Easter Creme Egg Brownies

A couple (few? Who can keep track of time anymore?) years ago, I bought my husband an amazing looking brownie at Cake and Loaf’s stand at the Hamilton Farmer’s Market.

They always have amazing Easter treat offerings, but - as a Cadbury Creme Eggs addict - these brownies caught my eye above all else.

It was a 4 layered Easter brownie. I remember the brownie itself having a relatively fudgy texture - and I think there make have been mini creme eggs baked into it? - but the crowning glory was the triple layer white/yellow/chocolate topping.

I didn’t end up trying it, as it wasn’t gluten-free... but the visual of the brownie has stuck in my mind for a couple/few years now.

In pursuit of the ultimate Easter dessert for the blog this year, I decided to come up with my own creme egg brownies recipe. I don’t have enough Easter recipes in general, and cadbury creme egg brownies are just too much fun to NOT make!

While there are many mini egg brownies - or cakey brownies with halved creme eggs baked into them - out there, I loved the visual of those local ones a few years back.

This version takes the usual idea of triple chocolate brownies in a whole other direction: gooey brownies topped with 2 layers of white chocolate ganache, AND a layer of milk chocolate ganache!

As brownie recipes go, this creme egg brownie recipe is a little bit more work than many - but it’s easy work, and actually goes quicker than you may think!

These are the perfect brownies for your Easter celebrations, or to sell at a spring bake sale. Serve them after your Easter egg hunt, after loading up on the OG Cadbury eggs.

Anyway, let’s get to it!

Gluten-Free Easter Creme Egg Brownies

Want to make these, but gluten-free? Make a half batch of my Easy Gluten Free Brownies... or do a full batch, and double the ganache topping amounts!

Easy Creme Egg Brownies Ingredients

Overall, this recipe calls for pretty simple ingredients, it’s all in how you bring them together:

Brownie Ingredients

Cocoa Powder
Granulated Sugar
Light brown sugar
All-purpose flour
Unsalted butter
Large eggs
Salt

Creme Egg Topping Layer Ingredients

White chocolate chips
Good quality milk chocolate chips*
Heavy whipping cream
Yellow gel food colouring **

* I chose to use Milk chocolate, as that’s what the source material - large creme eggs - uses. You can use dark chocolate if you like, but you’ll want to add another tablespoon or so of heavy cream to that layer.

Just try to use the best chocolate chips you can get your hands on. Guittard Milk Chocolate Chips, Ghirardelli Milk Chocolate Chips, and Callebaut Milk Chocolate Callets are all great options.

As for white chocolate, I recommend a couple of the same brands:

Ghirardelli White Chocolate Chips and Callebaut White Chocolate Callets.

I was sure that Guittard also made white chocolate chips, but I haven't seen them around lately, if so!

** I highly recommend using gel food colouring, to get a nice intense colour without thinning the cream out too much. The colours I used were both ChefMaster gel paste colourings, in "Lemon Yellow" and "Sunset Orange". I felt the mix brought it closer to the colour of Cadbury Creme Egg filling, but this was completely optional fussiness on my part - you can definitely use one or the other, or something else entirely!

Americolor is another great option for gel colouring. I used to use it all the time when I was still in the USA, it's just hard to find here in Canada.

Either way, the colors are widely available at cake decorating supply stores, as well as online... but any food colouring will work!

Also, it’s very important to add the colour to the cream and have it mixed in before adding it to the chocolate. If you add it directly to the chocolate mixture, there’s a risk of seizing the chocolate.

This is when water - or watery liquid - is added to melted chocolate, causing it to clump up into a grainy mess. You definitely want to avoid that!

How to Make Easter Creme Egg Brownies

The full recipe is in the recipe card at the end of this post. This is the pictorial overview, with additional tips and information

Brownie Base Layer

Preheat oven to 350°. Spray an 8 x 8" or 9 x 9" square pan with pan spray, then line with parchment paper/baking paper. Set aside.

In a large mixing bowl, combine first ingredients - the dry ingredients.

Add beaten eggs and melted butter, stir until dry ingredients are well incorporated and wet, scraping the bottom of the bowl as you go.

Alternately, you can beat the eggs and melted butter (cooled) together, before adding this egg mixture to the large bowl.

Note: I just mix this up by hand, but feel free to use an electric mixer if you prefer!

Spread brownie batter into prepared pan(s), Bake for 30 – 35 minutes. Brownies are done when knife inserted into center comes out *almost* clean - don’t overbake them!

Let the pan of brownies cool to room temperature - putting the pan on a wire rack helps - before frosting with ganache.

You can use the parchment to carefully lift the brownie from the pan before doing the chocolate layers, I find it better to leave it in the brownie pan, especially as it comes to the upper layers. Both ways shown!

White Chocolate Layers

Place half of the white chocolate in a heat safe bowl, set aside.

In a small saucepan over medium heat, heat half of the heavy whipping cream to a boil, remove from heat.

Pour hot cream mixture into bowl of white chocolate chips. Let sit for 3-5 minutes.

Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted and the cream has disappeared into it – it should be smooth, completely melted chocolate.

Allow to cool slightly, then spread cooled chocolate mixture over top of the brownies. Place in the fridge to chill while you prepare the next layer.

Place the remaining white chips in the same bowl, measure the remaining heavy cream into the same small pot.

Add enough yellow gel food colouring to BRIGHTLY colour the cream - remember, it’s being added to the white chocolate chips, which will dilute the colour a bit.

Bring to a boil, pour over the white chips, let it sit, then stir, as you did with the first layer.

Spread yellow ganache over the set - or partially set - white layer, return to the fridge to fully set, before adding the milk chocolate layer.

Milk Chocolate Layer

Place the chocolate chips in a heat-safe bowl, set aside.

In a small saucepan, heat the heavy whipping cream to a boil, remove from heat.

Pour the hot cream mixture into the bowl of milk chocolate chips. Let sit for 3-5 minutes.

Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted and the cream has disappeared into it – it should be smooth.

Allow to cool slightly, then spread over the yellow layer of the brownies. I like to use a small offset spatula to smooth the top of the mixture, as this will be the fully visible layer.

Place in the fridge to set completely - usually overnight - before cutting.

Serving

For best results, chill thoroughly before cutting.

I like to run a large sharp knife under hot water and wipe it dry between each slice, for the cleanest cuts.

These are kinda messy, so don’t self-critique too hard if the cuts aren’t *super* clean. Creme eggs aren’t tidy either!

Store brownies in an airtight container in the fridge. For the best texture, allow brownies to warm to room temperature before serving.

More Easter Content!

Looking for more fun / tasty ways to observe Easter? Here are a few suggestions:

Chocolate Zombie Easter Bunnies
Easter No-Bake Chocolate Pie
Easter Pavlova
Easy Pysanky [Epic Easter Eggs]
Gluten-Free Paska [Easter Bread]
Keto Paska
Paska - Ukrainian Easter Bread
Southern Comfort Glazed Ham

Share the Love!

Before you chow down, be sure to take some pics of your handiwork for social media! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

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