Cook time: 1 hour
This Cadbury Creme Egg Brownie recipe is sure to satisfy any sweet tooth. It has a great “wow” factor on easter morning.
Hunting for easter eggs is a time honored tradition for many youngsters. I’ve always enjoyed decorating egg shells and hiding them around the yard. But when it comes to eating the eggs, I much prefer the candy and chocolate type over real eggs with yolks.
These brownies pack a creamy and chocolaty punch sure to satisfy any sweet tooth. As far as presentation goes, you will be able to impress any crowd. If each chocolate egg is too large for one serving consider carefully slicing the eggs into three portions instead of two. This way you will preserve the look with a little less chocolate per bite.
This recipe will work with conventional recipes that include cocoa powder and those without. Since the Cadbury Creme Eggs are sweet and include chocolate I would suggest that you reduce the sugar by about twenty five perfect and don’t add any chocolate chips or toffee to the batter.
Eat these brownies fresh for easter brunch or keep them for up to a week in an airtight container in the fridge. A few seconds in the microwave is all you need to make the chocolate and creamy egg center melt in your mouth as if it was fresh out of the oven.
Your favorite brownie recipe 4 Cadbury Creme Eggs (room temperature)
Prepare your brownie recipe batter Cut Cadbury Creme Eggs down the middle Arrange each half creme egg onto a piece of brownie so that they yolk is facing upwards Bake to your brownie recipe’s specifications Let cool, the egg center will be hot when you take it out of the oven so take care Enjoy slightly warm Keeps for up to one week in fridge