Chocolate Dipped Almond Brownies

I have to say, though pricy, Egglands best eggs really are the creamiest eggs i have ever had out of a store. They seem to add a wonderful texture to the brownies. I have also made several other dishes with them with superior results. Their hens are all vegetarian, cage free and the eggs are high in D, B12, and E. Plus Omega 3, lutien and 25 less staurated fat. Their containers are all recyled material and never crush the eggs themselves. Thank you for producing such beautiful eggs!
This almond fiiling i had recieved from a friend i had sort of made a face at in the beginning, but wowzers. It goes so wonderful with the chocolate in the brownie.
3/4 cup sugar
1/3 cup butter, cubed
2 tablespoons water
4 cups (24 ounces) semisweet chocolate chips, divided ( i used some Ghiradelli White Chocolate also)
1 teaspoon vanilla extract
2 Egglands best eggs
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup Solo Almond filling ( my addition)
2 tablespoons shortening
Chopped pecans, jimmies and/or nonpareils, optional
Directions
In a large saucepan, bring the sugar, butter and water to a boil over medium heat. Remove from the heat; stir in 1 cup chocolate chips and vanilla until smooth. Cool for 5 minutes. Add eggs, one at a time, beating well after each addition. Combine the flour, salt and baking soda; stir into chocolate mixture. Stir in 1 cup chocolate chips.
Pour into a greased 9-in. square baking pan. Drop small dabs of almond filling over the top. Bake at 325° for 35 minutes or until set. Cool completely on a wire rack. Place in the freezer for 30-40 minutes or until firm (do not freeze completely). Cut into bars.
In a microwave-safe bowl, melt remaining chips with shortening; stir until smooth. Using a small fork, dip brownies to completely coat; shake off excess. Place on waxed paper-lined baking sheets. Sprinkle with pecans, jimmies and/or nonpareils if desired. Let stand until set. Store in an airtight container.
Eggland best eggs provided the coupon for eggs for this recipe.

Eggs in Potato Baskets

This recipe totally caught my eye when Sunny Anderson was whipping it up on her show a few weeks back. I omitted the prosciutto and cheese and changed the butter to olive oil, added some rosemary to the potatoes and voila. Perfect Easter weekend breakfast for the family!

6 large Yukon Gold potatoes, peeled
2 Tablespoons extra virgin olive oil
1 teaspoon rosemary
sea salt and pepper
Nonstick cooking spray
12 eggs
green onions (garnish if desired)
Directions
Heat the oven to 350 degrees F.
In a food processor fitted with the grater attachment, push chunks of the potato through the chute to grate. Once all the potatoes are grated, put them into a piece of cheesecloth or a clean kitchen towel and squeeze to remove the moisture. Add the potatoes to a large bowl, stir in the olive oil and season well with the salt and pepper, to taste. Stir in rosemary.
Spray the muffin tin lightly with nonstick cooking spray. Press the grated potatoes evenly into the muffin cups being sure the potatoes go up the sides and a thin layer and covers the bottom. Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes.
Remove the potatoes from the oven and gently crack an egg into each cup
. Bake until the egg whites set but the yolk remains runny, about 10 minutes.
Egglands Best eggs provided a coupon for a free dozen eggs for this blog.