Easter Brownies
Rich, dense chocolate brownies with a smooth chocolate topping and festive Easter decorations.
Ingredients
Ingredients
- 1 cup unsalted butter melted
- 1 1/2 cups granulated sugar
- 1 cup brown sugar packed
- 4 large eggs room temperature
- 1 tablespoon vanilla bean paste
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 1/2 cups semisweet or milk chocolate chips for topping
- 1 tablespoon coconut oil or unsalted butter
- 1/2 cup white chocolate melted
- Pink food coloring
- Blue food coloring
- Yellow food coloring
- 1 cup mini candy eggs
- 1/4 cup sprinkles
Instructions
- Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the long sides for easy removal.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and slightly thick.
- Add the eggs one at a time, whisking well after each addition until the mixture is thick and glossy. Stir in the vanilla bean paste.
- In a separate bowl, sift together the flour, cocoa powder, and salt.
- Gently fold the dry ingredients into the wet mixture using a spatula just until no dry streaks remain. Do not overmix.
- Fold in the 1 cup semisweet chocolate chips, then spread the batter evenly into the prepared pan, smoothing the top.
- Bake for 35 minutes, or until the top looks set and a toothpick inserted near the center comes out with a few moist crumbs.
- Place the pan on a wire rack and let the brownies cool in the pan for at least 45 minutes to 1 hour, until completely cool to the touch.
- Once the brownies are cool, place the 1 1/2 cups chocolate chips and coconut oil or butter in a microwave-safe bowl. Microwave in 20 second bursts, stirring after each, until fully melted and smooth.
- Pour the melted chocolate topping over the cooled brownies and spread it into an even layer with an offset spatula or the back of a spoon.
- Divide the melted white chocolate into three small bowls. Tint one bowl pink, one blue, and one yellow with a few drops of food coloring, stirring each until evenly colored.
- Spoon small amounts of the colored white chocolate over the chocolate topping and use a skewer or knife tip to gently swirl for a marbled pattern.
- Immediately press mini candy eggs and sprinkle sprinkles over the top before the chocolate sets, distributing them evenly.
- Refrigerate the pan for 20 minutes, or until the chocolate topping is firm to the touch.
- Use the parchment overhang to lift the brownie slab out of the pan onto a cutting board. Cut into 16 squares, wiping the knife between cuts for clean edges. Serve at room temperature.
Notes
- For extra fudgy brownies, remove the pan from the oven when the center still has a slight wobble and a toothpick shows moist crumbs, not dry.
- Allow the brownies to cool fully before adding the topping to prevent the chocolate from melting into the base.
- Store brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 6 days.
- For cleaner slices, chill the brownies before cutting and use a long sharp knife, wiping the blade between each cut.
- You can use all semisweet or all milk chocolate for the topping depending on how sweet you like your Easter brownies.
- Allow the brownies to cool fully before adding the topping to prevent the chocolate from melting into the base.
- Store brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 6 days.
- For cleaner slices, chill the brownies before cutting and use a long sharp knife, wiping the blade between each cut.
- You can use all semisweet or all milk chocolate for the topping depending on how sweet you like your Easter brownies.