Wednesday, March 27, 2013
Creme Egg Brownies
I am a huge fan of Cadbury Creme Eggs, and usually manage to have one (or two) each Easter season. So I was excited to find this recipe for Creme Egg Brownies. These brownies are NOT made with creme eggs, instead, they are modeled after a creme egg. A rich, milk chocolately brownie is topped with a sweet creamy filling and then finished off with chocolate glaze. It's hard to say which is better, the brownie or the actual creme egg. I better commence with the taste testing.
For the brownies, combine the cocoa, flour
and salt in a small bowl and set aside.
Chop the chocolate, and combine it with the butter in a medium glass bowl.
Microwave the chocolate and butter at 40% power at 45 seconds intervals, stirring with a rubber scraper between heating sessions.
Make sure you only melt the chocolate until it is barely melted. If it gets too hot, it will seize up. (If you prefer, you can melt the chocolate in a double boiler.) Add the brown sugar and white sugar,
and whisk until well combined and chocolate starts to cool. Stir in the vanilla and beaten eggs
then sprinkle the flour and cocoa mixture over the top
and gently fold in with a spatula just until combined. Pour the batter into a parchment paper-lined 8-inch pan.
Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely on a wire rack.
For the filling, cream together the corn syrup, butter and salt until smooth. Gradually add the powdered sugar and continue beating until smooth. Add a little milk if the mixture needs some help coming together (but just a Tbsp - not more!).
Spread about 3/4 of the filling over the cooled brownies.
Add 2-3 drops of yellow food coloring to the remaining filling.
Stir well to combine, then dollop over the white filling
and carefully spread with a spatula.
Refrigerate for at least two hours to let the filling set.
For the glaze, combine the milk chocolate and butter in a small bowl
and melt, again using 40% power and about 30 seconds per interval - it might only take two heatings this time.
Stir until smooth then spoon the chocolate over the filling.
Carefully spread the chocolate out to the edges. I found it easiest to remove the brownies from the pan and fold down the paper a little to make it work.
Return the brownies to the fridge for overnight. (This is torture but you can do it!) Remove the brownies from the pan and cut into four rows
and four columns. Don't let them sit out too long or the filling will get runny. Although that's ok. Real eggs are runny, too!
Enjoy these, and all your Easter treats. But remember the reason we celebrate this weekend - our risen Lord and Savior, Jesus Christ!
One year ago: Monkey Bread Muffins
Two years ago: Shrimp Enchiladas
Three years ago: Brussels Sprouts with Garlic Butter and Almonds
Get more great ideas at Cast Party Wednesday, Whatcha Whipped Up, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesday, Full Plate Thursday, Thursday's Treasures.
Creme Egg Brownies
2/3 cup flour
2 tablespoons dark or dutch processed 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
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
1 Tbsp. milk, if necessary
3 ounces milk chocolate, chopped
2 tablespoons unsalted butter, cut into cubes
Whisk together flour, cocoa, and salt in a small bowl and set aside.
Melt chocolate and butter in a medium-large bowl in the microwave at 40% power, at 45 second intervals, stirring between each heating. Do not overheat or chocolate will seize. This should take about 3 intervals, and you can stir the remaining lumps out which will melt easily.
Whisk in sugar and brown sugar and stir until dissolved and mixture has cooled slightly.
Whisk in eggs and vanilla extract until just combined. Sprinkle flour mixture over top and fold in to chocolate mixture using a large rubber spatula until just incorporated. Pour into an 8x8 inch pan that is lined with parchment paper.
Bake at 350 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.
For cream filling, 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. Dump 3/4 of the cream mixture on top of cooled brownies and spread into an even layer. Add 3-4 drops 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.
Combine chocolate and butter in a small bowl. Microwave at 40% power at 30 second intervals until melted. Stir until smooth. Pour over cream filling, carefully spreading into a thin, even layer. Return to refrigerator and chill overnight.
Remove brownies from pan using the edges of the parchment paper to lift the entire block out of the pan. Using a large sharp knife, cut into 2-inch squares. Brownies need to stay refrigerated for the creme filling to remain set. Makes 16 bars.
Recipe Source: Love and Olive Oil
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