Easter Basket Brownies

Easter is upon us. I'm all about the chocolate mini eggs. After the success of the Cream Egg Cheesecake I wondered what else I could do with all these yummy little Easter treats. The Easter Basket Brownie was born!

A fudgey brownie with a mini cream egg sunk in the middle of each one and topped with mini egg cream cheese frosting. I used Betty Crocker products for this cause they're quick (I've got Easter eggs to fill yo!), I had them in my pantry, and I enjoy them, but if you want to use your favourite brownie recipe go for it. I've made them from the box once and from scratch once and both were delish.

They're decadent, they're chocolately, they're Easter Bunny approved! Make these to take to your family Easter Dinner or on Monday to "help" your kids "get rid of" their chocolate haul.

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Easter Basket Brownies

1 box Betty Crocker Chocolate Lover's Brownies
water, oil and eggs according to package directions
1 tsp vanilla
18 cream filled eggs
18 mini chocolate eggs
1/2 c crushed mini eggs
1 can Betty Crocker Cream Cheese Frosting

1. Pop the cream eggs into the freezer.
2. Preheat oven to 350˚F.
3. Grease an 8" x 12" pan.
4. Prepare the brownies according to package directions and add the vanilla.
5. Pour into your pan and spread to make sure it's even.
6. Sink the frozen cream eggs into the pan evenly spaced.
7. Bake for 20-30 minutes or until a toothpick inserted into the brownie part comes out mostly clean.
8. Mix the crushed mini eggs into the frosting.
9. Once the brownies have cooled, cut them into 18 squares and top with a spoonful of frosting and a whole mini egg.

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enjoy,

Amanda