Description
Rich, fudgy brownies topped with chocolate and decorated for Easter festivities.
Ingredients
Scale
- 1 cup unsalted butter, melted
- 1 ½ cups granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup cocoa powder
- ½ teaspoon salt
- 1 cup chocolate chips
- 1 ½ cups semisweet or milk chocolate chips (for topping)
- 1 tablespoon coconut oil or butter (for topping)
- ½ cup white chocolate, melted (for decoration)
- Food coloring (pink, blue, yellow)
- Mini candy eggs
- Sprinkles
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish or line it with parchment paper.
- In a large mixing bowl, combine the melted butter with granulated sugar and brown sugar. Whisk until well blended.
- Crack in the eggs one at a time, mixing well after each. Incorporate the vanilla extract.
- Sift in the flour, cocoa powder, and salt. Fold gently until just combined.
- Fold in the chocolate chips.
- Pour the brownie batter into the prepared baking dish and spread it evenly.
- Bake for 25-30 minutes, or until the edges are set and a toothpick comes out with a few moist crumbs.
- Let the brownies cool in the pan for 15-20 minutes.
- In a microwave-safe bowl, combine semisweet or milk chocolate chips with coconut oil or butter. Microwave until smooth.
- Spread the melted chocolate on the cooled brownies.
- Drizzle melted white chocolate and decorate with food coloring, mini candy eggs, and sprinkles.
Notes
For a vegan version, replace butter with coconut oil and use flaxseed meal mixed with water as an egg substitute.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 18g
- Sodium: 105mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
Keywords: Easter, brownies, chocolate, spring, dessert