Brown butter brownies are loaded with Easter candy to create a decadent treat. They're perfect for using up all that Easter candy or as a last-minute treat!
Easter Brownie Recipe
You really can't go wrong with brownies. They are a classic dessert for chocolate lovers. These brownies are taken to the next level thanks to the addition of brown butter and loads of Easter candy. They are fudgy, chewy, and loaded with chocolate treats to take the treats up a notch.
I am all for store-bought mixes when it comes to brownies. The classic Ghirardelli box mix is an all-time dessert, in my opinion. However, these brown butter brownies come pretty close to beating the simple box mix. Thanks to the addition of brown butter, espresso powder, and a lot of hand whisking, the brownies make it worth skipping the box mix and the simplicity that goes with it.
The addition of brown butter takes these brownies to another level. The butter is basically caramelized, adding a rich, nutty, sweet flavor. It highlights the chocolate and balances out the richness of everything in the batter.
Now, you can make these brownies without all of the Easter candy, but where is the fun in that?! Any Easter candy will do, but my favorites to add are the Cadbury creme eggs and the chocolate eggs. You can also use the seasonal pastel M&Ms or even the Resse peanut butter eggs. Whatever you have in your Easter arsenal candy box will work.
Looking for more Easter dessert ideas? These Cadbury Egg Brownie Cookies or Stuffed Carrot Cake Cookies are more sweets that everyone will love.
Why I Love This Easter Brownie Recipe
- One Bowl Treat - Basically, everything mixes into one bowl. You have to melt the butter in a saucepan, but it keeps the dishes in the kitchen to a minimum.
- Freezer-Friendly - Since Easter treats are seasonal, I love to freeze these brownies for a seasonal treat later in the year.
- Candy Galore - Candy is your best friend when it comes to these treats. Anything chocolate is welcome in the batter.
Ingredients Needed For Brown Butter Brownies
See below for all the details on what you'll need to make the full recipe.
- Butter - Use unsalted butter so the brownies aren't over-salty.
- Espresso Powder - Highlights the chocolate flavor in the batter.
- Chocolate - Both chocolate chips and a cut-up chocolate bar will work.
- Eggs - The long whisk of the eggs helps form the signature crust of the brownies.
- Easter Candy - I use Cadbury creme eggs and chocolate eggs in this batch.
How to Make Easter Brownies
- Prepare.
Preheat the oven to 350 and prepare an 8x8 pan with parchment or grease and set to the side.
- Brown the butter.
Melt the butter in a small saucepan. It will melt, foam, and turn a golden brown color. Keep a careful eye on the butter, as it can burn in an instant.
- Chop the chocolate.
Chop the chocolate into small chunks and place in a bowl. Add the melted butter and oil and mix until the chocolate is fully melted.
- Combine ingredients.
In a large bowl, combine the sugars, salt, eggs, vanilla, and espresso powder. Whisk everything together for 5-6 minutes until light and foamy.
- Add in the chocolate.
Add the melted chocolate to the bowl, stirring until combined.
- Fold in the dry ingredients.
Fold in the flour and the dry ingredients. Keep the folding mixture going until everything is fully combined.
- Add the candy.
Add the chocolate eggs to the batter. Mixing until just combined.
- Bake the brownies.
Add the brownies to the prepared pan. Add in the creme eggs and top with additional chocolate eggs. Bake for 30-35 minutes. Let the brownies cool in the pan for 10 minutes before cutting into.
Make Ahead and Storage
These brownies will taste the best fresh out of the oven, but they can be made beforehand if needed. Make the brownies and keep them in an airtight container until ready to serve. Extra brownies can also be kept in the freezer for 2-3 months. Keep the frozen brownies wrapped in plastic or an airtight container.
Tips and Variations
- Whisk and Whisk - Don't rush the whisk process. Whisk for the full 6 minutes until the mixture is fluffy and foamy. This process will make or break the texture of the brownie.
- Candy overload - While you can add whatever type of candy you want, do go overboard. It will overwhelm the brownie batter.
- Melted butter - Not a fan of brown butter? No worries. Replace the brown butter with melted butter.
FAQs
Adding espresso powder to the brownies helps highlight the chocolate flavor. The small amount balances out the final product. It does not add a strong coffee flavor to the brownies.
Cadbury creme eggs and chocolate eggs are great for Easter brownies. Other Easter candies like Reese's chocolate, chocolate eggs, and M&Ms are also great additions.
Fudgy brownies, cakey brownies, and chewy brownies are the main textures of brownies. These Easter brownies combine all three textures.
Easter Brownies
Ingredients
Method
- Preheat the oven to 350 and prepare an 8x8 pan with parchment or grease and set to the side.
- Brown the butter in a small saucepan on low heat. The butter will melt, then foam, then turn golden brown.
- While the butter is melting chop the chocolate. When the butter is done, pour the butter over the chocolate and add the oil. Mix until chocolate is fully melted.
- In a large bowl, combine the sugars, salt, eggs, vanilla, and espresso powder. Whisk until light and foamy, about 5-6 minutes. Add in the melted chocolate and mix to combine.
- Fold in the flour and cocoa powder, making sure everything is fully combined. Mix in the chocolate eggs.
- Pour the batter into the prepared pan and top with the creme eggs and remaining chocolate eggs. Bake in the oven for 30-35 minutes. Let the brownies cool in the pan for 10-15 minutes before cutting.
Leave a Reply