If you’re a fan of brownies and enjoy sinking your teeth into a chewy, fudgy treat, you’ll love these. These brownies are not the typical blondie brownie nor are they a regular chocolate one. While they do have chocolate in them, it really doesn’t take away but rather makes them perfect. Since Easter is so colorful and vibrant, the chocolate eggs are a good way to add those colors into an otherwise dull colored dessert.
When these brownies come out of the oven, you will probably look at them and wonder if they really are a brownie or not. But don’t let appearances fool you – these are without a doubt brownies. If you allow them to fully cool before eating one you will find them to be incredible. Even waiting a day makes them even better.
We used the M&M Easter egg mix but you can use regular ones or whatever candy that you like. You just want to make sure whatever you do use will be bright and Easter related. If you find that you’re also the kind of person that tends to eat one, then another one, and then before you know it you’ve downed four, we suggest doing a double batch. That way one will be yours and the other will be for the family or friends. Maybe.
So if you’re ready to start baking, grab that candy and let’s roll!
- 2 XL eggs
- ½ cup light brown sugar
- ¼ cup plus 1 tablespoon extra-virgin olive oil
- 2 cups unbleached all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ¾ cup M&M Easter eggs
Preheat oven to 350 degrees Fahrenheit
In a large mixing bowl, beat the eggs together. Add in the sugar, olive oil, and vanilla and mix well together. Add in the flour, baking powder, and candy and mix everything together until well combined and a dough has formed.
Don’t worry if the dough seems like a cookie dough, this brownie isn’t going to be like the chocolate brownies.
In an 8 x 8 glass pan, spray some non-stick cooking spray and spread around. We did this to ensure the brownies would not stick or be difficult when taking them out.
Take the batter and with the spoon you were using, spread it as much as you can to cover the pan. If you need to, use your hands to fill in spots and stretch the batter as this is what we needed to do as well. Don’t worry, it’s a pretty flexible batter so don’t worry about tearing or anything.
Once in the pan to your liking, place in oven and bake for 20-25 minutes or until toothpick comes out clean. As always, just keep an eye on it so it doesn’t over bake. Only you know how your oven bakes food.
After it’s baked, allow to cool completely before cutting in and taking out pieces, no matter how tempting. This allows the chocolate to fully cool and not pull away or cause some of the brownie itself to pull away. Once it has, cut 16 squares and enjoy!
Happy Easter everyone!