About the Recipe
Indulge in the festive spirit of Easter with these delightful Easter Brownies adorned with mini eggs! The brownies are moist, decadent, and bursting with Easter cheer, making them a delightful addition to any Easter celebration.
Ingredients
1/2 cup (115g) unsalted butter, melted
1 cup (200g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup (40g) unsweetened cocoa powder
1/2 cup (65g) all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup (85g) chocolate mini eggs (plus extra for topping)
Optional: coloured sprinkles for decoration
Preparation
Preheat your oven to 175°C. Grease an 8x8-inch baking pan or line it with parchment paper, leaving an overhang on the sides for easy removal.
In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined.
Add the eggs and vanilla extract to the butter-sugar mixture, and whisk until smooth.
Sift in the cocoa powder, all-purpose flour, salt, and baking powder into the wet ingredients. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Fold in the chocolate mini eggs, reserving a few for topping.
Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
Sprinkle the reserved chocolate mini eggs and optional coloured sprinkles over the top of the brownie batter.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs, but not wet batter.
Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack.
Once cooled, lift the brownies out of the pan using the parchment paper overhang and transfer them to a cutting board. Cut into squares and serve.