brownies andamp bars

Rich &amp; extremely fudgy, these Mini Egg Brownies are a simple and effective way of turning the humble brownie into a pretty Easter treat.

Mini Egg Brownies

unsalted butter

113 g 70% cacao dark chocolate (chopped)

45 g unsweetened natural or Dutch process cocoa powder (divided)

sugar

brown sugar

tsp vanilla extract

tsp fine sea salt

eggs ((~150 g))

g all-purpose flour

Cadbury Mini Eggs

Grease an 8×8-inch pan with butter, then line with parchment paper, leaving an overhang on all sides. Grease the parchment with butter, then set aside.

Combine the chopped chocolate and 2 tablespoons (15 g) of cocoa powder in a medium heatproof bowl and set aside.

Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, stirring often. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.

Preheat oven to preheat to 350°F (180°C).

In the bowl of a stand mixer fitted with the whisk attachment, or using an electric hand mixer, whisk together the granulated sugar, brown sugar, vanilla extract, salt, and eggs for exactly 10 minutes on high speed.

With the mixer on low, pour in the slightly cooled chocolate mixture and mix until smooth.

Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined. Fold in about ½ cup of the mini eggs.

Pour the batter into the prepared baking pan and smooth the top with a spatula. Sprinkle the remaining mini eggs on top and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 30-35 minutes. The center of the brownies will seem underbaked, but the brownies will continue to set as they cool. Allow brownies to cool completely in the pan.

Use the parchment paper to lift the cooled brownies out of the pan. Cut into 16 bars and serve.

All the good parts of a brownie: crackly crust, fudgy middles, chewy edges, &amp; intense chocolate flavor- in one easy, homemade cookie recipe.

Fudgy Brownie Crinkle Cookies

200 g 70% cacao dark chocolate (chopped)

g sugar

110 g light brown sugar

eggs

vanilla extract

cocoa powder (unsweetened natural or dutch-processed)

g black cocoa powder ((see notes))

g baking powder

½ tsp coarse sea salt

sea salt

Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, black cocoa, baking powder, and salt until combined, then set aside.

Place the butter and chopped chocolate in a heatproof bowl and set over a pan of gently simmering water to create a double boiler. Stir occasionally until the chocolate is fully melted. Then remove the bowl from the heat and set aside.

In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl using an electric hand mixer, whisk together the eggs, sugars, and vanilla for 5-6 minutes on medium-high speed.

With the mixer on, pour in the slightly cooled chocolate mixture and mix until smooth. Sift in the dry ingredients and use a rubber spatula to gently fold until just combined.

Using a 3-tbsp cookie scoop, drop 6 cookies on each prepared pan. Make sure to leave plenty of space between each cookie as they will spread when they bake.

Sprinkle each cookie with a little flaky sea salt and then bake one tray at a time for 12-13 minutes. The cookies will be soft so allow them to cool on the baking trays for at least 15 minutes before removing from the tray to cool completely.

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Mini Egg Brownies

Fudgy Brownie Crinkle Cookies

Top 2 brownies andamp bars recipes from across the web

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Mini Egg Brownies

Fudgy Brownie Crinkle Cookies

The most viewed brownies andamp bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine