Easter will be here soon! And one of the things I love about Easter is Cadbury mini eggs. I cannot wait until those delicious little morsels show up in the stores. I must admit, I tend to hoard them so that I can indulge in them year round. This year I found both the milk chocolate variety as well as the dark chocolate version and believe me, I was doing my happy, happy dance right there in the store while murmuring “my precious” under my breath! Come to think of it, perhaps it was my dance or that the “my precious” bit wasn’t as much under my breath as I imagined because I did get a few odd glances from the other shoppers. But just like my hero, the Honey Badger, I didn’t care!
So, after arriving back home, I was trying to come up with an Easter recipe in which I could use my Cadbury treasures. Last year I made adorable Chocolate Peanut Butter Bird’s Nests as my Cadbury Mini Egg vehicle.
I considered doing cupcakes, but most of the Easter Cupcakes which featured my beloved eggs, were topped with a nest fashioned of coconut flakes. My husband really dislikes coconut. I probably could eat all of the goodies on my lonesome, (who am I kidding…Cupcakes and Cadbury Mini Eggs…I definitely could!) but figured my waist line would thank me if I were to make a treat that at least the two of us could share. I picked up one of my favourite cookbooks, Dorie Greenspan’s Baking From My Home to Yours and came across her recipe for Quintuple Chocolate Brownies. Hmmm…quintuple huh? These brownies had unsweetened chocolate, bittersweet chocolate, cocoa, milk chocolate chips and were topped with a white chocolate glaze. There was a picture of them as well and they looked stunning, a deep, dark chocolate base covered with that beautifully contrasting stark white chocolate glaze. I thought about replacing the milk chocolate chips with Cadbury mini eggs, but in the end decided to colour the white chocolate to make it look more Easter-y and then decorate with sprinkles, sanding sugar and Cadbury Mini Eggs, so that the brownies would resemble an Easter Egg.
I was very pleased with my result. Adorable Easter Brownies. Although I must admit, adding the Cadbury Mini Eggs on top was almost like gilding the lily. Nah! I’ll never say no to a Cadbury Mini Egg!
These Quintuple Chocolate Brownies are phenomenal! More fudgy than cake-like, these brownies are a chocolate lovers dream! So rich, so decadent! They will be showing up sans Easter Bonnet decorations throughout the year on my table! You really must give these a try!
Quintuple Chocolate Easter Brownies
recipe from: Dorie Greenspan’s Baking From My Home to Yours
yield: 16 Brownies
For the Brownies:
- 1/2 Cup all-purpose flour
- 1/4 Cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 stick (8 Tablespoons) unsalted butter, cut into 8 pieces
- 3 ounces unsweetened chocolate, coarsely chopped
- 3 ounces bittersweet or semisweet chocolate, coarsely chopped
- 2 Tablespoons strong coffee
- 1 Cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 6 ounces premium-quality milk chocolate, chopped into chips, or 1 Cup store-bought milk chocolate chips
- 1 Cup chopped nuts ( I omitted the nuts)
For the Glaze:
- 6 ounces premium-quality white chocolate, finely chopped, or 1 Cup store-bought white chocolate chips
- 1/3 Cup heavy cream
- Various sprinkles, sanding sugar, and Cadbury mini eggs (your artistic choice here)
Center a rack in the oven and preheat to 325°F. Line a 9×9″ baking pan with foil, butter the foil and place the pan on a baking sheet.
Sift together the flour, cocoa and salt.
Set a heatproof bowl over a saucepan of simmering water and add, in the following order, the butter, the two chocolates and the coffee. Keeping the pan over low heat, warm just until the butter and chocolates are melted. Stir gently, and when the mixture is smooth, set it aside for 5 minutes.
Using a whisk or rubber spatula, beat the sugar into the chocolate mixture. Don’t beat too vigorously – you don’t want to add air to the batter – and don’t be concerned about any graininess. Next, stir in the eggs one at a time, followed by the vanilla. You should have a smooth, glossy batter.
If you’re not already using a rubber spatula, switch to one now and gently stir in the dry ingredients, mixing only until they are incorporated.
Finally, stir in the milk chocolate chips and the nuts. Scrape the batter into the baking pan.
Bake for 35 minutes, or until a thin knife inserted into the center comes out streaked but not thickly coated. transfer the pan to a cooling rack and let the brownies rest undisturbed for at least 30 minutes.
Turn the brownies out onto a rack, peel away the foil and place it under another rack-it will be the drip catcher for the glaze. Invert the brownies onto the rack and let cool completely.
To make the glaze: Put the white chocolate in a heatproof bowl. Bring the heavy cream to a boil and pour it over the chocolate. Wait 30 seconds, then, using a rubber spatula, gently stir until the chocolate is melted and the glaze is smooth. If you are coloring the white chocolate, add the food coloring of your choice at this point.
Hold a long metal icing spatula in one hand and the bowl of glaze int he other. Pour the glaze onto the center of the brownies and use the spatula to nudge it evenly over the surface. Don’t worry if it dribbles over the edges, you can trim the side later (or not). If you are doing any Easter decoration, such as adding sprinkles or Cadbury Mini Eggs, do so at this point. Refrigerate the brownies for about 20 minutes to dry the glaze.
Cut into 16 squares, each roughly 2 1/4″ on a side.