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Easter Egg Brownies

Easter Egg Brownies by Rumbly in my Tumbly
Easter Egg Brownies by Rumbly in my Tumbly

I feel like it would be unethical of me to post these brownies without a disclaimer that for every one of these brownies, you’d need to run like 6 miles at a 9.0 pace to burn it off.

Easter Egg Brownies by Rumbly in my Tumbly
Easter Egg Brownies by Rumbly in my Tumbly

But.  Brownies.

Easter Egg Brownies by Rumbly in my Tumbly
Easter Egg Brownies by Rumbly in my Tumbly

They are the reason I cannot give up sugar.  Ever.

Easter Egg Brownies by Rumbly in my Tumbly
Easter Egg Brownies by Rumbly in my Tumbly

And oh, those little mini chocolate Cadbury eggs.  Every year they call to me as I walk down the Easter aisle at Target.  “Buy me Shannon!” “No! I’ll eat you!” “Think of all the cute Easter treats you can make with me!” “No! Nothing tastes as good as skinny will feel!”

Easter Egg Brownies by Rumbly in my Tumbly
Easter Egg Brownies by Rumbly in my Tumbly

That, by the way, is a lie.  I can list for you at least a hundred things that taste better than skinny feels.

Easter Egg Brownies by Rumbly in my Tumbly
Easter Egg Brownies by Rumbly in my Tumbly

Last year, I made peanut butter egg blondies with these beauties.   This year, I go full on chocolate overload and I made brownies.  Moist, fudgy, amazing brownies with an excessive amount of eggs and butter to begin with, that I then topped with thick chocolate ganache and then pressed these delicious, creamy eggs into it while the ganache was still warm so they would get all melty.

Easter Egg Brownies by Rumbly in my Tumbly
Easter Egg Brownies by Rumbly in my Tumbly

Go big or go home, that’s my motto.

Easter Egg Brownies by Rumbly in my Tumbly
Easter Egg Brownies by Rumbly in my Tumbly

Don’t these looks delicious? I only got to take one bite (you know, the 6 mile run wasn’t in the cards today) but it was amazing.  My kids loved them too. (Lucky kids and their metabolisms.)

Make a batch of these cuties this Easter!

Ingredients:

Brownies:
1 1/4 cups all purpose flour
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 1/2 cups semi-sweet chocolate chips
1 cup butter
1 teaspoon instant coffee or espresso powder
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
5 eggs
2 teaspoons vanilla extract

Frosting:
6 tablespoons milk
6 tablespoons butter
1 1/2 cups granulated sugar
1 cup semi-sweet chocolate chips
1/2 teaspoon vanilla extract

1 bag of Cadbury mini chocolate eggs

Directions:
Preheat the oven to 350°.  Spray a 9×13 inch baking dish with non-stick spray and line with a parchment paper sling.

Over a double broiler, melt the butter, chocolate chips, and instant coffee/espresso, stirring occasionally until butter and chocolate are melted and smooth.  Remove bowl from heat.  Add sugars and mix until well combined.

Whisk in 3 of the eggs to the chocolate mixture, and mix until just combined.  Add the other two eggs, and the vanilla, and mix until just combined.  Do not overbeat the batter at this stage or your brownies will be cakey instead of fudgy.

Add the flour, cocoa powder, and salt, and mix until just barely combined.  Pour batter into prepared pan, and bake for 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.

Begin making the frosting as soon as the brownies come out of the oven.  Combine the butter, milk, and sugar in a saucepan over medium heat and bring to a boil.  Allow the mixture to cook at a rolling boil for 30 seconds.  Remove from heat and stir in the chocolate chips and vanilla, mixing until smooth and glossy.

Spread over the just out of the oven brownies. Immediately sprinkle the eggs over the top and press each one down lightly.   Allow brownies to cool completely in the baking pan before cutting.

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