Recipe
Author
Hy-Vee Weekly Ad
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Description
Celebrate Easter with these festive, and delicious, brownies topped with coconut and chocolate eggs.
Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (19.8-oz.) pkg. Hy-Vee family size fudge brownie mix | ||
| 2 Hy-Vee large eggs | ||
| ½ c. Hy-Vee vegetable oil | ||
| ¼ c. water | ||
| 1 (14-oz.) pkg Hy-Vee flake coconut | ||
| 1 (14-oz.) can Hy-Vee sweetened condensed milk | ||
| 1 egg white | ||
| Easter egg candies, optional |
Things To Grab
- Standard muffin tin
- Paper cup liners
- 2 medium bowls
Directions
- Preheat oven to 350 degrees. Line muffin tins with paper cup liners; set aside.
- Prepare brownie mix with eggs, vegetable oil and water according to package directions. Divide batter among cupcake liners.
- In a separate bowl, combine coconut, sweetened condensed milk and egg white. Divide among brownies, spreading over the batter.
- Bake 25 to 28 minutes or until coconut is set and golden brown. Cool in pan 10 minutes before removing to cooling rack. Press egg candies in center of nests if desired.
Nutrition facts
Servings
270 Calories per serving
1 brownie
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 20mg
- Sodium: 115mg
- Total Carbohydrates: 36g
- Protein: 4g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 0%
0%
Iron 6%
0%
Calcium 4%
Recipe Source:
From the week of April 16, 2014.