{Copycat} Cadbury Creme Egg Brownies

Ingredients

For the Brownie Layer
• 2/3 cup flour
• 2 tablespoons dark or dutch processed cocoa powder
• 1/2 teaspoon salt
• 6 ounces milk chocolate, chopped
• 1/2 cup (1 stick) unsalted butter, cut into cubes
• 1/4 cup sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs, at room temperature, lightly beaten
• 1 tsp. vanilla extract
For the Creme Layer
• 1/4 cup light corn syrup
• 2 tsp. unsalted butter, room temperature
• 1/2 tsp. vanilla extract
• 1/8 tsp. salt
• 1 1/2 cups powdered sugar
For the Chocolate Ganache Layer
• 1 cup milk chocolate chips
• 1/4 cup heavy cream

Instructions

1. Preheat oven to 350ºF. Line the bottom and sides of a 8-by-8-inch pan with parchment paper, leaving a slight overhang on two edges. Lightly spray with non-stick cooking spray.
2. Sift together flour, cocoa, and salt in a small bowl and set aside.
3. Melt chocolate and butter in a double boiler or a medium-large bowl set over gently simmering water. Stir until smooth, then remove from heat. Whisk in sugars and stir until dissolved and mixture has cooled slightly.
4. Whisk in eggs and vanilla extract until just combined (do not overmix). Sprinkle flour mixture over top and fold in to chocolate mixture using a large rubber spatula until just incorporated. Pour into prepared pan.
5. Bake for 25 to 30 minutes or until toothpick inserted into the middle comes out clean. Transfer pan to a wire rack and allow to cool completely.
6. For cream filling, beat together corn syrup, butter, vanilla, and salt on medium-high speed until smooth. Add powdered sugar, a little bit at a time, mixing until creamy. Dump 3/4 of the cream mixture on top of cooled brownies and spread into an even layer. Add a drop of yellow food coloring to remaining cream mixture and stir until evenly colored.
7. Place pan in the freezer for about 10 minutes to set the creme filling a bit.
8. Gently spread the yellow creme filling over the white layer.
9. In a microwave safe cup, heat heavy cream until almost boiling. Pour over chocolate chips and let sit for about a minute. Whisk briskly until smooth. Spread evenly over creme filling.
10. Refrigerate for several hours until chocolate ganache layer has set.
11. Cut into squares and enjoy!