Easter Brownies
The most delicious Easter Brownies you'll ever eat... the perfect moist and rich chocolate brownie recipe packed with mini Easter eggs!
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Servings: 16 pieces
Calories: 215kcal
Cost: $5
Equipment
- Microwave, stovetop or Thermomix
- Oven
Ingredients
- 150 g butter
- 275 g (1 ¼ cups) caster sugar
- 75 g (¾ cup) cocoa powder
- 2 teaspoon vanilla extract
- 3 eggs room temperature
- 75 g (½ cup) plain flour
- 125 g mini solid Easter eggs
Instructions
Conventional Method
- Preheat oven to 160 degrees celsius (fan-forced) and line a 20cm square tin with baking paper. Set aside.
- Place the butter into a microwave-safe bowl. Heat for 1 minute.
- Add the caster sugar and sifted cocoa powder and stir. Heat in the microwave on 30 second bursts (50% power) until melted and combined - stirring each time.
- Allow to cool slightly. Add the vanilla extract and eggs and whisk until combined.
- Sift the plain flour into the bowl and gently fold through. Stir through the mini solid Easter eggs.
- Pour the brownie mixture into the prepared tin and bake for 25-30 minutes or until cooked through. Leave in the tin to cool completely.
- Allow to cool and then cut into slices. Store in an airtight container at room temperature for up to 5 days.
Thermomix Method
- Preheat oven to 160 degrees celsius (fan-forced) and line a 20cm square tin with baking paper. Set aside.
- Place the butter into the Thermomix bowl. Melt for 3 minutes, 80 degrees, Speed 2.
- Add the caster sugar and cocoa powder and mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds. Allow to cool slightly.
- Add the vanilla extract and the eggs and mix for 10 seconds, Reverse, Speed 4. Scrape down the sides and repeat.
- Add the plain flour and mix for 5 seconds, Speed 4. Scrape the sides of the bowl and repeat. Stir through the mini solid Easter eggs with the spatula.
- Pour the brownie mixture into the prepared tin and bake for 25-30 minutes or until cooked through. Leave in the tin to cool completely.
- Allow to cool and then cut into slices. Store in an airtight container at room temperature for up to 5 days.
Video
Notes
RECIPE NOTES & TIPS
- Chocolate Eggs - I used plain solid chocolate eggs. If you prefer, you can use mini filled eggs (such as caramel, Turkish Delight, peppermint etc) - freeze them first so that the filling doesn't ooze out!
- Don’t overbake: Fudgy brownies are better with a slightly soft centre — check a few minutes early.
- Press mini eggs in gently: Ensures they don’t all sink - aim for some showing on top.
- Cool before cutting: Warm brownies fall apart — patience pays off!
- Serving idea: A scoop of vanilla ice cream = next-level indulgence.
Nutrition
Calories: 215kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 86mg | Potassium: 91mg | Fiber: 2g | Sugar: 22g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
