Cadbury Creme Egg Brownies

Does any agree that somehow Cadbury has the best chocolate ever? I mean, it completes blow Hershey's out of the water. I spent a month in South Africa when I was in college and Cadbury was the main chocolate we survived on (especially when we were sick of super fatty lamb and pureed pumpkin). However, Cadbury is not seen as prominently on the shelves in the US. The one exception is Easter time when the grocery stores are chalked full of the creme eggs and mini-eggs. 

My fav are the mini-eggs. Like most things, I have no self-control when it comes to eating them and you can be guaranteed that a bag of the mini-eggs will not last longer than a week in my apartment. 

Scott's fav is the creme egg. So when I came across this recipe inspired by the creme egg, I knew I had to make it for him. I made him guess what inspired the brownies and he knew right away! And, no joke, they taste very close to the original eggs. I am a little hesitant to call them "brownies" as we both determined that they tasted more like a fudge. But boy were they yummy! Super rich and delicious. :)

Get your Cadbury creme egg fix anytime of the year!!

Cadbury Creme Egg Brownies (adapted from Love and Olive Oil)
Ingredients:
Brownie layer:
2/3 cup flour
2 tbsp unsweetened cocoa powder
dash of salt
6 ounces milk chocolate chips
1 stick unsalted butter, cut into cubes
1/4 cup sugar
1/2 cup brown sugar, packed
2 large eggs, at room temperature, lightly beaten
1 tsp vanilla extract

Cream layer:
1/4 cup light corn syrup
2 tbsp unsalted butter, at room temperature
1/2 tsp vanilla extract
dash of salt
1 1/2 cups powdered sugar
yellow food coloring

Chocolate layer:
3 ounces milk chocolate chips
2 tbsp unsalted butter, at room temperature, cut into cubes

Directions:
Preheat oven to 350 F.

Line the bottom and sides of a 8x8-in pan with parchment paper, leaving overhang on the edges.

Make the brownie layer first: Mix together the flour, cocoa and salt in a small bowl. Melt the chocolate and butter in a large bowl set over simmering water. Stir until smooth. Remove from heat and whisk in the sugars. Stir until dissolved and the mixture has cooled slightly. Whisk in the eggs and vanilla extract until combine. Sprinkle in flour mixture and fold in until incorporated. Pour into prepared pan. Baked for 25-30 minutes, until a toothpick inserted into the middle comes out clean. Allow brownies to cool completely.

Make the cream filling next: Using a hand mixer, beat together the corn syrup, butter, vanilla and salt on medium-high until smooth. Beat in the powdered sugar, a little at a time, until all has been added and the mixture was creamy. Spread 3/4 of the cream mixture on top of the cooled brownies. Add a drop of yellow food coloring to the remaining mixture and stir until evenly colored. Spread over the white layer. Refrigerate for at least 2 hours, until set.

Make the chocolate layer: Set a small bowl over gently simmering water. Melt the chocolate and butter and stir until smooth. Pour over the cream layer and spread into a thin, even layer. Refrigerate until set, at least 30 minutes.

Remove the brownies from the pan using the parchment paper edges. Cut into squares using a sharp knife.