I’m super excited today to try a new recipe plug-in. So far, so good, because it looks extra pretty, doesn’t it? You all know by now that I’m pretty much an idiot savant when it comes to all things techy or artsy. Like how I’m 15 years deep in a photography career – currently nursing sore thighs from the “squats” I did while photographing a large house today – but I can’t draw anything to save a life. And I have been writing deep emotions, weird poetry, persuasive essays, reviews, and more since kindergarten, but do not ask me to get into the backend of this blog.
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 baking 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:
- 2 sticks butter
- 2 ¼ cups sugar
- 1 ¼ cups unsweetened cocoa powder
- 4 eggs
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 1 ½ cups flour
- 1 cup mini chocolate chips
- 1 bag candy coated chocolate eggs
Preheat the oven to 350 degrees and prepare a 9x13 baking pan by lining it with parchment paper. Allow the parchment paper to hang over the edges for easy removal after baking. Grease the parchment paper and any exposed areas of the pan with nonstick cooking spray and set aside.
Place bag of candy coated chocolate eggs in the freezer as you prepare the brownies.
Melt the butter in a small saucepan over medium low heat. When the butter is melted, add the sugar and cook for two more minutes, stirring constantly.
Pour the butter and sugar mixture into a large bowl and add the cocoa powder. Mix to combine.
Mix in the eggs, salt, baking powder, and vanilla extract.
Slowly add in the flour ½ cup at a time, mixing between each addition.
Fold in chocolate chips.
Pour batter into prepared baking pan and bake for 30 minutes.
Remove chocolate eggs from the freezer. Decorate the brownies with the chocolate eggs immediately after removing the pan from the oven.
Allow the brownies to cool for 10 minutes in the pan then use the parchment paper edges to lift the brownies out of the pan and transfer them to a wire rack to cool completely.