Gooey Easter Brownie Cups
Gooey Easter Brownie Cups are great to make with the kids for two reasons. One, they are so incredibly easy to put together and two, there are extra Easter egg candies that they can eat while working so hard.
Easter always falls during Passover, which means that I do not get to eat the delicious traditional foods on Easter and have to hope that my friends who do celebrate the holiday save some treats for me.
This year I decided to bake something Easter-ish ahead of time because I, too, love all the pastel colored options in the store.
I saw gigantic (ok, they are large not gigantic) colorful egg candies in my grocery store this week. I realized that the color would be beautiful on top of brownie cups, Gooey Easter Brownie Cups.
I, also, noticed smaller crunchy pastel Easter egg candies and thought they would be fun to put inside the cups. The color fades a bit when the Gooey Easter Brownie Cups bake, but the crunch remains.
Once the cups come out of the oven and have cooled, popping them out of the pan is a breeze. I dipped the bottom of the gigantic eggs into melted and cooled chocolate and attached them to the top of the cups.
Gooey Easter Brownie Cups may be perfect for the kids but they are, equally, as wonderful for the kid in each of us!
Pin it horizontally: http://www.pinterest.com/pin/26106872815239591/
Pin it vertically: http://www.pinterest.com/pin/26106872815239596/
|Gooey Easter Brownie Cups
- 16 tablespoons (2 sticks) unsalted butter
- ¾ cup light brown sugar
- ½ cup sugar
- 2 teaspoons vanilla extract
- 1¼ cups all purpose flour
- ½ teaspoon salt
- 2 eggs, beaten
- 1¼ cups chocolate chips
- 1 cup mini Easter egg candies
- 12 large malted milk eggs
- 1 ounce semisweet chocolate chips, melted and cooled
- For the gooey Easter brownie cups:
- Preheat the oven to 350°. Set aside a 12-cup muffin pan.
- Place the butter, brown sugar and sugar into a large microwaveable bowl. Microwave until the mixture is completely melted and bubbly. Be sure to use oven mitts when removing from the microwave as the bowl will be very hot.
- Whisk to blend the ingredients together. Whisk in the vanilla, then the flour and salt.
- Continuously whisk the mixture while adding the eggs, to prevent cooking the eggs.
- Use a wooden spoon to mix in the chocolate chips. Most will melt, but you may have some that still hold their shape. Fold in the mini Easter egg candies.
- Spray the pan with non-stick cooking spray. Use a large cookie dough scoop or a gravy ladle to evenly transfer the batter to the muffin cups.
- Bake at 350°, on a rack in the middle of the oven, for 18 minutes.
- Remove and cool completely in the pan. Use a small metal spatula to go around the edges of the Gooey Easter Brownie Cups. Remove from the pan and place the cups on a serving plate.
- Dip the bottom of a large malted Easter egg into the melted chocolate and place it in the center of a Gooey Easter Brownie Cup. Repeat with the remaining 11.
- Betsy's tidbits:
- There are so many candy options available. I chose candies that did not have to be unwrapped and, also, have a crisp sugar shell. Let your imagination run wild!