Sunday, March 31, 2013

My Misspent Easter Sunday

I've noticed a lot of recipes for Cadbury creme egg brownies floating around the internet lately.

As usually happens when I'm confronted with a horrendous idea involving gargantuan doses of sugar and bad taste, I simply had to try it out.

The results were messy, yet colorful and festive looking.

In case you're wondering what's up with the left side of the pan, that was done for Technomancer's benefit.  He's one of those sadly disadvantaged individuals who doesn't appreciate the wondrous bundle of cheap chocolate deliciousness that is the Cadbury creme egg, so out of wifely affection* I made half the brownies with Cadbury mini eggs instead.

These are surprisingly good, and the eggs seem like they'd work with pretty much any brownie recipe.  This is the one I used:

Swedish Brownies (With Cadbury Eggs)

2 sticks butter
1 1/2 cups flour, sifted
2 cups sugar
5 generous tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla
3 (real, from an actual chicken) eggs, beaten
6-8 Cadbury creme eggs or 1 package Cadbury mini eggs, if desired

Mix flour, sugar, salt and cocoa powder in a large bowl.  Melt butter in a large saucepan; stir in flour mixture and vanilla.  Add eggs after allowing a minute or two for batter to cool down.  Pour into a greased 8 x 8 pan.

If desired, press Cadbury eggs into batter before baking.  If using creme eggs, carefully cut them in half** and place them cut side up.

Bake at 375 for 25-30 minutes.

And thus concludes my so-bad-it's-good-idea moment of the day.

Happy Easter!

*That's fancy talk for "I didn't want to end up eating an entire pan of brownies by myself."

**Cutting a Cadbury creme egg in not so simple as it sounds.  The chocolate shell cracks and warps at the slightest provocation, and the gooey fondant stuff inside wants to go all over the damn place.  Your best bet is probably to use a very sharp knife and cut right along the seam where they fused the two halves of the shell together. 

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