Description
Rich, chewy, and speckled with pastel-colored chocolate cadbury mini eggs for a festive touch, a tray of these deliciously fudgy Easter brownies are a delightful dessert for any Easter Sunday gathering.
Ingredients
Units
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup dark brown sugar, packed
- 1 cup granulated sugar
- 1 tablespoon espresso powder (optional)
- 4 large eggs, beaten
- 2 teaspoons vanilla extract*
- 1 teaspoon sea salt
- 1 1/2 cups all purpose flour, spooned and leveled
- 1/2 cup cocoa powder
- 1 1/2 to 2 cups cadbury mini eggs, roughly chopped*
Instructions
- Preheat oven to 350˚F. Grease or prepare a 9X13 baking dish with parchment paper (I also like to grease the parchment paper).
- In a standing mixer (or large mixing bowl), whisk together butter and sugars until light and fluffy, about 2 to 3 minutes.
- Add eggs, vanilla, sea salt and espresso powder if using. Whisk until fully combined, about 2 minutes.
- Fold in flour and cocoa powder until combined, scraping down sides and bottom of bowl as needed.
- Fold 1 cup of the chopped cadbury mini eggs into the mixture until just combined.
- Pour the mixture into the prepared dish. Evenly sprinkle the top with the remaining chopped cadbury mini eggs.
- Bake for 30 to 35 minutes until middle is set and a toothpick comes out clean (a few specks of baked, cake-like batter is fine, just not liquid batter).
- Remove from heat and let cool completely on a wire rack before slicing.
Notes
For deeper flavor: instead of 2 teaspoons vanilla extract, you can use 1 teaspoon of vanilla paste and 1 teaspoon of vanilla extract
I used half milk chocolate cadbury mini eggs and half dark chocolate cadbury mini eggs. Use whichever one or whatever ratio you prefer!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
