I’m super excited today to share my LAST Easter recipe. So far, so good, because it looks extra pretty, doesn’t it? Plus, Cadbury Mini Eggs are the way to anyone’s heart, so I think we should just start there. I’ll be in and out of my blog for the next few weeks as we learn the new rhythm of weirdness, but I can assure you’ll I’ll be eating brownies. Especially after watching my blood sugar for three months, for the third time in my life. I’ll never understand if I ever had even one case of Gestational Diabetes with three of these kids, or not (I’m thinking not), but it’s always good to be careful. Unless you’re just had a baby and it’s Easter. Then, all bets are off to eat.
So, first of all, I am not a huge brownies fan. UNLESS, it involves caramel, pumpkin, candy colored pieces, peanut butter, probably many other things, and chocolate eggs. That’s why this recipe is such a hit. It’s visually pretty. Who wouldn’t grab one of these first – even before the meal – at an Easter party? I sure would. And secondly, the recipe uses homemade brownies.
And as you know, I’m a pretty good baker myself. I tend towards the sprinkled, the colorful, and the chocolate-egged recipes. I have no dietary restrictions, but I’m more than happy to help you make your own approved versions of my recipes. We do have some restrictions within my family, and I enjoy looking up swaps and substitutes. Although no promises on substitutes for chocolate eggs, because they’re what makes this.. well.. this! I hope you enjoy my Easter treat!
Chocolate Egg Homemade Brownies:
What You Need:
1 bag candy coated chocolate eggs (we used Cadbury Mini Eggs)
1 cup mini chocolate chips
3/4 cup butter
1 ½ cups flour
2 ¼ cups sugar
1 Tbsp vanilla extract
1 ¼ cups unsweetened cocoa powder
1 tsp salt
1 tsp baking powder
What You Do:
1 – First, preheat oven to 350, and prepare a 9×13 baking pan by lining it with parchment paper; make sure to allow the parchment paper to hang over the edges for easy removal when you’re done with it.
2 – Instead of greasing the pan, grease the parchment paper with nonstick cooking spray.
3 – As you prepare the brownies, place the mini eggs in the freezer in the meantime.
4 – Then, melt butter in a small saucepan over medium low, and when it’s melted, add sugar; cook for two more minutes, stirring constantly.
5 – Pour the new mixture into a large bowl, and add the cocoa powder; then, mix to combine.
6 – And then mix in eggs, salt, baking powder, and vanilla extract.
7 – Slowly add in your flour, ½ cup at a time, and making sure to stir it in between pours.
8 – Fold in chocolate chips, and pour batter into prepared baking pan; bake for 30 minutes.
9 – Remove chocolate eggs from freezer, and decorate finished brownies with them.
10 – Cool for at least ten minutes and then transfer them to a wire rack before slicing.
Use a serrated or plastic knife to cut the brownies evenly and store what you don’t immediately serve or eat in a plastic container with sheets of parchment paper in between layers to keep them from sticking.
Janine Huldie says
Yay for your new recipe plugin as it looks awesome, as do your yummy, Easter Brownies, too!! 🙂
I love brownies… from a box or homemade. I especially enjoy brownie batter (shhh… don’t tell anyone!) These are so cute and simple – love them!
So we might be twins as I was going to make blondie egg bars this week. Great minds think alike and yum!!!! I cheated last week and had brownies. It was such a good day!
I’m hopeless with technology…sigh. I LOVE brownies and these look so fun and delicious. I would definitely choose them over the rest of Easter dinner. We’re going to my mom’s for Easter – maybe I’ll make these!
Not sure how I missed this post but boy I really want a brownie right now. These look amazing! Pinned!