert table last year, and I have a feeling they’ll be the star of your Easter spread too.
Cadbury Egg Easter Brownies
Easter is one of my favorite holidays to get a little crafty in the kitchen, and these kid-approved creme egg brownies are so much fun! Inspired by my favorite Easter candy, Cadbury Creme Eggs, these egg-shaped brownies are filled with a gooey fondant “egg yolk” center that melts in your mouth when you bite into it.
I baked my brownies from a mix for ease and speed, but this recipe also works wonderfully with my favorite homemade fudgy brownies if you have the extra time and ingredients. The creme filling is made with butter, sugar, vanilla, and a little corn syrup to keep it soft and flowing in the center, just like a real creme egg. They’re so fun to eat, and I love arranging them on a tray like deviled eggs for a bit of whimsy on my Easter dessert table!
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Make Those Yolks Pop!
I went for more of a pastel, Easter look for my creme eggs. If you want that yellow yolk to really stand out, add a tiny drop of orange food coloring to your yellow. Real egg yolks (and the Cadbury ones) are more marigold than bright lemon yellow.
Creme Egg Brownies Recipe
Equipment
- Silicone Egg Mold or 9×13-inch Baking Pan and Egg-Shaped Cookie Cutter
- 2 Piping Bag(s) or Zip-Top Bag(s)
Ingredients
For the Brownies:
- 16 ounces brownie mix *
- 2 tablespoons water
- ½ cup vegetable oil
- 2 large eggs room temperature
For the Creme Filling:
- 1 cup powdered sugar
- ¼ cup light corn syrup **
- 1 tablespoon unsalted butter room temperature
- ½ teaspoon pure vanilla extract ***
- 1 drop yellow food coloring ****
Instructions
For the Brownies:
- Preheat oven to 350°F. Spray 20 cavities of a silicone egg molds set with non-stick baking spray. Place these all on a large cookie sheet then set aside for now. (If you don’t have molds, use a 9×13-inch pan.)
- Stir the brownie ingredients together in a large bowl until well combined.16 ounces brownie mix, 2 tablespoons water, ½ cup vegetable oil, 2 large eggs
- Fill each of the 20 cavities about ¾ full of brownie batter.
- Place the tray of filled egg molds in the oven and bake for 23-25 minutes, or until baked through. (If using a 9×13-inch pan, bake as directed on the box.)
- Once brownies come out of the oven and are still hot, press a teaspoon-sized hole about ¾ of the way down into the “yolk” part of each brownie egg. This bowl shape in each brownie will be where the creme egg filling goes in once the brownies cool. (If using a cookie cutter, lightly press the cookie cutter into the tops of the brownies to score the shape of each egg, then press the yolk.)
- Let the brownies cool completely in the molds before removing them (or cutting them fully through with the cookie cutter) and adding the creme filling.
For the Creme Filling:
- In a medium bowl, stir together the powdered sugar, corn syrup, butter and vanilla until smooth.1 cup powdered sugar, ¼ cup light corn syrup, 1 tablespoon unsalted butter, ½ teaspoon pure vanilla extract
- Remove approximately ⅓ of the creme filling and place it into a separate small bowl.
- Stir a drop of yellow food coloring into the small bowl of creme filling to create the egg yolk color.1 drop yellow food coloring
- Place the white creme filling into a tipless piping bag or a zip-top bag. Cut a small hole in the tip/corner. Place the yellow creme filling into a tipless piping bag or zip-top bag. Cut a small hole in the tip/corner.
- In craters of the cooled brownies, squeeze enough white creme filling to fill the hole then use the yellow creme filling to add a small circle for the “yolk” of the egg. Let dry completely before serving.
Notes
- To check for doneness, insert a toothpick into a brownie. If the toothpick comes out with moist crumbs on it then the brownies are ready. If the toothpick has raw batter stuck to it, bake for another 2 minutes and then check brownies again.
- I used a 1-teaspoon rounded measuring spoon to create my craters. You may need a smaller size, depending on the size of your eggs. Dip it in a little cocoa powder to prevent sticking.
- For cleaner removal, you can chill the brownies in the fridge for 30 minutes before removing them from the molds.
- Ensure the brownies are fully cooled before filling to prevent the colored cremes from melting into one another.
- For the best results, use a food scale to measure the ingredients. Click on the “metric” button above (below the ingredients) to change to gram measurements.
- If your powdered sugar is lumpy, sift it through a fine-mesh sieve to prevent dry clumps in your filling.
- For a less sweet filling, add a pinch of salt.
- If the creme filling feels too loose after mixing, add an extra tbsp of powdered sugar. You want a ribbon consistency: it should hold its shape for a few seconds when drizzled.
