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Frosted Easter Brownies

Delightfully fudgy brownies topped with vibrant creamy frosting, perfect for celebrating spring and any festive gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Brownies
  • 1 cup 1 cup (225g) unsalted butter, melted Always use unsalted for better control over seasoning.
  • 1.25 cups 1 1/4 cups (250g) granulated sugar Adjust sweetness to your preference.
  • 0.75 cup 3/4 cup (150g) brown sugar This adds a chewiness and depth of flavor.
  • 4 large 4 large eggs, room temperature Room temperature eggs ensure better mixing.
  • 1 tablespoon 1 tablespoon vanilla extract Use pure vanilla extract for the best flavor.
  • 1 cup 1 cup (120g) all-purpose flour Essential for the structure of the brownies.
  • 1 cup 1 cup (85g) unsweetened cocoa powder Choose a high-quality cocoa for a richer taste.
  • 0.5 teaspoon 1/2 teaspoon salt Balances the sweetness.
  • 0.5 teaspoon 1/2 teaspoon baking powder Helps the brownies rise a bit.
  • 1 cup 1 cup (170g) chocolate chips or chunks (optional) Add more chocolatey goodness!
For the Frosting
  • 1 cup 1 cup (225g) unsalted butter, softened Ensure it’s softened for easy mixing.
  • 3.5 cups 3 1/2 cups (440g) powdered sugar Sift to avoid lumps.
  • 2-3 tablespoons 2 to 3 tablespoons heavy cream or milk For a creamy consistency.
  • 1 tablespoon 1 tablespoon vanilla extract (for frosting) Enhances flavor.
  • 1 pinch Pinch of salt (for frosting) Important for balance.
  • to taste none Gel food coloring in pastel shades (pink, blue, yellow) Make your brownies pop!
  • to taste none Mini candy-coated chocolate eggs For a festive touch on top.
  • to taste none Pastel sprinkles or confetti sprinkles Adds that special decoration.

Method
 

Preparation
  1. Preheat the Oven: Start by preheating your oven to 175 degrees C (350 degrees F). Line a 9×13-inch baking pan with parchment paper for easy removal later.
  2. Mix the Brownie Base: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract, whisking until combined.
  3. Incorporate the Dry Ingredients: Sift in the flour, cocoa powder, salt, and baking powder. Gently fold until just incorporated. Stir in chocolate chips if using.
Baking
  1. Bake the Brownies: Pour the batter into the prepared pan and spread evenly. Bake for 28 to 32 minutes or until a toothpick inserted comes out with a few moist crumbs.
  2. Cool Down: Allow the brownies to cool completely in the pan on a wire rack.
Frosting
  1. Prepare the frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar on low speed. Add vanilla extract, salt, and cream or milk to achieve desired consistency.
  2. Color the Frosting: Divide frosting into three bowls; add gel food coloring and mix until well-blended.
Assembly
  1. Frost the Brownies: Once the brownies are cooled, frost them with colored frostings using an offset spatula.
  2. Decorate: Top the brownies with mini candy eggs and pastel sprinkles.
  3. Chill and Slice: Refrigerate for 10-15 minutes to set the frosting. Then slice into 24 squares.

Notes

Keep brownies in an airtight container at room temperature for 3-4 days. Can be refrigerated for up to a week or frozen for up to 2 months. Avoid overbaking for the best fudginess!