As I write this, it’s 7:55 pm, and I’m strongly wishing I could go to bed right now. I don’t even have work in the morning. I cannot possibly express how happy I am to have turned my alarm off and not have to get up at any specific time tomorrow morning. I’m definitely an old lady.
I also can’t believe Easter has snuck up so quickly. It’s still absolutely frigid here, so that may be part of the reason it hadn’t occurred to me that the Easter bunny might be visiting soon. Or it could be that I’m so completely consumed by my work schedule that I’m lucky to know what day it is most of the time, let alone the season. I have a blessed four day weekend coming my way, and two weeks in which I will hopefully be able to work relatively uninterrupted by teen angst. I’m worried it won’t be enough.
Allow me to sneak in a recipe that ticks that Easter box and also helps us smother our stress in the most ridiculous chocolate situation you can imagine. These Cadbury Creme Egg Brownies are just unreal. Not only does every piece have half a Cadbury Creme Egg submerged in its fudgy depths, but the brownies themselves are so gooey and dense they almost shouldn’t be allowed. Geoff and I ate this whole pan between us. It was hard work, but I don’t regret a single bite.
These brownies are really easy to make. You might want to bake yours a little bit longer than I did. I had to refrigerate mine in order to keep them from falling apart. I thought initially they were too gooey, but when I was actually eating them, it was amazing. So if you’re worried about salmonella or something stupid like that, take your brownies more into the properly baked zone. Chopping your Cadbury Creme Eggs can be a little bit tricky, so I recommend buying an extra one just in case one of yours gets crushed in the chopping process. The good news is, you get to eat leftover Creme Eggs while your brownies are baking then cooling. As these are by far the best Easter candy, this can only be a good thing.
I hope your Easter is filled with joy and chocolate and that you don’t think about work once the entire weekend.
- 185 grams unsalted butter
- 185 grams chocolate chips or chopped chocolate
- 3 eggs
- 275 grams sugar
- 85 grams all purpose flour
- 40 grams cocoa powder
- a pinch of salt
- 5 Cadbury Creme Eggs, cut in half top to bottom
- Preheat oven to 325 and butter a 9x9 inch pan.
- Put butter and chocolate in a microwave safe bowl and heat for thirty seconds at a time, stirring after each interval. Continue until everything is smooth. Set aside to cool slightly.
- Crack your eggs into a bowl and add sugar. Beat them together until they're pale and fluffy and double in size. You can use an electric mixer or get your arm workout for the day by using a whisk.
- Pour your melted butter and chocolate into the egg mixture and fold to combine. Keep working until the streaks are gone.
- Sift your flour, cocoa powder, and salt into the batter. Gently fold this in.
- Pour your brownie batter into your prepared pan and bake for 15 minutes.
- Remove the brownies from the oven and gently drp your Cadbury Creme Eggs, cut side up, into the the partly cooked brownies. They should sink in on their own.
- Return the brownies to the oven for 15 minutes or so, depending on your desired gooeyness level. They may take a bit longer if you want them completely cooked through.
- Torture yourself by allowing these to cool completely before cutting. Good luck.
- If you do manage do cut all your creme eggs properly, you can make each serving a bit smaller by dropping in three rows of four creme egg halves.