Tuesday, April 02, 2013

tasty tuesdays - cadbury egg brownies

Last friday I had posted about these Cadbury Egg brownies that I wanted to test them out. So I did, and they went over fabulously. I actually switched up the recipe because I was worried they would be too "fudgey" so I swapped out the brownie portion of the recipe with Ghirardelli Classic Brownie recipe. If you want to try the original version, please check out the link

Cadbury Egg Brownies (adapted from love and olive oil)


For Brownies:
4oz semi-sweet baking bar
1 Cup packed brown sugar
2 large eggs
1/4 tsp baking powder
1/2 tsp salt
1 stick (1/2 cup) unsalted butter, cut into cubes
1 tsp vanilla
3/4 Cup & 2 TBS flour

For cream filling:
1/4 Cup light corn syrup
2 TBS unsalted butter, room temperature
1/2 tsp. vanilla extract
1/8 tsp salt
1 1/2 Cups powder sugar

For glaze:
3oz semi-sweet chocolate
2 TBS unsalted butter, cut into cubes

Preheat over to 350 degrees. Butter and flour an 8" x 8" pan. In a heavy 1 1/2 qt saucepan, melt chocolate bar and butter over low heat, stirring until smooth. Remove pan from heat; cool to room temperature. Stir in brown sugar and vanilla. Add eggs, mix well. In bowl, sift together flour, baking powder and salt. Slowly fold in flour mixture; mix well. Pour batter in pan. Bake for 25-30 minutes, or until tester comes out clean.

Allow brownies 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 at a time, mixing until creamy. Place 3/4 of the cream mixture on top of the brownies and spread into an even layer.

Add one to two drops of yellow food coloring to the remaining cream mixture and stir until evenly colored. Drop dollops of yellow cream on top of the white layer, and then swirl gently with a spatula. Refrigerate for at least 2 hours or until set.

For glaze topping, gently melt chocolate and butter together. Stir until smooth. Pour over the cream filling, carefully spreading into a thin, even layer. Return to refrigerator and chill until set, at least 30 minutes, or overnight if possible (brownies are best when chilled overnight)

Using a VERY sharp knife, cut into teeny squares. Brownies will keep, refrigerated in an airtight container, for up to 5 days.

They were pretty difficult to cut, I had the mister cut them. We cut them in teeny little pieces, the size of small chocolate bars. So yummy. If you make them let me know how they turn out, also if you make them via the original recipe. I'd like to test out the difference at some point. Make sure you set aside half your evening to make these, there is a lot more work to them than I thought!