Mix until just incorporated. Fold in 1 cup of mini Cadbury eggs. Spread this into your parchment paper-lined baking pan. Step 2: Bake for 30-35 minutes at 350°, until the brownies are just set and a toothpick comes out with moist crumbs (not raw batter). Step 3: Remove and allow the brownies to cool completely. 7 large eggs. Add the sugar, cocoa powder, salt, and vanilla extract to the eggs and beat until well blended. 4 cups sugar, 2 cups cocoa powder, 2 teaspoons salt, 1 tablespoon vanilla extract. Add the flour, melted butter, and milk to the brownie batter and mix until well blended, scraping down sides as needed. Enjoy cold from the fridge, at room temperature of warmed in the microwave for 10 secs. To freeze the brownies, wrap tightly in foil and eat within 2 month. Defrost for 1 hr at room temperature. Tip: If you have any leftover Easter eggs, use the chocolate in the brownies – simply put them in a large freezer bag and gently bash with a rolling pin. Prepare batter – Mix together brownie mix, eggs, oil, water until combined. Prepare first layer – Spread half of the brownie batter in a pan. Bake – Until top is firm and brownie is partially baked. Prepare caramel mixture – Mix together caramels, condensed milk, and butter in a bowl and heat in the microwave until thick and smooth. Instructions. Preheat oven to 350 degrees F and grease a 9x13 inch baking pan with cooking spray. Place flour, cocoa powder, salt, granulated sugar, eggs, canola oil, and vanilla into a large bowl and stir together until *just* combined. Spread into the prepared pan and sprinkle chocolate chips on top. Grease a 9 x 13 pan. Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes**. Blend in chocolate mixture, flour and salt until just mixed. Stir in the nuts. Pour into prepared pan. Bake Ultimate Brownies for 35 to 40 minutes. oh08S.

brownies with 2 eggs