Brownie with easter chocolate leftovers
Did you not eat all your Easter chocolates? Great, you can recycle them in this easy chocolate brownie recipe! A delicious way to share your chocolate finds with the whole family for dessert :-) No more chocolates lying around for months after the holiday! This year, there won't be a single one left!
Ingredients
Materials
- Square baking pan (8x8 inches)
Preparation
Preheat your oven to 350°F (180°C). Beat the eggs with the sugar and incorporate the flour.
Melt the Easter egg chocolates with the butter and incorporate them into the mixture.
Pour the batter into a greased square baking pan (8x8 inches) and bake for 20 minutes at 350°F (180°C).
Your Easter egg brownie is ready!
Observations
How can I make my brownie more fudgy?
To achieve a fudgier brownie, consider adding an extra egg or reducing the flour slightly. You can also use less baking time for a softer texture.
What can I substitute for Easter chocolate in this recipe?
You can substitute Easter chocolate with any chocolate you prefer, such as dark chocolate, milk chocolate, or even a mix of chocolate types for a richer flavor.
Can I add nuts or other ingredients to the brownie?
Absolutely! Chopped nuts, chocolate chips, or even dried fruits can be added to the batter for extra texture and flavor.
How do I know when my brownies are done baking?
Brownies are done when the edges are set, and a toothpick inserted in the center comes out with a few moist crumbs, not wet batter.
Can I store leftover brownies, and how?
Yes, you can store leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze them for up to 3 months.
Nutrition
- Carbo: 39.2g
- Total fat: 24.5g
- Saturated fat: 14.7g
- Proteins: 6.2g
- Fibers: 2.4g
- Sugar: 25.4g
- ProPoints: 11
- SmartPoints: 19
Attributes
PetitChef_Official
Rate this recipe