They did not come out exactly as I had hoped, but they tasted delicious! For me, the eggs didn't hold their shape inside the brownies and instead floated towards the top and kind of exploded, making the creme spill out of all of them. So my photos aren't as pretty as the ones from the original recipe, but such is life! :) I still recommend making them this month before all of the Easter candy disappears, and I would suggest freezing the eggs before you put them in the brownie batter - maybe that would keep me from exploding! Let me know if you try these out and have different results.
Cadbury Creme Egg Brownies
recipe adapted from Roxana's Home Baking
makes 16 brownies
- 1 cup semi-sweet chocolate chips
- 1 stick unsalted butter, room temperature
- 1/2 cup brown sugar
- 1 egg
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 20 mini Cadbury creme eggs, unwrapped
- Preheat the oven to 350F. Line an 8x8 inch baking pan with parchment paper, leaving some hanging over the sides so you can easily pull the brownies out.
- Place the chocolate chips in a microwave safe bowl and heat on high in 30 second intervals, stirring in between each, until totally melted and smooth.
- In the bowl of your standing mixer, cream the butter and brown sugar until light and fluffy, about 2 minutes.
- Add the egg and mix until incorporated.
- Pour in the melted chocolate and mix until incorporated.
- Reduce speed to stir and add the flour and baking powder.
- Spread the batter evenly on the bottom of the prepared pan. Line up 4 rows of 5 Cadbury creme eggs and press gently into the batter.
- Bake for about 30 minutes or until the top is set and firm to touch.
- Pull brownies out of the pan with the parchment paper and let cool on wire racks. Cut into 16 square when completely cooled.