If you’ve ever wondered: “How to use leftover Easter Egg chocolate? The answer is one: Easter Chocolate Brownies! Chocolate egg recycling recipes are my favorite. So many ideas swirl in my head that every year I hope Paciccio doesn’t forget to buy the Easter Egg! This Easter the Egg was even more special because my Dad chose an egg that helps the volunteers of the Italian Association Against Leukemia, Lymphoma, and Myeloma.
In this Brownie Recipe I added other ingredients besides the milk chocolate from the egg. I chose walnuts, hazelnuts, and almonds. A perfect crunchy protein mix for this dessert with Easter Eggs. I must say I preferred this version of milk chocolate brownies rather than the cocoa version I presented several years ago. The recipe for Brownies with walnuts and hazelnuts is still on the blog, but the flavor was much stronger and after one piece, I couldn’t eat another. The Easter Brownies instead are soft, fragrant, and more pleasant due to the presence of milk chocolate. You don’t need to add cocoa or other ingredients. If you’re thinking of another perfect recipe for recycling eggs, you must try the Pear and Chocolate Cake super soft and delicious.
If you’ve wondered: Brownies with or without baking powder? The answer is no if you want to follow the original American recipe for brownies. The answer is yes if you want a taller and less moist cake inside.
Do you have lots of Easter Eggs and are you a foodie? Try this atomic bomb of goodness, the Tiramisu in the Easter Egg will make you lick your lips!!!
The recipe with Easter Eggs to prepare these delicious milk chocolate brownies is really simple, few steps to follow, very few ingredients, and then we are ready for baking. I also included the video recipe Chocolate Brownies to help you with the steps, be sure to use a spatula or a marisa. Please do not use whisks to prepare this recipe!
Before moving on to the Easter Egg Brownies recipe, I’d like to remind you that you can follow my blog thanks to the social channels: Instagram profile to not miss any content and live stories from my days in the kitchen and beyond; the Facebook fan page where we meet every day to say Good Morning and the Recipe of the Day; the Pinterest board where you can find the seasonal recipes just published!
Below you will find the milk chocolate recipes available on the blog where you can recycle Easter Eggs:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 641.90 (Kcal)
- Carbohydrates 56.52 (g) of which sugars 41.83 (g)
- Proteins 11.46 (g)
- Fat 43.26 (g) of which saturated 23.44 (g)of which unsaturated 16.76 (g)
- Fibers 3.95 (g)
- Sodium 183.55 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.3 oz chocolate (in my case milk from Easter Eggs)
- 7 tbsps butter (melted in a bain-marie)
- 2 eggs (at room temperature)
- 0.4 cups sugar
- 1/3 cups all-purpose flour
- 0.14 cups chestnut flour (or add another 2 tbsps of all-purpose flour)
- 1 tbsp almonds
- 1 tbsp whole hazelnuts
- 1 tbsp walnuts
- 1 tbsp chocolate chips
- 1 pinch salt
Tools
- 1 Bowl
- 1 Spatula
- 1 Saucepan
- 1 Cup
- 1 Oven
- 1 Scale
- 1 Baking Pan
Steps
We start preparing this dessert with Easter Eggs by melting the butter and then the chocolate in a bain-marie. Take a saucepan, pour some water into it and place it on the stove. Then take a cup, place the amount of butter and a pinch of salt in it. Place the cup in the saucepan and let it melt. Once the butter is melted, it’s time for the milk chocolate in my case, but if your Easter Egg is dark chocolate, that’ll be great too.
I broke the Easter Egg, in the video recipe you can clearly see the delicacy with which I performed this operation, and then I placed its pieces in the cup as I had previously done with the butter. Let the milk chocolate melt.
Now we are ready to proceed with the recipe. Take a bowl and the spatula. As I mentioned, don’t use electric whisks, please. Pour the melted chocolate into the bowl. Break the eggs and add them to the chocolate. Incorporate well with the spatula to absorb them into the mixture. You’ll see the chocolate become a couple of shades darker and much stickier. This is the signal that you can add the flour.
Add the previously sifted all-purpose flour. In the list of ingredients I proposed, you will find 20 grams of chestnut flour, it’s an old leftover of flour that I occasionally add to desserts to give an extra flavor to the recipe. If you want, you can try the Chestnut Flavored Chocolate Cake. Obviously, if you don’t have chestnut flour, add 2 tablespoons of all-purpose flour and proceed with the milk chocolate brownie recipe.
Once the flour is incorporated, it’s time for the sugar. Work with the spatula; it will be harder now that we’ve added the flours, but keep going, we’re almost there. Pour the melted butter and gently work the mixture. You’ll see that after a few minutes, the chocolate will detach itself from the sides of the bowl. This is the signal that we are ready to bake our Easter egg recycling dessert.
Take a square baking pan or a small baking dish. Maximum 8.5 inches. In my case, I chose a 9-inch round aluminum pan. I placed a sheet of parchment paper inside it and poured the chocolate mixture. I distributed the walnuts, almonds, and whole hazelnuts. I broke and scattered a few more pieces of Easter Egg and added some chocolate chips. Basically, an atomic bomb of deliciousness ready to explode! Then bake for about 30 minutes. The peculiarity of Brownies is the moisture created inside this dessert. It almost seems like this little cake is undercooked, but it’s actually one of its main characteristics that sets it apart from many other chocolate preparations. After this time, we need to let our Easter chocolate dessert cool. You can place it on a cake rack. It must be completely cold before cutting it; otherwise, you risk it falling apart and crumbling.
Keep in mind that from the 8.5-inch pan, I got 9 medium-sized Brownies, you see five in the photo and they aren’t small. I was afraid of breaking them by cutting them with a knife since I left the walnuts, almonds, and hazelnuts whole. No need to sprinkle this dessert with powdered sugar, but if you like, you can do so. Our chocolate recycling allowed us to create a soft and delicious dessert, ready to be served! I just have to remind you that I look forward to seeing you on the blog with many other delicious and easy-to-prepare recipes. I wish you, as always, bon appétit!!!
Chocolate Brownie Variations:
As mentioned earlier, you can replace milk chocolate with dark chocolate. You can add or skip chestnut flour. You can substitute walnuts, almonds, and hazelnuts with other dry ingredients you might have in your pantry or with a mix of crushed nuts. You can add chocolate eggs, candy-coated chocolates, or M&M’s, just get creative with ingredients. Since it’s a recycling recipe, you can really throw in all the goodies you have at home.
