Cadbury Cream Egg Flourless Chocolate Brownies with Cabury Mini Egg Cheesecake Swirl

Preheat your oven to 350 degrees F. Line an 8"x 8" baking pan with parchment paper and set aside.

In a medium saucepan over LOW heat, melt the cadbury cream egg quarters and the butter together. Once melted, remove from heat and fold in the unsweetened cocoa powder until there are no lumps. Let cool for about 10 minutes.

In the meantime, whisk your eggs in a medium sized mixing bowl. Add the white and brown sugar and whisk again until foamy. Slowly whisk the egg/sugar mixture into the chocolate mixture, whisking constantly until it becomes thicker and brownie battter-like. Pour your brownie batter into the parchment lined baking pan and set aside.

To prepare your cheesecake topping, combine your cream cheese, sugar and egg yolk with an electric mixer on low speed for about 2 minutes, until fully combined. Turn the mixer off and fold in the cadbury mini egg pieces with a spatula.

Take dollops of the cheesecake batter onto the brownie batter. You'll notice that the cheesecake dollops are significantly heavier than the brownie batter so they will sink a little bit, but that is ok!

Once you've dolloped all of your cheesecake batter onto the top of the brownie batter, take a knife through the batter, creating a swirl pattern with the brownie and cheesecake batter. Again, the difference in textures of the two batters will cause the cheesecake to sink a bit into the brownie batter, making them look a little more 'brownieish' than 'cheesecakeish' but again, you will realize this is a-o.k. once you sink your teeth into your first one!

Bake in preheated oven for 30-35 minutes, until the batter in the center is no longer jiggly. Let brownies cool to room temperature and chill in the fridge for at least an hour, up to overnight. Because they're flourless, these brownies are very dense so the longer they chill the better. Cut and serve immediately, or store in the fridge until ready to serve.