Fudgy Easter Egg Brownies with Raspberries

Fudgy Easter Egg Brownies with Raspberries

Unleash your creativity in baking with these fudgy Mini Egg Brownies recipe, featuring easy-to-follow steps to achieve a perfect dessert. This guide ensures that even novice bakers can create a stunning treat that will impress family and friends during the Easter celebrations (with a secret ingredient).

Note - the measurements provided in imperial are not completely accurate. If you're making this recipe, I strongly recommend using grams as your standard measurement.

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Prep Time 5

Cook Time 10

Baking Time 20

Total Time 35

Course Dessert

Cuisine Western

Servings slices

Calories 192 kcal

Equipment

Square Baking Dish, approx. 20-25cm (adjust cooking time if larger/smaller)
Glass Bowls, recommended for melting chocolate

Ingredients

145 g (5 oz) unsalted butter, Note 1
160 g (5 ½ oz) white sugar
50 g (1 ¾ oz) cacao powder, or cocoa (Note 2)
50 g (1 ¾ oz) dark chocolate, cooking (Note 2)
¼ teaspoon salt
1 teaspoon vanilla extract
2 eggs
120 g (4 ¼ oz) all-purpose flour
50 g (1 ¾ oz) raspberries
80 g (3 oz) mini Easter eggs , or Leftover Easter Eggs

Instructions

Heat water to a simmer in a saucepan. Add a medium sized heat proof bowl on top (making sure it doesn't touch).
Add 145 g (5 oz) unsalted butter, 160 g (5 ½ oz) white sugar, 50 g (1 ¾ oz) cacao powder, 50 g (1 ¾ oz) dark chocolate to the heat proof bowl.
Stir until smooth and combined. Once combined, remove and let cool for approx. 2 minutes.
Stir 1 tsp vanilla extract into mixture.
Add 2 eggs one by one and stir vigorously until combined. Add 120 g (4 ¼ oz) all-purpose flour and ¼ tsp salt and mix with a wooden spoon until thick and "heavy" (you should be able to feel this against your spoon). Be careful not to overmix.
Fold in 50 g (1 ¾ oz) raspberries (if using) and half of the easter eggs.
Pour mixture into a well-greased baking dish. Top with the remaining Easter eggs.
Bake for 20-30minutes @160C (320?).
If you enjoy a super fudgy brownie, bake for 20 minutes. If you enjoy it a little bit more set, bake for 30 minutes. The skewer test will not come out clean because these are a fudgy brownie.

Video

Notes

Note 1 - Butter

For a dairy-free brownie, substitute butter with nuttelex (oil-based butter). I have had success with nuttelex and regular baking butter.

Note 2 - Chocolate

I use cacao powder and dark chocolate because they are less sweet (I find there's already enough sweetness from the Easter eggs and sugar).

You can substitute for cocoa powder, but beware this will make the brownies a lot sweeter.

Storing

Store in an airtight container at room temperature for up to 3 days or in the fridge for a week, or wrap in plastic wrap and store in the freezer for 3 months.

Nutrition

Serving: 1sliceCalories: 192kcalCarbohydrates: 22gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 41mgSodium: 51mgPotassium: 93mgFiber: 2gSugar: 14gVitamin A: 271IUVitamin C: 1mgCalcium: 24mgIron: 1mg

Keyword Brownie Recipe, Easter Egg Brownie, Easter Recipe

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