I hope everyone had a great Easter! I spent my Easter at work, but then I spent my two days off with my mom, sister, and nephews. My oldest nephew helped my mom hide an Easter basket for me 🙂 I may be in my upper 20’s but I still love holiday traditions! One of my favorite Easter candies is Cadbury cream eggs, and lucky for me, my basket was full of them! Original cream eggs, caramel eggs, and a new chocolate cream egg. Yum yum!! My husband absolutely loves cream eggs, so when I saw this recipe for cream egg brownies, I knew it was something I had to try.The reason I’m posting this after Easter is for all you Cadbury cream egg fans. Once your eggs are all gone, and you need a fix, try these brownies! The filling is a copycat of the actual cream egg filling, but these brownies aren’t overly sweet like the cream eggs. The creamy filling is subtle, but these brownies are great! For extra cream egg goodness, you can always double to filling! So go ahead and eat all your cream eggs, then when the craving for more hits, make some cream egg brownies!Cream Egg Brownies
Yield: 16 brownies
⅔ cup flour
2 tablespoons Dutch-processed cocoa powder
½ teaspoon salt
6 ounces semi-sweet chocolate, chopped
½ cup (1 stick) unsalted butter, cut into cubes
¼ cup granulated sugar
½ cup light brown sugar, packed
2 large eggs, at room temperature
1 teaspoon vanilla extract
¼ cup light corn syrup
2 tablespoons unsalted butter, room temperature
½ teaspoon vanilla extract
⅛ teaspoon salt
1½ cups powdered sugar
3 ounces semi-sweet chocolate, chopped
2 tablespoons unsalted butter, cut into cubes
To make the brownies: Preheat oven to 350 degrees F. Line the bottom and sides of an 8-by-8-inch pan with parchment paper, leaving a slight overhang on two edges.
In a small bowl, combine flour, cocoa, and salt; set aside.
In a double boiler or a medium-large bowl set over gently simmering water, melt chocolate and butter; 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 of chocolate mixture and fold in 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.
To make the cream filling: Beat together corn syrup, butter, vanilla, and salt on medium-high speed until smooth. Add powdered sugar, a little at a time, mixing until creamy and stiff. Place ¾ 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 gently spread over the white layer. Let set at room temperature for about 10 minutes.
To make the glaze: In a small saucepan over low heat or a microwave safe bowl, melt chocolate and butter together; stir until smooth. Pour over cream filling, carefully spreading into a thin, even layer. Chill until set, at least 30 minutes, but preferably overnight.
Using the edges of the parchment paper, remove brownies from pan. Use a long sharp knife to cut the brownies into 2-inch squares. Refrigerate in an airtight container for up to 5 days, bringing to room temperature before serving.
Source: Adapted from Love & Olive Oil