Creme Egg Brownies | Seasoned Cooking

1 9x13-inch pan of prepared brownies

For Cream Filling:

1/2 cup light corn syrup
1/4 cup unsalted butter, room temperature
1 teaspoon vanilla extract
2 1/2 cups powdered sugar

For Chocolate Glaze:

1 bag (12 oz.) milk chocolate chips

Preheat the oven to 350ºF. Set the prepared brownies aside in their ovenproof pan.

For the cream filling, beat together the corn syrup, butter, and vanilla on medium-high speed until smooth. Add the powdered sugar, a little bit at a time, mixing until creamy. Carefully spread the mixture over the top of the prepared brownies. If you can't spread it to the very edges, that's okay. It will spread a bit more in the oven.

Once the filling has been added, sprinkle the chocolate chips evenly over the top of the cream filling and place the brownies in the preheated oven for 8 minutes. Remove the pan from the oven and, using a table knife, spread the chocolate over the top to cover the filling with no gaps. Cool completely before serving.

Yields: 25 servings
Preparation Time: 15 minutes

Easter … Brownies?