Easter Brownie Bites Recipes
EASTER BROWNIE BITES
Easter Brownie Bites are just the right sized small treat to add to your Easter dessert platter. Delicious, with an Easter Egg inside and on top !
Provided by Linda Nortje
Categories Easter
Time 30m
Number Of Ingredients 9
Steps:
- Pre-heat the oven to 180 deg C ( 350 deg F ) - spray one or two ( 24 holes ) mini cupcake tins with cooking oil and line with mini liners
- Place the Butter, Dark Chocolate, and Sugar in a small saucepan - heat gently, stirring continuously until all the Butter and Chocolate have melted - remove from heat and leave to cool a few minutes
- Sift the Flour, Cocoa and Salt in a large bowl - stir in the warm melted Chocolate mixture, followed by the beaten Eggs - add half the Chocolate chips and stir until just comboned
- Fill the prepared lined cupcake tins with the batter (leaving a little space for the mini Egg)
- Gently push a mini Easter Egg into the batter of each brownie - bake 15 minutes until crisp on the edges but still a little gooey in the middle
- Remove from the oven and let cool the baked brownies in the cupcake tin/s for 10 minutes
- Transfer the Brownie Bites to a wire rack to cool completely
- Melt the remainin Chocolate Chips in the microwave or in a bowl set over a pot of simmering water (stir frequently)
- Dot each Brownie Bite with a tiny bit of melted Chocolate and top with a mini Easter Egg
Nutrition Facts : Calories 269 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 Brownie Bite, Sodium 75 milligrams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
EASTER EGG BROWNIES
Keep Easter dessert simple and sweet with these cute treats. Your box of Betty Crocker™ fudge brownie mix will give you a jump-start on baking these up, so there's more time for decorating. And these eggs are a lot easier to dye than your typical Easter eggs-just add a little food color to your Betty Crocker™ Rich & Creamy vanilla frosting. Decorate with kids for a fun holiday project, or make them a sweet surprise for Easter brunch dessert. Either way, we think you'll find these are the kind of eggs everyone'll want to eat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 9
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray. Make brownie batter as directed on box. Spread in pan.
- Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Transfer to cooling rack to cool completely, about 1 hour. Freeze in pan 30 minutes.
- Using foil to lift, remove brownies from pan, and peel foil away. Cut out 9 egg shapes using 3-inch egg-shaped cookie cutter, 3 rows by 3 rows. Gently push brownie out of cutter each time. Set aside end pieces for snacking. If cutter gets sticky, wipe clean with damp paper towel before cutting again.
- In small bowl, place vanilla frosting; tint with food color to desired color. For each brownie, spread generous 1 tablespoon frosting on top. Decorate as desired with candy sprinkles and colored sugars. Repeat with remaining brownies (use photo as guide).
- Let stand about 30 minutes or until frosting is set. Store covered in airtight container in single layer.
Nutrition Facts : Calories 320, Carbohydrate 47 g, Cholesterol 30 mg, Fat 3, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Brownie, Sodium 170 mg, Sugar 34 g, TransFat 0 g
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