Description
These Cadbury Creme Egg Brownies are a decadent treat combining rich, fudgy dark chocolate brownies with luscious, gooey Cadbury Creme Eggs. Perfectly chewy and chocolatey, these brownies have surprise bursts of creamy Cadbury candy throughout, making them an irresistible dessert for chocolate lovers, especially around Easter or any festive occasion.
Ingredients
Scale
Brownie Base
- 115 grams (1/2 cup or 1 stick) unsalted butter, chopped
- 200 grams (1 and 1/3 cup) good quality dark chocolate or semi-sweet chocolate (45-70% cocoa), broken into pieces
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 90 grams (1/2 cup) brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 85 grams (2/3 cup) plain flour or all purpose flour
- 1/4 teaspoon salt
Chocolate Candy Filling
- 100 grams (1/2 cup) mini Cadbury Creme Eggs, roughly chopped
- 3 large Cadbury Creme Eggs, cut in half
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F) standard or 160°C (320°F) fan-forced. Grease and line an 8-inch square baking pan with parchment or baking paper, leaving two sides with an overhang to easily lift the brownies out later.
- Melt Butter and Chocolate: Place the chopped butter and broken chocolate pieces into a heatproof bowl that fits snugly over a saucepan. Fill the saucepan with a couple of inches of water, ensuring the bowl’s bottom does not touch the water, then place over medium heat. Stir gently as the butter and chocolate melt into a smooth, glossy mixture. Once melted, remove the bowl from heat and allow to cool slightly.
- Mix Sugars and Vanilla: Add the caster sugar, brown sugar, and vanilla extract to the melted chocolate mixture. Using an electric mixer on medium speed, beat until all ingredients are well combined.
- Add Eggs: Incorporate the eggs one at a time, beating briefly after each addition to blend them smoothly into the mixture.
- Add Dry Ingredients and Candy: Sift in the plain flour and salt, then beat just until the mixture becomes smooth and even. Gently fold in the roughly chopped mini Cadbury Creme Eggs to evenly distribute the candy through the brownie batter.
- Pour Batter: Transfer the brownie mixture into the prepared baking pan, smoothing the surface evenly with a spatula.
- Initial Bake: Bake the brownies in the preheated oven for approximately 25 minutes, then carefully remove from oven.
- Add Large Creme Eggs: Immediately press the halved large Cadbury Creme Eggs evenly into the top of the partially baked brownies.
- Final Bake: Return the pan to the oven and bake for an additional 15-20 minutes or until the brownies are set and no longer wobble in the center.
- Cool and Serve: Allow the brownies to cool completely in the pan before lifting them out using the parchment paper overhang. Slice into 12 servings and enjoy the gooey, chocolatey treat.
Notes
- Use good quality chocolate (45-70% cocoa) for the richest brownie flavor.
- Do not over-bake; the brownies should be fudgy and moist in the center.
- Allow brownies to cool completely for cleaner slices and better texture.
- The layering of mini and large Creme Eggs creates lovely pockets of creamy caramel and fondant.
- Line the pan properly to make removing brownies easier and prevent sticking.
