Chocolate Almond Brownie | Cadbury Creme Eggs | Easter
Indulge in the ultimate Easter treat with this decadent Chocolate Almond Brownie, topped with irresistible Cadbury Creme Eggs! Perfect for gatherings or simply to satisfy your sweet tooth, this brownie is a must-try this season! Bonus: It is Gluten Free!
Looking for some inspiration?… For more Easter recipes, click HERE! ; for more Recipes with cocoa, click HERE! ; for more Recipes with Chocolate, click HERE! ; for more Cookie Recipes, click HERE! ; for more Christmas Cookies, click HERE! ; and for more French Bredele Holiday Cookies, click HERE!
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Chocolate Almond Brownie | Cadbury Creme Eggs | Easter
Equipment
Ingredients
- 6 oz (170 g) butter (Melted)
- 12 oz (340 g) dark chocolate chips
- 2.12 oz (60 g) unsweetened cocoa powder
- 4 eggs (Large | At Room Temperature)
- 7.58 oz (215 g) granulated sugar
- 6.17 oz (175 g) powdered sugar
- 1 tsp (4 g) vanilla extract
- 3.35 oz (95 g) almond flour
- 1/4 tsp (1.5 g) sea salt
- 8 Cadbury creme eggs (Chocolate | 34 g x 8 =272 g)
Instructions
- Line a 9 x 9 inch | 22 x 22 cm mold like you would usually do and set aside. NOTE: For this recipe, I used my Square Mold placed on top of a medium perforated baking sheet. Set aside.
- Preheat oven to 350F/180C.
ALMOND BROWNIE PREPARATION
- In a microwave safe bowl, melt the chocolate and butter together, in 20 second intervals, stirring in between. When there are some lumps left, stir until they have melted and the mixture is smooth.6 oz butter, 12 oz dark chocolate chips
- Whisk in the cocoa powder and set aside to cool down.2.12 oz unsweetened cocoa powder
- In a mixing bowl, beat the eggs together with the granulated sugar until the sugar has dissolved, about 2 minutes.4 eggs, 7.58 oz granulated sugar
- Beat in the powdered sugar and vanilla extract.6.17 oz powdered sugar, 1 tsp vanilla extract
- Pour the chocolate mixture and beat until combined.
- Stir the almond flour and sea salt.1/4 tsp sea salt, 3.35 oz almond flour
- Pour the batter into the prepared baking pan. Add the Cadbury Chocolate Creme Eggs (halved) on top. NOTE: 3 rows of 4.8 Cadbury creme eggs
BAKE!
- Bake for 35 minutes at 350F/180C. (Every oven heats differently, monitor your brownie from 30 minutes). IMPORTANT: The brownie is ready once it has formed a crust on top and the center temperature has reached 160-170F | 71-77C. As a result your brownie will be fudgy and not underbaked.
- Once your Chocolate Almond Brownie is out of the oven, let it cool down in the pan for about 45 minutes / an hour before removing and slicing. Enjoy & Bon Appétit!NOTE: Store cooled left over brownies in an airtight container at room temperature up to 3 days.
Video
Nutrition
Credit: Stephanie from the blog Blue Bowl ; Recipe: Fudgy Gluten-Free Brownies. No one guessed that these brownies were gluten free because they were that delicious 🙂 Thank you for the recipe! ~Nessa
Les amoureux du chocolat vont se régaler avec ce Brownie tout Chocolat aux amandes recouvert d’oeufs Cadbury. Il est sans gluten et dégouline de gourmandise. Connaissez-vous le secret pour avoir un brownie comme celui-ci? Je vous laisse le découvrir dans la recette…
Waouh, le brownie de compétition ! Il dégouline de gourmandise. Peut-être trop chocolaté pour moi mais je suis sûre qu’il a beaucoup plu chez toi.
Ah oui je sais que tu n’es pas une chocovore ; ici j’ai balancé du lourd entre le chocolat, le cacao et les oeufs de Pâques ahah! Bises, ~Nessa
Wouah! Qu’est ce qu’il est gourmand ce brownie, j’adore! Bonne semaine, bisous!
Merci à toi! C’est la gourmandise assurée! Bises, ~Nessa