Whole Wheat Easter Brownies

These Whole Wheat Easter brownies are rich, dreamy and fudgy. Topped with Chocolate Ganache Nests and golden chocolate eggs! Perfect Easter Treat!

Whole wheat Easter brownies are a delightful treat perfect for the holiday season. Imagine rich, fudgy brownies studded with colorful Easter egg candies, adding a burst of sweetness and festive flair to each bite. These brownies are a fun and easy-to-make dessert that will delight both kids and adults alike. All you need to do it make a basic brownie recipe and simply sprinkle Easter egg candies on top before baking, or you can incorporate them into the batter for an extra chocolaty surprise. Once baked and cooled, cut the brownies into squares and pipe them with Ganache nests on top with more easter egg candies.

Serve them at your Easter celebration for a deliciously indulgent treat that everyone will love.

Tips to make the perfect Easter Brownies!

Here are some tips to ensure your Easter brownies turn out perfectly:

1. Use a good brownie recipe: Start with a reliable brownie recipe that yields fudgy or chewy brownies, depending on your preference. You want a sturdy base that can hold the Easter egg candies without collapsing.
2. Properly grease or line your pan: Make sure to grease your baking pan well or line it with parchment paper to prevent the brownies from sticking.
3. Don’t overmix the batter: Mix the brownie batter until just combined after adding the dry ingredients. Overmixing can result in tough brownies.
4. Add the Easter egg candies at the right time: If you want the candies to be visible on top of the brownies, sprinkle them on the batter just before baking. If you prefer the candies to be mixed throughout the brownies, fold them into the batter before pouring it into the pan.
5. Watch the baking time: Brownies can go from perfectly fudgy to dry and overdone very quickly. Start checking for doneness a few minutes before the recommended baking time to avoid overbaking. A toothpick inserted into the center should come out with a few moist crumbs, but not wet batter.
6. Allow the brownies to cool completely: Let the brownies cool completely in the pan before slicing them. This helps them set and makes for easier slicing.
7. Get creative with decorations: Once the brownies have cooled, make chocolate nests with Ganache and add your favourite Easter egg candies on top. Alternatively, you can just drizzle melted chocolate over the top or dust them with powdered sugar too.

By following these tips, you’ll be able to make delicious Easter egg brownies that are sure to impress your family and friends!

Storing Easter Brownies

Store the Easter Brownies without the toppings at room temperature (20C-25C) for up to 3 days in an airtight container or in the fridge for up to 5 days. Once refrigerated, they will become like thick fudge. Reheat in the microwave for gooey brownies, if you’d prefer. Decorate the brownies when intended to serve.

Like this recipe? Try more Easter recipes –

Easter Egg Brownies

Recipe by thecrumbstoriesCourse: DessertDifficulty: Easy

Servings

9

servings

Prep time

45

minutes

Cooking time

30

minutes

These Whole Wheat Easter brownies are rich, dreamy and fudgy. Topped with Chocolate Ganache Nests and golden chocolate eggs! Perfect Easter Treat!

Ingredients

• Brownies

• 100 g Unsalted Butter

• 40 g Olive Oil

• 180 g Dark Chocolate

• 180 Brown Sugar

• 2 Eggs

• 1 Egg Yolk

• 90 g Whole Wheat Flour (Aata)

• 30 g Dutch Cocoa Powder

• 1/2 tsp Salt

• 1 tsp Vanilla Extract

• 1 tsp Instant Coffee + 1 tsp Hot water Or 1 tbsp Fresh brewed Coffee

• Ganache

• 100 g Semi sweet Chocolate

• 100 g Heavy Cream

• Topping Options

• Cadbury Chocolate Eggs or

• Cadbury Gems

• Nutties

Directions

• Brownies
• Preheat the oven to 170 C.
• In a heat proof bowl, melt the chocolate and butter together on a double boiler or in the microwave at 30 second bursts. Let it cool.
• In another bowl, beat the eggs, egg yolk and the sugar till the sugar is completely dissolved. The mixture will look pale and fluffy (Takes about 5 mins)
• Add the melted chocolate and butter to the egg mixture and beat well. Now, add in the olive oil and mix well.
• Sift whole wheat flour and cocoa powder. Add the sifted dry ingredients to the wet batter and fold till combined.
• Grease and line an 9 x 9 inch square pan. Pour the brownie batter into the pan.
• Bake in the preheated oven for 25-28 mins. Check with toothpick. The brownies are done if the toothpick comes out with moist/sticky crumbs.
• Once done, let it cool and cut into 9 large or 16 smaller squares.
• Toppings
• In a small pan, heat the heavy cream over medium heat until it just begins to simmer, not boil.
• Pour the hot cream, over chopped chocolate in a heat proof bowl and let it sit undisturbed for 1-2 minutes to allow the chocolate to soften.
• Gently whisk the chocolate and cream together till smooth and creamy.
• Let the ganache cool at room temperature until it thickens to desired consistency. You can also place it in the refrigerator for faster cooling.
• Once thickened, add ganache to a pipping bag with the grass/hair nozzle and pipe in rounds over the brownies to resemble a nest.
• Add chocolate eggs, gems or Nutties in the nests. Tadaa!!

Notes

• When the brownies are fresh baked, they will be a little too soft and gooey. Will firm up as they cool.
• Can also sprinkle Chocolate eggs/gems on the brownie batter before baking or swirl them in.

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