Description
These Brownies With Cadbury Eggs offer an irresistible flavor combination with a rich chocolate base and creamy icing. They’re easy to make and perfect for satisfying your sweet tooth at any occasion.
Ingredients
Scale
- 5 oz bittersweet chocolate (70% cocoa solids or extra dark 85% chocolate), coarsely chopped
- 6 tablespoons unsalted butter
- 2 large eggs, at room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- heaped ¼ teaspoon salt
- ⅓ cup plus 1 tablespoon all-purpose flour
- heaped ½ cup chopped mini eggs plus extra for topping
- 3 tablespoons unsalted butter, softened
- 1 tablespoon coconut oil, softened
- 1 cup powdered confectioner's sugar
- ½ teaspoon pure vanilla extract
- pinch of salt
- 3 teaspoons whole milk, at room temperature
- 1 teaspoon cocoa powder
- 2 teaspoons hot water
Instructions
- Preheat oven to 325°F and line a 7×7-inch or 8×8-inch square metal baking pan with parchment paper, securing with binder clips.
- In a large bowl over simmering water, melt chocolate and butter until smooth, then set aside to keep warm.
- In another large bowl, whisk eggs and sugar until creamy and lightened in color.
- Mix in vanilla and salt, then add the warm chocolate mixture, stirring until combined and glossy.
- Sift in flour and fold in gently with chopped mini eggs until evenly mixed.
- Pour batter into the prepared pan and smooth the surface with a spatula. Bake for 22-26 minutes or until a toothpick comes out with a few moist crumbs.
- Transfer the pan to a wire rack using the parchment overhang and let cool completely.
- For the frosting, combine soft butter, coconut oil, powdered sugar, vanilla, and salt; mix until smooth. Add milk gradually for desired consistency and color with food coloring if desired. Spread frosting on cooled brownies and sprinkle with chopped mini eggs.
- For decoration, combine cocoa powder and hot water, use a brush to flick the mixture over brownies for speckles. Slice using a hot knife and serve.
Notes
Ensure to use bittersweet chocolate to balance sweetness in the brownies.
Let the brownies cool completely before frosting to maintain the texture.
Use a hot, dry knife to slice brownies for cleaner cuts.
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 20g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg