Description
Delight in the rich, fudgy texture of these Cadbury Creme Egg Chocolate Brownies, a perfect blend of classic brownie goodness with the gooey surprise of chopped Cadbury Creme Eggs and mini chocolate chips. Ideal for festive occasions or indulgent treats, these brownies offer a luscious chocolate flavor with pockets of creamy sweetness in every bite.
Ingredients
Scale
Brownie Batter
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Add-ins
- 1/2 cup Cadbury Creme Eggs, chopped
- 1/4 cup mini chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper to ensure easy removal of the brownies after baking.
- Cream Butters and Sugars: In a large mixing bowl, combine the unsalted butter, granulated sugar, and brown sugar. Use an electric mixer on medium speed to cream them together for about 3 minutes until the mixture turns light and fluffy.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition to fully incorporate them and ensure a smooth batter.
- Mix in Vanilla: Stir in the vanilla extract until it is evenly mixed with the wet ingredients, enhancing the flavor of the batter.
- Combine Dry Ingredients: In a separate bowl, sift together the cocoa powder, all-purpose flour, salt, and baking powder to remove lumps and create a uniform dry mixture.
- Mix Wet and Dry Ingredients: Gradually add the sifted dry ingredients into the wet mixture, mixing on low speed just until combined to avoid overmixing which could lead to dense brownies.
- Fold in Add-ins: Using a spatula, gently fold in the chopped Cadbury Creme Eggs and mini chocolate chips, distributing them evenly throughout the batter for bursts of flavor and texture.
- Pour Batter into Pan: Transfer the batter into the prepared baking pan and spread it out evenly with a spatula, covering the entire bottom to ensure even baking.
- Bake the Brownies: Place the pan in the preheated oven and bake for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out with just a few moist crumbs attached.
- Cool: Remove the brownies from the oven and let them cool in the pan on a wire rack for about 15 minutes to set before slicing.
- Slice and Serve: Once cooled, cut the brownies into even squares and serve, savoring each rich and gooey bite.
Notes
- For easy removal, line the baking pan with parchment paper rather than just greasing it.
- Be careful not to overmix the batter once the dry ingredients are added to keep the brownies tender.
- Use room temperature eggs for better incorporation into the batter.
- Check the brownies close to 25 minutes to avoid overbaking and maintain a fudgy texture.
- Optionally, refrigerate the brownies for a firmer texture before slicing.
