I can't believe that it's been a week since we last saw each other - my fault, I'm afraid. Between house sitting, a pulled tooth & misplacing my camera, I have not had much time to play, sing, dance or bake in the kitchen. Luckily I know some fabulous food bloggers who are willing to step in and keep une gamine going; and my camera was discovered hiding inside the bowl of my stand mixer (apparently after enough wine, a silver bowl bears a striking resemblance to a wooden cabinet).
Last December I did a guest post on Roxana's Home Baking. Today I'm more than happy to have Roxana on une gamine Until I'm elbow deep in flour and sugar again, I'm positive that her delightful Cadbury Creme Egg brownies will satisfy your sweet teeth!
Thank you, Roxana! Take it away...
Hello! I’m Roxana, the wanna be baker and photographer behind Roxana’s Home Baking. My blog is focus on baking everything from scratch. I’m a self-taught baker, learning more with every cup of flour I use. Most of the recipes found on my blog rely on simple techniques everyone can master with a little bit of patience. I also have a big sweet tooth, easily noticeable through the hundreds on desserts recipes I've shared. I may have a slight addiction to chocolate. After all, homemade chocolate goodies are the best medicine.
I'm happy to be here today on Valerie's blog sharing the recipe for rich, fudgy brownies with Cadburry Creme Eggs. If I have to pick one Easter candy i look forward every year it would be the Creme Eggs. I love the creamy fondant hidden inside the chocolate-y shell.
To melt these brownies you start with melted chocolate. Everything that starts with melted chocolate is a winner in my books!
While the chocolate is slightly cooling, cream the sugar and butter. I've used brown sugar for a little extra flavor. Mix in the chocolate, egg and flour and spread the thick batter on the bottom of a baking pan. Time to unwrap the creme eggs and press them inside the brownie batter. I've used mini Cadburry Creme Eggs, the regular size being a little too big.
Bake, let cool and enjoy. It's that simple!
The results are out of this world good. The outside forms a thin hard shell, the best part of the brownie if you ask me, and the inside it's rich, fudgy, irresistible and totally addictive. The Cadbury eggs soften but still hold their shape inside the brownie bars.
Cadbury creme eggs brownies
3 oz semi-sweet chocolate chips (I used Ghirardelli)
1/2 cup (113 grams) room temperature butter
1/2 cup (100 grams) brown sugar
1 cup (120 grams) all-purpose flour
1/2 tsp baking powder
18-20 mini Cadbury creme eggs, unwrapped
Heat the oven to 350F. Line an 8X8 inch baking pan with parchment paper.
In a microwave safe bowl place the chocolate chips. Microwave, 30 seconds at a time, until melted. Stir to combine. Set aside.
In a mixing bowl, cream the butter and brown sugar until light and fluffy, about 2 minutes.
Add the egg and stir well.
Pour in the melted chocolate and keep stirring.
Slowly add the flour mixed with baking powder.
Spread the batter on the bottom of the prepared pan and press in the Cadbury creme eggs.
Bake for about 30 minutes or until the top is set and firm to touch.
Let cool completely before cutting into bars. Enjoy!
Thank you Valerie for letting me blog-sit today.
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