Cadbury Creme Egg Brownies

Use up that Easter candy in these intensely sweet, chocolaty brownies
Editor

These gooey brownies, with mini Cadbury Creme Eggs melted into the batter, are the most indulgent Easter treat.

This recipe is courtesy of Cravings of a Lunatic.

9
Servings
278
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8  Tablespoons  butter
  • 2  Ounces  semisweet chocolate
  • 1  Cup  sugar
  • eggs, lightly beaten
  • 1/2  Teaspoon  vanilla extract
  • 1/2  Cup  semisweet chocolate chips
  • 1/4  Cup  flour
  • 1/4  Teaspoon  salt
  • 12  mini chocolate eggs, such as Cadbury Creme Eggs

Directions

Preheat the oven to 325 degrees F.

Line a square 8-inch cake pan with parchment paper.

In a medium pan, melt the butter and semisweet chocolate together over a very low heat. Stir constantly with a wooden spoon. When melted, remove from the heat and add the sugar. Stir well to combine.

Now add your eggs and vanilla, stirring until it’s smooth.

Add chocolate chips, flour, and salt. Stir until combined.

Transfer the brownie batter to the lined pan and place in the oven. Bake for 20 minutes.

Remove the brownies from the oven, and gently press each Creme Egg into the brownie batter.

Return the brownies to the oven and bake for another 15-20 minutes, until the top is firm, but they still have a slight wobble.

Allow to cool before slicing into 9 squares.

Nutritional Facts

Total Fat
15g
21%
Sugar
11g
12%
Saturated Fat
6g
25%
Cholesterol
1mg
0%
Carbohydrate, by difference
38g
29%
Protein
3g
7%
Calcium, Ca
9mg
1%
Fiber, total dietary
6g
24%
Folate, total
10µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
3mg
1%
Phosphorus, P
25mg
4%
Selenium, Se
1µg
2%
Sodium, Na
138mg
9%
Water
1g
0%

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.