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Tuesday, April 7, 2020

Creme Egg Brownie Recipe

Can you spot the only intact part of the egg? 
I want to start off this post by talking about failure. Because we all do it. But also the concept of failure. When I made these brownies on Sunday I assumed they would turn out looking right because...my bakes usually do. But, hahaha, they definitely did not. However, they taste phenomenal. They're fudgy, extra sweet and have these little pockets of melted egg that are A+. But, you can't tell that they are supposed to be Cadbury Creme Egg brownies. I was disappointed in myself. I literally told my best friend before I baked them that I was worried about putting them in initially, "Should I put the eggs in halfway through the bake?" I asked myself. In the end I didn't, and maybe they would look "perfect" if I had. But, we work with what we have got. And, since we're in social distancing mode I didn't feel comfortable making a trip to the grocery store to purchase more eggs just for this bake. It wasn't necessary or essential. So, we're getting a little more comfortable with the idea of failure in this time, and I think that's a good thing. And let me say, you should 100% bake these because they taste magnificent and will be a highlight of your Easter lunch...even if it's just you. 
Cadbury Creme Egg Brownie Recipe
You'll Need:
-1 box of brownie mix
-eggs, vegetable oil, water
-brownie pan
-oil spray
-5 creme eggs
1. Preheat your oven to 350.
2. Mix up your brownie mix according to the box.
3. Lay the eggs on top of the brownie mixture.
4. Bake for about 30 minutes.
5. Let them cool and enjoy!
If you want the eggs to stay perfect, I would suggest placing them in the batter when there's about a third of time left to bake. That way they won't melt fully. 

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