A good brownie is my favorite thing, and I have finally perfected my brownie recipe. Don’t get me wrong, the old recipe that you’ll find in some other posts is good! But this one? It’s perfect. These brownies are fudgy, rich, and have that brownie skin that’s so distinctive in boxed brownies. Plus, you can make it all in one bown and pack them full of Easter candy! What more could you want?
I went down a rabbit hole on how to get that classic skin on top of a brownie, and it really comes down to two things: having well dissolved sugar, and the right ratio of wet ingredients to dry ingredients. So, I switched to powdered sugar and did a few tests and here we are!
- the chocolate – I use both cocoa powder and dark (or milk!) chocolate to give these brownies a rich, chcolate flavor
- the oil – often you’ll see oil, or butter, or both in a brownie recipe. using butter will give it more of a cakey texture while oil keeps it extra moist and fudgy
- the sugar – powdered sugar is the key to ensuring we get that brownie skin on top! while you could use granulated and whip it into the eggs, that required a mixer and sounds like too much effort for me
- the Easter candy – I made these brownies for my family Easter dinner and, since my dad loves those chocolate eggs, I packed these full of them. They were great! You can use any kind of candy you want, or leave them out for a classic brownie.
LOOKING FOR MORE?
I’ve got some other brownie recipes on the site that are amazing too:
- s’mores brownies
- Easter brownies
- chocolate strawberry brownies
- dulce de leche brownies
- buckeye brownies
- caramel brookie bars
These brownies are fudgy, rich, and have that brownie skin that's so distinctive in boxed brownies. Plus, you can make it all in one bowl and they're packed full of Easter candy! What more could you want?
- 6 Tbsp (30g) cocoa powder
- 1/4 cup (56g) boiling water
- 2/3 cup (4 oz) chocolate - I used dark chocolate but any will work!
- 1/4 cup (56g) neutral oil
- scant 2 cups (200g) powdered sugar
- 2 eggs
- 2 tsp vanilla
- 1 tsp salt
- scant 1 cup (100g) AP flour
- 1 - 1 1/2 cups Easter candy
- prep: preheat the oven to 350*. line an 8x8 pan with parchment paper and lightly grease the foil. set aside
- bloom the cocoa: in a large heatproof bowl combine the cocoa powder and boiling water. whisk until well combined. this will help bring out the flavor of the cocoa and prevent any clumping
- melt the chocolate: add the chocolate and oil to the cocoa mixture. place the bowl over a pot of simmering water, making sure that the bowl does not touch the water. stir until melted and combined then remove from the heat
- add the wet ingredients: let the cocoa and butter mixture cool for a couple of minutes so you don't cook the eggs when you add them. add the sugar, eggs, vanilla, and salt to the cocoa and butter mixture and combine
- finish the batter: add the flour to the mixture and mix until almost combined. Add in most of the easter candy, I used chocolate eggs, and mix until just combined
- bake: transfer the batter into the prepared pan. top with the reserved easter candy. bake in the preheated oven for 25-30 minutes until a toothpick comes out with no liquid batter on it
- enjoy: let cool completely before slicing. store in an airtight container at room temp