Ingredients

The following ingredients have 24 Servings
  • 1 box brownie mix
  • 2 eggs
  • 1/4 cup water
  • 1/2 cup vegetable oil
  • 1 cup corn syrup
  • 1/4 cup butter (melted)
  • 1 teaspoon vanilla
  • 1-2 cups powdered sugar
  • 10 drops yellow food coloring
  • 1 tub chocolate icing ((I used Pilsbury fudge icing))
  • 1 cup chocolate chips

Instruction

  • Preheat the oven to 350°F / 175°C. Prepare the brownies according to the package. Bake for 20-25 minutes (or as recommended on packaging). Cool completely.
  • In a large bowl, beat together the corn syrup and butter. Slowly add in the powdered sugar. Stir until creamy, adding more corn syrup or powdered sugar, as needed, to reach a smooth consistency. (I used about one and a fourth cup corn syrup and a cup of powdered sugar.)
  • Reserve half of the creme in a small bowl. Stir in the yellow food coloring. Spread the white creme across the top of the brownies in an even layer. Repeat with the yellow cream. Chill for at least one hour.
  • In another bowl, add the tub of chocolate icing along with the chocolate chips. Microwave for about one minute then stir together until the chocolate chips are melted and smooth. Pour the chocolate mixture over the top of the creme layers. Refrigerate at least eight hours or overnight.
  • While the brownies are still chilled, cut into even sized squares. Serve cold or room temperature for a more authentic "creme egg effect." Enjoy!