Cadbury Egg Brownies are the perfect brownies for Easter. They taste just like those fabulous Cadbury Creme Eggs you can only buy this time of year. They have a rich, fudgy brownie layer on the bottom covered by two layers of creamy stuff just like you would find in a Cadbury Creme Egg. On top is a layer of chocolate ganache to make them look more striking and taste more wonderful.
To simplify things, I used a box of brownie mix for the brownie layer. I used Ghirardelli Triple Chocolate Brownie Mix, but you could use any brownie mix.
The creamy filing is made from light corn syrup, butter, vanilla extract, and powdered sugar. Half of it gets colored yellow with food coloring.
The filling layers can be a little hard to work with and spread because they are very thick. But have patience and don’t worry about getting it all the way to the edges. You’ll want to spread the first layer on, then refrigerate it to get it to set up before you spread the second layer on. Same thing before you add the chocolate ganache.
These Cadbury Egg Brownies are best kept in the refrigerator to help keep the creamy filling set up.
Cadbury Egg Brownies
Ingredients
- 1 box brownie mix, I used Ghirardelli Triple Chocolate
- ingredients needed for brownie mix
- 1/2 cup light corn syrup
- 4 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- yellow food coloring
- 6 ounces semi-sweet chocolate, chopped
- 2/3 cup whipping cream
- 1 tablespoon butter
Instructions
- Bake brownies according to package directions in an 8x8-inch pan lined with aluminum foil and sprayed with cooking spray. Let cool.
- Using an electric mixer, cream corn syrup, 4 tablespoons butter, and vanilla.
- Gradually beat in powdered sugar.
- Transfer half of the mixture to a medium bowl. Add yellow food coloring to what's left in the mixing bowl to get it the desired color.
- Spread the yellow mixture on top of brownies. Refrigerate 15 minutes.
- Spread white mixture on top of yellow mixture. refrigerate 15 minutes.
- Combine chopped chocolate, cream, and 1 tablespoon butter in a medium saucepan with a heavy bottom. Heat over medium-low heat, stirring frequently, until chocolate is completely melted. Let cool 5 minutes and then pour oven brownies.
- Refrigerate at least 30 minutes before cutting into squares.
Want to Save This Recipe?
Recipe adapted from: Cincy Shopper
You might also like these Deep-Fried Cadbury Eggs. They are incredible!
Disclosure: This post may contain affiliate links.
Super bummed that I will have one less dessert for Easter tomorrow. These brownies are disgusting. We love sweets but these are so sickeningly sweet they are inedible. I guess I shouldn’t be surprised with 2 layers of corn syrup & powdered sugar 🙁 They were almost impossible to cut until I froze them for 3 hours and even then I couldn’t cut them all before they were a sticky mess. They look great, but I am almost too embarrassed to serve them. Make a different dessert!! Waste of time and money.
Hi, I found that the filling is very, very thick. Do you really use 3 cups of powdered sugar??
Yes, the filling is very thick and difficult to spread, but I find if you make it any thinner, it will start to slide off the brownies if you leave them at room temperature.
How AMAZING do these brownies look?! I’ve never had a cadbury egg kind before, so I’m loving these. What a fun dessert for Easter!