Name: Easter Brownies Recipe
Ingredients: Unsalted Butter: 1 cup (2 sticks), or 226 grams, or 8 ounces. Using unsalted butter gives you complete control over the salt level in your brownies. It’s crucial to use real butter, not margarine or butter substitutes, as butter provides the rich flavor and perfect texture we’re aiming for. You’ll need to melt the butter, so take it out of the refrigerator about 30 minutes before you start baking to soften it slightly, making it easier to melt evenly.; Granulated Sugar: 1 cup, or 200 grams, or 7 ounces. Granulated sugar provides the primary sweetness and contributes to the chewy texture of the brownies. The crystalline structure of granulated sugar also aids in creating those desirable crackly tops that are characteristic of perfect brownies.; Brown Sugar: 1 cup packed, or 220 grams, or 7.75 ounces. Brown sugar, specifically packed light or dark brown sugar, is essential for adding moisture, depth of flavor, and an extra layer of chewiness. The molasses in brown sugar enhances the richness and contributes to the fudgy texture. Make sure to pack the brown sugar firmly into your measuring cup to ensure you’re using the correct amount.; Large Eggs: 4 large eggs. Eggs act as a binding agent, adding structure and richness to the brownies. They also contribute to the moistness and fudgy texture. Using large eggs is important for recipe consistency; if you are using medium eggs, you may need to add an extra egg to achieve the desired texture. It’s best if your eggs are at room temperature, as this helps them emulsify more easily into the batter, resulting in a smoother and more cohesive brownie.; Vanilla Extract: 2 teaspoons. Pure vanilla extract is the flavor enhancer that elevates the chocolate notes and adds a touch of warmth and complexity. While vanilla extract might seem like a minor ingredient, it plays a significant role in rounding out the flavors and preventing the brownies from tasting one-dimensional. Don’t skimp on quality here – pure vanilla extract is always preferable to imitation vanilla.; All-Purpose Flour: 1 cup, or 125 grams, or 4.4 ounces. All-purpose flour provides the structure for the brownies. It’s important to measure your flour correctly; spoon the flour into your measuring cup and level it off with a straight edge. Avoid scooping directly from the bag, as this can compact the flour and result in using too much, leading to drier brownies.; Unsweetened Cocoa Powder: ¾ cup, or 60 grams, or 2.1 ounces. Unsweetened cocoa powder is the powerhouse of chocolate flavor in these brownies. Use high-quality unsweetened cocoa powder for the best and most intense chocolate taste. Dutch-processed cocoa powder will give a darker, richer flavor and color, while natural cocoa powder will have a slightly more acidic and lighter chocolate flavor. Either will work beautifully in this recipe, depending on your preference.; Salt: ½ teaspoon. Salt is a crucial ingredient in baking, even in sweet treats. It enhances the sweetness and balances the richness of the chocolate, preventing the brownies from tasting overly sweet or flat. Don’t skip the salt – it’s a flavor enhancer that makes a big difference.; Baking Powder: ½ teaspoon. Baking powder is a leavening agent that provides a slight lift to the brownies, contributing to a slightly cakey yet still fudgy texture. It’s important to use fresh baking powder for optimal results; if your baking powder is old, it may not be as effective, resulting in denser brownies.; Chocolate Chips or Chunks (Optional, for extra chocolate intensity): 1 cup, or 170 grams, or 6 ounces. While optional, adding chocolate chips or chunks takes these brownies to the next level of chocolate indulgence. You can use semi-sweet, milk chocolate, dark chocolate, or even a mix, depending on your preference. Mini chocolate chips will distribute more evenly throughout the brownies, while larger chunks will create pockets of molten chocolate.; Easter Candies for Decoration (Mini Eggs, Pastel Sprinkles, Chocolate Bunnies, etc.): As needed for decoration. This is where the “Easter” in Easter Brownies truly comes to life! Mini eggs are a classic choice, but pastel sprinkles, chopped chocolate bunnies, or even pastel-colored M&Ms can add a festive and colorful touch. Get creative and let your imagination run wild with your Easter decorations!

