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?

THE RECIPE

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