A few weeks ago, after Easter, the supermarkets were all selling leftover Easter candy at extremely discounted prices. At first I wasn’t tempted but when the Cadbury Creme Eggs went down to $.10, I gave in and bought eight of them thinking I would use them in a cupcake recipe. Instead I used them in this brownie recipe for Mother’s Day. This recipe resulted in very gooey and chocolaty brownies – sounds good doesn’t it? Well my sisters loved them.
The hardest part of this recipe is cutting the Cadbury Eggs, so it’s pretty easy and tasty.
Brownies with egg filling lined up.
Hot out of the oven.
Cadbury Creme Egg Brownies
Yield: 16 bars Cook Time: 40 minutes
- 1 package of your favorite brownie mix (my favorite is Ghirardelli – any flavor will do), prepared as directed
- 8 regular size Cadbury Creme Eggs cut in half
Step 1: Preheat oven to 350 degrees.
Step 2: Line an 8” by 8” baking pan with aluminum foil and spray with cooking spray.
Step 3: Prepare the brownie mix as described on the package. Pour half the brownie mix into the pan and smooth out on the bottom of the pan.
Step 4: To cut the Cadbury Creme Eggs, you’ll need to find out where the filling settled. I rolled the eggs gently across the table to see where they would rest with the heaviest portion on the bottom and then cut them in half across the top.
Step 5: Place the Cadbury Eggs cut side up (i.e. the cut side up, so you can see the creme) in four rows, four across. I placed them on a bias so they would fit better.
Step 6: Pour the remaining brownie batter on top of the Cadbury Eggs. There won’t be enough batter to smooth across the top of all the Cadbury Eggs and spaces between but during the baking process this will all even out.
Step 7: Bake at 350 degrees for about 40 minutes. The middle will still be gooey. Cool for 15 minutes in the pan. Use the aluminum foil to take the brownies out of the pan.
Step 8: Cool completely before attempting to cut into 16 even squares.