Best 2 Easter Egg Brownie Cookies Recipes
Indulge in a delightful fusion of festive spirit and delectable flavors with our Easter Egg Brownie Cookies, combining the richness of chocolate brownies with the vibrant colors of Easter eggs in a delightful bite-sized treat. These cookies are perfect for Easter celebrations, potlucks, or any occasion where you want to add a touch of springtime magic to your dessert spread.
Our collection features three enticing variations that cater to different preferences and dietary needs: Classic Easter Egg Brownie Cookies, Gluten-Free Easter Egg Brownie Cookies, and Vegan Easter Egg Brownie Cookies. Each recipe is meticulously crafted with step-by-step instructions, ensuring that bakers of all skill levels can achieve perfect results.
1. **Classic Easter Egg Brownie Cookies:** For those who love traditional treats, these cookies combine a fudgy brownie base with colorful chocolate chips, resulting in a delightful medley of textures and flavors.
2. **Gluten-Free Easter Egg Brownie Cookies:** Enjoy the goodness of Easter Egg Brownie Cookies without compromising taste or texture. This gluten-free version uses almond flour and oat flour to create a delectable alternative that caters to those with gluten sensitivities or preferences.
3. **Vegan Easter Egg Brownie Cookies:** Delight in the vibrant colors and flavors of Easter Egg Brownie Cookies while adhering to a plant-based diet. This vegan variation uses flax eggs and dairy-free chocolate chips to create a delicious and allergy-friendly cookie that doesn't compromise on taste.
No matter which recipe you choose, these Easter Egg Brownie Cookies are sure to be a hit. Their vibrant colors, delectable flavors, and festive spirit will bring joy and cheer to any occasion. Get ready to impress your family and friends with these delightful treats that blend the essence of Easter with the irresistible indulgence of chocolate brownies.
EASTER EGG BROWNIES
Keep Easter dessert simple and sweet with these cute treats. Your box of Betty Crocker™ fudge brownie mix will give you a jump-start on baking these up, so there's more time for decorating. And these eggs are a lot easier to dye than your typical Easter eggs-just add a little food color to your Betty Crocker™ Rich & Creamy vanilla frosting. Decorate with kids for a fun holiday project, or make them a sweet surprise for Easter brunch dessert. Either way, we think you'll find these are the kind of eggs everyone'll want to eat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 9
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray. Make brownie batter as directed on box. Spread in pan.
- Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Transfer to cooling rack to cool completely, about 1 hour. Freeze in pan 30 minutes.
- Using foil to lift, remove brownies from pan, and peel foil away. Cut out 9 egg shapes using 3-inch egg-shaped cookie cutter, 3 rows by 3 rows. Gently push brownie out of cutter each time. Set aside end pieces for snacking. If cutter gets sticky, wipe clean with damp paper towel before cutting again.
- In small bowl, place vanilla frosting; tint with food color to desired color. For each brownie, spread generous 1 tablespoon frosting on top. Decorate as desired with candy sprinkles and colored sugars. Repeat with remaining brownies (use photo as guide).
- Let stand about 30 minutes or until frosting is set. Store covered in airtight container in single layer.
Nutrition Facts : Calories 320, Carbohydrate 47 g, Cholesterol 30 mg, Fat 3, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Brownie, Sodium 170 mg, Sugar 34 g, TransFat 0 g
EASTER EGG BROWNIES
Loaded with chocolate eggs and chicks, this is the ultimate Easter centrepiece - an 'eggstra' special treat for afternoon tea or dessert
Provided by Good Food team
Categories Dessert, Treat
Time 1h
Number Of Ingredients 9
Steps:
- Put the butter and the chocolate in a medium-sized heatproof bowl and set over a pan of simmering water, stirring occasionally until melted. Alternatively, cover the bowl loosely with cling film and microwave at 30 sec intervals until melted. Leave the melted chocolate mixture to cool to room temperature.
- Heat oven to 180C/160C fan/gas 4. Grease a 20cm square tin with butter and line with 2 long strips of folded baking paper or foil - one running top to bottom, the other left to right then line the base with a piece of baking paper. The strips will help you lift it out later.
- Break the eggs into a large bowl and tip in the caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar for around 5-8 mins or until they look thick and creamy and have doubled in size.
- Pour the cooled chocolate mixture over the egg mixture, then gently fold together.
- Sieve the flour and cocoa into the wet ingredients then continue to fold the mixture gently with a spatula just until everything is fully combined, try not to over-mix.
- Pour the mixture into the prepared tin and carefully level the mixture with the spatula. Put in the middle of the oven and bake for 20 minutes.
- Meanwhile, cut the fondant filled eggs in half and set aside then place the mini eggs into a pestle and mortar. Crush a few of the mini eggs but leave some whole. After 20 mins take the brownie out of the oven and press in the fondant eggs, cut side up. Scatter over half of the mini eggs too then put it back in the oven for a further 5 mins.
- Once baked, top with the remaining mini eggs, leave to cool completely then place in the fridge for about 1hr to firm up. Lift it out of the tin using the strips of baking paper and cut into squares to serve. Decorate with little Easter chicks if you like.
Nutrition Facts : Calories 575 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 52 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
Tips:
- To get perfectly chewy brownie cookies, make sure to slightly underbake them. They will continue to cook on the baking sheet as they cool.
- Use high-quality chocolate for the best flavor. Dark chocolate with a cocoa content of 70% or higher is ideal.
- For a fun Easter twist, use colorful candy-coated chocolate eggs instead of chocolate chips.
- If you don't have a stand mixer, you can make the batter by hand. Just be sure to mix until the ingredients are well combined.
- If you want to make the cookies ahead of time, you can store them in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
These Easter Egg Brownie Cookies are a delicious and festive treat that are perfect for any occasion. They're easy to make and can be enjoyed by people of all ages. So next time you're looking for a sweet treat, give these cookies a try. You won't be disappointed!
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