Cadbury Creme Egg Brownie Cookie Sandwiches

🍫 Cadbury Creme Egg Brownie Sandwich Cookies

These decadent brownie cookies are soft, chewy, and sandwiched with a silky Cadbury Creme Egg buttercream. Perfect for Easter or any time you’re craving a rich, chocolatey treat!

📋 Ingredients

For the Brownie Cookies 

    •    6 tbsp (84 g) unsalted butter

    •    8 oz (227 g) dark chocolate (around 60% cocoa), chopped

    •    ½ cup (63 g) all-purpose flour

    •    ¼ cup (20 g) Dutch-process cocoa powder

    •    ¼ tsp salt

    •    1 tsp baking powder

    •    ½ cup (100 g) granulated sugar

    •    ¼ cup + 2 tbsp (83 g) light brown sugar, packed

    •    2 large eggs, room temperature

    •    1 tsp vanilla extract

    •    Optional: Pastel chips for decorating

    •    Optional: 6 mini Cadbury Creme Eggs, for sandwich centers

🍪 Directions: Brownie Cookies

    1    Prep the Oven & Pan

Preheat oven to 350°F (175°C). Line a large baking sheet (15 x 21 in / 38 x 53 cm) with parchment paper.

    2    Melt Chocolate & Butter

In a heat-safe bowl, melt the butter (84 g) and chopped dark chocolate (227 g) together using a microwave in 30-second bursts or a double boiler. Stir until smooth. Let cool slightly.

    3    Mix Dry Ingredients

In a medium bowl, whisk together:

    ◦    Flour (63 g)

    ◦    Cocoa powder (20 g)

    ◦    Salt (¼ tsp)

    ◦    Baking powder (1 tsp)

    4    Whip Eggs & Sugar

In a large mixing bowl, beat the granulated sugar (100 g), brown sugar (83 g), eggs, and vanilla on high speed for 7 minutes using an electric mixer or stand mixer with whisk attachment. This creates that signature shiny, crackly top!

    5    Combine

    ◦    Mix in the cooled chocolate-butter mixture.

    ◦    Gently fold in the dry ingredients until just combined. Batter will be soft and glossy.

    6    Scoop & Bake

    ◦    Use a 3 tbsp (about 45 ml) scoop to portion out 30 cookies onto the baking sheet, leaving about 1½ inches (4 cm) between each.

    ◦    Optional: Top with pastel chips.

    ◦    Bake for 11–12 minutes, or until tops are cracked and set.

    ◦    Immediately after baking, use a round cutter to shape if desired.

    ◦    Cool on pan for 5 minutes, then transfer to a wire rack to cool completely.

🍬 Cadbury Creme Egg Buttercream (Makes ~5 cups / 1.2 L)

Ingredients:

    •    4 Cadbury Creme Eggs

    •    4 tbsp (60 ml) heavy cream

    •    2⅕ cups (500 g) unsalted butter, softened

    •    14 oz (396 g) sweetened condensed milk

🧁 Directions: Buttercream

    1    Melt Eggs & Cream

Combine Cadbury Eggs and heavy cream in a small saucepan over low heat, stirring until melted and smooth.

    ◦    Alternatively: Microwave in 20-second intervals, stirring often.

    2    Smooth It Out

    ◦    Use an immersion blender or strain the mixture through a fine mesh sieve to remove any lumps.

    ◦    Let it cool to room temperature.

    3    Whip Butter

In a mixing bowl, beat the softened butter (500 g) on medium speed for 3–5 minutes until light and fluffy.

    4    Add Sweetened Condensed Milk

Pour in the sweetened condensed milk (396 g) and beat for another 1–2 minutes, scraping the sides.

    5    Blend in Creme Mixture

Add the cooled Cadbury mixture and beat for another 1–2 minutes until fully smooth and silky.

    ◦    Tip: If too soft to pipe, refrigerate for 10–15 minutes.

🍪 Assembly

    1    Pair the Cookies

Match similar-sized cookies together.

    2    Pipe & Fill

Pipe a generous dollop of buttercream onto one cookie.

    ◦    Optional: Press half of a mini Cadbury Creme Egg into the center.

    3    Sandwich

Top with the second cookie and gently press to spread the buttercream.

🎉 Tips for Success

    •    Be sure to whip the eggs and sugars fully to get that signature brownie crinkle.

    •    Work quickly with the batter to maintain the glossy finish.

    •    Store assembled cookies in an airtight container for up to 3 days. #brownierecipe #cookies

#easterrecipes #easterbaking #cookiesandwiches