These delightful Easter Egg Brownies are a decadent treat that combines the rich flavors of dark chocolate with the festive charm of Easter-themed candies. Each bite offers a fudgy, gooey texture, enhanced by the surprise of creamy fondant-filled eggs and crunchy mini eggs. Perfect for sharing or indulging in a sweet moment by yourself, these brownies are sure to become a seasonal favorite.
Why You Will Love This Recipe
You will love this recipe because it perfectly balances the richness of chocolate with the playful elements of Easter. The combination of textures—from the soft brownie base to the creamy fondant-filled eggs and the crunchy mini eggs—creates a delightful experience for your taste buds. Plus, the vibrant colors and fun decorations make these brownies an eye-catching addition to any dessert table during the Easter festivities.
Introduction
Easter is a time for celebration, family gatherings, and, of course, delicious treats! What better way to embrace the spirit of the holiday than with a batch of Easter Egg Brownies? These brownies are not only easy to make but also offer a fun twist on traditional brownies by incorporating festive candies. The rich, fudgy texture of the brownies paired with the delightful surprise of fondant-filled eggs and crunchy mini eggs makes this dessert a must-try for anyone looking to sweeten their Easter celebrations. Whether you’re hosting an Easter brunch, attending a potluck, or simply want to enjoy a sweet treat at home, these brownies are sure to impress. Let’s dive into the details of making these scrumptious treats!
Ingredients:
- 185g unsalted butter, cut into small chunks, plus extra for greasing
- 185g best dark chocolate, broken into pieces
- 3 large eggs
- 275g golden caster sugar
- 85g plain flour
- 40g cocoa powder
- 5 fondant-filled eggs (we used Cadbury’s crème eggs)
- 150g mini eggs (we used a mixture of Cadbury’s and Smarties mini eggs)
- A few fluffy chenille Easter chicks to decorate (optional)
Preparation:
Step 1: Begin by melting the butter and dark chocolate together. Place the butter and chocolate in a medium-sized heatproof bowl and set it over a pan of simmering water. Stir occasionally until melted and smooth. Alternatively, you can cover the bowl loosely with cling film and microwave it in 30-second intervals until melted. Once melted, allow the mixture to cool to room temperature.
Step 2: Preheat your oven to 180°C (160°C fan) or gas mark 4. Grease a 20cm square tin with a bit of butter and line it with two long strips of folded baking paper or foil—one running top to bottom and the other left to right. This will create a sling that makes it easier to lift the brownies out later. Line the base with a piece of baking paper as well.
Step 3: In a large mixing bowl, break the eggs and add the golden caster sugar. Using an electric mixer on maximum speed, whisk the eggs and sugar together for about 5-8 minutes or until the mixture becomes thick, creamy, and has doubled in size.
Step 4: Once the egg mixture is ready, pour the cooled chocolate mixture over it. Gently fold the two mixtures together using a spatula, being careful not to deflate the fluffy egg mixture.
Step 5: Sift the plain flour and cocoa powder into the wet ingredients, then continue to fold gently until fully combined. Avoid over-mixing to ensure your brownies remain fudgy. Pour the mixture into the prepared tin and level it out with a spatula. Bake in the center of the oven for 20 minutes.
Step 6: While the brownies are baking, prepare the fondant-filled eggs by cutting them in half and setting them aside. Place the mini eggs in a pestle and mortar to crush a few, while leaving some whole for decoration. After 20 minutes, take the brownies out of the oven and gently press the fondant egg halves, cut side up, into the surface. Scatter half of the crushed mini eggs over the top, then return the brownies to the oven for an additional 5 minutes.
Step 7: Once baked, remove the brownies from the oven and top with the remaining mini eggs. Allow them to cool completely in the tin, then place them in the fridge for about 1 hour to firm up. Once chilled, lift the brownies out using the baking paper strips, and cut them into squares for serving. If desired, decorate with fluffy chenille Easter chicks for a festive touch.
Serving Suggestions:
Serve these Easter Egg Brownies at room temperature or slightly chilled. They pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, drizzle some chocolate sauce over the top or serve with fresh berries for a burst of flavor.
Tips:
- Ensure that the dark chocolate you choose is of high quality for the best flavor.
- You can substitute the fondant-filled eggs with other similar candies if you prefer.
- Store any leftovers in an airtight container in the fridge for up to a week, or freeze them for longer storage.
- If you want to make these brownies extra special, consider adding a sprinkle of sea salt on top before serving.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes (plus chilling time)
Nutritional Information:
- Calories: Approximately 350 per square (based on 16 servings)
- Protein: 4g
- Sodium: 50mg
Conclusion
These Easter Egg Brownies are not just a treat; they are an experience filled with rich flavors and festive joy. Perfect for celebrating the Easter holiday or simply indulging in a chocolatey delight, this recipe is sure to become a beloved favorite. With their fudgy texture, creamy surprises, and colorful decorations, they capture the essence of Easter and the joy of sharing delicious food with loved ones. So, gather your ingredients, follow the steps, and enjoy the delightful process of baking these scrumptious brownies!
Questions and Answers:
- Can I use milk chocolate instead of dark chocolate?
- Yes, you can substitute milk chocolate for dark chocolate. However, keep in mind that this will result in a sweeter brownie.
- How can I make these brownies gluten-free?
- To make gluten-free brownies, simply replace the plain flour with a gluten-free flour blend.
- Can I make these brownies ahead of time?
- Absolutely! You can prepare these brownies a day in advance. Just store them in an airtight container in the refrigerator.
- What can I use instead of fondant-filled eggs?
- If you can’t find fondant-filled eggs, you can use any chocolate-filled candies or even chocolate truffles for a similar effect.
- How do I store leftover brownies?
- Store any leftover brownies in an airtight container in the refrigerator for up to a week. You can also freeze them for longer storage. Just make sure to wrap them well!