Monday, 2 March 2015

Recipe: Creme Egg Brownies

It's nearly that time of year for Cadbury's Creme Eggs, and with it will come an abundance of recipes for you to try. This recipe however, is unique. It's a new-comer and packed full of naughtiness. Whilst the overall cooking time might put you off, don't let it - the recipe is very easy to follow. These Creme Egg brownies will make an incredible treat to come home to after school. Thinking of having an Easter party? These brownies are a must. Total time: 3 hours Brownies: 16


  • 2/3 cup flour
  • 2 tablespoons dark or dutch processed cocoa powder
  • 1/2 teaspoon salt
  • 6 ounces milk chocolate, chopped
  • 1/2 cup (1 stick) unsalted butter, cut into cubes
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup light corn syrup
  • 2 tablespoons unsalted butter, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 1/2 cups powdered sugar
  • 3 ounces milk chocolate, chopped
  • 2 tablespoons unsalted butter, cut into cubes


  • Preheat oven to 350ºF.
  • Line an 8 by 8 inch tin with grease proof paper.
  • Melt chocolate and butter in a double boiler or a medium-large bowl set over gently simmering water. Stir until smooth, then remove from heat. Whisk in sugar and stir.
  • Make sure the mixture is cooled before you follow the next step.
  • Whisk in eggs and vanilla extract until just combined (do not overmix).
  • Sprinkle flour, cocoa powder and salt mixture over top and fold in to chocolate mixture using a large rubber spatula until just incorporated. Pour into prepared pan.
  • Bake for 25 to 30 minutes For cream filling, beat together corn syrup, butter, vanilla, and salt on medium-high speed until smooth. Add powdered sugar, a little bit at a time, mixing until creamy.
  • Add 3/4 of the cream mixture on top of cooled brownies and spread into an even layer. Add a small drop of yellow food coloring to the rest of the cream mixture and blend well.
  • Drop some of the yellow cream on top of white layer, and then swirl gently with a spatula to subtly blend.
  • Refrigerate for at least 2 hours or until set. Gently melt chocolate and butter stirring until smooth.
  • Pour over cream filling, carefully spreading into a thin, even layer.
  • Return to refrigerator and chill until set, at least 30 minutes, or overnight if possible (brownies are best when chilled overnight).
  • And voila, perfect brownies.

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