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Easter Brownies with Mini Eggs

Easter Brownies with Mini Eggs for a Festive Treat Party

Delicious Easter Brownies with Mini Eggs that add a fun twist to your dessert table, perfect for festive gatherings.
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Prep Time 15 minutes
Cook Time 28 minutes
Cooling Time 20 minutes
Total Time 1 hour 3 minutes
Servings: 16 squares
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Batter
  • 8 oz Semi-sweet baker's chocolate Try dark chocolate for an even more intense taste.
  • 1/2 cup Salted butter Unsalted butter can be used with a pinch of salt.
  • 1 cup White sugar Consider coconut sugar for a unique flavor twist.
  • 2 large Eggs Room temperature.
  • 1 tsp Vanilla extract Using vanilla bean paste intensifies the richness.
  • 1 cup All-purpose flour A gluten-free blend can be substituted.
  • 1/3 cup Unsweetened cocoa powder No substitutions recommended for optimal taste.
  • 1/4 tsp Salt Enhances flavor, balancing the sweetness.
  • 1 cup Mini eggs Feel free to substitute with any chocolate candies.

Equipment

  • microwave
  • Mixing bowl
  • Spatula
  • 8x8 inch baking dish

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8 inch baking dish by greasing it with butter or lining it with parchment paper.
  2. Melt chopped semi-sweet baker's chocolate with salted butter in a microwave-safe bowl at 20-second intervals.
  3. Transfer melted chocolate and butter to a mixing bowl, whisk in white sugar until combined.
  4. Incorporate large eggs and vanilla extract, whisk for about 5 minutes until light and airy.
  5. Gently stir the melted chocolate mixture into the egg and sugar blend until no streaks remain.
  6. Sift together all-purpose flour, cocoa powder, and salt over the chocolate mixture and fold gently.
  7. Fold in the colorful mini eggs, ensuring they are evenly distributed.
  8. Pour the brownie batter into the prepared baking dish and smooth the top.
  9. Bake in the preheated oven for 25-28 minutes until a toothpick comes out with a few moist crumbs.
  10. Allow the brownies to cool completely in the pan on a wire rack before cutting into squares.

Nutrition

Serving: 1squareCalories: 200kcalCarbohydrates: 27gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 75mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 15mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to 5 days. Freeze individually wrapped brownies for up to 2 months.

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