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Sunday, February 26, 2017

Cadbury Chocolate Egg Brownies

A couple weeks ago I decided to whip up a pan of brownies for the Iowa Beef Expo Sale. This is a sale that we attend every year and that we sell cattle in. This year we had a bull and a heifer to sell and they are now living happily with their new owners. Oh course everyone wanted to know where I got my cow sprinkles from.

The boy doesn't eat many sweets, but he reminded me (a few times) of how much he loved the Cadbury Brownies his sister made a few years ago. I had tweaked the recipe with a Rolo brownie version, but promised him I would stick to the original recipe just for him. I actually don't really like Cadbury Eggs, but anything for your love, right?

I will let you in on a recent secret ingredient, though, that I think works no matter what boxed brownie recipe you are making. Swap your vegetable oil or olive oil. I learned this tip from the "Book of Face" so it had to be right. But seriously, I have done this twice now and they are so much more moist.


Ingredients
3 Tablespoons of Water
1/2 cup Olive Oil
2 Eggs
Brownie Mix
8 mini Cadbury Chocolate Eggs

Instructions
Preheat over to 325 F if using a 8x8 inch pan, 350 F if using a 9x9 inch pan.
Stir brownie mix, water, oil and eggs in medium bowl until well blended. Don't over mix.
Spray pan with cooking spray and line with parchment paper.
Pour mix into pan. Cut Cadbury Mini Eggs in half and insert them into the batter.
Bake for 50-52 minutes in a 8x8 inch pan, or 36-38 minutes in a 9x9 inch pan.

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