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Frosted Easter Brownies Recipe

FROSTED EASTER BROWNIES
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Frosted Easter brownies recipe. Easy, festive dessert.

Ingredients

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  • Unsalted Butter
  • Granulated Sugar
  • Light Brown Sugar
  • 4 large Eggs
  • 2 teaspoons Vanilla Extract
  • 1 cup All-Purpose Flour
  • 3/4 cup Unsweetened Cocoa Powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Baking Powder
  • 1 cup Semi-Sweet Chocolate Chips
  • 1 cup Milk Chocolate Chips
  • 1 cup (2 sticks) softened Unsalted Butter for frosting
  • 4 cups Powdered Sugar
  • 3-4 tablespoons Milk
  • 1 teaspoon Vanilla Extract for frosting
  • Food Coloring
  • Assorted Easter Candies

Instructions

  • Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides – this will create slings to easily lift your brownies out later. Lightly grease the parchment paper for extra assurance.
  • In a large microwave-safe bowl, or over a double boiler, melt the unsalted butter until just melted. Add both the granulated sugar and light brown sugar to the melted butter, whisking vigorously for about 1-2 minutes until thoroughly combined and slightly glossy. This step is crucial for achieving that signature crinkly top!
  • Next, crack in the eggs one at a time, whisking well after each addition until fully incorporated. The mixture should become pale and fluffy, signifying that air has been incorporated, contributing to a lighter texture despite the fudginess. Stir in the vanilla extract until fragrant.
  • In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder, ensuring there are no lumps.
  • Gradually add the dry ingredients to the wet ingredients, mixing only until just combined – be very careful not to overmix, as this can lead to tough brownies. Gently fold in your semi-sweet and milk chocolate chips, distributing them evenly throughout the batter.
  • Pour the luscious batter into your prepared baking pan, spreading it evenly with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should look set, and the center should still be slightly soft. Overbaking is the enemy of fudgy brownies! Allow the brownies to cool completely in the pan on a wire rack before attempting to frost them. This patience is key; frosting warm brownies will result in a melted, messy disaster.
  • In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the softened unsalted butter on medium speed until it’s light and fluffy, about 2-3 minutes. This aeration is vital for a truly smooth and airy frosting. Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined, then increasing to medium-high to beat out any lumps. If the mixture seems too stiff, gradually add the milk, one tablespoon at a time, until you reach your desired creamy, spreadable consistency. Finally, beat in the vanilla extract. Now comes the fun part: divide your frosting into separate bowls if you plan to use multiple colors. Add a few drops of gel food coloring to each bowl, stirring until you achieve your desired pastel shades – think soft pinks, blues, yellows, and greens for Easter! This frosting should be smooth, light, and easy to spread without being runny.
  • Once your glorious brownies are completely cool – and I mean completely! – it’s time to transform them into an Easter masterpiece. Using the parchment paper overhangs, carefully lift the cooled brownie slab out of the pan and transfer it to a cutting board or a flat surface. Spread an even layer of your prepared creamy vanilla frosting over the entire surface of the brownie using an offset spatula or the back of a spoon. Aim for a smooth, uniform top. If you’ve made multiple colors, you can swirl them together artfully, or create distinct sections for a striped effect. The vibrant colors against the dark chocolate base create such an inviting visual.
  • Beyond the classic pastel candies, there are so many creative ways to deck out your Frosted Easter Brownies! Consider using mini chocolate eggs that resemble robin’s eggs, nestled artfully on top of the frosting. For a touch of sparkle, sprinkle edible glitter or crystal sugar in coordinating pastel shades. You could also pipe decorative borders or delicate patterns onto the frosting using different colored frostings with a piping bag and small star tip. Tiny edible sugar pearls in iridescent spring hues would add an elegant touch. To truly evoke a spring garden, arrange small edible sugar flowers or create simple carrot shapes with orange and green frosting. For a more playful look, draw little bunny footprints with a contrasting frosting color. Don’t be afraid to mix and match textures and shapes for an eye-catching display!

Notes

Imagine rich, fudgy chocolate brownies, perfectly chewy at the edges and wonderfully dense in the center, crowned with a vibrant, creamy buttercream frosting and adorned with charming pastel candies. They are the ultimate holiday dessert, guaranteed to bring smiles and satisfy even the most insatiable sweet tooth.

Find it online: https://homecookstudio.com/frosted-easter-brownies-easy-recipe/