Get ready to experience the most decadent, mouth-watering dessert that will make your taste buds dance with joy! These extraordinary Cadbury Creme Egg Brownies are not just a treat – they're a celebration of chocolatey, gooey goodness that transforms the classic brownie into an Easter masterpiece. Imagine sinking your teeth into a rich, fudgy brownie studded with chunks of everyone's favorite seasonal candy, creating a dessert so irresistible that it'll become the star of your Easter gathering or an indulgent personal treat that screams pure chocolate bliss!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 servings
Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup Cadbury Creme Eggs (chopped)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and whisk in the granulated sugar until well combined.
- Add the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract until the mixture is smooth and glossy.
- Sift together the cocoa powder, all-purpose flour, and salt in a separate bowl to remove any lumps.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Roughly chop the Cadbury Creme Eggs into bite-sized pieces. Reserve a few pieces for topping.
- Gently fold most of the chopped Creme Eggs into the brownie batter, leaving some for garnishing the top.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the reserved Creme Egg pieces on top of the batter.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven and let cool in the pan for about 10 minutes.
- Using the parchment paper overhang, lift the brownies out of the pan and transfer to a wire rack to cool completely.
- Once cooled, cut into 16 equal squares and serve. For best results, chill the brownies for an hour before cutting for cleaner slices.
Tips
- Temperature Matters: Ensure your butter and eggs are at room temperature for smoother mixing.
- Don't Overmix: Gently fold ingredients to keep your brownies tender and fudgy.
- Chill Before Cutting: Refrigerating the brownies for an hour helps create clean, precise slices.
- Egg Placement: Save a few Creme Egg pieces to garnish the top for a visually stunning presentation.
- Storage Secret: These brownies stay fresh in an airtight container for up to 3 days – if they last that long!
- Pro Hack: For extra decadence, drizzle melted chocolate over the cooled brownies before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 55mg
