These brownies make for a fantastic Easter treat. The brownie is individually sized so it makes for a great to go treat. The kind of goodie that is easily wrapped and slipped into an Easter basket. Or if you are ‘too old’ for a basket, you can just enjoy them because you are an adult and should have nice things.
I really truly love Cadbury Creme Eggs. I love that they are around for such a short period of time. It makes them even more desirable. I stick to the classic creme eggs, just can’t get me to touch their caramel egg. I don’t get the point. It’s like a caramel milky way… oh don’t you mean a caramel filled chocolate bar that is no way similar to a milky way?!? I think that classics should stay classics. So that is why I indulge myself with the creme eggs for this short period of time.
The brownies are best eaten right away because it will allow you to bite into the ooey gooey creme egg. The brownie is rich and dense, so the egg will not sink to the bottom. The egg remains intact and is perfect to cut in half. It just looks so sweet.
Typically, you test the readiness of a baked good by inserting a tooth pick and if it’s clean upon removal the cake it done. However, you can’t insert a tooth pick into the center of this treat because it would provide an inaccurate picture of it’s doneness because you would be testing the melty egg, and not the brownie. The brownies are so small that gently touching the top will be a good enough indicator.
Mini Cadbury Creme Egg Brownies
*makes 6 brownies*
- 4oz bittersweet chocolate
- 6oz butter
- 1/2 cup sugar
- 1 egg
- 1/4 cup self-rising flour
- 6 mini Cadbury creme eggs
- Preheat oven to 350. Line 6 muffin cups.
- Melt the chocolate and butter together in a double boiler, or over very low heat. Cool.
- In a medium size bowl, combine the sugar and egg
- Slowly add the chocolate mixture into the egg mixture.
- Add in the flour and gently combine.
- Divide the batter evenly into the 6 liners. Put 1 egg inside each brownie, slightly less than half should remain exposed.
- Bake for 13-15 minutes. Top should appear done while egg is soft looking.
Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.
Pam @ From Apples To Zucchini says
Wow – these look incredible! I totally wish I had made these instead of trying cookies with them – this would have given me & hubby both something to love!
Holy crap- this looks beautiful! I’m literally drooling. (and ‘m embarrassed for admitting it, so try not to make a big deal of it.) Great post!
Uhm. YUM! Too bad we can snag these eggs year round!
These look amazing! It would not be a problem to eat them immediately. 😉