Cadbury Creme Egg Brownies

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.


Slutty Brownies

I’ve been starting my tomato and pepper plants from seed and haven’t had much time to devote to baking involved recipes, so I was looking for a quick and easy recipe.  I’d found this recipe on the What’s Gaby Cooking blog (originally from the Londoner) and set it aside but it was a perfect time to try it.  I also found these brownies noted on a lot of other sites and I know why…  I brought a bunch of them to the office for my co-workers and they were gone by mid-morning.  I think the name intrigued them from the start.

I made the recipe a couple of times since the first time I baked it for too long because I kept testing it with a toothpick and it only came out clean after 65 minutes of baking (although my husband loved this crispier version).

Totally yummy.  Try it.

Slutty Brownies

Yield:  16 bars                Cook Time:  40 minutes


Cookie Dough:

  • 1 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1 1/2 cup white sugar
  • 2 eggs
  • 2 1/2 tsp vanilla extract
  • 2 1/2 cup flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 cups mini semi-sweet chocolate chips


  • 16 Double Stuff Oreo cookies


  • 1 package of your favorite brownie mix (my favorite is Ghirardelli – any flavor will do), prepared as directed


Step 1:  Prepare the brownie mix as described on the package and set aside.

Step 2:  For the cookie dough, cream together the butter and sugars with a mixer.  Beat in the eggs and vanilla until entirely incorporated.  Add the remaining dry ingredients except chips and mix on low until incorporated.  Fold in the chocolate chips.

Step 3:  Preheat oven to 350 degrees.

Step 4:  Line an 8” by 8” baking pan with aluminum foil and spray with cooking spray.

Step 5:  Press half the cookie dough evenly across the bottom of the pan (next time I will try using the entire cookie dough recipe in the bottom of the pan).

Step 6:  Add a layer of Double Stuff Oreo cookies four across by four rows.

Step 7:  Top evenly with brownie mixture.

Step 9:  Bake for 40 minutes on the top rack of the oven.  Let cool at least 10 minutes before attempting to remove the brownies from the pan.  If serving warm, the center brownies will be very gooey, almost like the middle of a lava cake.  The ends will be firmer.  Cut into sixteen pieces.


Recipe adapted from What’s Gaby Cooking (originally from the Londoner).

Double Cookies and Cream Kiss Cookie Bars

For Palm Sunday I had some family over for dinner and a good time was had by all.  To prepare I planned to perfect a Pandoro recipe I attempted for the first time last Christmas but I needed a fall-back dessert in the event that the Pandoro turned out poorly.  By the way the Pandoro was a success – you’ll see that recipe soon…

I had seen the Double Cookies and Cream Kiss Cookie Bars recipe on the Picky Palate site and they looked soooo good that I thought they would be perfect.  I found the new Hershey Kisses in Walmart a couple of weeks ago and had set them aside (so they wouldn’t get eaten) until I was ready to make the bars.

I was right, my head taste tester thought they were fantastic!  They’re sweet and full of Oreo pieces.

After mixing is competed.

Line up the kisses.

Ready for the oven.

Hot out of the oven.  Ready, set, eat.

Double Cookies and Cream Kiss Cookie Bars

Yield:  16 bars                Cook Time:  25 – 30 minutes


  • 1 stick butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 cups all-purpose flour
  • 1 egg
  • 1 cup mini chocolate chip
  • 12 Oreo Cookies, broken into pieces (if using Double Stuff Oreos, possibly use 9 cookies)
  • 25 Cookies and Cream Hershey’s Kisses


Preheat the oven to 350 degrees.  Line an 8 by 8 inch baking pan with aluminum foil sprayed with cooking spray.

Stir butter and sugars in a medium bowl at least 2 minutes.  Combine egg and vanilla into the sugar mixture.  Add dry ingredients and chips to combine.  Finally add the Oreos and stir to combine.

Press 1/3 to 1/2 of the dough into the pan.  Arrange the kisses in 5 by 5 rows on the dough.  Gently press the remaining dough on top of the kisses.  Cover as best you can and press gently.

Bake for 25 – 30 minutes.  Cool 30 minutes before cutting into squares.


Recipe barely adapted from Picky Palate.