i eat eggs for breakfast.
sometimes they're fried.
sometimes they're scrambled.
today they were Cadbury.
once you have a great brownie recipe in your repertoire the possibilities for mix-ins become endless.
case in point, my peanut butter cup stuffed brownies.
two of my favourite things co-mingling in the same pan, ready to be devoured the moment they're cool enough.
because of this, i only make them once a year. i can't be trusted. and failure to make them more often would result in a wardrobe consisting of only my husbands sweatpants and moomoos
(channelling my inner homer simpson of course)
since easter is around the corner, and i'll use any holiday as an excuse to consume chocolate, and i have friends who are like-minded/mini egg enthusiasts like me, it should come as no surprise that mini egg brownies are on the plate today and the brainchild of the lovely DT.
brownies for the win.
mini eggs for the win.
friends for life.
and now the remnants of any empty pan and scarce crumbs remain.
mini egg browniesingredients:
1/2 cup butter, melted
3/4 cup sugar
1 tsp vanilla
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
1/3 cup mini eggs
preheat oven to 350F. grease and flour an 8-inch square baking pan.
in large bowl combine melted butter, sugar, eggs and vanilla. beat in cocoa, flour, salt, and baking powder.
pour batter in prepared pan and sprinkle with mini eggs (they will sink into the batter when baking).
bake for 25-30 minutes. do not overbake.
allow to cool in pan before cutting.
adapted from pb cup stuffed brownies & inspired by DT