It’s a cookie! It’s a brownie! It’s the perfect Easter dessert!
Three delicious treats in one skillet come together with this brilliant baked goodie. A layer of brownie batter is topped with chocolate chip cookie dough (a.k.a. a brookie!), then baked until golden brown.
Just as you pull it from the oven, creamy Cadbury Eggs are pressed into the brookie and given a few minutes to melt before slicing into the sweet, gooey wonder. Once cooled, the slices will take on the consistency of a skillet cookie. Perfect for enjoying alone, or topping with a scoop of ice cream.
Want even more Easter color? Feel free to sprinkle the batter with Easter sprinkles. So cute!
Go full-on pastels with this easy Easter Candy Bark recipe!
Cadbury Egg Brownie Cookie Recipe
Yield: 8 servings
Prep time: 10 minutes
Total time: 50 minutes
Ingredients
- 1 pouch Betty Crocker Brownie Mix
- 1/3 cup melted butter or canola oil
- 2 Tablespoons water
- 1 24-count Ready-to-Bake Pillsbury Chocolate Chip Cookies
- 4-5 Cadbury Creme Eggs, sliced in half
- Non-stick baking spray
Mix in some savings with Pillsbury coupons and Betty Crocker coupons!
Directions
1. Heat oven to 350 degrees.
2. In a bowl, mix together brownie mix, butter, and water*. Press into the bottom of a 9-inch cast-iron skillet or pie plate that’s been generously sprayed with non-stick baking spray.
3. Top with chocolate chip cookies, spreading them across the top of the brownie batter.
4. Bake for 28-32 minutes, or until the cookies are golden brown.
5. Remove and immediately press halved Cadbury Eggs into the top of the Brookie. Allow to melt and cool slightly before slicing and serving.
*For fudgier brownies, add 1 egg to the mix.
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