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A plate of Easter Cream Egg Brownies.
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4.88 from 8 votes

Easter Creme Egg Brownies

These Easter Creme Egg Brownies are a little bit of work, but worth it - rich, fudgey brownies with 3 layers of ganache as the topping! A festive, fun dessert for the time of year.
Prep Time25 mins
Cook Time25 mins
Cooling time2 hrs
Total Time2 hrs 50 mins
Course: Dessert
Cuisine: American, Holiday
Servings: 32 1 x 2" servings
Calories: 215kcal
Author: Marie Porter

Equipment

8" Square baking pan
Parchment Paper
Small offset spatula

Ingredients

Brownies:

  • ¾ cup Cocoa Powder
  • ¾ cup Granulated Sugar
  • ¾ cup Light Brown Sugar packed
  • ¾ cup All-purpose flour
  • ¼ teaspoon Salt
  • 3 Large eggs
  • ¾ cup Unsalted butter, melted

White Chocolate Layers:

  • 14 oz White chocolate chips divided
  • cup Heavy whipping cream divided
  • Yellow gel food colouring

Milk Chocolate Layer

  • 10-11 oz Good quality milk chocolate chips
  • ½ cup Heavy whipping cream

Instructions

Brownies:

  • Preheat oven to 350°. Spray an 8 x 8" or 9 x 9" square pan with pan spray, then line with parchment paper. Set aside.
  • In large mixing bowl, combine first five ingredients. Add beaten eggs and melted butter, stir until dry ingredients are well incorporated and wet.
  • Spread 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 brownies cool to room temperature before removing from the pan and frosting with ganache:

White Chocolate Layers:

  • Place half of the white chocolate in a heat safe bowl, set aside.
  • In a small saucepan, 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.
  • Allow to cool slightly, then spread over the brownies. Place in the fridge to chill while you prepare the next layer.
  • Place the remaining chips in the same bowl, measure 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 set, 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 hot cream mixture into 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. Place in the fridge to set completely before cutting.

Nutrition

Calories: 215kcal | Carbohydrates: 24g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 42mg | Potassium: 91mg | Fiber: 1g | Sugar: 20g | Vitamin A: 287IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg