Easter Chocolate Brownie

Spring is finally here!

Along with the lovely sunny mornings, longer evenings, and those pretty yellow daffodils on display,  it's a sure sign that Easter is just around the corner.

So, to prepare for the upcoming Easter celebrations, I am going to share my ridiculously delicious brownie recipe with you guys :)

This gooey, rich chocolatey treat fest is perfect for sharing with loved ones at Easter.

Decorated with colourful buttercream, sprinkles and personalised fondant, it is also great to make as a gift to friends or family.

With that being said, lets get stuck in!

What you will need ~

  • Parchment paper
  • Scissors
  • A 9" x 12"baking tin
  • Small bowl
  • Large bowl
  • A saucepan
  • Electric whisk
  • Spatula
  • Knife
  • Chopping Board
  • Wooden Spoon
  • Piping bags and nozzles
  • Rolling pin
  • Coloured Fondant
  • Cookie Cutter
  • Sprinkles
  • Chocolate decorations
  • Easter embossing stamps

Ingredients ~

  • 200 gm Butter
  • 100 gm Milk Chocolate 
  • 100 gm Dark Chocolate 
  • 100 gm Plain Flour
  • 50 gm Cocoa Powder
  • 270 gm  Caster Sugar
  • 3 Large Eggs
  • 120 gm Milk Chocolate Bar

Buttercream ~ 

  • 50 gm Butter
  • 115 gm Icing Sugar
  • Food colouring
  • Vanilla extract


Method ~

  • Line your square baking tin with parchment paper.
  • Preheat your oven to 180 degrees.
  • Chop up your milk chocolate bar into small square bite size pieces using a sharp knife. Leave aside for later.
  • Create a bain-marie by filling the saucepan with some water and placing a small heat resistant bowl on top. 
  • Heat the water until it is simmering, then carefully add both the milk & dark chocolate and butter to the bowl. Melt them together until it is smooth.
  • Remove the bowl from the saucepan. Set aside and leave to cool. 
  • In the large bowl, whisk the sugar and eggs together until they are fluffy and have increased in volume. This can take a few minutes.
  • Gently pour in the melted chocolate mixture on top of the eggs and sugar and fold together with your spatula.
  • Next, add in your cocoa powder and flour, and again, fold through until the mixture is fully combined.
  • Add in the chopped bite size pieces of milk chocolate and fold again with wooden spoon.
  • Pour the sticky brownie mixture into the lined baking tin.
  • Bake in the middle of the oven for 25 - 35 minutes. (Until it looks firm around the edges but slightly soft in the middle)
  • Remove from the oven and leave it to cool completely while in the tin.
  • When it is fully cooled, place into your fridge to cool further as this helps to form a yummy fudge like texture to your brownie.

To Decorate ~

  • Put your buttercream ingredients into a mixer and mix on a high speed until nice and fluffy.
  • Add in your food colouring and mix again until fully combined.
  • Place a piping nozzle into a piping bag and cut the end of the bag until the nozzle tip is exposed.
  • Scrape the buttercream into the piping bag and twist the bag in a clockwise direction to get rid of any air.
  • Gently pipe your buttercream along the edge of the brownie.
  • Roll out some colour fondant and emboss with your Easter themed stamp. Cut into a circle with your cookie cutter.
  • Pipe a small amount of buttercream in the middle of the brownie, and place the embossed circular fondant shape on top. Pipe around the fondant to decorate.
  • Add your sprinkles, and the edible chocolate decorations to finish!

Fudgy, rich, chocolatey deliciousness at it's best!

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