Easter Brownies

5 from 1 vote

Easter Brownies are the ultimate chocolate Easter dessert! Fudgy brownies filled with Cadbury mini eggs and other assorted Easter eggs topped with a chocolate ganache, more Cadbury mini eggs and a white chocolate drizzle.

Prep Time30

Cook Time25

Chilling2

Total Time2 55

Course: Dessert, Snack

Cuisine: American

Servings: Slices

Calories: 380kcal

Author: Emma Burton

Ingredients

Brownies;

190 g Dark Chocolate (1 Cup 2 Tbsp.)
170 g Butter (¾ Cups)
⅔ Cups Brown Sugar (140g)
⅓ Cup Sugar (67g)
2 Large Eggs
1 teaspoon Vanilla Extract
1 Cup All Purpose Flour (125g)
⅓ Cup Cocoa Powder (29g)
¾ Cup Assorted Mini Eggs (Cadbury Mini eggs, M&M speckled eggs, etc) (180g)

Chocolate Ganache;

180 g Dark Chocolate (1 Cup)
125 mL Cream (½ Cup)

Topping;

100 g White Chocolate (½ Cup)
1 Cup Cadbury Mini Eggs (200g)

Metric - US Conventional

Instructions

Brownies;

Preheat the oven to 180°C (350°F) and line a 9'x9' baking tin with baking paper.
Melt the butter and dark chocolate together.
Mix the eggs, sugar, brown sugar and vanilla extract together until the mixture becomes a light golden colour.
Mix in the chocolate mixture.
Stir in the flour, cocoa and Easter eggs until just combined.
Spread the mixture into the prepared pan in an even layer.
Place in the oven to bake for 20-25 minutes. The top and sides will be set and the middle will have crumbs attached to a skewer inserted but should not be wet.
Allow the brownie to chill completely so the ganache doesn't run.

Ganache;

Heat the cream until near boiling and pour over the dark chocolate and mix until smooth. Allow to cool until the ganache is thick and spreadable.
Top the brownie with the ganache and sprinkle with all the mini eggs you want.
Melt the white chocolate and using a spoon, drizzle the white chocolate over the eggs in any design you want.

Video

Notes

Cocoa powder - this recipe uses regular cocoa powder. Do not use a Dutch processed cocoa powder as this will alter the texture of the chocolate brownie recipe and the taste.

Substitutions:

Gluten free flour - You can replace the flour in this recipe 1 to 1 with a gluten free flour mix made specifically for baked goods. I actually often do this as I find gluten free flour gives the brownies a lovely texture.

Cacao Powder - You can replace the cocoa powder with cacao powder. If you choose to do this, I recommend reducing the amount of cacao powder used to ¼ cup and increasing the amount of flour used by ¼ cups.

Nutrition