- If you don’t have a piping bag or a zip-top bag, you can use a teaspoon to carefully spoon in the filling.
- The filling needs at least 2 hours to fully dry and set, but 4 hours is best if you plan to stack and/or transport them. If you used honey in the filling, they’ll need at least 6 hours.
- You can speed up the setting process by popping the filled brownies in the fridge for 20-30 minutes. Don’t leave them in for too long, or they’ll dry out.
Customize the Creme Center
Sure, you could just stuff a Cadbury egg inside a brownie and call it a day. But what I love about these homemade egg-shaped brownies is that I can customize the creme filling.
I used light corn syrup specifically because it prevents the sugar from crystallizing, ensuring your yolks stay silky and liquid for days. It’s easy to make it extra runny by adding more syrup, or give it a firmer bite by adding more powdered sugar.
And while the Cadbury egg filling tends to taste a little one-note, a dash of vanilla brings a nice depth to my homemade filling. You can swap for any flavor, too, like almond, coconut, or citrus extract.
How to Make Cadbury Creme Egg Brownies Step-by-Step
Prep: Gather up the short list of ingredients needed to make these egg-shaped brownies. Bring the butter and eggs to room temperature for 15-30 minutes before beginning. Preheat your oven to 350°F. Spray 20 cavities of a silicone egg molds set with non-stick baking spray. Place these all on a large cookie sheet then set aside for now. If you don’t have molds, use a 9×13-inch pan.
Mix the Brownies: Stir 16 ounces (1 box) of brownie mix, 2 tablespoons of water, ½ cup of vegetable oil, and 2 large room-temperature eggs together until well-combined. I used Betty Crocker brownie mix. If your boxed mix has different ingredients/amounts, follow the directions on the box.
Fill the Molds: Fill each of the 20 cavities about ¾ full of brownie batter.
Bake the Brownies: Place the tray of filled egg molds in the preheated oven and bake for 23-25 minutes; or until a toothpick inserted in the center comes out with just a few moist crumbs. If using a 9×13-inch pan, bake as directed on the box.
Make the Yolk Cavities: Once the brownies come out of the oven and are still hot, press a teaspoon-sized hole about ¾ of the way down into the “yolk” part of each brownie egg. This bowl shape in each brownie will be where the creme egg filling goes once the brownies cool. If using a 9×13 pan, lightly press a cookie cutter into the tops of the brownies to score the shape of each egg, then press the yolk. You can dip your teaspoon in a little cocoa powder to prevent sticking.
Cool the Brownies: Let the brownies cool completely in the molds before removing them (or cutting them into eggs) and adding the creme filling. You can chill the brownies for about 30 minutes to make them easier to unmold cleanly.
Mix the Filling: In a medium bowl, stir together 1 cup of powdered sugar, ¼ cup of light corn syrup, 1 tablespoon of room-temperature unsalted butter, and ½ teaspoon of vanilla extract until smooth. Adjust the amounts of syrup and powdered sugar as needed until you get the filling texture you desire. The top of the filling will set, but the center will remain runny. Aim for a ribbon consistency if you want your eggs to turn out like my picture above.
Divide the Filling: Remove approximately ⅓ of the creme filling and place it into a separate small bowl.
Color the Yolk: Stir 1 drop of yellow food coloring into the small bowl of creme filling to create the egg yolk color. For a richer orange-yellow color, add a drop of orange food coloring (or a tiny speck of red).
Prep the Piping Bags: Place the white creme filling into a tipless piping bag or a zip-top bag, and cut a small hole in the tip/corner. Then place the yellow creme filling into a tipless piping bag or zip-top bag, and cut a small hole in the tip/corner.
Fill the Brownies: In craters of the cooled brownies, squeeze enough white creme filling to fill the hole, then use the yellow creme filling to add a small circle for the “yolk” of the egg. Let dry completely before serving. They’ll be ready to eat around 2 hours, but let them dry for 4 hours before stacking or transporting.
How to Store and Freeze
Store leftover creme egg brownies in an airtight container at room temperature for up to 3 days. I do not recommend refrigerating these brownies, as the filling will dry out.
To freeze, place the filled brownies on a baking sheet in the freezer for about 1 hour, or until the creme centers are rock hard. Then, wrap each brownie individually in plastic wrap and place them all in a heavy-duty freezer bag. They’ll stay fresh for up to 3 months. Let thaw (fully wrapped) overnight in the refrigerator before unwrapping and bringing to room temperature. If the centers look a little dull or matte, a quick 5-second blast from a hair dryer on the lowest, coolest setting will bring back that glossy look.
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