Cadbury Creme Egg Brownies
A fudge brownie filled with creme eggs, a gooey fondant layer and a milk chocolate ganache layer.
Ingredients
For the brownies
- ⅓ heaping cup dark cocoa powder
- ¾ cup all-purpose flour
- ½ tsp salt
- 2 eggs
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup unsalted butter melted
- 1 tsp vanilla extract
- 12 mini Cadbury Creme eggs or 5 larger ones quartered
For the fondant layer
- 2 tbsp unsalted butter softened
- ¼ cup light corn syrup
- 1 tsp vanilla extract
- 1 ½ cups confectioners’ sugar
- yellow food dye
- For the milk chocolate ganache:
- 4 oz approx. 100g milk chocolate, chopped/broken
- ¼ cup heavy cream
Instructions
- Preheat the oven to 350 F or 180 C. Line a 8×8 inch square baking pan with aluminum foil and then butter the foil.
- In a small bowl, combine the flour, salt and cocoa. Set aside.
- In a medium sized bowl, whisk together the eggs, sugars.
- Trickle in the melted butter and vanilla, and continue to whisk.
- Finally, stir in the flour mixture and spread ½ of the batter in the baking pan.
- Evenly arrange the creme eggs on the batter, then completely cover eggs with reserved ½ of the batter. It may not be perfectly smooth.
- Bake for 20-25 min or until a toothpick inserted in only the brownie part (make sure you don’t puncture the egg!) comes out clean. Let it cool completely.
- While the brownies are cooling, make the fondant layer. Combine the butter, corn syrup and vanilla until the mixture resembles sweetened condensed milk.
- Gradually add in the sugar.
- Spread around ¾ of this mixture on the surface of the cooled brownie.
- Dye the remaining ¼ cup of the mixture egg-yolk yellow and spoon dollops on the white part.
- Run the back of a knife through the dollops to create a marble effect.
- Chill the brownies for 2 hours before topping with ganache.
- To make the ganache, heat the cream in either a saucepan or in the microwave until it boils.
- Pour the cream over the chocolate and let it sit for 30 seconds before stirring.
- Stir until smooth and pour over fondant layer, spreading with a spatula or knife.
- Refrigerate till the ganache is set before cutting into squares.
Notes
Recipe loosely adapted from Love and Olive Oil and The Girl Who Ate Everything