These extra fudgy easter brownies are packed with white chocolate chips and crushed mini egg candies! These chocolate brownies are perfect for Spring. They have a crackly top and you don't need a mixer to make them.
Preheat the oven to 350°F/180°C. Take an 8×8 pan and line it with parchment paper or foil. Make sure it overhangs as that will make it easier to lift out the brownies.
Place the butter in a medium bowl and melt in the microwave. You want the butter to be hot or warm.
¾ cup unsalted butter
Add the cocoa powder to the warm butter and whisk until smooth. Then add in your chopped chocolate. Let sit for a minute or two, then whisk until smooth.
½ cup dutch processed cocoa powder, 4 oz dark chocolate
In another bowl, whisk the eggs with the light brown sugar and granulated sugar. Whisk for 90-120 seconds, this is going to give you a shiny crust. You'll know it's ready when the mixture has lightened in color and there are bubbles on top when you stop whisking.
3 large eggs, ½ cup light brown sugar, 1 cup granulated sugar
Once the melted chocolate has cooled slightly, pour in the egg mixture. Whisk until smooth. Stir in the vanilla.
1 teaspoon vanilla extract
Fold in the salt, espresso powder and flour until combined.
½ cup all purpose flour, 1 teaspoon espresso powder, 1 teaspoon kosher salt
Stir in the chopped up mini eggs and white chocolate chips.
1 cup mini eggs, ¾ cup white chocolate chips
Pour the brownie batter into your prepared pan. You can sprinkle over extra white chocolate chips and mini eggs if you wish! Bake in the preheated oven for 26-30 minutes. A toothpick inserted should come out with moist crumbs. Let cool completely in the pan.
For a fudgier texture, once the brownies have cooled place the pan in the fridge.
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Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Just click on ‘Metric’ above the ingredients to see the metric measurements. Butter: I use European style butter in this recipeKosher Salt: if you don’t have kosher salt, halve the amount of salt in the ingredient list (1 teaspoon kosher salt = ½ teaspoon fine salt). Please note, that I'm using Diamond Crystal Kosher Salt. Morton Salt is a different type of kosher salt and is much saltier. Easter Candy: Be careful when crushing the mini eggs! Place them in a ziplock bag and crush them using a rolling pin. You could also use Creme Eggs.Cocoa Powder: I'm using dutch processed cocoa powder but you can swap it out for natural cocoa powder, just note that the brownies won't be as rich. Espresso Powder: adding espresso powder is going to amplify the chocolate flavor, it won't make the brownies taste like coffee. Storage: Keep them in an airtight container in the fridge for up to 5 days.