Cadbury Creme Egg Brownies

What’s Up, Hungry People

Easter signals its arrival with the iconic Cadbury Creme Eggs popping up everywhere. These classic chocolate candies, bursting with ooey-gooey, marshmallowy goodness and a yolk-like filling, are a staple in our Easter baskets. This year, however, I’ve decided to elevate our family tradition with a twist on the classic: introducing cadbury creme egg brownies.

Imagine taking the concept of Cadbury creme eggs and amplifying it into a decadent dessert. That’s exactly what these brownies are all about. We’re talking layers upon layers of rich brownie, interlaced with velvety marshmallow and sumptuous chocolate fudge. It’s a concoction so enticing, even the Easter Bunny might pause for a slice.

By a stroke of luck (or perhaps it was fate), I stumbled upon an oval-shaped glass pan this year. It seemed serendipitously egg-shaped enough to dub this creation a “giant Cadbury creme egg.” And let me tell you, when you slice into these brownies, the filling gloriously oozes out, mirroring the iconic candy’s signature look. The combination of a chocolaty brownie base and a gooey fudgy topping? It’s an homage to the original Cadbury creme egg, yet it stands in its own league of deliciousness.

So, this Easter, let’s skip the basket and head straight for the baking pan. After all, why hunt for eggs when you can slice into a brownie that pays tribute to one of the season’s most beloved treats?

Let’s Cook

Alright, Hungry People, let’s get down to the nitty-gritty of making these legendary Cadbury Creme Egg Brownies. Grab your apron, and let’s turn that oven on!

The Brownie Base

First things first, we’re kicking things off by preheating our oven to a cozy 350°F / 175°C. Then, it’s time to tackle the brownie mix. Just follow the directions on the box, adding in the eggs, water, and vegetable oil. Pour this chocolatey goodness into your baking pan and let it bake for about 20-25 minutes. You’ll know it’s done when it looks set and has that irresistible brownie smell. Once it’s baked to perfection, let it cool down.

Creating the Creme Layer

While our base is chilling, let’s whip up our creme layer. In a large mixing bowl, combine the corn syrup and melted butter. Add in the vanilla extract for that extra oomph of flavor. Now, the powdered sugar – this is where the magic happens. Mix it in slowly until you get a smooth, creamy consistency. Feel free to adjust the amounts of corn syrup or powdered sugar to get it just right.

We’re going for a two-tone effect to mimic the inside of a Cadbury Creme Egg, so take half of your creme mixture and stir in some yellow food coloring. This will be our “yolk.” Spread the white layer over your cooled brownies first, then dollop on the yellow creme. Give it a nice, even spread, and pop it in the fridge to chill for at least an hour.

The Chocolate Topping

Now, for the grand finale – the chocolate topping. Take your tub of chocolate icing and mix in those chocolate chips. A quick zap in the microwave for about a minute should help them melt together into a smooth, chocolaty blend. Once it’s perfectly mixed, pour this over your creme layer. For that beautifully set topping, let the whole thing refrigerate overnight.

Tips for Perfect Cadbury Creme Egg Brownies

• Don’t Overmix: Overmixing the brownie batter can lead to tough brownies. Mix just until the ingredients are combined for a fudgy texture.
• Smooth Creme Layer: For a smooth creme layer, sift the powdered sugar before mixing to avoid lumps.
• Even Layers: Use an offset spatula to spread the creme and chocolate layers evenly for a neat presentation.
• Chill Thoroughly: Ensure the brownies are completely chilled before cutting into them; this makes for cleaner slices and maintains the layer structure.
• Room Temperature Ingredients: Use room temperature eggs and butter for a smoother, more homogeneous creme mixture.
• Microwave in Intervals: When melting the chocolate chips with the icing, do it in short bursts, stirring in between to avoid burning the chocolate.
• Customize Your Creme: Adjust the amount of yellow food coloring to get the shade of “yolk” you prefer. Start with a few drops and add more as needed.
• Storage: These brownies keep well in the fridge for up to a week. For a softer creme layer, let them sit at room temperature for a few minutes before serving.

So, there we have it, Hungry People – our very own cadbury creme egg brownies. If you’re anything like me, you’ve probably already eaten a square (or two) before they even had a chance to cool down. It’s okay, I won’t tell. These brownies are more than just a treat; they’re a fun twist on a classic Easter favorite that brings a little extra joy to the kitchen. Whether you’re making them for a get-together or just to spoil yourself, they’re sure to bring a smile to your face. And remember, the best part about baking is sharing the love (and maybe keeping a little for yourself). So, slice up, serve, and watch as they disappear quicker than the Easter Bunny on a chocolate run. Enjoy, and happy baking!

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