Easter Brownies
These easy Easter brownies with Easter eggs are a cute and deliciously chocolatey, chewy, fudgy addition to your Easter celebrations.
Equipment
- Food processor or chopping bowl attachment of a stick/immersion blender.
- 8" (20cm) square cake tin or baking tin of choice.
Ingredients
- Approx. 2 & ½ cups (250gms) Easter candy such as Easter eggs in a variety of flavors, to decorate
- 1 & ¾ sticks (200gms) unsalted butter
- 1 large (3.5oz/100gms) milk chocolate leftover Easter candy or equavalenet amount of milk chocolate
- ¾ cup (115gms) plain flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup (50gms) natural cocoa powder
- ¾ cup (165gms) light brown sugar
- ¾ cup (165gms) granulated white sugar
- 1 teaspoon vanilla essence
- 3 large (2oz/55gms each) eggs
Instructions
- Pre-heat your oven to 355°F (180°C/160°C fan forced).
- Grease and line the cake tin, leaving some overhang to help lift the brownies out once cooked.
- Unwrap the Easter eggs for the decoration. Carefully chop in half the chocolate eggs for the decoration. Leave the mini eggs whole as these are added later.
- Either chop the milk chocolate or extra leftover Easter chocolate candy into smaller pieces.
- Add the chocolate and butter to a microwave proof bowl. Microwave for a few minutes until butter and chocolate are melted. Whisk well and allow to cool.
- While the butter and chocolate is cooling, in a separate bowl sift the flour, salt, baking powder and cocoa together and mix well.
- Whisk the butter and chocolate together again as it will have started to seperate as it cool. Add the vanilla and eggs and whisk together. Add the brown and white sugar and mix well.
- Add the dry ingredients and gently mix until just combined.
- Tip into the lined brownie tin and smooth down. Bake for thirty minutes. The brownies should be starteding to firm up around the edges, but will stil
- Remove from the oven and quickly decorate with Easter candy, pressing them lightly into the surface of the brownies. Continue to cook for another five minutes.
- Allow to cool completely before cutting into squares or rectangles and serve.
Notes
These Easter brownies are a great way to use up left over Easter candy.
You will need a large (3.5oz/100gm) milk chocolate Easter egg to melt into the batter, or the same amount of a bar of milk chocolate.
Storage:
These brownies with Easter eggs will store best in the fridge for up to a week for maximum chewy, fudgy texture.
Nutrition
Calories: 593kcalCarbohydrates: 100gProtein: 10gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 10mgSodium: 136mgPotassium: 249mgFiber: 5gSugar: 76gVitamin A: 175IUVitamin C: 2mgCalcium: 178mgIron: 4mg
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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