When I delved into my Easter basket, these were what I wanted most of all. I always traded with my brother--Reese's Peanut Butter eggs for Cadbury Eggs. I ate them in particular ways, too. The goal was to eat them without getting any of the egg ooze on my fingers. I'd try to eat the chocolate shell part way down and then suck out the center.
For a number of years, I would buy Cadbury eggs and keep them in the fridge for months.
Then came adulthood and the awareness that this stuff wasn't so good for me. About ten years ago, I found that the eggs made my teeth hurt horribly. So I stopped eating them.
I came across this recipe last year, though, and knew I had to make them. The joy of baking this stuff is that I can have a tiny sample and then foist the rest on my husband to take to his work.
These really do taste like Cadbury eggs, but better. Why? Because they have the sweetness of that gooey center but it's reduced greatly by that brownie layer. It balances more. Mind you, it's still not the slightest bit healthy, but it's more like getting slapped by the sugar rather than knocked up-side the head with a 2x4.
Cadbury Egg Brownies
modified from Love and Oil
2/3 cup flour
2 tablespoons cocoa powder
1/2 teaspoon salt
6 ounces milk chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into cubes
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs, at room temperature, lightly beaten
1 teaspoon vanilla extract
For Cream Filling:
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, sifted
4 ounces milk chocolate, chopped
2 tablespoons unsalted butter, cut into cubes
1) Preheat oven to 350-degrees. Line the bottom and sides of a 8-by-8-inch pan with aluminum foil or parchment paper, making sure to overlap the sides to create handles. Cover with nonstick spray.
2) Sift together flour, cocoa, and salt in a small bowl and set aside.
3) Melt chocolate and butter together in a double boiler or in slow increments in microwave. Stir until smooth. Whisk in sugars and stir until dissolved and mixture has cooled slightly, then add eggs and vanilla extract until just combined.
4) Fold together the chocolate and flour mixes until just incorporated. Pour into prepared pan.
5) Bake for 25 to 30 minutes or until toothpick inserted into the middle comes out clean. Transfer pan to a wire rack and allow to cool completely.
Cream filling stage
6) Beat together corn syrup, butter, vanilla, and salt on medium-high speed until smooth. Add powdered sugar, a little bit at a time, mixing until creamy.
7) Dump 3/4 of the cream mixture on top of cooled brownies and spread into an even layer. Add a drop of yellow food coloring to remaining cream mixture and stir until evenly colored. Drop dollops of yellow cream on top of white layer, and then swirl gently with a spatula. Refrigerate for at least 2 hours or until set.
8) Slowly melt the chocolate and butter together in a double boiler or microwave bowl. Stir until smooth. Pour over cream filling, carefully spreading into a thin, even layer.
9) Let set in fridge about 15-20 minutes and then use the foil/paper to lift the entire block out of the pan. Using a large sharp knife, cut into 2-inch squares. Keep in sealed container in fridge; brownies will keep upward of a week.
OM NOM NOM.