Ingredients
Scale
- 5 oz (142g) bittersweet chocolate with 70% cocoa solids or extra dark 85% chocolate, coarsely chopped
- 6 tablespoon (84g) unsalted butter
- 2 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- heaped ¼ teaspoon salt
- ⅓ cup plus 1 tbsp (60g) all-purpose flour
- heaped ½ cup (100g) chopped mini eggs plus extra for topping
- 3 tablespoon (42g) unsalted butter, softened
- 1 tablespoon (14g) coconut oil, softened
- 1 cup (120g) powdered confectioner's sugar
- ½ teaspoon pure vanilla extract
- pinch of salt
- 3 teaspoon (15ml) whole milk, at room temperature
- 1 teaspoon (2g) cocoa powder
- 2 teaspoon (10ml) hot water
Instructions
- Preheat your oven to 325°F. Line a 7×7-inch or 8×8-inch square metal baking pan with parchment paper, leaving a 2-inch overhang, and secure with binder clips.
- In a large bowl over simmering water, melt chocolate and butter until smooth. Alternatively, melt in the microwave in 20-second bursts.
- Whisk eggs and sugar together until pale and creamy in a bowl. An electric mixer on medium-high speed works well. Avoid over-whipping.
- Mix in vanilla and salt. Add the warm chocolate mixture, stirring until glossy and well combined.
- Sift in flour gently and fold until smooth. Fold in chopped mini eggs.
- Spread batter into prepared pan. Bake for 22-26 minutes until a toothpick shows a few moist crumbs.
- Let cool completely using the parchment overhang.
- For the frosting, mix soft butter, coconut oil, sugar, vanilla, and salt until fluffy. Add milk until desired consistency is reached.
- Add a few drops of food coloring to achieve a pastel color, then spread over cooled brownies and top with more mini eggs.
- For decoration, mix cocoa powder with hot water. Flick over frosting using a brush for speckles. Slice with a hot knife and serve.
Notes
Make sure to use bittersweet chocolate to avoid overly sweet brownies.
Be careful not to over-bake the brownies for the best texture.
Use binder clips to keep the parchment in place while baking.
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 19g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.