Cadbury Cream Egg Brownies = Heaven

On Monday I bought two dozen Cadbury Cream Eggs, A) because I have a compelling need to buy massive amounts of 50 percent off goodies the day after candy-centric holidays, and b) because I found a link to a recipe I had to try over at Cornflake Dreams.

Cadbury Cream Egg brownies. Holy crap.

The recipe is from Gingerbread Bagles, and I made it last night. Now, I usually don't try recipes I read on these cute cooking blogs because they make it seem so easy, and I can burn just about anything. But I do have to say that I was very successful. (Although I feel I have to give some credit to the new Calphalon bakeware I got as wedding presents. The pieces are amazing!)

Here's the recipe with one minor change from Gingerbread Bagles' original: I substituted the 1/2 cup unsweetened cocoa powder with Hershey's Special Dark cocoa powder. I'd like to say it's because I'm so culinarily fancy that I wanted to add extra flavoring, but really it's because I forgot to buy the unsweetened, and it's the only one I had in my apartment. Fortunately, it worked great!

Cadbury Creme Egg Brownies

4 1/2 Cadbury Creme Eggs (total of 9 halves)
3/4 cup all purpose flour
1/2 cup Hershey's Special Dark cocoa powder
1/4 teaspoon kosher salt
3/4 cup packed light brown sugar
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted
1 Tablespoon vanilla extract
2 large eggs, at room temperature
1/2 cup semi sweet chocolate chips

Cut the Cadbury Eggs along the crease. You should have a total of 9 halves. Set aside.
(Note: This was not as hard as I thought it would be. I put the eggs in the freezer the night before, and they cut in half very well.)

Sift together the flour, unsweetened cocoa powder and kosher salt. Set aside.

In a large mixing bowl with the paddle attachment (a handheld mixer works too), mix together the packed light brown sugar, sugar, melted unsalted butter and vanilla extract on medium speed.
Add in the eggs one at a time.

Slowly add in the dry ingredients on low speed. Mix until just combined. Take a spatula and fold the ingredients together.

Throw in the semi sweet chocolate chips and fold them in.

Spread the brownie batter into a lightly greased 8×8 inch baking pan. The brownies will bake for a total of 30 minutes at 350 degrees.

Once the brownies have baked for 25 minutes, remove them from the oven and carefully press the Cadbury Creme Eggs on top of the brownies. The center of the Cadbury Eggs should be facing up.

Next time I'll space them out better.

Put the brownies back in the oven and continue baking for 5 more minutes.

Cool the brownies and then cut into pieces. Enjoy!



Finished product!

 

I was afraid that it would taste like someone had just plopped one of the eggs on top of a brownie, but they baked together to form absolutely deliciousness.



 I'm thinking this will be an annual Chicago Quirk dessert!