Ingredients

Unsalted Butter: 1 cup (2 sticks), or 226 grams, or 8 ounces. Using unsalted butter gives you complete control over the salt level in your brownies. It’s crucial to use real butter, not margarine or butter substitutes, as butter provides the rich flavor and perfect texture we’re aiming for. You’ll need to melt the butter, so take it out of the refrigerator about 30 minutes before you start baking to soften it slightly, making it easier to melt evenly.

Granulated Sugar: 1 cup, or 200 grams, or 7 ounces. Granulated sugar provides the primary sweetness and contributes to the chewy texture of the brownies. The crystalline structure of granulated sugar also aids in creating those desirable crackly tops that are characteristic of perfect brownies.

Brown Sugar: 1 cup packed, or 220 grams, or 7.75 ounces. Brown sugar, specifically packed light or dark brown sugar, is essential for adding moisture, depth of flavor, and an extra layer of chewiness. The molasses in brown sugar enhances the richness and contributes to the fudgy texture. Make sure to pack the brown sugar firmly into your measuring cup to ensure you’re using the correct amount.

Large Eggs: 4 large eggs. Eggs act as a binding agent, adding structure and richness to the brownies. They also contribute to the moistness and fudgy texture. Using large eggs is important for recipe consistency; if you are using medium eggs, you may need to add an extra egg to achieve the desired texture. It’s best if your eggs are at room temperature, as this helps them emulsify more easily into the batter, resulting in a smoother and more cohesive brownie.

Vanilla Extract: 2 teaspoons. Pure vanilla extract is the flavor enhancer that elevates the chocolate notes and adds a touch of warmth and complexity. While vanilla extract might seem like a minor ingredient, it plays a significant role in rounding out the flavors and preventing the brownies from tasting one-dimensional. Don’t skimp on quality here – pure vanilla extract is always preferable to imitation vanilla.

All-Purpose Flour: 1 cup, or 125 grams, or 4.4 ounces. All-purpose flour provides the structure for the brownies. It’s important to measure your flour correctly; spoon the flour into your measuring cup and level it off with a straight edge. Avoid scooping directly from the bag, as this can compact the flour and result in using too much, leading to drier brownies.

Unsweetened Cocoa Powder: ¾ cup, or 60 grams, or 2.1 ounces. Unsweetened cocoa powder is the powerhouse of chocolate flavor in these brownies. Use high-quality unsweetened cocoa powder for the best and most intense chocolate taste. Dutch-processed cocoa powder will give a darker, richer flavor and color, while natural cocoa powder will have a slightly more acidic and lighter chocolate flavor. Either will work beautifully in this recipe, depending on your preference.

Salt: ½ teaspoon. Salt is a crucial ingredient in baking, even in sweet treats. It enhances the sweetness and balances the richness of the chocolate, preventing the brownies from tasting overly sweet or flat. Don’t skip the salt – it’s a flavor enhancer that makes a big difference.

Baking Powder: ½ teaspoon. Baking powder is a leavening agent that provides a slight lift to the brownies, contributing to a slightly cakey yet still fudgy texture. It’s important to use fresh baking powder for optimal results; if your baking powder is old, it may not be as effective, resulting in denser brownies.

Chocolate Chips or Chunks (Optional, for extra chocolate intensity): 1 cup, or 170 grams, or 6 ounces. While optional, adding chocolate chips or chunks takes these brownies to the next level of chocolate indulgence. You can use semi-sweet, milk chocolate, dark chocolate, or even a mix, depending on your preference. Mini chocolate chips will distribute more evenly throughout the brownies, while larger chunks will create pockets of molten chocolate.

Easter Candies for Decoration (Mini Eggs, Pastel Sprinkles, Chocolate Bunnies, etc.): As needed for decoration. This is where the “Easter” in Easter Brownies truly comes to life! Mini eggs are a classic choice, but pastel sprinkles, chopped chocolate bunnies, or even pastel-colored M&Ms can add a festive and colorful touch. Get creative and let your imagination run wild with your Easter decorations!

