Easter Brownies
These Easter Brownies are chocolatey, fudgy, gooey and totally over the top, basically everything you need in a good brownie.
I love a good themed brownie, if you hadn’t already seen my Halloween Brownies, I just had to make an Easter version, filled with every kind of Mini Egg I could find.
Before you Start Baking
If you are using Crème Eggs then pop them into the freezer for 1-2 hours before you start baking.
Towards the end of the freezing time preheat your oven. This way it will be ready for your brownie mixture to go straight in.
Also, line your brownie tin. I use this tin. You could also use a 9in x 9in the square tin too.
Easter Brownies
Add the chocolate and butter mixture to a large heatproof bowl and melt in the microwave in 20-second bursts. Stir in between each burst to ensure that the mixture doesn’t burn. Once the mixture is completely melted and smooth leave to one side.
In a separate bowl add in the eggs and sugar and whisk together until pale in colour and doubled in volume. I used light brown sugar in this recipe as I find it just gives the brownies a lovely fudgy texture.
Pour the chocolate mixture and vanilla extract into the egg mixture and fold through. Be super careful you don’t want to knock any of the air out of the mixture.
The easiest way to fold the mixture, I find, is to go around the sides of the bowl with a spatula and fold the mixture into the centre. Then cut through the centre again folding the mixture onto itself. It might take a few minutes but trust me it is so worth it.
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Add in the flour and cocoa powder again folding it through until completely incorporated.
Now add in chocolate chips and as many different kinds of mini eggs, you can find. I used the classic Mini Egg, Crème Eggs, Smartie Eggs and Milky Bar Eggs but you can literally use a mixture of any you want or just use one kind.
I added milk, dark and white chocolate chips to the brownies too just to make them even more chocolatey.
Once you have folded the chocolate chips and eggs through the mixture pour it into your cake tin and smooth.
How Do I Know the Brownies Are Baked?
It can be quite difficult to tell when your brownies are ready. You want the brownies to have a very slight wobble when you bring them out of the oven.
I wouldn’t recommend using a cake tester as you want the brownies to be gooey so a cake skewer would come out with batter on it.
Leave the brownies to cool in the tin for 15-20 minutes before transferring them to a wire rack to cool completely.
Decoration
Once your brownies are completely cool we can decorate them. Add your chocolate to a heatproof bowl and melt in the microwave in 20-second bursts. Remember and stir in between each burst until the chocolate is completely melted.
Add the chocolate to a piping bag and drizzle over the top of your brownies.
Finish by sprinkling over your leftover Easter chocolate. I decided to leave some whole and to chop and crush some. I found it waaay easier to crush the Mini Eggs and Smartie eggs, using the side of my knife rather than trying to cut them.
Troubleshooting Brownies
Why are my brownies sinking?
If your brownies are sinking it is most likely that you have overmixed the batter. Brownie batter does need to be gently folded in. If you use a mixer instead of folding you will knock all of the air out of the brownies which will cause them to sink.
Why are my brownies crumbly?
If your brownies are crumbly, it is because they have been baked for too long, making them dry and crumbly. If you are worried about overbaking your brownies, I would recommend checking them after 25 minutes and keeping an eye on them.
Why are my brownies cakey?
A reason your brownies might be cakier is that you have used white sugar rather than brown. It causes less moisture in the batter meaning that your brownies will be more cake-like.
Alternatives
You can use any Easter treats you want in this recipe. You could use a mixture of lots of different ones or use all of the same.
Equipment
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Easter Brownies
Ingredients
For the Brownies
- 225 g Unsalted Butter or Stork
- 225 g Dark Chocolate
- 4 Large Eggs
- 300 g Light Brown Sugar
- 1 tsp Vanilla Extract
- 175 g Plain Flour
- 50 g Cooca Powder
- 150 g Chocolate Chips
- 200 g Easter Chocolate
To Decorate
- 100 g Dark Chocolate
- Easter Chocolate
Instructions
Before Baking
- If you are using Creme Eggs put them into the fridge for 1-2 hours before baking.
To Make the Brownies
- Preheat the oven to 180C (160C Fan) and line a brownie tin with baking paper.
- Put the chocolate and butter into a large bowl and melt in the microwave on 20-second bursts stirring in between each burst until completley melted and smooth. Leave to one side.
- In a seperate bowl whis the eggs and sugar together until they have doubled in volume.
- Pour the chocolate mixture and vanilla into the egg mixture and fold together. You need to be gentle during the stage because you don’t want to knock all the air out of your eggs.
- Add in the flour, cocoa powder and fold again until they are all completely incorporated
- Finally, add the chocolate chips and Easter chocolates and fold through until they are evenly distributed.
- Pour the mixture into your brownie tin and bake in the oven for 30-35 minutes. You will know they are ready because they will have a slight wobble
- Leave to cool in the tin for 15-20 minutes before moving to a wire rack to cool completley.
To Decorate
- Once the brownies are completely cooled melt the milk chocolate in a heatproof bowl in the microwave in 20 second bursts until completely melted.
- Put the melted chocolate into a piping bag and drizzle over the top of the brownies.
- Deccorate using leftover Easter chocolate.