Rabu, 06 Maret 2013

Cadbury Mini Egg Brownies

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 hopedReally, 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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