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Irresistible Speckled Malted Milk Chocolate Easter Egg Brownies

speckled malted milk chocolate Easter egg brownies - featured image
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These brownies combine classic fudgy texture with creamy malted milk chocolate Easter eggs that create pockets of melting sweetness and a playful speckled appearance, perfect for spring celebrations and casual gatherings.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3/4 cup (95g) all-purpose flour (or gluten-free flour blend)
  • 1/2 cup (50g) unsweetened cocoa powder (Dutch-processed recommended)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup (about 150g) speckled malted milk chocolate Easter eggs, roughly chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan lightly or line it with parchment paper for easy removal.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined and slightly glossy (about 2 minutes). Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  3. In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder to avoid lumps.
  4. Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Stop mixing as soon as no streaks of flour remain; the batter should be thick and fudgy.
  5. Gently fold in the chopped speckled malted milk chocolate Easter eggs, being careful not to crush the candy shells.
  6. Pour the batter into the prepared pan and smooth the top with a spatula. Optionally, scatter a few extra chopped eggs on top for a colorful finish.
  7. Bake for 25-30 minutes. Start checking at 25 minutes by inserting a toothpick near the center; it should come out with a few moist crumbs but no wet batter.
  8. Cool completely in the pan on a wire rack before slicing to allow the brownies to set and make cutting cleaner.

Notes

Fold the malted milk chocolate Easter eggs gently to keep the candy shells intact for texture and appearance. Sift dry ingredients to avoid lumps and ensure a smooth batter. Cool brownies completely before slicing to prevent messiness. For dairy-free, substitute butter with coconut oil and use dairy-free malted chocolate candies. Gluten-free flour blend can replace all-purpose flour for gluten-free option.

Nutrition

Keywords: brownies, malted milk chocolate, Easter eggs, speckled brownies, fudgy brownies, spring dessert, chocolate dessert, easy brownies

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