Surprise Easter Brownies
Surprise Easter Brownies
- 1 1/4 stick unsalted butter (10 tbsps) cut into 1-inch pieces
- 1 1/4 cups sugar
- 3/4 cups cocoa powder
- 1 tsp pure vanilla extract
- 1/2 tsp sea salt
- 2 large eggs
- 1/3 cup plus 1 tbsp all-purpose flour
- 1 cup pecans, chopped
- 9 assorted chocolate-covered Easter egg-shaped candies
- M&Ms for garnish (if you so desire)
- Preheat oven to 325F.
- Cover a 9×9 pan in tin foil, leaving edges hanging over in order to easily lift the brownies out of the pan.
- Brown the butter in a saucepan.
- Stir in the sugar, cocoa powder, vanilla extract, salt, and 2 teaspoons water.
- Let cool for 4-5 minutes, then add the eggs one at a time, mixing thoroughly after each addition.
- Once mixture is smooth, mix in flour and beat for a few minutes.
- Pour half of the brownie mix into the pan and spread it to the edges.
- Randomly arrange your Easter egg candies on the first layer of brownie.
- Pour the rest of the brownie mix on top of the candies, and spread to the edges to hide the eggs.
- Bake for 30 minutes or more (mine took 45) until the center is firm (toothpick-poking trick may not work if the eggs inside the brownie are gooey).
- Cover in airtight container or with plastic wrap and refrigerate over night (suggested for easier cutting).
- Cut into 16 pieces and enjoy!
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