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These crackle top, glossy brownies have a fudge filled center and seasonal cream eggs on the top to add the festive cheer of easter. A simple recipe that is easy to make and a very delicious dessert.
I have made a Crackle Top Brownie recipe before and it is fantastic. This recipe is a modified version of that in the sense, it has more fudge and less cake but also works well with the cream eggs. The cream eggs or any chocolate candy you might opt for tend to be more sweet hence the addition of the cocoa powder here makes for a delicious well balanced brownie. The recipe is simple to make a great treat to bake up over Easter weekend.
The best part about these brownies are the fact that you don’t need any fancy ingredients or equipment to make them. They are perfect in every bite but don’t demand much of you to make them. Once they are baked they need to cool down for 2 hours before you slice into them hence they are a great make ahead dessert as well.
What ingredients do you need to make the Easter Brownies?
To make these shiny top fudge brownies we need browned butter, dark chocolate, white and brown sugar, eggs, flour, cocoa powder, salt, vanilla and an assortment of cream eggs.
What equipment do you need to make these Easter Brownies?
We need to bake the brownies in an 8×8 inch tin that is line with baking paper. The butter is browned in a sauce pot. We also need a large mixing bowl and electric beater to whip up the eggs and sugars together until pale. I used sifter to sift the flour and cocoa powder together into the batter. The batter is folded together using a rubber spatula. I have weighed out my ingredients using a weighing scale and I would recommend doing the same.
What substitutes can you use to make the Easter Brownies?
We brown the butter here and this is important as we want to add more flavor profile into the brownies. This helps balance out the sweetness as well.
Dark chocolate –
The recipe calls for anything above 70% dark chocolate but it works better with 90% or 95% dark chocolate. It might seem like it would be bitter but we need the dark chocolate to counter act the sweetness of the cream eggs.
You can make these brownies with 3 flaxseed eggs if you want an eggless option. 1 flaxseed egg is 1 tablespoon flaxseed powder and 2 tbsp water mixed together and set it aside until gloopy.
The combination of white and brown sugar not only add flavor but also the brown sugar adds a lovely texture to the brownies, you could use dark brown sugar in place of the brown sugar.
I have used all purpose flour to make these brownies but you can use cake flour, self raising flour and gluten free flour mix.
Cocoa powder –
You cannot skip this ingredient. It not only adds a delicious dark chocolate flavor to the brownies but also balances out the sugars.
The salt on top of the brownies are a must. It doesn’t seem like it but this really makes the all those flavors come alive.
Cream eggs –
If you don’t have access to cream eggs, you can use any any chocolate candy you like that is easter themed. I’ve used Malteseres or Peanut MnMs.
How to make these Easter Brownies?
Slice your cream eggs into half and place them in the freezer until needed. We start by browning the butter in a sauce pot. This will take 5 -8 mins on medium heat, we want a dark brown color. Take it off the heat add the chocolate in the sauce pot and let it sit for a couple of mins, then stir together until combined. In a large mixing bowl add the eggs and sugars, beat until pale and tripled in volume, should take around 5 mins on high speed. Drizzle in the cooled butter and chocolate mixture while beating the mixture into he eggs continuously, this will help ensure you don’t get scrambled eggs.
Sift the flour and cocoa powder over the egg mixture and using a rubber spatula fold the ingredients together until combined. If you were adding nuts now is the time to do so. Prepare an 8×8 inch tin by brushing it will oil and lining it with baking paper. Pour the batter into the prepared tin and place frozen cream eggs on top. Bake for 22-25 mins until the top is risen, shiny and glossy. The edges should be firm but the center will still have a little softness to it. There is no toothpick test for this recipe as we are meant to under bake it – this ensures the fudge texture. sprinkle the top with salt. Make sure this cools down for a couple of hours before slicing and serving.
How to server the Easter Brownies?
Since the candy on the easter eggs are sweet I love pairing this with coffee ice ice cream or even some salted caramel sauce. You could see it as it is as well. Better yet go classic and serve them with a scoop of vanilla ice cream and dusting of cocoa powder with cinnamon on top.
How to store the Easter Brownies?
Once these brownies have been sliced you can store them in air tight containers for upto 1 week in the fridge and 2 days at room temperature. If they last any longer, you can cut them up into tiny little squares and serve them warmed up with ice cream as an ice cream sundae.
Now that we have covered how to make these brownies, let us get baking. Happy Easter Ninjas!
- Large mixing bowl
- Electric beater
- Rubber spatula
- Sauce pot
- 8x8 inch tin
- Baking paper
- 170 gm Butter
- 100 gm Dark chocolate
- 1 tsp Vanilla
- 100 gm Castor sugar
- 80 gm Brown sugar
- 3 Eggs
- 145 gm Flour
- 50 gm Cocoa powder
- 1 tsp Salt
- 5-6 Cream eggs
- Slice your cream eggs into half and place them in the freezer until needed. Preheat the oven to 180℃, line an 8x8 inch tin by brushing some oil and using baking paper.
- In a sauce pot we start by browning the butter. This will take 5 -8 mins on medium heat, we want a dark brown color. Take it off the heat add the chocolate in the sauce pot and let it sit for a couple of mins, then stir together until combined.
- In a large mixing bowl add the eggs, sugars and vanilla - beat until pale and tripled in volume, should take around 5 mins on high speed. Drizzle in the cooled butter and chocolate mixture while beating continuously, this will help ensure you don’t get scrambled eggs.
- Sift the flour and cocoa powder over the egg mixture and using a rubber spatula fold the ingredients together until combined. If you were adding nuts now is the time to do so. Pour the batter into the prepared tin and place frozen cream eggs on top.
- Bake for 22-25 mins until the top is risen, shiny and glossy. The edges should be firm but the center will still have a little softness to it. There is no toothpick test for this recipe as we are meant to under bake it - this ensures the fudge texture. sprinkle the top with salt. Make sure this cools down for a couple of hours before slicing and serving.
- Beat the eggs and sugars well this ensures a crackle top once baked.
- Let the butter brown well as this adds heaps of flavor into the brownie later.
- Do not over work the batter and gently fold the ingredients together to ensure all that air is not lost.
- If you don’t freeze the cream eggs they could melt into the brownie while baking.
- Use any chocolate candy you like but freeze them ahead of baking - this ensure they hold their shape and texture.
- Do not over bake the brownie, it will firm up as it cools down.
- Let the brownies cool completely or else they will run out while slicing.