Easter Brownies
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Easter Brownies
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These pretty Easter brownies are fudgy, chocolate delights that are covered in colored coconut and mini eggs for an easy Easter dessert the entire family will love.
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Ingredients
- 3/4 cup butter
- 1 1/2 cups white sugar
- 3/4 cup cocoa
- 3 large eggs
- 1 teaspoon vanilla
- 2/3 cup chocolate chips (this makes them extra fudgy, omit if desired.)
- 3/4 cup all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup hard-shell mini chocolate eggs chopped coarsely
- Food Coloring
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Instructions
- Preheat your oven to 350°F. Line a 9x9 pan with parchment paper and set aside.
- Divide your coconut into small bowls. Add a few drops of food coloring in each bowl, and stir into the coconut to dye it. The color choice is up to you.
- On the stove over medium heat, melt the butter in a medium pot. Remove from the heat and stir in the white sugar, stirring to dissolve the sugar as much as you can.
- Once that is combined, mix in your cocoa until thoroughly combined into the mixture.
- Beat in the eggs until fully incorporated into the batter, then add in the vanilla.
- If you are using chocolate chips to make these extra fudgy, mix into the batter now. You can omit these if you want a slightly cakier brownie.
- Add in your flour and barely stir it in. This will prevent the brownies from being too cakey. You want to just mix the flour into the batter.
- Sprinkle the chopped mini eggs on top, then sprinkle the colored coconut on top. Press the coconut into the top of the batter so that it sticks into it.
- Place in the oven, and set a piece of aluminum foil on top of the brownies. You are preventing the coconut from burning on top. You don't have to seal the pan, just set the foil on top.
- Bake for 30-40 minutes, until the brownies pull away from the edges slightly. A toothpick inserted should come out fairly clean, with no raw batter on the stick. A few crumbs sticking to the toothpick means they are baked and fudgy inside.
- Remove the aluminum foil and let the coconut brown the last 4-5 minutes of baking for a toastier flavor, but still has the pretty colors.
- Remove and let cool completely before slicing.
Notes
- using an 8x8 baking pan works as well and simply makes thicker brownies that might take a few more minutes to bake
Nutrition Information
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Calories
283kcal
(14%)
Carbohydrates
36g
(12%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
60mg
(20%)
Sodium
101mg
(4%)
Potassium
93mg
(3%)
Fiber
2g
(8%)
Sugar
29g
(58%)
Vitamin A
352IU
(7%)
Vitamin C
0.3mg
(0%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 25Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 60mg | 20% |
| Sodium | 101mg | 4% |
| Potassium | 93mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 352IU | 7% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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