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Easter Cosmic Brownies

Chocolate fudge brownies studded with mini eggs, creme eggs and all the easter themed candy. Topped with a rich and indulgent dark chocolate ganache and even more chocolate eggs. The easiest and tastiest dessert to bake for easter.
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Prep Time 10 minutes
Cook Time 25 minutes
Chill Time 1 hour
Course Bars, Celebration, Dessert, Finger food, High Tea, Sweet tooth, tea time
Cuisine American, British
Servings 6 people

Equipment

  • Mixing bowls
  • Electric beater
  • Rubber spatula
  • 8x8 inch Square tin
  • Baking paper
  • Teaspoons

Ingredients
  

For the brownies -

  • 150 gm butter
  • 120 gm dark chocolate
  • 120 gm brown sugar
  • 80 gm castor sugar
  • 1 tsp vanilla
  • 2 eggs
  • 95 gm flour
  • 20 gm cocoa powder
  • Pinch of salt
  • 50 gm mini eggs chopped
  • 3 large creme eggs chopped
  • 50 gm mini creme eggs chopped

For the ganache -

  • 60 ml whipping cream
  • 120 gm dark chocolate

For the top -

  • Large & small creme eggs mini eggs, maltesers, smarties, sea salt flakes

Instructions
 

  • Preheat the oven to 180℃, line an 8x8 inch tin with baking paper and set aside.
  • In a small mixing bowl add the butter and chocolate, heat in the microwave until melted. This took me around 1 minute, stirring every 20 seconds. Allow it to cool and set aside for now.
  • In a larger mixing bowl add the eggs, sugars and vanilla, beat until pale, creamy and doubled in volume. This will take around 3-4 minutes (you can do this with a whisk as well). Add the cooled melted chocolate mixture into the eggs and whisk together.
  • Add the flour, cocoa powder, salt and using a rubber spatula fold the dry ingredients, chopped easter chocolate into it.
  • Pour the batter into the lined tin and bake for 22-25 minutes until the top is glossy and the inside is still soft, jam like consistency with a tooth pick test.
  • Allow the brownies to cool a little while we make the icing: in a sauce pot add the cream and bring too a simmer. Take it off the heat and add the chocolate, honey and let it sit for a few minutes. Gently start stirring it together.
  • Pour over the warm brownies, stud the top with the extra creme eggs and easter chocolate. Sprinkle over the sea salt flakes. Allow it to cool and set (around 2-3 hours at room temperature or in the fridge for 1 hour).
  • Cut into squares and serve with milk.

Notes

  • Do not over bake these brownies as they are meant to be fudgy.
  • If you like cakey brownies bake them for a couple extra minutes.
  • If you are hot vibing with easter just use rainbow candy to decorate them (like they originally are decorated).