As a kid I HATED Cadbury Creme Eggs. I couldn’t stand them! I have no idea when or why this changed, but as an adult, I can’t get enough of them. So good! Too fantastic to pass up, honestly. I love Easter, purely for the knowledge that Cadbury Creme Eggs are now available in stores.
But what happens after the holiday, and subsequent markdown of the Creme Egg, and then they are nowhere to be found (until the Scream Egg rears it’s ugly head in October). Why, you make Cadbury Creme Egg Brownies, of course!
I saw this idea on Pinterest about a year ago, and I knew that when Easter rolled around again, I would be making them. I know I just shared a brownie recipe, but this one is for the indulgent and clearly not for the faint of heart.
The recipe below is the original recipe for the Salted Fudge Brownies, and really, the salt is going to help balance the richness and sweetness in these guys.
Salted Fudge Brownies
(from Food and Wine)
- 1 1/2 sticks unsalted butter
- 2 ounces unsweetened chocolate, finely chopped
- 1/4 cup plus 2 tablespoons unsweetened cocoa
- 2 cups sugar
- 3 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon Maldon sea salt (kosher salt works too, but this stuffs the best!)
Line your 9×9 baking pan with parchment, or lightly buttered foil – it will help tremendously when trying to get the brownies out of the pan.
Melt the butter and chocolate in a saucepan over medium heat until just melted. Remove from heat and slowly incorporate the cocoa powder, sugar, vanilla, eggs and flour, one at a time.
Pour your brownie mixture into the pan, and sprinkle with the salt. Using a butter knife, swirl the salt into the batter.
Cook your brownies at 350* for about 30-35 minutes, or until a toothpick inserted into the middle comes out with some fudgey bits. Let the pan cool for an hour, then place in the fridge for another hour. This will help the brownies really set up, and make them much easier to cut.
Creme Egg Fondant
From Love and Olive Oil
- 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 oz chocolate chips
- 2 tablespoons butter
- splash of whipping cream
Over a double boiler, let the chocolate and butter melt together until smooth. Add the cream and stir to incorporate. Let sit to cool while you make the fondant creme.
Mix the butter, corn syrup and vanilla until incorporated. Add powdered sugar, slowly, until creamy consistency. Spread 3/4 of the mixture over the brownies. Add a drop or 2 of yellow food coloring to the remaining creme mix and drop bits of it onto the white, swirling with a butter knife. Top with Chocolate Glaze.
Return to the fridge to let set and chill. When ready, lift the parchment out and using a very sharp knife, slice the brownies into small squares. These are SO rich, one tiny one will do you in for awhile, so don’t make them too big.
Enjoy the delicious tastes of Creme Eggs, year round! Or tint the fondant green, and make Scream Egg Brownies for Halloween!
Do you love creme eggs? What’s your favorite Easter candy?