EASTER EGG BROWNIES
Keep Easter dessert simple and sweet with these cute treats. Your box of Betty Crocker™ fudge brownie mix will give you a jump-start on baking these up, so there's more time for decorating. And these eggs are a lot easier to dye than your typical Easter eggs-just add a little food color to your Betty Crocker™ Rich & Creamy vanilla frosting. Decorate with kids for a fun holiday project, or make them a sweet surprise for Easter brunch dessert. Either way, we think you'll find these are the kind of eggs everyone'll want to eat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 9
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray. Make brownie batter as directed on box. Spread in pan.
- Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Transfer to cooling rack to cool completely, about 1 hour. Freeze in pan 30 minutes.
- Using foil to lift, remove brownies from pan, and peel foil away. Cut out 9 egg shapes using 3-inch egg-shaped cookie cutter, 3 rows by 3 rows. Gently push brownie out of cutter each time. Set aside end pieces for snacking. If cutter gets sticky, wipe clean with damp paper towel before cutting again.
- In small bowl, place vanilla frosting; tint with food color to desired color. For each brownie, spread generous 1 tablespoon frosting on top. Decorate as desired with candy sprinkles and colored sugars. Repeat with remaining brownies (use photo as guide).
- Let stand about 30 minutes or until frosting is set. Store covered in airtight container in single layer.
Nutrition Facts : Calories 320, Carbohydrate 47 g, Cholesterol 30 mg, Fat 3, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Brownie, Sodium 170 mg, Sugar 34 g, TransFat 0 g
EASTER EGG BROWNIE COOKIES
How cute are these Easter celebration cookies? Adults and kids alike will love them! Colorful sprinkles and Cadbury™ mini eggs are baked into these chocolaty cookies (made easy with Betty Crocker™ fudge brownie mix!) for an easy, fudgy treat that will be a hit at your springtime party. Each batch bakes 21, so you don't have to double the recipe for your crowd.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 21
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In large bowl, mix brownie mix, melted butter, egg and water until well blended. Stir in candy sprinkles. Let stand 15 minutes.
- Shape dough into 21 (1 1/2-inch) balls. Place 2 inches apart on parchment-lined large cookie sheets. Press each ball slightly to flatten. On each cookie, press 3 Cadbury™ mini eggs in center, reshaping if necessary.
- Bake 9 to 11 minutes or until edges are set (center will appear slightly wet). Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely on cooling rack, about 30 minutes. Store covered in airtight container.
Nutrition Facts : Calories 200, Carbohydrate 30 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 120 mg, Sugar 15 g, TransFat 0 g
EASTER EGG BROWNIES
Loaded with chocolate eggs and chicks, this is the ultimate Easter centrepiece - an 'eggstra' special treat for afternoon tea or dessert
Provided by Good Food team
Categories Dessert, Treat
Time 1h
Number Of Ingredients 9
Steps:
- Put the butter and the chocolate in a medium-sized heatproof bowl and set over a pan of simmering water, stirring occasionally until melted. Alternatively, cover the bowl loosely with cling film and microwave at 30 sec intervals until melted. Leave the melted chocolate mixture to cool to room temperature.
- Heat oven to 180C/160C fan/gas 4. Grease a 20cm square tin with butter and line with 2 long strips of folded baking paper or foil - one running top to bottom, the other left to right then line the base with a piece of baking paper. The strips will help you lift it out later.
- Break the eggs into a large bowl and tip in the caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar for around 5-8 mins or until they look thick and creamy and have doubled in size.
- Pour the cooled chocolate mixture over the egg mixture, then gently fold together.
- Sieve the flour and cocoa into the wet ingredients then continue to fold the mixture gently with a spatula just until everything is fully combined, try not to over-mix.
- Pour the mixture into the prepared tin and carefully level the mixture with the spatula. Put in the middle of the oven and bake for 20 minutes.
- Meanwhile, cut the fondant filled eggs in half and set aside then place the mini eggs into a pestle and mortar. Crush a few of the mini eggs but leave some whole. After 20 mins take the brownie out of the oven and press in the fondant eggs, cut side up. Scatter over half of the mini eggs too then put it back in the oven for a further 5 mins.
- Once baked, top with the remaining mini eggs, leave to cool completely then place in the fridge for about 1hr to firm up. Lift it out of the tin using the strips of baking paper and cut into squares to serve. Decorate with little Easter chicks if you like.
Nutrition Facts : Calories 575 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 52 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
BROWNIE COOKIES
Cookies and brownies in one! Could life get any better? This dough requires chilling the dough overnight, keep this in mind while planning your cookie baking.
Provided by Cheryl
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Yield 12
Number Of Ingredients 9
Steps:
- In a small mixing bowl combine flour and baking powder.
