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.

  • Prep Time 25 min
  • Total Time 1 hr 55 min
  • Servings 12

1
family size box Betty Crocker™ dark chocolate fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix package for cake-like texture
1/3
cup heavy cream
3
oz chopped good quality dark chocolate*
12
to 24 pastel candy coated chocolate eggs

  • 1 Heat oven to 350°F (325° for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 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.

Expert Tips

*Use the best quality dark chocolate you can. It’s ideal for it to be 70% dark chocolate.

You can use pastel sprinkles in place of the eggs, if desired.