Dirty. Filthy. Sticky. Messy. Chocolate and caramel profanity. Downright blasphemous brownie bites stuffed with Easter's favorite candy, the Cadbury Creme Egg.

If you're offended by chocolate gluttony divert your eyes. Serious goo ahead.

Springtime signals the arrival of many wonderful things; flowers, warmer weather, greener grass...and the lovely, gooey Cadbury Creme Egg. Even though I'd seen them in US shops, I wasn't a huge fan until I moved to England and tried one.

I've been hooked ever since.

The egg itself simply wasn't enough for me this year. So I had to find a way to up the 'chocolate ante'. I present to you my evil concoction, the Blasphemous Creme Egg Brownie Bite. Too fudgey to be a cookie. Too gooey to be a cake.

Here's the shopping list:

- 1 box of Devil's Food cake mix (Betty, Pilsbury...your choice)

- 2 large eggs

- 5 Tbsp canola oil

- 1/2 bag of Kraft caramels

- 2-3 oz evaporated milk

- Approx 5-6 Cadbury Creme Eggs

Unwrap your creme eggs and place them in the freezer for a minimum of 1 hour prior to getting started. They need to be as solid as possible in the center.

Preheat your oven to 350F (176C or Gas Mark 4), and line your cookie sheet with parchment paper or a

Silpat sheet

.

In a large bowl combine the cake mix with the eggs and oil. Until you've got something like this going on. So thick your spoon with stand up on it's own. A sign of the wickedness to come.

Set that aside and retrieve your creme eggs from the freezer. Slice them into pieces like so, very very carefully.

Now quickly, before they start to warm up, roll the pieces of creme egg into a ball of the batter and drop them onto the baking sheet.

Toss it in the oven for about 9 minutes. This might vary depending on your oven so keep an eye on them around 7 to 9 minutes.

In the meantime unwrap your caramels and place them in a microwave safe bowl large enough to not stack them. A trick my Mom taught me for quicker, more even melting. Then pour approximately 2-3 ounces of evaporated milk on them.

Sorry not quite a precise science here...should look kinda like this.

The evaporated milk will keep your caramel gooey and soft, another trick from Mom. Thanks Mom!

Check on the cookie/brownie things. They'll look like this when they're done; puffy and slightly cracked on the edges, possibly oozing creme egg goo.

Line em up on a wire rack to cool and smoother with caramel.

Back to the caramel. Pour it into a icing bag with a very small tip, or if you're feeling a little not-so-fancy (like me), dump it into a ziploc and cut the corner off. Squeeze the carmel out and drizzle over the top of the cooled cookies (yeah, wait till their cooled, otherwise it will be melty and messy).

The next step it crucial. Pour yourself a big, cold glass of something, preferably milk (trust me, you'll need it). Indulge in gluttony that is chocolate, sugar, and caramel.

Happy Easter bunnies!

PS - The recipe is a hodge podge of inspiration from my Mom and

Betty Crocker

. And if you're interested in

more of my food things

...