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Wednesday, March 23, 2016

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)

  1. Preheat oven to 325F.
  2. Cover a 9×9 pan in tin foil, leaving edges hanging over in order to easily lift the brownies out of the pan.
  3. Brown the butter in a saucepan.
  4. Stir in the sugar, cocoa powder, vanilla extract, salt, and 2 teaspoons water.
  5. Let cool for 4-5 minutes, then add the eggs one at a time, mixing thoroughly after each addition.
  6. Once mixture is smooth, mix in flour and beat for a few minutes.
  7. Pour half of the brownie mix into the pan and spread it to the edges.
  8. Randomly arrange your Easter egg candies on the first layer of brownie.
  9. Pour the rest of the brownie mix on top of the candies, and spread to the edges to hide the eggs.
  10. 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).
  11. Cover in airtight container or with plastic wrap and refrigerate over night (suggested for easier cutting).
  12. Cut into 16 pieces and enjoy!

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