Sunday, April 24, 2011
Cadbury Crème Egg Brownies
Happy Easter! I love Cadbury Crème Eggs! It’s too bad that you can only get them at Easter. Actually, when we were in England, I noticed that they had regular candy bars that were basically Crème Eggs turned into bar: a chocolate bar with pockets of the Crème filling! That was really great but it isn’t that convenient to go to England just to pick up some candy. I have to be content with eating the Eggs at Easter.
Right now blogs are filled with different recipes using Crème Eggs. Some of them look really fantastic but require a lot of work. I wanted to make something with the eggs, but still wanted to retain the spirit of the original Crème Egg. I opted to make these brownies, which I had first seen on Tastespotting. They looked pretty simple but decadent at the same time.
I ended up making these with Crème Eggs and also the Caramel variety. I know that one year they had Chocolate Orange Crème Eggs, but I couldn’t find those when I went to the store. These were quick to put together, and I was able to make them in the short time I have between ballet class and ballet rehearsal. (Yes, I know it is strange that I make such decadent things and also take ballet!) I was a bit worried about splitting the Crème Eggs, but it was pretty simple. I had a thin knife that I ran under hot water and worked that into the crease. All the eggs (except one) split perfectly. I loved making these and I hope you have a Happy Easter!
3/4 cup flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
3/4 cup packed brown sugar
3/4 cup sugar
1 stick butter, melted
1 Tablespoon vanilla
2 large eggs, at room temperature
1/2 cup chocolate chips
4 1/2 Cadbury Crème Eggs (total of 9 halves)
Preheat oven to 350 degrees. Line an 8” square pan with foil and butter the foil.
In a small bowl, combine the flour, cocoa powder and salt. Set aside. In a large mixer bowl, mix together the brown sugar, sugar, melted butter and vanilla extract on medium speed. Add in the eggs one at a time, mixing well after each addition. With the mixer on low, slowly add the dry ingredients. Mix just until combined. Fold in the chocolate chips with a spatula.
Spread the batter into the prepared pan. Bake for 25 minutes. While the brownies are baking, prepare the Crème Eggs.
Cut the Cadbury Eggs in half along the crease. You should have a total of 9 halves.
Once the brownies have baked for 25 minutes, remove them from the oven and carefully press the Cadbury Crème Eggs on top of the brownies, facing up. Bake the brownies for an additional 5 minutes.
Remove to a wire rack to cool completely. When cool, lift the brownies from the pan, peel away the foil and cut into squares.
Recipe from Gingerbread Bagels