Robin Eggs Brownies

I don’t get into Easter. Yeah, the bambino gets an Easter basket under the guise of a visit from the Easter Bunny, but we don’t do much else. Heck, I forgot to buy a ham for dinner this year, and we’d already told Jay’s parents we were planning on doing our own thing. Which we will, while eating these Robin Eggs Brownies:

Robin Eggs Brownies - TramplingroseIt took me forever to find actual Robin Eggs in the store…None of that “malted milk egg” generic nonsense. I wanted real Robin Eggs. As it was, I found one bag of regular-sized ones, and then an end-cap full of minis. I got a bag of each, although I used minis in the brownies (we made short work of the other bag).

Robin Eggs Brownies - TramplingroseAnd they worked beautifully.

Robin Eggs Brownies - TramplingroseThe Robin Eggs stayed crunchy after baking which was kind of nice. It gave a little more bite to the chewy brownies and fluffy frosting.

Robin Eggs Brownies

Yields 16

15 minPrep Time

25 minCook Time

40 minTotal Time

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Ingredients

    For the Brownies:
  • 1/2 C (1 stick) unsalted butter + more for the pan
  • 3/4 C Dutch-process cocoa
  • 1 1/4 C sugar
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla extract
  • 2 large eggs
  • 1/2 C flour
  • 1/2 C mini Robin Eggs candies
  • For the Frosting:
  • 1/4 C (1/2 stick) unsalted butter
  • 1 1/2 C powdered sugar
  • 1/2 tsp. vanilla
  • 1-2 Tbsp. half & half
  • gel food coloring

Instructions

  1. Preheat the oven to 350 degrees F. Butter a 9 X 9-inch baking pan. Line with parchment paper and butter the bottom of the parchment paper. Set aside.
  2. In a medium saucepan, combine the butter, cocoa, sugar and salt. Heat over low, and stir occasionally, until the butter is melted. Remove from the heat and cool for 5 minutes.
  3. Stir in the vanilla. Add the eggs one at a time, mixing well after each addition. Add the flour 1/4 C at a time and mix well. Gently fold in the Robin Eggs.
  4. Spread the batter in the prepared pan. Bake for 22-25 minutes or until a toothpick inserted in the center comes out with just a few wet crumbs on it. Cool completely before frosting.
  5. To make the frosting, cream the butter until light and fluffy. Gradually add the powdered sugar. Mix in the vanilla and 1 or 2 Tbsp. of the half & half, depending on how thick the frosting is. Add in a few drops of the food coloring, and mix, adding in more if desired. Spread the frosting on the cooled brownies before cutting into 16 pieces.
Recipe Type: Dessert
7.6.3
246
http://tramplingrose.com/2014/04/20/robin-eggs-brownies/

Plus it gave me the opportunity to use the Easter sprinkles I’d forgotten I had!

Robin Eggs Brownies - Tramplingrose“Hoppy” Easter everyone!

5 thoughts on “Robin Eggs Brownies

    • Thanks Mom! I was telling Jay when I set this up that I was really glad you continue to buy me Longaberger stuff...It makes for good blog props! :) Love you!
  1. Love the color contrast of the bright frosting on top of the brownies. These look and sound so good. I can never turn down a brownie. I, too, used some Easter sprinkles I forgot I had this weekend. I'm glad I found them--looking for something else, of course--Friday night and not last night!
    • My son declared them "super-awesome!" and told me I could definitely make them again...I think he just liked the fact that they were frosted & had sprinkles on them!
  2. Pingback: A Collection of Springtime Desserts (A Review and a Hamilton Beach Giveaway!) » Tramplingrose

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