Creme Egg Brownies Recipe: Gooey Chocolate Snack for Easter

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

For the Brownies:

• Preheat oven to 350°F. Spray 20 cavities of a silicone egg mold with non-stick spray and place the mold on a large baking sheet. (If you don’t have molds, use a 9×13-inch pan.)
• Stir the brownie mix, water, oil, and eggs in a large bowl until combined.
• Fill each cavity about ¾ full with brownie batter.
• Bake for 23–25 minutes, or until a toothpick comes out with a few moist crumbs. If using a 9×13 pan, follow the box directions.
• While the brownies are still hot, press a teaspoon-sized hole about ¾ of the way down into the “yolk” area of each brownie to create a small crater for the filling. Let brownies cool completely in the mold before removing.

For the Creme Filling:

• In a medium bowl, stir together powdered sugar, corn syrup, butter, and vanilla until smooth.
• Remove about one-third of the filling into a small bowl and add the yellow food coloring to tint it for the yolks.
• Transfer the white filling to a piping bag or zip-top bag and cut a small corner. Do the same with the yellow filling (use a smaller opening for the yolk).
• Pipe white filling into each crater until filled, then pipe a small circle of yellow filling in the center for the yolk. Allow the filled brownies to dry for at least 2 hours (4 hours is best if you’ll stack or transport them).

*Use a basic brownie mix without added frosting or large chocolate chunks. For a lighter color, try a blondie mix.

**Golden syrup can be used 1:1. If you use honey, add 1–2 tablespoons more powdered sugar to thicken the filling.

Gel or liquid food coloring both work; gel gives a more vivid yolk.

Brownie Tips:

• Test doneness with a toothpick — a few moist crumbs mean they’re ready.
• Use a rounded teaspoon to make the craters; dip the spoon in cocoa powder to prevent sticking if needed.
• Chill brownies for 30 minutes to make unmolding cleaner.
• Ensure brownies are fully cooled before filling so the colored cremes don’t run together.

Filling Tips:

• Sift powdered sugar if it’s lumpy for a smooth filling.
• Add a pinch of salt to cut sweetness if desired.
• If the filling is too loose, add an extra tablespoon of powdered sugar to reach a ribbon consistency.
• The filling needs at least 2 hours to set; 4 hours is better for stacking. If you used honey, allow up to 6 hours.
• To speed setting, chill filled brownies 20–30 minutes in the fridge, but don’t over-chill or they’ll dry out.

Make-Ahead: You can bake and form the craters up to 2 days ahead. Fill 2–4 hours before serving.

Storage: Store filled brownies in an airtight container at room temperature up to 3 days. To freeze, harden centers on a baking sheet for about an hour, wrap individually, place in a freezer bag, and freeze up to 3 months. Thaw wrapped in the refrigerator overnight before serving.