Hey there, chocolate lovers! I just had to share this recipe for Chocolate Easter Nest Brownies with you. They’re a hit at my house, especially around Easter. I remember the first time I made these beauties—my kitchen looked like a chocolate crime scene! But, no worries, I’ve refined the process since then (mostly). These brownies are not only adorable but also ridiculously tasty.
Why You’ll Love This
I make these every Easter because, frankly, my family goes bonkers for them. My niece calls them ‘chocolatey nests of happiness,’ which, honestly, I can’t top. Plus, they’re a great excuse to indulge in chocolate (as if we need one). And hey, I get it—some folks are wary of baking, but this recipe is easy-peasy. Even if you end up with chocolate under your nails. (Been there!)
Ingredients
- 200g dark chocolate (I sometimes swap with milk chocolate if I’m feeling indulgent)
- 150g unsalted butter
- 3 large eggs
- 200g caster sugar (brown sugar works in a pinch—gives it a toffee vibe)
- 100g plain flour
- 30g cocoa powder (totally optional, but it amps up the chocolate factor)
- A pinch of salt
- Mini chocolate eggs (or jelly beans when the mood strikes)
- Cereal for the nest (I use cornflakes; my gran swore by shredded wheat, but to each their own)
Directions
- Preheat your oven to 180°C (or 350°F—those ovens can be tricky). Grease a baking tin.
- Melt the chocolate and butter together in a bowl over simmering water (or zap it in the microwave if you’re in a rush). Once it’s smooth, let it cool a tad.
- In a separate bowl, whisk the eggs and sugar until it looks like a big fluffy cloud. Then, pour in the melted chocolate. I usually sneak a taste here. Who wouldn’t?
- Sift in the flour, cocoa powder, and salt. Gently fold it all together. Don’t panic if it looks a bit thick—that’s the magic happening.
- Pour the mix into your tin and bake for about 25-30 minutes. A skewer should come out almost clean, but don’t fret if it’s slightly sticky; brownies are meant to be gooey!
- While the brownies cool, mix your cereal with a bit of melted chocolate to form nests. Then, pop them on top of the brownies with some mini eggs.
- Let it set (or don’t, who am I to judge?).
Notes
I’ve tried using baking paper to line the tin, and honestly, it makes clean-up a breeze. Also, if your brownies seem a bit soft when you first pull them out, don’t worry—they’ll firm up as they cool.
Variations
Once I attempted adding marshmallows thinking it’d be like a s’more. Not my best idea—too sweet! But swapping the dark chocolate for white and adding cranberries? Divine.
Equipment
You’ll need a mixing bowl and a baking tin. If you don’t have a whisk, a fork works in a pinch (but your arm might protest).
Storage Information
These keep in an airtight container for up to a week—though honestly, in my house, they never last more than a day!
Serving Suggestions
I love serving these with a scoop of vanilla ice cream. Or, pair them with a cup of strong coffee for a delightful afternoon treat.
Pro Tips
I once tried rushing the cooling process and regretted it because they just fell apart. Patience is a virtue here!
FAQ
Can I use a different type of cereal? Absolutely! I’ve used rice krispies; they work just fine.
Do I really have to let the chocolate cool? Well, yes. If you mix it in hot, you’ll end up with scrambled eggs—believe me, I’ve been there.
Can I double the recipe? Sure thing! Just remember to extend the baking time a bit.