Monday, 2 April 2018

Cadbury Creme Egg Brownies (Version 3)

In my last post, I talked about using Cadbury Crème Eggs IN recipes, but there are recipes that take the ELEMENTS of a Crème Egg and re-create them into something else.

This would be one of those recipes.

It's a three-layer confection that starts with a from-scratch brownie and a chocolate ganache that sandwiches a rich and creamy fondant middle.

And, not to blow the ending, I totally LOVED it.

First, start with the brownie bottom.

In the bowl of a double-boiler over gently simmering water, melt the chocolate and the butter.

While the chocolate and butter are melting, prepare the dry ingredients in a separate bowl.

Sift together the flour,

The cocoa powder,

With the salt.

And set aside.

Once the chocolate and butter are melted together, stir until well combined and add the brown sugar,

The white sugar,

The eggs.

And the flour mixture.

Pour the batter into a parchment line 8 x 8 inch baking pan.  Bake and let cool.

After the base layer has been baked and is cooled to room temperature, start the middle fondant layer.

In the bowl of a stand mixer, combine the butter,


The vanilla,

The corn syrup,

And the icing sugar.  Beat until fluffy.  Then, divide the mixture into two bowls and color one batch of filling yellow.

Layer the filling on the base layer.

Pop that into the fridge to set while you're making the top layer.

Melt chocolate and butter together and pour evenly over the top of the filling layer.

Chill overnight.

Pull the brownies from the pan using the parchment, score the chocolate, and cut the brownies into pieces.


The brownie is nice and chewy and the fondant layer is rich and creamy.

Try not to eat them all!

(But really, it's only an 8 x 8 inch pan.  Like how bad could it be?)

Happy Easter - Heather

Cadbury Crème Egg Brownies

2/3 cup flour
2 Tablespoons cocoa powder
1/2 teaspoon salt
6 ounces milk chocolate, chopped
1/2 cup unsalted butter, cut into cubes
1/4 cup sugar
1/2 cup brown sugar, packed
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/4 cup light corn syrup
2 Tablespoons unsalted butter
1/2 teaspoon vanilla extract
1 1/2 cups icing sugar
3 ounces milk chocolate, chopped
2 tablespoons unsalted butter, cut into cubes
  1. Preheat oven to 350 degrees F.  Line the bottom and sides of an 8-inch square pan with parchment paper, leaving an overhang on two edges.
  2. Sift together the flour, cocoa powder, and salt.  Set aside.
  3. In a double boiler, melt the 6 ounces of chocolate and 1/2 cup of butter over gently simmering water.  Stir until melted and smooth then remove from heat.
  4. Whisk in the white and brown sugars and stir until melted and cooled slightly.
  5. Add the eggs and vanilla and whisk until just combined - do not overmix.
  6. Sprinkle the flour mixture over the chocolate mixture.  Fold in until just combined.  Pour into prepared pan and spread to edges.
  7. Bake for 20 - 25 minutes or until a toothpick inserted into the center comes out clean.  Allow to cool completely.
  8. In the bowl of a stand mixer, beat the corn syrup, butter, vanilla, and salt on medium-high until smooth.
  9. Gradually add in the icing sugar and mix until creamy.
  10. Remove 3/4 of the icing sugar mixture and spread onto the cooled base.
  11. To the remaining icing sugar mixture, add yellow food coloring until desired tint is reached.
  12. Drop the yellow mixture onto the white and swirl with a knife or spatula.  Refrigerate for at least two hours or until set.
  13. In the bowl of a double boiler, melt the 3 ounces of chocolate and 2 Tablespoons butter and stir until smooth.
  14. Pour over the set cream filling a spread into a thin layer.
  15. Put the brownies back in the fridge and chill for 30 minutes or until set.  Brownies are best though when chilled overnight.
  16. When ready, remove the brownies from the pan using the parchment "handles" and cut into 2-inch squares.

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