Creme Egg Brownies Recipe

12 creme egg brownies arranged like deviled eggs on a circular tray.

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 25

Dry Time: 2

Total Time: 2 35

Servings: brownies

Calories: 196kcal

Author: Becky Hardin

These whimsical Cadbury-inspired creme egg brownies are the ultimate Easter treat! Featuring a dense, fudgy brownie mix base and a from-scratch flowing fondant center.

Print Recipe

US Customary - Metric

Equipment

Silicone Egg Mold or 9x13-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 9x13-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 9x13-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

*Use a basic brownie mix, not one with chunks of chocolate or frosting included. For a more classic "egg" look, use blondie mix.

**Golden syrup works 1:1. If using honey, add an extra 1-2 tbsp of powdered sugar to thicken.

***Feel free to swap for another extract to change up the flavor. Almond, coconut, or citrus extract would all be delish!

****Gel or water-based food coloring both work, but gel will create a more vivid yellow.

Brownie Tips:

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.

Filling Tips:

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.

Make-Ahead: You can bake the brownies (and press the craters) up to 2 days ahead. Fill 2-4 hours before you plan to serve them.

Storage: Store filled brownies in a sealed food-safe container for up to 3 days at room temperature or freeze tightly wrapped in plastic wrap in a zip-top bag for up to 3 months.

Nutrition