Easter Brownies

If you want an adorable and tasty Easter dessert, you need to make these Easter Brownies. Everyone will be lining up for a copy of this fudgy homemade brownie recipe!

Prep Time10

Cook Time28

Total Time38

Servings:

Calories: 216kcal

Author: Karin and Ken

Ingredients

1 stick butter unsalted
60 grams cocoa powder unsweetened (about ½ cup)
150 grams granulated sugar about 1 ½ cups
45 grams all-purpose flour about ⅓ cup
2 eggs large and room temperature
½ tablespoon pure vanilla extract
½ teaspoon sea salt
2 ounces Baker’s chocolate chopped
4 ounces Cadbury mini eggs

Instructions

Preheat oven to 325F and prepare an 8x8 metal pan with parchment paper leaving the sides high for easily removal.
Melt butter on the stove or in the microwave in a heat-safe bowl (large or transfer to a large one after).
To the melted chocolate bowl, add cocoa powder and mix in with a spatula.
Then add sugar, flour, eggs, vanilla extract and salt. Mix with a spatula or a fork to not incorporate too much air (this will make them cakey).
Carefully fold in chopped chocolate, then transfer to prepared pan.
The batter is very thick and needs to be spread with an offset spatula or the back of a spoon.
Place mini eggs on top and bake for 25-28 minutes or until a toothpick comes out of the center with just moist crumbs.

Notes

Overbaking the Easter brownies or inaccurately measuring the flour can make them come out dry. Only bake until the center is soft set, and level off the measuring cup when adding flour to the batter.
Underbaking the brownies or overloading the top with candy can cause them to sink. The center can still be jiggly but not liquid.
Use a sharp knife and wipe the blade between slices to get clean brownie squares.

Nutrition