A fun Easter treat that is also a great way to use too many Cadbury Creme Eggs, these creme egg brownies are an easy and fun dessert for everyone.
Course Dessert
Cuisine American
Keyword brownies, creme eggs, easter
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Servings 18brownies
Calories 354kcal
Author Katie Beck
Equipment
8x8 inch baking pan
Ingredients
16tablespoonbutter2 sticks
8ozsemisweet chocolate chopped
¾cupof cocoa powder
2 ¼cupssugar
1teaspoonvanilla
1teaspoonsalt
4eggs
⅔cupflour
10-12mini creme eggscut in half
3large crème eggscut in half
2ozsemisweet chocolatemelted
2ozwhite chocolatemelted
Instructions
Preheat the oven to 350 and grease an 8-inch square baking pan and line with parchment paper.
In a microwave safe bowl melt the 8 oz of chocolate and butter, in the microwave for 30 seconds at a time. Stir after each 30 seconds, and do this until fully melted and combined.
Add the sugar, cocoa powder, vanilla and salt and stir with a wooden spoon or a spatula to combine. Add the eggs one at a time beating each egg into the chocolate mixture with the wooden spoon or spatula. Add the flour and mix until just combined.
Spread the brownie batter in the prepared pan, and place the halved creme eggs
Bake the brownies for 30-35 minutes. The edges should be firm, crisp and pulled away from the sides, and the center should be slightly soft to the touch.
Cool the baked brownies in the pan for a minimum of 20 minutes. Then pull out and cool the remainder on a cookie sheet.
Drizzle with the optional additional melted chocolate.
Notes
These can be stored in an airtight container on the counter for yout of our days. I do not recommend keeping these in the fridge and the creme eggs will get hard when cold.