Description
Decadent, crinkle-top chocolate squares studded with crunchy, candy-coated chocolate eggs. These achieve a chewy edge and a soft, fudge-like center.
Ingredients
- 4 ounces semi-sweet baking chocolate bar, coarsely chopped
- 1/2 cup salted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla bean powder (non-alcoholic)
- 3/4 cup all-purpose flour, spooned and leveled
- 1/4 cup unsweetened Dutch-process cocoa powder
- 1/2 teaspoon fine sea salt
- 1 cup pastel candy-coated chocolate eggs, roughly chopped
- 1/4 cup additional whole pastel chocolate eggs for topping
Instructions
- Preheat your oven to 350°F and line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Place the chopped semi-sweet chocolate in a heatproof bowl and microwave in 20-second intervals, stirring in between, until completely smooth.
- Whisk the melted butter and granulated sugar together in a large mixing bowl for 2 minutes until fully combined and slightly cooled.
- Add the room-temperature eggs and vanilla bean powder to the butter mixture.
- Vigorously whisk the egg mixture by hand or with a mixer for 5 full minutes until it becomes pale, thick, and voluminous.
- Pour the melted chocolate into the egg foam and gently fold it in until just combined.
- Sift the flour, cocoa powder, and sea salt directly over the wet ingredients.
- Fold the dry ingredients into the batter using a silicone spatula just until no flour streaks remain.
- Gently stir in the 1 cup of chopped candy-coated chocolate eggs.
- Pour the batter into the prepared pan and smooth the top into an even layer.
- Press the remaining 1/4 cup of whole chocolate eggs into the surface of the batter for decoration.
- Bake for 25 to 28 minutes until the edges are set and pull slightly away from the pan, but the center remains slightly soft.
- Allow the brownies to cool completely in the pan on a wire rack to set the structure before slicing.
Notes
- Whisking the eggs and sugar to a pale ribbon stage creates the paper-thin shiny crust.
- Use room temperature eggs for the best volume when whisking.
- Cool the brownies completely before slicing for clean cuts.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American