Creme Egg Brownie

Don’t lie. How many Cadbury Creme Eggs have you eaten in the past week? Well, in case you need one more but your stash has run out, try these.

Creme-Egg-Brownies

P.S. I remembered to take pictures of these as we were leaving the house for the family gathering. Can you tell? 🙂

INGREDIENTS
Brownies
⅔ C flour
2 Tbls cocoa powder
½ tsp salt
6 oz. bittersweet chocolate, chopped
½ C unsalted butter
½ C sugar
½ C light brown sugar, packed
2 eggs
1 tsp vanilla extract

Cream Filling
¼ C light corn syrup
2 Tbls unsalted butter, room temperature
½ tsp vanilla extract
⅛ tsp salt
1 C powdered sugar
yellow food coloring

Glaze
3 oz milk chocolate, chopped
2 Tbls unsalted butter, cut into cubes
½ tsp shortening (optional)

DIRECTIONS

Brownies

  1. Preheat oven to 350ºF.
  2. Line the bottom and sides of an 8” x 8” pan with parchment paper.
  3. Sift together flour, cocoa, and salt into a small bowl.
  4. Melt chocolate and butter over low heat. Stir until completely melted and smooth. Immediately remove from heat.
  5. Whisk in sugars and stir until dissolved. Let mixture cool for a few min.
  6. Whisk in eggs and vanilla.
  7. Sprinkle flour mixture over top and fold into chocolate mixture until just combined.
  8. Pour into prepared pan.
  9. Bake for 25-30 min or until toothpick inserted into the middle comes out clean.
  10. Transfer pan to a wire rack and allow to cool completely.

Creme Filling

  1. Beat butter, corn syrup, vanilla, and salt on medium-high speed until smooth.
  2. Slowly add powdered sugar, mixing until creamy.
  3. Pour ¾ of the cream mixture on top of cooled brownies and spread into an evenly.
  4. Add a few drops of yellow food coloring to remaining cream mixture and stir until evenly colored.
  5. Drop spoonfuls of yellow cream on top of white layer, and then swirl gently with a spatula.
  6. Refrigerate for at least 2 hours or until set.

Chocolate Glaze

  1. Melt chocolate, butter, and shortening over low heat in a small saucepan and stir until smooth.
  2. Pour over cream filling, carefully spreading into a thin, even layer.
  3. Refrigerate and chill until set, at least 30 minutes.
  4. Remove brownies from pan using the edges of the parchment paper to lift the entire block out of the pan. Using a large sharp knife, cut into 2-inch squares.

NOTES

Makes 16 brownies

Slightly adapted from Love & Olive Oil

Keep brownies refrigerated.

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