Cadbury Creme Egg Brownies (modified from Love and Olive Oil)
 
The main change I made to this recipe was that I baked it in a Wilton 6x8 oval pan, to make it look like an egg. I actually had to cook it a lot longer than the recipe stated, because of my pan choice. I am going to post the original recipe, with the original cooking times. If you want to do it in the egg pan, just keep watch over it and cook until a toothpick inserted in the center comes out clean. It took about 20 minutes longer than the original recipe. Also, I used baking chocolate chips and melted in the microwave instead of a double boiler. I did it in 30 second increments, at power level 5.
Ingredients
For the Brownies
  • ⅔ cup flour
  • 2 TBSP dark or dutch processed cocoa powder
  • 1 cup milk chocolate chips
  • ½ tsp salt
  • ½ cup (1 stick) unsalted butter, cut into cubes
  • ¼ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, at room temperature, lightly beaten
  • 1 tsp vanilla extract
For the Creme Filling
  • ¼ cup light corn syrup
  • 2 TBSP unsalted butter, room temperature
  • ½ tsp vanilla extract
  • ⅛ tsp salt
  • 1½ cups confectioners sugar
For the Glaze
  • ½ cup milk chocolate chips
  • 2 TBSP unsalted butter, cut into cubes
Instructions
  1. Preheat oven to 350ºF. Prepare an 8x8 inch pan (I prefer to use Wilton cake release). The original recipe calls for lining the pan with parchment paper, making sure there is an overhang.
  2. 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 white and brown 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. Pour into prepared pan.
  4. 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. Remove from pan and place on a large plate.
  5. For creme 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 ¾ of the creme mixture on top of cooled brownies and spread into an even layer. Add a drop of yellow food coloring to remaining creme mixture and stir until evenly colored. Drop dollops of yellow creme top of white layer, and then swirl gently with a spatula. Refrigerate for at least 2 hours or until set.
  6. Gently melt chocolate and butter together in a double boiler or a small saucepan set over low heat. Stir until smooth. Pour over creme 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).
  7. Using a large sharp knife, cut into 2-inch squares. Brownies will keep, refrigerated in an airtight container, for up to 5 days.
Recipe by It's Always Someone's Birthday at http://www.itsalwayssomeonesbirthday.com/2012/04/easter-treats.html