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Speckled Chocolate Mini Egg Brownies
These fudgy dark chocolate brownies are studded with chocolate mini eggs and topped with a speckled buttercream frosting which makes them perfect for Easter!
Ingredients
Brownie batter:
- 5 oz (142g) bittersweet chocolate with 70% cocoa solids or extra dark 85% chocolate, coarsely chopped (NOTE: you must use bittersweet chocolate or the brownies will be too sweet)
- 6 tablespoon (84g) unsalted butter
- 2 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- heaped ¼ teaspoon salt
- ⅓ cup plus 1 tbsp (60g) all-purpose flour
- heaped ½ cup (100g) chopped mini eggs plus extra for topping
Frosting:
- 3 tablespoon (42g) unsalted butter, softened
- 1 tablespoon (14g) coconut oil, softened
- 1 cup (120g) powdered confectioner’s sugar
- ½ teaspoon pure vanilla extract
- pinch of salt
- 3 teaspoon (15ml) whole milk, at room temperature
Speckle:
- 1 teaspoon (2g) cocoa powder
- 2 teaspoon (10ml) hot water
NOTE: for best results, use a kitchen scale to weigh the ingredients.
Instructions
- Preheat your oven to 325°F. Line a 7x7-inch or 8x8-inch square metal baking pan with parchment paper leaving a 2-inch overhang at each side and secure the sides down on the edge of the pan with ¾-inch binder clips. Brownies baked in a 7-inch pan will be slightly thicker.
- Make the brownie batter. In a large bowl over a pot with ½-inch of simmering water, stir together chocolate and butter until completely melted, smooth and glossy. You can also melt it in the microwave with 20 second bursts and stirring each time. Set it aside and keep it warm (no need to let it cool).
- Combine eggs and sugar in a large bowl and whisk until pale, creamy, thick and lightened by a shade. It will take a minute or two, and it doesn't need to get very aerated. You can also use an electric handheld mixer on medium-high speed, but do not over-whip at this stage since it can encourage the development of a very thin crust. Normally that is desirable, but since these brownies have a frosting, it's better that the crust does not separate.
- Mix in vanilla and salt. Add the warm chocolate mixture and mix well with a spatula or the whisk until evenly combined. The mixture should tighten up and become glossy when the chocolate is thoroughly incorporated.
- Sift in flour to remove lumps and fold it in gently until well incorporated and smooth. Fold in chopped mini eggs.
- Scrape batter into prepared pan and use a small offset spatula to smooth out the surface. Bake for 22-26 minutes until slightly puffed and a toothpick inserted someplace between the edge and the center comes out with a few moist crumbs attached. Do not over-bake!
- Use the parchment overhand to transfer pan to a wire rack and let cool completely.
- Make the frosting. Combine soft butter, coconut oil, powdered sugar, vanilla and salt in a medium bowl and mix vigorously until smooth, light and fluffy. Mix in the milk one teaspoon at a time until you reach the desired consistency that is soft and spreadable. Add 2-3 drops of blue food coloring and one drop of green to create this pastel aqua color. Always start by adding very little and then adding more if necessary! Spread immediately onto the cooled brownies. Sprinkle extra chopped mini eggs on top.
- Decorate with speckles. Combine cocoa powder and hot water in a small bowl. Whisk until combined. Dip the tip of a dry pastry brush or new (clean) paint brush into the cocoa mixture and shake off any excess. Hold the brush about 5 inches above the brownies, then use your pointer finger to pull the bristles back and slowly release to “flick” the mixture over the frosting. Repeat as many times as you'd like to create the pattern. Note: this can be slightly messy, so do it over a large work surface and wear an apron. Slice with a hot dry knife and serve!
