Easter egg brownies
Before you know it Easter will be upon us! Therefore, today a fun recipe you can make for Easter itself or use it to finish your leftover Easter eggs. Super convenient!
Easter egg brownies
It had been quite a while since I had baked brownies and I think the last version was a gluten-free brownie recipe. This isn’t. This is a plain old-fashioned delicious brownie. Since it’s almost Easter, I thought it would be fun to incorporate Easter eggs.
Not only is that fun for Easter itself but chances are pretty good that after Easter you’ll be left with a bin full of Easter eggs. That’s when you can make these Easter egg brownies just fine. If you stir the chocolate through the batter you won’t even see any of it.
To make the Easter egg brownies you start, of course, by making the brownie batter. I made a pretty basic brownie batter in this case. The amount below is enough for a 20 x 20 cm mold. It doesn’t get very high, but since brownies are quite fullfilling, that’s high enough. Of course, it gets higher if you use a different – smaller – mold. (also make sure to adjust the temperature if you do use a different mold)
Which Easter eggs you put in is entirely up to you. I had regular Easter eggs (not filled) which I then partially chopped and partially left whole or half. After making the batter and pouring it into the mold, I sprinkled the eggs over the top.
A few I left whole but the majority were chopped. I had milk and white Easter eggs. But that could also be because I had already eaten the dark ones. Haha…
Baking the brownies takes about 20-25 minutes. Check halfway through. You also don’t want them in the oven for too long because then it gets a little dry on the inside. And just crispy on the outside and creamy on the inside is what you want.
Before you cut the Easter egg brownies, it is important to let it cool well. While cooling, the chocolate pieces will firm up again, giving you a nice crunch from all the chocolate.
You can serve them like that or make a nice dollop of whipped cream and serve that on the side. That is always delicious.
You can store the Easter egg brownies for about 3 days in an airtight box or wrapped in foil. They will be slightly less crunchy on the outside but still just as tasty.
Easter egg brownies
- 1 square baking tin 20 x 20 cm
- Baking paper
- 150 gr butter cut into pieces
- 150 gr dark chocolate cut into pieces
- 3 eggs large
- 150 gr light brown caster sugar
- 100 gr self rising flour
- 20 gr cocoa powder
- 150 gr chocolate eggs some chopped, some whole
- You start by melting the butter and chocolate au bain marie. You place a heatproof bowl on a pan of gently boiling water. Put the butter and chocolate in it and let it melt gently. Then stir well until smooth and allow to cool to room temperature.
- Preheat the oven to 180˚C. Grease a 20 x 20 cm square baking pan and line with baking paper. Leave a little overhang on the sides so it can be taken out easily.
- Put the eggs together with the caster sugar in the bowl of the mixer. Turn the mixer on high and beat until the sugar and eggs have become thick and creamy. This will take about 5 minutes.
- Pour your (cooled) chocolate mixture over your egg mixture and gently fold it in.
- Now add the flour and cocoa (handy to strain briefly to avoid lumps) and fold this all in again.
- Transfer your batter into the prepared baking pan and smooth the top a bit with the spatula.
- Now chop your chocolate eggs a bit. Doesn’t have to be very fine. They’ll melt anyway. Leave a few whole or half. Sprinkle this over the top of your batter. Keep a few to put on top of your brownie (optional).
- Place in the oven and bake for about 20-25 minutes or until a wooden skewer comes out dry.
- Let cool completely before cutting the brownie.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.