Friday, April 6, 2012

~an Easter dessert & winners announced~

 If you love Cadburry eggs as much as I do, you will love these brownies!


Cream Egg Brownies

YIELD: 16 brownies
TOTAL TIME: 3 hours

Ingredients:

For Brownies:
2/3 cup flour
2 tablespoons dark or dutch processed cocoa powder
1/2 teaspoon salt
6 ounces milk chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into cubes
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs, at room temperature, lightly beaten
1 teaspoon vanilla extract
For Cream Filling:
1/4 cup light corn syrup
2 tablespoons unsalted butter, room temperature
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar
For Glaze:
3 ounces milk chocolate, chopped
2 tablespoons unsalted butter, cut into cubes

directions:

Preheat oven to 350ºF. Line the bottom and sides of a 8-by-8-inch pan with parchment paper, leaving a slight overhang on two edges.
Sift together flour, cocoa, and salt in a small bowl and set aside.
Melt chocolate and butter in a double boiler or a medium-large bowl set over gently simmering water. Stir until smooth, then remove from heat. Whisk in sugars and stir until dissolved and mixture has cooled slightly.
Whisk in eggs and vanilla extract until just combined (do not over mix). Sprinkle flour mixture over top and fold in to chocolate mixture using a large rubber spatula until just incorporated. Pour into prepared pan.
Bake for 25 to 30 minutes or until toothpick inserted into the middle comes out clean. Transfer pan to a wire rack and allow to cool completely.
For cream filling, beat together corn syrup, butter, vanilla, and salt on medium-high speed until smooth. Add powdered sugar, a little bit at a time, mixing until creamy. Dump 3/4 of the cream mixture on top of cooled brownies and spread into an even layer. Add a drop of yellow food coloring to remaining cream mixture and stir until evenly colored. Drop dollops of yellow cream on top of white layer, and then swirl gently with a spatula. Refrigerate for at least 2 hours or until set.
Gently melt chocolate and butter together in a double boiler or a small saucepan set over low heat. Stir until smooth. Pour over cream filling, carefully spreading into a thin, even layer. Return to refrigerator and chill until set, at least 30 minutes, or overnight if possible (brownies are best when chilled overnight).
Remove brownies from pan using the edges of the parchment paper to lift the entire block out of the pan. Using a large sharp knife, cut into 2-inch squares. Brownies will keep, refrigerated in an airtight container, for up to 5 days.
{recipe found here}

Using Random.org I have chosen the winners for the Annie Sloan paint giveaway and the 3 winners for the Febreze giveaway!
If you are a winner please email me your shipping address.
lakeliving4@msn.com


The winner of the Annie Sloan chalk paint in Antoinette, 3 brushes, and 2 waxes can be found here.
And here are the winners of the Febreze giveaway:
here
here
and
here
xoxo

11 comments:

Tricia said...

You are the Devil. I mean that in the nicest way possible ; o )

Myplace4tea said...

Ooooo I love dessert! And These brownies look sooo good!
I will make them this weekend. Thank you for sharing, and happy Easter to you and your family. Enjoy!


Angela

Cheryl said...

I can't find the winners on the links I clicked on?
Cheryl

Anonymous said...

Those flowers are BEAUTIFUL!!

Heather

Pristine Cristine said...

Cadbury eggs are my favorite ;-) Now I don't have to wait for the Easter season to enjoy them! Thanks for the recipe.

Cristine

The Country Nest said...

What a cute idea to click on the blogs!!! The brownies look so so yummy.
Happy Easter,
Donna

Twinkle Terrior said...

Cream egg brownies? Pretty flowers? I'm in heaven! Love your blog and talent. GOd bless

Fancy said...

These look amazing!

live by the sun, luv by the moon said...

I am completely ignoring the recipe...clearing my mind of the yummy photos as I type. Why you ask? Well, I had to purchase 3...yes THREE sets of Cadberry eggs for my kids as I ate the first two sets! I MUST REFRAIN!

Anonymous said...

I have a question. Do you have to have a blog in order to win the giveaways? I've only been following you a short time, but I notice all the winners have a blog.

Thanks!

DELIGHTFUL CURIOSITY said...

THIS RECIPE LOOKS FABULOUS, I CAN'T WAIT TO TRY IT THANK YOU FOR SHARING!!

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