My two favorite
Easter candies are Reese’s Peanut Butter Eggs and Cadbury Mini Eggs. I
don't know very many people (except my husband who prefers Robin Eggs) who
don't totally enjoy a handful of those crisp outer shell (after chopping them
you'll find out just how crisp they are),
milk chocolate eggs. There is something
about them that makes them highly addicting and I'm not usually one who is head
over heels in love with milk chocolate. I found this brownie recipe on Bakeaholic
Mama and had to give it a try. These brownies were as delicious as I had hoped! Really, how could
brownies and chocolate eggs together ever be a bad thing?
Cadbury Mini Egg Brownies
1 cup butter
3 ounces milk chocolate, chopped
1/2 cup unsweetened cocoa powder
1 1/4 cups granulated sugar
3 eggs
1 tablespoon vanilla
1/4 cup whole milk plain Greek
yogurt
1/2 cup all-purpose flour
1 teaspoon salt
1 1/2 cups chopped milk chocolate
Cadbury Mini Eggs, divided
Heat
oven to 350F degrees. Line an 8x8-inch square baking pan with parchment,
extending it up two sides, or foil. Spray the parchment with a nonstick cooking
spray.
In a medium sauce pan over low heat, melt chopped
milk chocolate and butter together. Remove from heat and add cocoa powder, stir
until smooth. Set aside and let cool slightly.
In a medium sized
mixing bowl, whisk together sugar, eggs, and vanilla until combined. Next add
the vanilla and salt. Add the chocolate/butter mixture to the egg mixture
and stir to combine. Stir in flour. Next, fold in Greek yogurt and
3/4 cup chopped mini eggs. Pour batter into prepared baking pan and
spread until even. Sprinkle remaining 3/4 cup chopped mini eggs on the top of
the brownie batter. Bake for 30-40 minutes or until toothpick inserted
into the center comes out clean. Let cool completely before cutting into
squares.
I also love these
brownies frozen (they don't get break your teeth hard).
Recipe slightly
adapted from Bakeaholic
Mama
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