Print

FROSTED EASTER BROWNIES

FROSTED EASTER BROWNIES
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Frosted Easter Brownies: Irresistibly festive & easy! Get the perfect holiday dessert that’s simple to make. Bake a batch today!

Ingredients

Scale
  • 200 grams of all-purpose flour
  • 250 grams of granulated sugar
  • 150 grams of light brown sugar
  • 70 grams of unsweetened cocoa powder
  • 170 grams of bittersweet chocolate
  • 170 grams of unsalted butter
  • 3 large eggs
  • 2 teaspoons of vanilla extract
  • 1 teaspoon of espresso powder
  • 0.5 teaspoon of salt
  • 0.5 teaspoon of baking powder
  • 2 tablespoons of vegetable oil
  • 226 grams of unsalted butter (for frosting)
  • 450 grams of confectioners’ sugar
  • 1 teaspoon of vanilla extract (for frosting)
  • 3-4 tablespoons of heavy cream
  • 0.25 teaspoon of salt (for frosting)
  • Food coloring (pastel shades)

Instructions

  • Start by preheating your oven to 350°F (175°C) and lining a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later. This crucial step prevents sticking and ensures clean cuts.
  • In a large, heatproof bowl, combine the unsalted butter, bittersweet chocolate, and unsweetened cocoa powder. Place this bowl over a simmering pot of water, creating a double boiler, and stir occasionally until the mixture is fully melted and gloriously smooth; alternatively, you can microwave in 30-second intervals, stirring in between.
  • Once melted, remove from heat and stir in the granulated sugar and light brown sugar until fully combined and no longer gritty. The mixture should become glossy and beautifully dark.
  • Now, one at a time, whisk in the large eggs, ensuring each egg is fully incorporated before adding the next. This creates an emulsion that contributes to the brownies’ fudgy texture. Stir in the vanilla extract and the espresso powder – don’t skip the espresso, as it deepens the chocolate flavor without making the brownies taste like coffee!
  • In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix, as overmixing can develop gluten and lead to a tougher, cakey brownie rather than a fudgy one.
  • Pour the luscious batter into your prepared baking pan and spread it evenly with an offset spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter. The brownies should look set around the edges but still a little soft in the very center – this guarantees ultimate fudginess. Allow the brownies to cool completely in the pan on a wire rack before frosting; this is non-negotiable for a clean frosting application!
  • While your decadent brownies are cooling, it’s time to whip up the dreamy pastel frosting. In the bowl of a stand mixer fitted with the paddle attachment, cream the softened unsalted butter on medium speed until it’s light and fluffy, about 2-3 minutes. Gradually add the confectioners’ sugar, one cup at a time, mixing on low speed until combined, then increase to medium-high until fully incorporated and smooth. Beat in the vanilla extract and a pinch of salt. With the mixer running on low, slowly drizzle in the heavy cream, one tablespoon at a time, until the frosting reaches your desired spreadable and pipeable consistency – it should be exquisitely smooth and utterly cloud-like. Once achieved, divide the frosting into several smaller bowls. Add a few drops of different pastel food colorings to each bowl (think soft pink, sky blue, mint green, sunshine yellow), mixing gently until uniformly colored. The goal is a light, airy, and beautifully vibrant buttercream that’s easy to spread or pipe.
  • Once your brownies are completely cooled and your pastel frosting is ready, it’s time for the fun part: decorating! Using an offset spatula, spread a generous layer of one color of frosting evenly over the cooled brownie slab. Alternatively, fill separate piping bags with each pastel frosting color. Pipe random dollops and swirls of the different colors all over the frosted surface. Then, using a small offset spatula or the back of a spoon, gently swirl and marble the colors together for a beautiful, artistic effect. You want visual appeal that captures the essence of spring, creating a mosaic of soft, inviting hues. Finish with a shower of festive Easter sprinkles, nonpareils, or small candy eggs to truly complete the look and add an extra pop of color and texture.

Notes

Imagine a rich, fudgy brownie base – intensely chocolatey, perfectly moist, and deeply satisfying – crowned with a vibrant, creamy buttercream frosting swirled with pastel hues. Each bite is a delightful contrast of textures and flavors, a symphony of indulgent chocolate and sweet, airy frosting that simply melts in your mouth.

Find it online: https://thecozycuppa.com/frosted-easter-brownies/