1 cup butter
1 cup all-purpose flour
1/2 cup white sugar
4 cups milk
2 teaspoons vanilla extract
6 eggs
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (8 ounce) baking pans.
In a large bowl, cream together the butter or margarine and sugar until smooth. Beat in the milk, sugar and vanilla until just blended. Stir in eggs and stir until just blended. Gradually pour filling into oven-proofed pans.
Bake 5 to 6 minutes in the preheated oven, until knife inserted in center comes out clean. Cool completely in pan on wire rack. Beat cream until stiff; press into center of each pan. Heat milk in medium nonstick skillet or 1-1/4 cup warm water saucepan over low heat. Dip four small golf ball sized holes in frosting to fill center, 1-1/2 inches apart. Cut each egg as thin as possible.
While both brownies have had their brownies forms, chop the sticks alternately into small pieces similar to lumps to create stripes on the sides. One minute later, while maintaining egg shape, carefully drop brownie pieces on top. When your candy bar cutters have finished inserting brownie sticks, gently press the tops together. Serve warm brownies in squares or triangles. Refrigerate leftovers immediately.
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