- Beat oil, sugar, and cocoa together in a large mixing bowl. Add eggs to oil and cocoa mixture one egg at a time, beating well after each addition. Stir in vanilla. Mix in flour mixture. Fold in nuts if desired. Chill the dough overnight.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
- Roll dough into walnut-size balls and roll each ball in confectioners' sugar.
- Bake cookies for 12 to 15 minutes.
Nutrition Facts : Calories 404.9 calories, Carbohydrate 55.4 g, Cholesterol 62 mg, Fat 19.4 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 3 g, Sodium 106.1 mg, Sugar 36.2 g
CHEWY BROWNIE COOKIES
This is a delicious cookie recipe. My nephew and niece cannot stop eating them! Deliciously chocolatey goodness in every bite. The best part is, they are nice and soft, which is the way I like them.
Provided by Marco
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h25m
Yield 25
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat vegetable shortening and sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in last egg along with vanilla extract and water. Combine flour, cocoa powder, baking soda, and salt in a small bowl. Stir flour mixture into creamed mixture at low speed until just blended; fold in chocolate chips. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
- Bake in preheated oven until cookies are set, 7 to 9 minutes. Cool 2 minutes on baking sheet; transfer cookies to wire racks to cool completely.
Nutrition Facts : Calories 199 calories, Carbohydrate 27.8 g, Cholesterol 14.9 mg, Fat 10.1 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 4 g, Sodium 70.3 mg, Sugar 20.2 g
BAKER'S ONE BOWL EASTER EGG BROWNIES
Give your brownies some holiday style with this BAKER'S ONE BOWL Easter Egg Brownies recipe. These Easter egg brownies are both colorful and delicious.
Provided by My Food and Family
Categories Bars & Squares
Time 1h20m
Yield Makes 24 servings.
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Line 13x9-inch pan with foil, with ends extending over sides. Grease foil; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and nuts until well blended; spread into prepared pan.
- Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
- Use foil handles to lift brownies from pan. Cut into egg shapes with 3-inch oval cookie cutter. Decorate with decorating gels and candies to resemble Easter eggs.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
BROWNIE COOKIES RECIPE BY TASTY
Here's what you need: brown sugar, eggs, butter, chocolate, vanilla extract, plain flour, baking powder, salt, dark chocolate chip, white chocolate chip
Provided by Ellie Holland
Categories Desserts
Yield 10 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the brown sugar and eggs.
- Next, whisk in the butter, chocolate, and vanilla extract.
- Fold in the flour, baking powder, and salt.
- Finally mix in the chocolate chips.
- Chill in the fridge for 30 minutes, until slightly set.
- Preheat the oven to 350˚F (180°C) and line a baking tray with greaseproof paper.
- Scoop golf ball-size dollops of cookie dough onto the baking tray, making sure you leave enough room for them to spread out.
- Bake for 12 minutes, until crispy on top and slightly gooey in the middle.
- Enjoy!
Nutrition Facts : Calories 463 calories, Carbohydrate 52 grams, Fat 27 grams, Fiber 2 grams, Protein 6 grams, Sugar 38 grams
THE BEST EASTER CHOCOLATE BROWNIES EVER!
This is our family recipe for chocolate brownies that we make for Easter. They never hang around long so I try to make at least 2 batches at a time! These are incredibly easy to make - the kids can make them without any fuss!
Provided by Um Safia
Categories Dessert
Time 35m
Yield 30 brownies
Number Of Ingredients 13
Steps:
- Melt the margarine in a large heatproof bowl in the microwave.
- Add the sugar, cocoa powder and salt. Mix well then beat in the eggs.
- Fold in the sifted flour, baking powder & finally the walnuts if you're using them.
- Pour into a dish (approx 9x13) lined with greased tin foil and bake in a preheated oven at 180°C / 350F for 30-40 minutes (depend on how gooey you like them!).
- Allow to cool completely before icing.
- To make the icing, sift the icing sugar and cocoa powder into a bowl. Carefully add a little water at a time until you have a nice thick icing.
- Carefully spoon over the brownie and spread out evenly using a pallet knife. Allow the icing to set for a few minutes before adding the sprinkles (so they don't absorb moisture and leach out).
- Score into approx 2" squares using a sharp knife and place a chocolate mini egg in the centre of each square.
- When the icing has set you can then cut the brownie into the squares.
- Store in an airtight container.
Nutrition Facts : Calories 158.3, Fat 5.6, SaturatedFat 1.2, Cholesterol 28.2, Sodium 158.9, Carbohydrate 26.9, Fiber 1, Sugar 21.3, Protein 1.9
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- Pour in half the brownie batter into prepared baking pan and add 1 to 1-1/2 cups candy eggs (I used whopper robin eggs). Cover with remaining brownie mix and bake for 45 minutes. Let cool 5 minutes, then lift brownies out of pan by grabbing the edges of the parchment paper. Once fully cooled begin to frost and top with additional candy eggs.
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