Cadbury Creme Egg Brownies

Image from  love & olive oil. I am going to have to admit I was just to lazy to photograph these yesterday. It might have something to do with the heat and being 36 weeks pregnant.

My brother and I are both huge fans of Cadbury Eggs (I like both mini eggs and creme eggs). So Easter candy makes me happy. I fully understand that some people are not big fans of Cadbury Creme Eggs, but for those of you who are, I found this recipe for Creme Egg Brownies while on Pintrest the other day…so I made a batch this weekend. They are quite tasty. I am glad the beloved Easter candy inspired these wonderful brownies. I will say, I think I might prefer the Cadbury Egg itself…but in an of themselves they are delicious!

from love & olive oil

For Brownies:
2/3 cup flour
2 tablespoons dark or dutch processed cocoa powder
1/2 teaspoon salt
6 ounces milk chocolate, chopped * If you think you have milk chocolate chips and you don’t, Hershey’s kisses work too. 🙂
1/2 cup (1 stick) unsalted butter, cut into cubes
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs, at room temperature, lightly beaten
1 teaspoon vanilla extract

For Cream Filling:
1/4 cup light corn syrup
2 tablespoons unsalted butter, room temperature
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar

For Glaze:
3 ounces milk chocolate, chopped
2 tablespoons unsalted butter, cut into cubes

Preheat oven to 350ºF. Line the bottom and sides of a 8-by-8-inch pan with parchment paper, leaving a slight overhang on two edges.

Sift together flour, cocoa, and salt in a small bowl and set aside.

Melt chocolate and butter in a double boiler or a medium-large bowl set over gently simmering water. Stir until smooth, then remove from heat. Whisk in sugars and stir until dissolved and mixture has cooled slightly.

Whisk in eggs and vanilla extract until just combined (do not overmix). Sprinkle flour mixture over top and fold in to chocolate mixture using a large rubber spatula until just incorporated. Pour into prepared pan.

Bake for 25 to 30 minutes or until toothpick inserted into the middle comes out clean. Transfer pan to a wire rack and allow to cool completely.

For cream filling, beat together corn syrup, butter, vanilla, and salt on medium-high speed until smooth. Add powdered sugar, a little bit at a time, mixing until creamy. Dump 3/4 of the cream mixture on top of cooled brownies and spread into an even layer. Add a drop of yellow food coloring to remaining cream mixture and stir until evenly colored. Drop dollops of yellow cream on top of white layer, and then swirl gently with a spatula. Refrigerate for at least 2 hours or until set.

Gently melt chocolate and butter together in a double boiler or a small saucepan set over low heat. Stir until smooth. Pour over cream filling, carefully spreading into a thin, even layer. Return to refrigerator and chill until set, at least 30 minutes, or overnight if possible (brownies are best when chilled overnight).

Remove brownies from pan using the edges of the parchment paper to lift the entire block out of the pan. Using a large sharp knife, cut into 2-inch squares. Brownies will keep, refrigerated in an airtight container, for up to 5 days.