Easter Brownies
Easter brownies are thick fudgy brownies topped with crushed candy coated chocolate eggs. This fun Easter dessert puts a smile on everyone's face!
Servings: 16 servings
Ingredients
- 1 1/4 cups butter, unsalted (this is 2 1/2 sticks)
- 2 1/2 cups light brown sugar, lightly packed
- 4 large eggs
- 1 1/2 cups cocoa powder (be sure to use unsweetened)
- 3/4 tsp salt
- 1 Tbsp vanilla extract
- 3/4 cup all purpose flour
- 1 1/4 cups roughly crushed easter egg candies, divided
Instructions
- Preheat the oven to 325F. Spray and line a 9x9 inch baking pan with parchment paper 'sling' so you can easily lift the brownies out after baking. This will make them easier to slice and serve.
- In a large microwave safe mixing bowl add the butter, cut in large chunks, and the brown sugar. Microwave on high for 60 seconds, then stir. Microwave for another 30 seconds and stir again to combine. If your butter is still not melted completely, go in for another 15 seconds. Whisk until the butter is completely melted and combined with the sugar. Your butter will want to separate out, so keep whisking until smooth.
- Add the eggs, one at a time, whisking well between each one. This takes a little elbow grease!
- Whisk in the cocoa powder, salt, and vanilla. Again, more elbow grease, but hey, making brownies in a stand mixer sounds a little slacker.
- When the cocoa powder has been all incorporated, fold in the flour, mixing just until there are no white streaks left.
- Turn the batter into your prepared pan, and spread out evenly. Top with one cup of the crushed eggs.
- Bake for 45-55 minutes, depending on your oven. The top should feel firm, and the sides will look set. A toothpick inserted in the center will come out with a some moist batter, but not completely wet. Top the hot brownies with the remaining crushed eggs.
- Let the brownies cool in the pan for about 15 minutes, then carefully remove using the parchment papers edges to a cooling rack. Let them cool completely before slicing (if you can wait that long!)
Notes
I've baked these brownies at 350F and 325F and I prefer them at 325F. The brownies are thick and need time to cook through without making the crust too crunchy. Make sure you know your oven's temperature and use an oven thermometer for these.
*Brownie base recipe from Broma
Nutrition
Calories: 318 kcal · Carbohydrates: 43 g · Protein: 4 g · Fat: 17 g · Saturated Fat: 10 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 85 mg · Sodium: 252 mg · Potassium: 197 mg · Fiber: 3 g · Sugar: 34 g · Vitamin A: 511 IU · Calcium: 51 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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