|Photo: Kraft Recipes|
EASTER EGG BROWNIES
4 ounces unsweetened Chocolate (or very dark chocolate and reduce the sugar)
3/4 cup unsalted butter
2 cups sugar
1 tsp Madagascar vanilla
1 cup flour
1 cup chopped Walnuts
assorted decorating gels
Heat oven to 350°F.
Line 13x9-inch pan with foil, with ends extending over sides. Grease foil; set aside. Melt chocolate and butter in saucepan over another saucepan over simmering water. Stir until chocolate is completely melted (but don't burn).
Add sugar; mix well. Blend in eggs and vanilla.
Stir in flour and nuts until well blended; spread into prepared pan.
Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.)
Use foil handles to lift brownies from pan. Cut into egg shapes with 3-inch oval cookie cutter.
Decorate with decorating gels and candies to resemble Easter eggs (as in photo or get creative!) Serve in an Easter basket! How fun!
BROWNIE EASTER EGG NESTS
For this recipe from Babble, make a batch of brownies in mini-muffin tins. Fill half full with brownie batter. Bake 30 minutes until set and toothpick comes out clean. Cool ten minutes. Remove from muffin tins and cool. They will deflate, and you can drop in Cadbury Mini-Eggs or Robins Eggs. Very cool! If you're using these as a centerpiece, but them on some branches (flowering cherry? plum?)..