Today, I'm sharing a yummy rich and fudgy brownie cookie with you to help kick off Eggland's Best Foodtography Contest. This is the PERFECT contest for everyone and anyone that loves to snap beautiful pictures of their food creations. Eggland's Best is searching for the most passionate egg fan and wants to see how you celebrate the only egg that provides better taste, better nutrition and better quality for the past 25 years.
Submit your Eggland's Best mouthwatering foodie photos at
www.egglandsbest.com/foodtography by April 12, 2017 for a chance to win $5000!
All dishes that are submitted must include at least two whole Eggland's Best eggs. You may submit up to two photos in each of the four categories: Brunch, Appetizer, Main Course and Dessert.
Compared to ordinary eggs, Eggland's Best eggs contain five times more Vitamin D, 25% less saturated fat, more than double the Omega-3s, ten times more Vitamin E, and three times more Vitamin B12. Eggland's Best superior nutrition is due to its proprietary all-vegetarian hen feed that contains healthy grains, canola oil and a wholesome supplement of rice bran, alfalfa, sea kelp and Vitamin E. In addition, independent testing has revealed that Eggland's Best eggs have stronger shells than ordinary eggs, which leads to less breakage and helps them stay fresher longer than ordinary eggs.
While you are sitting there thinking of what pictures you can't wait to submit, let me tell you a little bit about these brownie cookies. They really taste like a brownie. They are super rich and fudgy and you will want to have a glass of milk handy :) They are full of chocolate flavor and what goes better with chocolate than peanut butter, so I added some creamy peanut butter chips. It's possible I might have eaten around four or five of these cookies in one day. Oops.
Let me show you how easy they are to make. First, get all of your ingredients ready.
Add butter to a microwave safe bowl and microwave until melted, about 60 seconds. Remove from the microwave and stir in the sugar and brown sugar. No need to break out the mixer for this recipe, a whisk is all you need.
Then, add your Eggland's Best eggs and vanilla and stir until smooth and well combined.
In a separate bowl, combine all of the dry ingredients and stir into the wet.
Last, stir in the peanut butter chips. The batter is very thick. Cover bowl with plastic wrap and chill for at least 30 minutes. When chilled, scoop into balls and bake in a preheated oven. Serve. These are delicious warm and at room temperature.
Remember to head on over to
www.egglandsbest.com/foodtography by
April 12, 2017 and submit your foodie photos that contain at least two whole Eggland's Best eggs
(and to see the official contest rules).
One lucky winner will receive $5000 and a year supply of Eggland's Best eggs, four finalists will receive $1000 and a year supply of Eggland's Best eggs, and 20 semi-finalist winners will receive a year supply of Eggland's Best eggs.
Now, in the meantime, make sure to enter my giveaway for one $25 Visa gift card and one coupon, valid for a carton of Eggland's Best eggs. Giveaway is open to U.S. Residents only. Winner will be contacted via email on Sunday, March 19th and must respond within 24 hours to claim their prize or a new winner will be selected.
Peanut Butter Brownie Cookies
From: Jenn@eatcakefordinner
1 c. unsalted butter
2 c. sugar
1/4 c. light brown sugar, packed
4 large Eggland's Best Eggs
1 Tbl. vanilla extract
1 3/4 c. all-purpose flour
1 c. unsweetened cocoa powder
3/4 tsp. salt
1 tsp. baking powder
1 (10 oz.) bag peanut butter chips, divided
Add butter to a large microwave-safe bowl and heat in the microwave until melted, about 60 seconds. Remove from microwave and stir in the sugar and brown sugar. Then, add the eggs and vanilla and whisk until smooth and well combined. In a separate medium bowl, combine the flour, cocoa powder, salt and baking powder. Add dry ingredients to wet and stir together until combined. Batter will be very thick. Last, stir in one cup of the peanut butter chips. Cover bowl with plastic wrap and refrigerate for at least 30 minutes.
When dough has chilled, preheat oven to 350 degrees. Using a 1 1/2 Tablespoon cookie scoop, scoop dough balls onto a lightly greased baking sheet. Press four or five peanut butter chips into the top of each dough ball. Bake for 9-10 minutes. Remove from oven and allow to cool on cookie sheet for a few minutes before removing to a wire rack to cool completely. Repeat. Makes around 42 cookies.
Jenn's Notes: I like mine slightly underdone, so I prefer to bake my cookies for 9 minutes. If you want yours a little more done, bake for 10 minutes. This post is sponsored by Eggland's Best. The Eggland's Best information, coupons, gift card, and additional gift pack have been provided by Eggland's Best. As always, all opinions expressed herein are my own.
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