The other day I was just minding my own business when suddenly a brilliant idea struck me: Chocolate Easter egg brownies. That’s right.
I love brownies. They’re absolutely, mouthwateringly delicious on their own, but by adding just one or two ingredients you can spruce them up and make them even more special (take these Rolo and sea salt brownies, for example). Plus, they’re extremely easy to make – you can barely mess these up, I promise
(I say barely, because a while back I managed to burn some chocolate when trying to melt it).
Although I know chocolate is a pretty big part of Easter in most countries, I’m also quite sure every country does their chocolate Easter eggs a little bit differently, although I might be wrong. In the Netherlands, we’ve got small chocolate eggs in dark, milk and white chocolate. They come as solid pieces of chocolates, but there are also a ton of varieties of filled chocolate eggs.
For these brownies I bought a bag of eggs that came in four different flavours: milk pecan caramel sea salt, milk hazelnut almond praline, dark almond coconut, and white pistache praline. Sounds delicious, right? Little bursts of flavour within an already delicious brownie. You could choose whatever your like for your own chocolate egg brownies, although I would recommend choosing filled eggs instead of solid ones. Hope you enjoy!
You’ll need… (for 20 brownies)
- 160 g sugar
- 125 g salted butter
- 3 eggs (medium)
- 70 g flour
- 200 g extra dark chocolate
- 130 g filled chocolate eggs, halved
- baking tin, 20 x 24 cm
- and an oven, of course! These brownies need to be baked at 150 °C (don’t forget to preheat your oven!)
So, let’s get baking!
1. Melt the chocolate You can melt the chocolate in the microwave, but I always prefer to melt it au bain marie style (don’t know what au bain marie is? I explain in this recipe)
2. Mix sugar and butter While the chocolate is melting the next order of business is to mix the sugar with the butter. For this recipe, you can just melt the butter (I used the microwave) and then mix it together with the sugar.
3. Add eggs So, now you’ve mixed the butter with the sugar it’s time to add the eggs one by one, and whisk them through.
4. Add flour Once you’ve added the eggs and whisked them through your batter, you should add the flour to it, and mix the batter again.
5. Add melted chocolate Now, it’s time to add the pièce de résistance; the melted chocolate! Whisk this through as well until you’ve got a nice, smooth, chocolate-y mixture.
6. Transfer batter to tin, add chocolate eggs Butter and flour your baking tin, and then pour your batter into the tin and make sure it’s evenly spread out. Now, we finally get to the part that makes these brownies special and Easter-like! Take out your halved chocolate eggs, and carefully press them into the batter. You don’t have to push them all the way down, just make sure they don’t just lie on top.
7. Bake! Put the tin into the preheated oven and bake the brownies for 25 minutes. Insert a skewer to check if it’s done – if it comes out a little moist, but clean, your brownies are done! Take the tin out of the oven and let the big brownie cool down within the tin. Once it’s almost completely cooled down, you can cut it into different pieces.
And that’s all there is to it! You’ve got yourself some lovely Easter themed brownies that everyone will love. Enjoy!
2 thoughts on “Easy Easter Recipe: Chocolate Egg Brownies”
Omg these look SO DELICIOUS. Such a great idea to combine two already amazing things ❤
Thanks so much, Holly! 😀 You can hardly go wrong with two winners! *munches on some more chocolate eggs*