Why did my brownies turn out cakey instead of fudgy?

Cakey brownies usually result from using too much flour or overmixing the batter. For fudgy brownies, measure flour precisely (preferably with a kitchen scale), mix just until ingredients are combined, and be careful not to overbake. The low flour-to-chocolate ratio in this recipe should help achieve that desired fudgy texture.

Can I make these brownies without the frosting?

Absolutely! The brownie base is delicious on its own. If skipping the frosting, consider pressing some Easter egg candies gently into the top of the brownies during the last 5 minutes of baking. They'll soften slightly and adhere to the brownie surface as they cool.

My frosting got too hard to spread. What should I do?

If your frosting becomes too firm to spread, add a teaspoon of warm milk and whisk vigorously. Continue adding small amounts of warm milk until you reach a spreadable consistency. Work quickly as the frosting sets fast as it cools.

Can I double this recipe for a larger crowd?

Yes! Double all ingredients and bake in a 9x13-inch pan. You may need to increase baking time by 5-7 minutes, but still start checking early. The frosting amount can remain the same proportion or be increased slightly for a thicker layer.

Easter Egg Brownies Recipe

Description

These Easter Egg Brownies are decadently fudgy, topped with rich chocolate frosting, and beautifully decorated with chocolate eggs or candies. Perfect for celebrating Easter or any special occasion, they are sure to impress your family and friends with their rich flavor and festive appearance.

Ingredients

Units Scale

For the brownies:

8 oz semi-sweet chocolate
3 oz unsalted butter
4.5 oz granulated sugar (2/3 cup)
2 large eggs, at room temperature
2 tsp vanilla extract
1.5 oz all-purpose flour (1/3 cup)
0.75 oz unsweetened cocoa powder (1/4 cup)
1/4 tsp baking powder
1/4 tsp salt

For the frosting and decoration:

2 oz unsalted butter (4 TBSP)
1 oz unsweetened cocoa powder (1/3 cup)
1/4 tsp salt
1 tsp vanilla extract
3 TBSP milk, at room temperature
8 oz powdered sugar (2 cups), sifted
Chocolate eggs or other candies for decorating

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Instructions

Heat oven
Preheat the oven to 350°F (177°C).
Prepare pan
Line an 8×8-inch square baking pan with parchment paper so that it extends over the sides, and spray the bottom and sides with nonstick cooking spray.
Chop and divide chocolate
Chop the semi-sweet chocolate into small chunks. Separate out half (4 oz or about ⅔ cup) for later use.
Combine and melt chocolate and butter
Combine the remaining 4 oz chocolate chunks with the butter in a medium bowl. Melt them together in the microwave in 30-second intervals, stirring frequently, until smooth. Alternatively, melt them over low heat in a saucepan while stirring.
Whisk eggs and sugar
In a large bowl, whisk together eggs and sugar for about 2 minutes until light yellow and frothy. Then stir in the vanilla extract.
Mix chocolate into egg mixture
Add the melted chocolate and butter mixture into the egg mixture. Whisk together for 1 minute until smooth and glossy, resembling the texture of chocolate pudding.
Sift dry ingredients into batter
Sift the flour, cocoa powder, baking powder, and salt into the chocolate-egg mixture using a wire strainer.
Combine batter and fold in chocolate
Gently stir until no streaks of flour remain. Fold in the reserved chocolate chunks.
Bake brownies
Pour the batter into the prepared pan and bake for 21-24 minutes, until the surface is puffed, shiny, and crackly. A toothpick inserted into the center should come out with a few moist crumbs. Begin checking for doneness at the 20-minute mark.
Cool brownies
Allow the brownies to cool completely before proceeding with the frosting.
Make the frosting
Melt the butter in a medium bowl (using the microwave) or in a saucepan over medium-low heat until fully melted but not boiling. Remove from heat and whisk in the cocoa powder until smooth and shiny.
Add additional frosting ingredients
Whisk in the salt, vanilla extract, and milk. Once combined, add the powdered sugar and whisk thoroughly until the mixture is smooth.
Frost the brownies
Evenly spread the frosting over the cooled brownies, working quickly as the frosting will firm up as it cools.
Decorate
Press chocolate eggs or other candies into the surface of the frosting to complete the festive look.
Set frosting
Let the frosting set for 1-2 hours at room temperature or for about 30 minutes in the refrigerator.
Cut and serve
Remove the brownies from the pan using the parchment paper. Cut into 16 squares and enjoy.
Store leftovers
Store the brownies in an airtight container at room temperature for 4-5 days.

Notes

For an extra fudgy texture, avoid overbaking. Remove the brownies as soon as a toothpick comes out with a few moist crumbs.
Use high-quality semi-sweet chocolate for the best flavor.
If using candies for decoration, press gently into the frosting to avoid cracking.
Allow the frosting to set completely for cleaner cuts and a more polished presentation.

Nutrition

Serving Size: 1 brownie
Calories: 215kcal
Sugar: 22g
Sodium: 125mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 2g
Cholesterol: 32mg