The Best Easter Chocolate Brownies Ever Recipes

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BEST EVER CHOCOLATE BROWNIES



Best Ever Chocolate Brownies image

These Gooey Chocolate Brownies have a crisp, sugary top and are deliciously soft, gooey and fudgy inside. Why not get baking with the kids this Easter?

Provided by Anna Bloomfield

Categories     Dessert     Treat

Time 37m

Yield 16 servings

Number Of Ingredients 6

195 g (2 sticks minus 2 tablespoons) butter
375 g (2 scant cups) caster (superfine) sugar
75 g (¾ cup) cocoa powder
3 large eggs
3 teaspoons vanilla extract
90 g (¾ cup) plain (all purpose) flour

Steps:

  • Grease and line a 19 x 23cm (7½ x 9 inch) dish.
  • Pre-heat the oven to 170°C (340 F)
  • Melt the butter in a large pan over a very low heat. When the butter has melted, remove the pan from the heat.
  • Gently whisk the sugar into the melted butter.
  • Beat in the eggs and vanilla then add the cocoa and beat again.
  • Gently mix in the flour taking care not to over mix.
  • Pour into the lined dish and flatten with the back of a spoon.
  • Bake in the pre-heated oven for 25 minutes.
  • Leave to cool in the dish then cut into squares.

Nutrition Facts : Calories 223 kcal, Carbohydrate 30 g, Protein 2 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 56 mg, Sodium 100 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving

BEST EVER CHOCOLATE BROWNIES RECIPE



Best ever chocolate brownies recipe image

A foolproof brownie recipe for a squidgy chocolate bake. Watch our recipe video to help you get a perfect traybake every time.

Provided by Orlando Murrin

Categories     Afternoon tea, Dessert, Treat

Time 1h

Yield Cuts into 16 squares or 32 triangles

Number Of Ingredients 8

185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g golden caster sugar

Steps:

  • Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
  • Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
  • Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
  • While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
  • Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
  • Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
  • Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
  • Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
  • Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
  • Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
  • Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
  • Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
  • Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
  • Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
  • They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.

Nutrition Facts : Calories 150 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium

DECADENT DARK CHOCOLATE EASTER BROWNIES



Decadent Dark Chocolate Easter Brownies image

Everyone gets dressed up on Easter, and so does this dessert, with the addition of an easy-pour dark chocolate glaze and a few colorful touches from the Easter basket.

Provided by By Sarah Caron

Categories     Dessert

Time 1h55m

Yield 12

Number Of Ingredients 5

1 family size box Betty Crocker™ dark chocolate fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix package for cake-like texture
1/3 cup heavy cream
3 oz chopped good quality dark chocolate*
12 to 24 pastel candy coated chocolate eggs

Steps:

  • Heat oven to 350°F (325° for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.
  • Make brownie mix as directed on box, using water, oil and eggs. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely.
  • In a small saucepan, heat cream, over medium heat, to almost boiling. Remove from heat; stir in chocolate. Stir 3 to 5 minutes or until the chocolate is melted and mixture is smooth.
  • Pour chocolate mixture evenly over cooled brownies, using small spatula to spread it evenly over top. Dot top of the brownies with pastel candy coated eggs, placing them at even intervals so one is on each brownie. Use 12 for larger brownies, 24 for smaller ones.
  • Refrigerate the brownies for 30 minutes. Cut into 4 rows by 3 rows for large brownies or 6 rows by 4 rows for 24 brownies.

Nutrition Facts : ServingSize 1 Serving

THE BEST FUDGY BROWNIES RECIPE BY TASTY



The Best Fudgy Brownies Recipe by Tasty image

Here's what you need: good-quality chocolate, butter, sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt

Provided by Alvin Zhou

Categories     Desserts

Time 45m

Yield 9 servings

Number Of Ingredients 8

8 oz good-quality chocolate, semi-sweet
12 tablespoons butter, melted
1 ¼ cups sugar
2 eggs
2 teaspoons vanilla extract
¾ cup all-purpose flour
¼ cup cocoa powder
1 teaspoon salt

Steps:

  • Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
  • Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
  • In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
  • Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
  • Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
  • Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
  • Slice, then serve with a nice cold glass of milk!
  • Enjoy!

Nutrition Facts : Calories 404 calories, Carbohydrate 39 grams, Fat 27 grams, Fiber 2 grams, Protein 5 grams, Sugar 25 grams

BEST BROWNIES



Best Brownies image

These brownies always turn out!

Provided by Angie

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Yield 16

Number Of Ingredients 13

½ cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
  • In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
  • Bake in preheated oven for 25 to 30 minutes. Do not overcook.
  • To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

Nutrition Facts : Calories 182.7 calories, Carbohydrate 25.7 g, Cholesterol 44.2 mg, Fat 9 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 5.4 g, Sodium 109.7 mg, Sugar 21.1 g

THE BEST EASTER CHOCOLATE BROWNIES EVER!



The Best Easter Chocolate Brownies Ever! image

This is our family recipe for chocolate brownies that we make for Easter. They never hang around long so I try to make at least 2 batches at a time! These are incredibly easy to make - the kids can make them without any fuss!

Provided by Um Safia

Categories     Dessert

Time 35m

Yield 30 brownies

Number Of Ingredients 13

3/4 cup cocoa powder (best quality)
3/4 cup margarine
2 cups granulated sugar (I often reduce to 1 3/4)
4 large free range eggs
1 1/4 cups plain flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup chopped walnuts (optional)
2 cups confectioners' sugar (icing)
3 -4 tablespoons cocoa powder
water (enough to make a thick icing)
miniature chocolate egg (approx. 30)
candy sprinkles (optional)

Steps:

  • Melt the margarine in a large heatproof bowl in the microwave.
  • Add the sugar, cocoa powder and salt. Mix well then beat in the eggs.
  • Fold in the sifted flour, baking powder & finally the walnuts if you're using them.
  • Pour into a dish (approx 9x13) lined with greased tin foil and bake in a preheated oven at 180°C / 350F for 30-40 minutes (depend on how gooey you like them!).
  • Allow to cool completely before icing.
  • To make the icing, sift the icing sugar and cocoa powder into a bowl. Carefully add a little water at a time until you have a nice thick icing.
  • Carefully spoon over the brownie and spread out evenly using a pallet knife. Allow the icing to set for a few minutes before adding the sprinkles (so they don't absorb moisture and leach out).
  • Score into approx 2" squares using a sharp knife and place a chocolate mini egg in the centre of each square.
  • When the icing has set you can then cut the brownie into the squares.
  • Store in an airtight container.

Nutrition Facts : Calories 158.3, Fat 5.6, SaturatedFat 1.2, Cholesterol 28.2, Sodium 158.9, Carbohydrate 26.9, Fiber 1, Sugar 21.3, Protein 1.9

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