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Instructions

Preheat your oven to 350°F (175°C) and prepare your baking pan. Start by preheating your oven to the correct temperature. This ensures that the oven is at the right temperature when you put your brownies in to bake, which is crucial for even baking. Grease and flour an 8×8 inch baking pan. Alternatively, you can line the pan with parchment paper, leaving an overhang on the sides. This makes it incredibly easy to lift the brownies out of the pan once they’ve cooled, and simplifies cleanup. Using parchment paper is highly recommended, especially if you plan to cut the brownies into neat squares.

Melt the butter. In a medium-sized, microwave-safe bowl, or in a saucepan over low heat, melt the butter completely. Be careful not to overheat or burn the butter. If using a microwave, melt in 30-second intervals, stirring in between, until fully melted. If using a saucepan, melt over very low heat, stirring constantly. Once melted, remove from the heat.

Combine melted butter with sugars. Add both the granulated sugar and the packed brown sugar to the melted butter in the bowl. Whisk together vigorously until the sugars are well incorporated into the melted butter and the mixture is smooth and glossy. This step is important for dissolving the sugars and creating the right texture for your brownies.

Incorporate the eggs and vanilla extract. Add the eggs, one at a time, to the butter and sugar mixture, whisking well after each addition until fully incorporated. It’s important to whisk thoroughly after each egg to ensure they are fully emulsified into the batter. Then, stir in the vanilla extract. The mixture should now be smooth, slightly thickened, and glossy.

Whisk together dry ingredients. In a separate medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder. Whisking these dry ingredients together ensures that they are evenly distributed and that there are no lumps of cocoa powder or baking powder in your batter. This step is crucial for achieving a uniform texture in your brownies.

Gradually add dry ingredients to wet ingredients. Slowly add the dry ingredients to the wet ingredients, mixing in thirds. Gently fold the dry ingredients into the wet ingredients using a spatula or wooden spoon until just combined. Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in tougher, cakier brownies instead of fudgy ones. Mix until you just see no more streaks of flour.

Stir in chocolate chips or chunks (optional). If you are using chocolate chips or chunks, gently fold them into the brownie batter until evenly distributed. This is the step where you can add extra chocolatey goodness to your brownies.

Pour batter into prepared pan. Pour the brownie batter into your prepared 8×8 inch baking pan and spread it evenly to the corners. A spatula or offset spatula works well for spreading the batter evenly.

Bake for 25-30 minutes. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter. The baking time can vary slightly depending on your oven, so it’s important to check for doneness using the toothpick test. You want the brownies to be fudgy and slightly gooey in the center, not completely dry. Overbaking will result in drier brownies.

Cool completely before cutting and decorating. Once baked, remove the brownies from the oven and let them cool completely in the pan on a wire rack before cutting into squares. This is crucial! If you try to cut the brownies while they are still warm, they will be too soft and will crumble. Cooling allows them to firm up and makes them much easier to cut cleanly. Once completely cooled, you can lift the brownies out of the pan using the parchment paper overhang if you used it.

Decorate for Easter! Once the brownies are completely cool and cut into squares, it’s time to decorate them for Easter! Melt a little bit of white chocolate or use a simple powdered sugar glaze to drizzle over the brownies. Then, immediately sprinkle with your chosen Easter candies – mini eggs, pastel sprinkles, chopped chocolate bunnies, etc. The glaze or melted chocolate will act as glue to hold the decorations in place. Get creative and have fun with your decorations!

Serve and enjoy! These Easter Brownies are best enjoyed slightly chilled or at room temperature. They are perfect on their own, or served with a scoop of vanilla ice cream or a dollop of whipped cream. Store leftover brownies in an airtight container at room temperature for up to 3-4 days.

Nutrition

Serving Size: one normal portion
Calories: 250-350 kcal
Sugar: 20-25g
Sodium: 100-150mg
Fat: 15-20g
Saturated Fat: 8-12g
Unsaturated Fat: 5-8g
Trans Fat: 0g
Carbohydrates: 30-40g
Fiber: 1-2g
Protein: 3-4g
Cholesterol: 50-70mg