Cream Eggs Brownie-Cookies
This recipe makes 15 cookies
Disclaimer: this is an Easter recipe. However, you can replace the Cream Eggs with a piece of your favorite chocolate bar... and voila, it's a year-round recipe.
These are rich brownie cookies with a surprise in the middle. The recipe was made for Easter. I had wanted to make something with Cadbury's Cream Eggs for a long time, because my "for you" page on Instagram was wallpapered with posts where people used Cream Eggs. And I had never tasted them. So when I found them in Normal, I bought a handful of bags and got to thinking.
If, like me, you haven't tried Cream Eggs, I can quickly tell you that they are a milk chocolate egg with a creamy center of yellow and white milk cream, like what you find in a Kinder Maxi-ish. It made me want to play around with creating a recipe where the egg is wrapped in something but liquid in the middle, like a Scotch Egg.
If you've read this far, let me just say one more thing: go for this recipe if you love a good rich brownie and lots of chocolate. What's more, they're easy to pack in a box and take on the go, and I'm sure they'll spread happiness for all the chocolate lovers out there.
It may seem like a long recipe and procedure, but don't worry, it's not hard or difficult at all. And trust me, it's worth the work.
Cream Eggs Brownie-Cookies
Preparation: >30 minutes Baking time: 25-30 minutes Total: >1h. 30 minutes
Ingredients
This recipe makes 15 cookies
120 g butter
225 g dark chocolate, I used Callebaut 811 at 54.5%.
100 g brown sugar
100 g sugar
15 g vanilla sugar
2 eggs M/L
5 g baking powder
5 g flake salt
50 g. cocoa, unsweetened
140 g GF oat flour
140 g plain GF flour, I used Doves Farm Plain White.
15 Creme Eggs, frozen.
Method:
Freeze your Creme Eggs at least 2 hours before using them.
Melt butter, add chocolate. Remove from heat and stir until the chocolate is melted. Allow to cool.
Meanwhile, place brown sugar, sugar, vanilla sugar and eggs in a mixing bowl. Whisk until light and fluffy. It takes a few minutes on the mixer.
Switch to the paddle attachment.
Pour the now slightly cooled butter and chocolate mixture into the egg mixture. Add the baking powder, salt, cocoa powder, oat flour and light flour and mix until the mixture is uniform.
Let the dough rest in the fridge for half an hour. It can also be left overnight.
Preheat the oven to 175 degrees hot air. Make balls of the dough, each ball should weigh about 65 grams, which gives you 15 Creme Eggs Brownie-cookies. Remove the Creme Eggs from the freezer. Flatten a dough ball slightly and place the egg in the center and fold the dough around it. Make sure the dough covers all the way around and bake in the middle of the oven for about 20-25 minutes.
Immediately after the cookies come out of the oven, you can flatten them a little with a spoon, because they don't spread much during baking.
Cool the cookies on a wire rack.
Tips and storage:
〰️ If you can’t find Cadbury’s Cream Eggs, you can also use marzipan eggs or maybe one with an almond inside.
〰️ I suggest making 15 of about 65 grams each. Make it bigger or smaller if you like, just remember to adjust the baking time.
〰️ I suggest you press the cakes a little flat when they come out of the oven. You can also just leave them round or just flatten some of them.
〰️ If you flatten them, you can decorate with a piece of chocolate on top as well. Add the chocolate while the cake is slightly warm, but not hot.
〰️ You can replace GF flour with regular wheat flour 1:1.
〰️ I use a mixer, but you can easily whip your eggnog with a hand mixer and mix the dough with the mixer's dough hooks or by hand.
〰️ The cookies keep well in an airtight container for 3-4 days at room temperature.
