Ingrédients pour Decadent Easter Brownie
- Dark Chocolate
- 115g (½ cup) unsalted butter
- 120g (1 cup) all-purpose flour
- 40g (⅓ cup) unsweetened cocoa powder
- Caster Sugar
- 2 large eggs
- Vanilla Bean Paste
- Chocolate Chips
- Pecans
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Decadent Easter Brownie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Decadent Easter Brownie
- Preheat oven to 160°C (320°F).
- Line an 8x8 inch brownie baking tin with baking paper, leaving an overhang on the sides to help lift out the brownies later.
- In a microwave-safe bowl, melt 180g (1 ½ cups) of dark chocolate and 115g (½ cup) of unsalted butter on high for 2 minutes. Stir until smooth and set aside to cool slightly.
- In a separate bowl, whisk together 120g (1 cup) all-purpose flour and 40g (⅓ cup) unsweetened cocoa powder. Set aside.
- In a large bowl, using an electric mixer on high speed, beat together 200g (1 cup) granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract until pale and creamy (about 5 minutes).
- Gently pour the cooled chocolate mixture into the egg mixture and fold until just combined. Do not overmix.
- Gradually add the dry ingredients (flour and cocoa) to the wet ingredients, sifting as you go, and gently fold until just combined. Do not overmix.
- Gently fold in 100g (1 cup) chocolate chips and 50g (½ cup) chopped walnuts or pecans (optional).
- Pour the batter into the prepared tin, spreading evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Gently shake the tin; if it has a slight wobble but not a fluid wobble, the brownie is cooked. If not, bake for an additional 5 minutes.
- Remove from the oven and place on a wire rack to cool completely.
- Once cooled, lift the brownies out of the tin using the baking paper overhang and slice into squares.
- For the royal icing crosses: In a bowl, whisk together 1 large egg white, 1 ¼ cups (150g) pure icing sugar, and ½ teaspoon lemon juice until smooth and glossy.
- Transfer the icing to a piping bag fitted with a small round tip or a ziplock bag with a corner snipped off.
- Pipe crosses onto the brownies before slicing for easier decoration.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
110g
Fat
79g
Carbs
13g
