Easter Egg Brownies
Decorate these cute treats with the kids for a fun Easter project. We think you’ll find these are the kind of eggs everyone will want to eat!
Ingredients
For the brownies
- Vegetable oil, for greasing
- 2 500g boxes Betty Crocker™ Brownie Mix Triple Chocolate
- 250 gram butter melted
- 4 large eggs
For the decoration
- 1 300g Betty Crocker™ Creamy Deluxe™ Vanilla Frosting
- Green food colouring paste or gel
- Green, pink and yellow food colouring paste or gel
- Sprinkles and coloured sugar balls, as desired
Instructions
- Preheat the oven to 180°C (160°C fan forced). Grease a 20cm x 30cm rectangular cake pan and line the base and sides with baking paper. Let the paper overhang the sides to make removal easier.
- Open the brownie boxes, combine the brownie mix, butter and eggs together in a large bowl until well blended.
- Spread the mixture evenly in the prepared cake pan and bake for 35-40 minutes or until a round bladed knife inserted into the centre comes out almost clean. Remove from the oven and leave to cool in the pan for 10 minutes. Use the baking paper to lift the brownie out of the pan and onto a wire rack. Leave to cool completely; about 1 hour.
- Transfer the brownie to a chopping board and cut out egg shapes using a 7.5cm x 5.5cm egg shaped cookie cutter. Gently push the brownie out of the cutter each time. (Reserve the leftover brownie pieces for another use.) If the cutter gets sticky, wipe clean or brush with a little oil to ensure a clean cut.
- Divide the vanilla frosting between 3 small bowls and use the food colouring paste or gel to colour the frosting green, pink and yellow. Spread 1 tablespoon of the frosting onto each brownie egg. Decorate as desired with sprinkles and coloured sugar balls.
- Leave to set for 30 minutes before serving or store, covered, in an airtight container in a single layer for up to 3 days.
Notes
*You can make this recipe using 2 packs of Betty Crocker™ Triple Chocolate Fudge Brownie Mix instead. Follow the same instructions as above. This brownie mix contains chocolate chips, so it can sometimes be difficult to get a clean cut using a cookie cutter. The way to get the cleanest of cuts is to stamp out the shapes while the brownie is still a little warm. Leave to cool, once out of the oven, for 45 minutes and use a greased cookie cutter to stamp out the shapes to ensure it comes out easily.
Leftover brownie pieces make a delicious topping for an ice cream sundae!
Egg-shaped cookie cutters come in many different sizes. Use the size or sizes that best fit your needs, but just remember the size will affect the number of eggs the brownie pan will yield.