These soft and fudgy Cadbury Creme egg chocolate brownie cookies are a chocoholics dream come true!
Easter will soon be here and all the chocolate and treats in the shops have inspired me to come up with some new Easter recipes.
One of my most popular posts of all time is my Cadbury Creme egg brownie recipe. This is the cookie version of that recipe.
These crackly topped brownie cookies are crisp on the outside and fudgy in the middle – just like a proper brownie. They are topped with a rich, shiny chocolate ganache and a mini Creme egg. Over the top? Maybe. But it is Easter after all!
My taste testers (AKA my family) have given these a big thumbs up and I really hope you love them too!
More Easter bakes and treats for you to try
Pin this recipe for later…
I linked this recipe up to Bake of the week hosted by Casa Costello
soft and fudgy brownie cookies, topped with a rich chocolate ganache and a mini Creme egg! In other words, a chocoholics dream!
- 40g plain flour
- 1/4 tsp baking powder
- Pinch of salt
- 40g butter
- 225g dark chocolate, chopped into small pieces or dark chocolate chips
- 80g granulated sugar
- 60g soft light brown sugar
- 2 medium eggs
- 1/2 teaspoon vanilla extract
- FOR THE CHOCOLATE GANACHE
- 120ml double cream
- 120g dark chocolate (a minimum of 52% cocoa solids), chopped into small pieces
- Combine the flour, baking powder and salt in a medium bowl. Set to one side.
- Melt the chocolate and butter in a heatproof bowl over a pan of simmering water, stirring until melted and smooth. Remove from the heat and set aside while you whisk the eggs and sugar.
- Using an electric whisk, whisk together both of the sugars and eggs for 4-5 minutes or until the mixture is very thick and pale.
- Fold the melted chocolate into the whisked egg mixture. Stir in the vanilla extract. Using a metal spoon, lightly fold in the flour mixture.
- Spoon heaped tablespoons of cookie dough onto your baking trays. Bake for 10-12 minutes. When ready the cookies will have a cracked appearance and will still be quite soft in the middle. Remove from the oven and leave on the tray for at least 5 minutes before transferring to a wire rack to cool completely.
- Heat the cream in a small saucepan. Before the cream comes to boiling point, remove from the heat and immediately add the chocolate. Leave for a few minutes to allow the chocolate to melt, then stir with a spatula until smooth and glossy. Leave for about 15 minutes to cool and thicken slightly before spooning over the cookies. Top each cookie with a mini creme egg.
Amount Per Serving: Calories: 305Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 49mgSodium: 66mgCarbohydrates: 35gFiber: 2gSugar: 28gProtein: 3g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.