It’s Holy Week! We normally throw a huge Easter Feaster every year, but since I just came off of 2 birthday parties, I just needed a break from party planning. I am still cooking and sharing some of my favorite Easter time recipes here with you.
Keeping on the Easter candy train – See my homemade peeps post here – I bring you…….(drum roll)….Cadbury Brownies!
I love Cadbury eggs. I have to have at least 1 every year and these brownies are like a Cadbury Egg in brownie form. The filling in the middle tastes EXACTLY like the filling of a Cadbury egg. So, if you, too, love this decadent candy, this is definitely the recipe for you!
See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!
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RECIPE:
STEP 1: Line an 8″ square cake pan with parchment.
STEP 2: Sift flour, cocoa powder and salt. Set aside.
STEP 3: Place chocolate and butter in a glass bowl and place over simmering water (or a double boiler – does anyone actually own one of these?). Stir until smooth.
STEP 4: Remove the chocolate from heat and add sugar and brown sugar and whisk until dissolved.
STEP 5: Add eggs and vanilla and whisk until just combined. Make sure you chocolate has cooled a bit so you don’t scramble your eggs.
STEP 6: Add sifted flour mixture and fold in until just combined.
STEP 7: Pour the batter into your prepared pan.
STEP 8: Bake at 350 for 20-30 minutes or until toothpick comes out clean. Let the brownies cool completely.
Square Cake Pan / Cooling Rack
FILLING:
STEP 9: Once brownies are cooled, beat corn syrup, butter, vanilla and salt together until smooth.
STEP 10: Slowly add powdered sugar and mix until creamy.
STEP 11: Spread 3/4 of this mixture over the brownies with an offset spatula.
STEP 12: Add a couple drops of yellow food coloring to the remaining cream and mix until incorporated.
STEP 13: Add dollops of the mixture on top of the white layer and swirl with a spatula.
STEP 14: Refrigerate the brownies for about 2 hours to set.
CHOCOLATE TOPPING:
STEP 15: Once brownies are set, melt chocolate and butter together. You can do this in a bowl over water, but I was impatient and did it in the microwave. Just do half power and check every 15 seconds to avoid overheating.
STEP 16: Pour the melted chocolate over the cream filling and spread with an offset spatula.
STEP 17: Put the brownies back in the fridge until set. I would probably wait at least an hour before cutting. The are really good for a few days so could sit in fridge overnight before cutting.
STEP 18: When ready to cut, remove brownies from pan and remove parchment paper.
STEP 19: Cut into squares.
For more Easter Recipes, check the following:
Carrot Cake Cupcakes
Homemade Peeps
Marbled Oreos
Want more recipes, design tips, DIY and Party planning fun: follow me on Pinterest and Instagram!
Printable Recipe:
Ingredients
- BROWNIES:
- 1 Stick Butter
- 6 ounces butter
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 teaspoon vanilla
- 2/3 cup all-purpose flour
- 2 tablespoons dutch-process cocoa
- 1/2 teaspoon salt
- 2 eggs
- FILLING:
- 2 tablespoons butter
- 1/4 cup corn syrup
- 1/2 teaspoon vanilla
- 1 1/2 cups powdered sugar
- 2-3 drops of yellow food coloring
- GLAZE:
- 3 ounces bittersweet chocolate
- 2 tablespoons butter
Instructions
- Line an 8" square cake pan with parchment paper.
- Sift flour, cocoa powder and salt. Set aside.
- Place chocolate and butter in a glass bowl and place over simmering water. Stir until smooth.
- Remove the chocolate from heat and add sugar and brown sugar and whisk until dissolved.
- Add eggs and vanilla and whisk until just combined.
- Add sifted flour mixture and fold until just combined.
- Pour the batter into your prepared pan.
- Bake at 350 degrees for 20-30 minutes or until toothpick comes out clean. Let the brownies cool completely.
- Once brownies are cooled, beat corn syrup, vanilla and salt together until smooth.
- Slowly add powdered sugar and mix until creamy.
- Spread 3/4 of the filling over the brownies with an offset spatula.
- Add a couple drops of yellow food coloring to the remaining cream and mix until incorporated.
- Add dollops of the mixture on top of the white layer and swirl with a spatula.
- Refrigerate the brownies for about 2 hours to set.
- Once brownies are set, melt chocolate and butter together for the glaze.
- Pour the melted chocolate over the cream filling and spread with an offset spatula.
- Put the brownies back in the fridge to set.
- When ready to cut, remove brownies from fridge, remove parchment and cut into squares.
What is your favorite Easter candy??