Easter Brownies (with mini eggs)
Adding mini chocolate eggs and a white chocolate drizzle to fudgy brownies is a quick way of making an Easter treat that'll bring raves. The tiny eggs will stay put but soften. The brownies keep well for a few days and can be frozen.
Servings 9 squares
Ingredients
For the mini egg brownies:
- 4 ounces unsalted butter
- 1 cup semisweet chocolate broken into squares
- 3 eggs at room temperature
- ½ cup white sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- ⅓ cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- pinch of salt
- 3 ounces mini chocolate eggs I use Cadbury
For decoration:
- 2 ounces mini eggs chopped
- 1 ounce white chocolate melted
Instructions
For the brownies:
- Preheat the oven to 350°F (180°C). Butter or spray a rectangular 6x8-inch pan and line with parchment paper. See Notes below.
- Place 4 ounces unsalted butter and 1 cup semisweet chocolate in a bowl. Microwave in 30-second intervals until fully melted and smooth. Let it cool slightly.
- In another bowl, whisk 3 eggs, ½ cup white sugar, ¼ cup brown sugar and 1 teaspoon vanilla extract for 3 minutes. It will be light-colored and foamy.
- Gradually add the warm chocolate mixture, whisking continuously to prevent the eggs from curdling.
- Sift in ⅓ cup all-purpose flour, 3 tablespoons unsweetened cocoa powder and a pinch of salt and stir until fully combined until you achieve a thick, smooth batter. Fold in the Cadbury chocolate eggs.
- Transfer the batter to the prepared baking dish.
- Bake for about 20 minutes, until the edges are dry and the center still jiggles.
For the decoration:
- Remove from the oven and gently place half of the decoration eggs on top. Let cool in the pan for 10 minutes. Chop the remaining eggs and sprinkle on top. Melt the white chocolate and drizzle over the top.
- Let cool completely on a wire rack. Run a smooth-bladed knife around the unlined edges to free any stuck pieces and remove from the pan with the help of the parchment paper.
Notes
Prepare the pan: Line the greased pan with strips of parchment paper. When ready to cut and serve, they will help you remove the whole block of brownies. Use one piece or two pieces of parchment that must be as wide as the pan. 1 strip: Cover the bottom and two short sides. The two long sides will be greased but not lined. 2 strips: Make a crisscross pattern and cover the bottom (twice) and all sides. One strip will be wider than the other.
Baking time: Consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use an oven thermometer to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
