Easter egg brownie

One of our favorite traditions in Montpelier is the annual egg hunt in Hubbard Park. It is usually cool and muddy with at least a bit of snow left of the ground and, most years it seems, snow or rain failing from the sky, too. Kids arrive in their outdoor gear. Some carry picnic baskets, others are making do with halloween trick or treating bags, others with plastic and cloth shopping bags, garbage bags, etc. Three different hunts are prepared: kids under 5 have in an open field; kids 5 to 7 hunt in a small stretch of woods on the side of a hill, kids over 8 in romp through a larger, steeper and more intensely wooded tract of land. Each year there are 3 to 4 plastic prize eggs per field, and the children who find those receive a large basket filled with art supplies, sports equipment, and other fun things. For the vast majority of the hundred(s) of children in attendance, however, there will be no big prize. Instead, they wander the woods picking up foil-wrapped chocolate eggs that have been scattered liberally over the ground.

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It’s a wonderful event. And, as discussed in the Burlington Free Press, this year Mei-mei and a friend actually found the silver egg!

However, there is one drawback to the annual egg hunt: at the conclusion of the event, families are left with gobs of low quality chocolate eggs – think of brownish-gray wax with a cloyingly sweet hint of chocolate flavor. My kids eat a couple in celebration of a good hunt. Then the rest of the eggs tend to sit in a bowl on the counter for a while before I move them to the freezer with last year’s eggs. When winter-time gingerbread house baking arrives, we use some in the construction of stone walls and facades for the house. But we never seem to make a dent in our foil egg supply. Until now.

It turns out that those not particularly tasty eggs do make tasty brownies – perfect for bake sales, birthdays, or just having your kids bake and then deliver to the unsuspecting neighbors who are buried in their own supply of uneaten foil eggs.

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Here’s the recipe:

  • Preheat oven to 325 degrees
  • Unwrap 4 to 6 dozen foil eggs (the more the better, of course). Place in large, microwave safe bowl.
  • Add 1-2 TBSP butter or coconut oil.
  • Microwave for 30 seconds at a time, stirring vigorously between, until the candy is thoroughly melted. Make sure to be scraping the edges of the bowl and do not over cook.
  • Once the chocolate is smooth, mix in 1 tsp of vanilla, 3 beaten eggs, and a wholesome flour (whole wheat is fine, garbanzo or teff is even better)- 1 cup for extra fudgy (as depicted in picture) or 2 cups with a tsp of baking powder for more cake-like consistency.
  • Place in ungreased 9×11 pan. Bake for 30 minutes, or until the brownie is pulling away from the edge and the middle is set (not runny, but still gooey).
  • Allow to cool at least 15 minutes before cutting.
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