Cream Egg Brownies

Cream Egg Brownies might be just the hor d'oeuvre you are searching for. This recipe serves 16 and costs 41 cents per serving. One portion of this dish contains about 2g of protein, 10g of fat, and a total of 233 calories. It is brought to you by Love and Olive Oil. A mixture of milk chocolate, vanillan extract, eggs, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of American cuisine. 76126 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 3 hours. Overall, this recipe earns a rather bad spoonacular score of 12%. Cadbury Cream Egg Brownies, Homemade Cadbury Cream Egg Brownies, and Cadbury Egg Brownies are very similar to this recipe.

Servings: 16

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350ºF. Line the bottom and sides of a 8-by-8-inch pan with parchment paper, leaving a slight overhang on two edges.Sift together flour, cocoa, and salt in a small bowl and set aside.Melt chocolate and butter in a double boiler or a medium-large bowl set over gently simmering water. Stir until smooth, then remove from heat. Whisk in sugars and stir until dissolved and mixture has cooled slightly.Whisk in eggs and vanilla extract until just combined (do not overmix). Sprinkle flour mixture over top and fold in to chocolate mixture using a large rubber spatula until just incorporated. Pour into prepared pan.Bake 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 a drop 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.Gently melt chocolate and butter together in a double boiler or a small saucepan set over low heat. Stir until smooth. Pour over 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).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 will keep, refrigerated in an airtight container, for up to 5 days.

 

Step by step:

1. Preheat oven to 350ºF. Line the bottom and sides of a 8-by-8-inch pan with parchment paper, leaving a slight overhang on two edges.Sift together flour, cocoa, and salt in a small bowl and set aside.Melt chocolate and butter in a double boiler or a medium-large bowl set over gently simmering water. Stir until smooth, then remove from heat.

2. Whisk in sugars and stir until dissolved and mixture has cooled slightly.

3. Whisk in eggs and vanilla extract until just combined (do not overmix). Sprinkle flour mixture over top and fold in to chocolate mixture using a large rubber spatula until just incorporated.

4. Pour into prepared pan.

5. Bake for 25 to 30 minutes or until toothpick inserted into the middle comes out clean.

6. 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.

7. 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.

8. Add a drop 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.Gently melt chocolate and butter together in a double boiler or a small saucepan set over low heat. Stir until smooth.

9. Pour over 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).

10. 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 will keep, refrigerated in an airtight container, for up to 5 days.

Nutrition Information:

covered percent of daily need