DECADENT DARK CHOCOLATE EASTER BROWNIES
Everyone gets dressed up on Easter, and so does this dessert, with the addition of an easy-pour dark chocolate glaze and a few colorful touches from the Easter basket.
Provided by By Sarah Caron
Categories Dessert
Time 1h55m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325° for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.
- Make brownie mix as directed on box, using water, oil and eggs. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely.
- In a small saucepan, heat cream, over medium heat, to almost boiling. Remove from heat; stir in chocolate. Stir 3 to 5 minutes or until the chocolate is melted and mixture is smooth.
- Pour chocolate mixture evenly over cooled brownies, using small spatula to spread it evenly over top. Dot top of the brownies with pastel candy coated eggs, placing them at even intervals so one is on each brownie. Use 12 for larger brownies, 24 for smaller ones.
- Refrigerate the brownies for 30 minutes. Cut into 4 rows by 3 rows for large brownies or 6 rows by 4 rows for 24 brownies.
Nutrition Facts : ServingSize 1 Serving
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
