Cadbury Creme Egg Brownies
Ultra fudgy, decadent and the perfect Easter treat, these Cadbury Creme Egg Brownies are made with both Mini Cadbury Creme Eggs and everyone's favorite Easter candy, Cadbury Mini Eggs! Easy & fast to make, these brownies can be customized to be both gluten free and refined sugar free if you prefer.
Ingredients
- 1 cup butter
- 1 ¼ cup chocolate chips
- 150 g flour or gluten free 1:1 flour
- 50 g unsweetened cocoa powder
- 1 teaspoon kosher salt
- 1 tablespoon espresso powder
- 1 cup white sugar or granulated monk fruit
- 1 cup brown sugar or coconut sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 cup Cadbury mini eggs
- 6-10 Cadbury mini creme eggs
Instructions
- Pre-heat oven and prepare the brownie pan. Pre-heat your oven to 350F. Grease an 8×8 metal pan with cooking spray and then line it with parchment paper. I like to cut a sheet of parchment in half and line the pan as shown below.
- Mix dry ingredients. In a medium mixing bowl, combine sifted flour, sifted cocoa powder, espresso powder and salt. Mix together with a fork or whisk to fully incorporate.
- Heat butter & chocolate chips. In a small saucepan over medium low heat, melt butter + chocolate chips stirring gently with a silicone spatula. As the butter starts melting, turn the heat to low and continue to stir until the chocolate is melted, then transfer to a large mixing bowl. Be sure not to let the mixture boil or burn.
- Beat in vanilla, sugars & eggs. In the same large bowl you just added the butter and chocolate mixture, add the vanilla extract, then the monk fruit sugar and the coconut sugar, whisking to combine. Then add each egg one by one, whisking lightly between each egg then whisking one last time a bit more vigorously once all eggs have been added to fully incorporate, about 30 more seconds.
- Mix the batter. Add flour mixture to wet ingredients, folding in gently using a silicone spatula until all dry ingredients are fully combined and no clumps or traces of flour remain. Add in the candy coated mini eggs and fold into the brownie batter. Pour batter into a pan, using a spatula to spread the batter evenly throughout. Gently press 6-10 mini creme eggs down into the batter.
- Bake & chill. Bake the brownies for 30-35 minutes until a toothpick comes out of the center clean and there is no wobble in the batter if you jiggle the pan. Allow brownies to cool at room temperature, then chill for at least 2 hours before slicing. Chilling the brownies helps them set and the texture becomes extra fudgy.
Video
Notes
- Be sure to ever so slightly under bake the brownies. Insert a toothpick or cake tester and when it comes out just about clean, they're done! Because these brownies are SO thick, I like to allow them to chill in the fridge for an hour or two before serving. This allows the chocolate to set while maintaining an extra fudgy texture.
- For best results when slicing, warm your knife under hot water in between cuts.
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