I get really excited when it is Cadbury’s Creme Egg season! As soon as I see them in stores it is all I can do to not eat them every day. They are just a delicious gooey sweet treat. Now it is coming up to Easter I wanted to bake something using Cadbury’s Creme Eggs, so I have combined two of my favorite things – Creme Eggs and Brownies!
Cadbury’s Creme Eggs are available in most grocery stores, pharmacies etc leading up to Easter. You can also order them on Amazon.
1 stick unsalted butter
1 cup light brown sugar
2 medium eggs, whisked
1/2 cup unsweetened cocoa powder
1/2 teaspoon of salt
1/2 teaspoon of baking powder
1 teaspoon of vanilla extract
3/4 cup of all-purpose flour
20z dark bittersweet baking chocolate
3 Cadbury’s Creme Eggs, cut in half
Pre-Heat the oven to 350F
Butter a baking dish or tin (I used an 8 inch baking tin). *I find that butter makes the brownies come out of the tin much easier.*
In a saucepan over a low heat melt the butter. Stir in the brown sugar and continue to cook the butter and sugar together for a few minutes. Do not let the butter mixture boil. Pour the butter/sugar mixture into a bowl, and beat in the cocoa powder, eggs, salt, baking powder, and vanilla extract. Break the chocolate into chunks and melt either in a bowl over boiling water on the stove, or in the microwave. Stir in the melted chocolate, then stir in the flour until the mixture is well combined.
Spread the mixture into the prepared pan. The batter will seem quite sticky, that is how it should be. Smooth down as much as possible into the pan.
Place the Creme Eggs on top of the batter. Press them down into the batter mix. Space the halved creme eggs out so that one half of a creme egg will be in each cut brownie.
Bake for about 25 minutes. The brownies are done when a toothpick inserted into the center of the pan comes out clean. Do not overbake.
Cool the brownies completely before cutting into them.
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