Can you even believe that we are into April like this? When I got back from New York this past weekend, Spring had seriously sprung in Seattle. It is gorgeous here. Still a little rainy, but gorgeous.

Easter Brownies

And just one trip to the neighborhood drug store with it’s rows and rows of plastic eggs and pastel candy reminded me that Easter is JUST around the corner!

Easter Brownies

When it comes to Easter Candy, I have one weakness (well, besides Peanut Butter Eggs of course). Robins Eggs. It’s really just like a malted chocolate ball with a really pretty candy coating. When I was little, I used to apply them like lipstick (eww, gross! Did anyone else do that!?) but now I just eat them!

Easter Brownies

They bring a great crunch to these brownies and then create a charming candy crunch and darling color to the top of each treat. I thought that these would be adorable for Easter when we always have a lemon or coconut dessert for the adults and the kids always want something different. Enjoy!

Easter Brownies

 

Recipe: Easter Brownies

Ingredients

  • 1 ¼ sticks of butter, cut into small pieces
  • 1 ¼ cups sugar
  • ¾ cup cocoa powder
  • 1 tablespoon vanilla
  • ½ teaspoon salt
  • 2 large eggs
  • 1/3 cup plus 1 tablespoon AP flour
  • 1 1/2 cups robins eggs
  • 4 ounces chocolate chips
  • 4 ounces white chocolate chips
  • ½ cup robins eggs, chopped

Instructions

  1. Preheat the oven to 325 degrees.
  2. Prepare an 8×8” pan with tin foil (two sheets creating an x with a 2 inch overlap of foil) and then spray the foil with cooking spray.
  3. In a medium saucepan, melt the butter until no longer foaming and the butter has browned, about 5 minutes.
  4. While you are waiting for the butter to brown, combine the sugar, cocoa, vanilla and salt in the bowl of a mixer.
  5. Add the hot butter and scrape all of the browned bits into the bowl of the mixer and then whip to combine.
  6. With the mixer on medium, add the eggs one at a time.
  7. Then add the flour to combine.
  8. Add the robins egg and briefly mix in.
  9. Transfer the batter to the prepared pan and smooth with a dampened spatula.
  10. Bake 25 minutes and remove from oven. Let cool COMPLETELY.
  11. Use the foil to pull the brownies out of the pan. USE THE FOIL, or you will have a mess on your hands!!) and place on a cutting board.
  12. Trim the edges off of the brownies and arrange them on a sheet pan or on a counter.
  13. Melt the chocolate chips in a small bowl. Melt the white chocolate chips in a separate small bowl.
  14. Use a fork and drizzle the white chocolate across the top of each brownies (going in one direction.)
  15. Then use a fork and drizzle the dark chocolate across each brownie in the opposite direction of the white chocolate. Sprinkle the still wet chocolate with the chopped robins eggs. Let the chocolate cool and set up.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 12

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Categorized: Chocolate, Dessert
Tagged: ,

Can you even believe that we are into April like this? When I got back from New York this past weekend, Spring had seriously sprung in Seattle. It is gorgeous here. Still a little rainy, but gorgeous.

Easter Brownies

And just one trip to the neighborhood drug store with it’s rows and rows of plastic eggs and pastel candy reminded me that Easter is JUST around the corner!

Easter Brownies

When it comes to Easter Candy, I have one weakness (well, besides Peanut Butter Eggs of course). Robins Eggs. It’s really just like a malted chocolate ball with a really pretty candy coating. When I was little, I used to apply them like lipstick (eww, gross! Did anyone else do that!?) but now I just eat them!

Easter Brownies

They bring a great crunch to these brownies and then create a charming candy crunch and darling color to the top of each treat. I thought that these would be adorable for Easter when we always have a lemon or coconut dessert for the adults and the kids always want something different. Enjoy!

Easter Brownies

 

Recipe: Easter Brownies

Ingredients

  • 1 ¼ sticks of butter, cut into small pieces
  • 1 ¼ cups sugar
  • ¾ cup cocoa powder
  • 1 tablespoon vanilla
  • ½ teaspoon salt
  • 2 large eggs
  • 1/3 cup plus 1 tablespoon AP flour
  • 1 1/2 cups robins eggs
  • 4 ounces chocolate chips
  • 4 ounces white chocolate chips
  • ½ cup robins eggs, chopped

Instructions

  1. Preheat the oven to 325 degrees.
  2. Prepare an 8×8” pan with tin foil (two sheets creating an x with a 2 inch overlap of foil) and then spray the foil with cooking spray.
  3. In a medium saucepan, melt the butter until no longer foaming and the butter has browned, about 5 minutes.
  4. While you are waiting for the butter to brown, combine the sugar, cocoa, vanilla and salt in the bowl of a mixer.
  5. Add the hot butter and scrape all of the browned bits into the bowl of the mixer and then whip to combine.
  6. With the mixer on medium, add the eggs one at a time.
  7. Then add the flour to combine.
  8. Add the robins egg and briefly mix in.
  9. Transfer the batter to the prepared pan and smooth with a dampened spatula.
  10. Bake 25 minutes and remove from oven. Let cool COMPLETELY.
  11. Use the foil to pull the brownies out of the pan. USE THE FOIL, or you will have a mess on your hands!!) and place on a cutting board.
  12. Trim the edges off of the brownies and arrange them on a sheet pan or on a counter.
  13. Melt the chocolate chips in a small bowl. Melt the white chocolate chips in a separate small bowl.
  14. Use a fork and drizzle the white chocolate across the top of each brownies (going in one direction.)
  15. Then use a fork and drizzle the dark chocolate across each brownie in the opposite direction of the white chocolate. Sprinkle the still wet chocolate with the chopped robins eggs. Let the chocolate cool and set up.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 12

Recipe by Heather Christo (http://heatherchristo.com)