Cadbury Creme Egg Brownies
WARNING: NOT for people on diets. This sinfully delicious brownie is composed of three layers: A fudge brownie filled with creme eggs, a gooey fondant layer and a milk chocolate ganache layer.
These brownies are deadly. I can bet you, that if you eat these every day, you’d probably get diabetes. But the beauty of making Cadbury Creme Egg brownies is that you only get an excuse to make a batch once a year, on Easter. And through out the year, you will look forward to one thing. Eating them.
I wish I could hand you one right now. But I couldn’t even if I wanted to, because they were gone the day after they were made. That good. My average ‘good-tasting’ brownie has to be a dense angular slice of rich, chocolatey fudginess. I have high standards for brownies- because if they can be that good, then why not make them that good?
So to put things into perspective, my extraordinary brownie has to retain my ‘average’ brownie characteristics. But it must also bring something new to the table. My 8th grade english teacher used to tell me that a proficient essay is like a cupcake. It’s good. But an exemplary essay is like a cupcake with a caramel filled center. It’s new, it’s different and it makes you think, ‘wow’. She made an analogy to cupcakes, now I’m making an analogy to the cupcake analogy she used to describe essays. These bring something new to the table.
While I’d like to take credit for combining the elements together to create this culinary masterpiece, I must acknowledge one of my school friends who posted this link on my Facebook page. I did make several adjustments from the original.
There are three different elements that make up this brownie. A layer of brownie, a layer of pourable fondant and a layer of milk chocolate. The fondant recipe is a clone of the filling of a Cadbury Creme egg and the milk chocolate ganache is the perfect finish. I decided to top the brownies off with a ganache instead of simply melted milk chocolate because it is easier to cut into squares and it goes well wit the fondant layer, both of which are are sweet, sticky and complement the rich brownie layer perfectly.
Now lets talk about the brownie layer. I make several different brownies. But this one is by far, the simplest to put together while retaining a chewy, fudgy texture. They are also different from the original recipe because I prefer to use a cocoa base for the chocolate flavoring as opposed to melted chocolate. Melted chocolate creates a heavier brownie- and while I do like deep, dense brownies, I felt that it would be too, too rich. And it’s already quite rich. The brownies are also bursting with Cadbury Creme eggs, which add a nice crunch- so although it is not necessary that you add them, I highly recommend it.
All in all, this has made the top of my ‘favorites’ list. They are a perfect way to break Lent and the perfect way to bring something a little different to the Easter dinner table. I hope you love this ultra fudgy, milk chocolate Cadbury Creme Egg brownie recipe. I know I do.
- For the brownies:
- 1/3 heaping cup dark cocoa powder
- 3/4 cup all-purpose flour
- 1/2 tsp salt
- 2 eggs
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 12 mini Cadbury Creme eggs or 5 larger ones, quartered*
- For the fondant layer:
- 2 tbsp unsalted butter, softened
- 1/4 cup light corn syrup
- 1 tsp vanilla extract
- 1 1/2 cups confectioners’ sugar
- yellow food dye
- For the milk chocolate ganache:
- 4 oz (approx. 100g) milk chocolate, chopped/broken
- 1/4 cup heavy cream
- Preheat the oven to 350 F or 180 C. Line a 8×8 inch square baking pan with aluminum foil and then butter the foil.
- In a small bowl, combine the flour, salt and cocoa. Set aside.
- In a medium sized bowl, whisk together the eggs, sugars.
- Trickle in the melted butter and vanilla, and continue to whisk.
- Finally, stir in the flour mixture and spread 1/2 of the batter in the baking pan.
- Evenly arrange the creme eggs on the batter, then completely cover eggs with reserved 1/2 of the batter. It may not be perfectly smooth.
- Bake for 20-25 min or until a toothpick inserted in only the brownie part (make sure you don’t puncture the egg!) comes out clean. Let it cool completely.
- While the brownies are cooling, make the fondant layer. Combine the butter, corn syrup and vanilla until the mixture resembles sweetened condensed milk.
- Gradually add in the sugar.
- Spread around 3/4 of this mixture on the surface of the cooled brownie.
- Dye the remaining 1/4 cup of the mixture egg-yolk yellow and spoon dollops on the white part.
- Run the back of a knife through the dollops to create a marble effect.
- Chill the brownies for 2 hours before topping with ganache.
- To make the ganache, heat the cream in either a saucepan or in the microwave until it boils.
- Pour the cream over the chocolate and let it sit for 30 seconds before stirring.
- Stir until smooth and pour over fondant layer, spreading with a spatula or knife.
- Refrigerate till the ganache is set before cutting into squares.