1cupmini chocolate eggs, roughly chopped and divided
8ounceschopped white chocolate
Instructions
Preheat the oven to 350°F. Lightly grease then line a 9" x 9" baking pan with parchment paper, allowing the paper to go up and over at least two of the sides to make it easier to lift out the brownies.
Place a pot of water on the stove and bring it to a boil, then lower the heat to a simmer. Place the butter and chopped chocolate into a large heatproof bowl that is large enough to nestle on top of the pot of water, without the bottom touching the water. Place the bowl on top of the pot. Using a heatproof silicone spatula, constantly swirl and mix the butter and chocolate together as they melt, until well combined to a smooth mixture. Turn off the heat and carefully remove the bowl from the top of the pot and allow the melted chocolate to cool slightly.
In the bowl of a stand mixer, or a large mixing bowl using a hand mixer, cream the sugar, vanilla, and eggs together on medium-high until well combined, about 4 minutes.
Lower the speed to low-medium and add the salt, then gradually add the flour and mix until just combined.
Pour in the slightly cooled melted chocolate and mix until combined, about 1-2 minutes.
Pour the brownie batter into the prepared pan. Sprinkle a handful of Easter M & Ms evenly on top (they will sink into the middle of the brownie when it bakes).
Bake at 350°F for 22 to 27 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes.
While the brownies cool slightly, take this time to melt the white chocolate in the microwave in 30 second increments until melted and smooth, stirring in between. Then if you wish, swirl in food coloring of your choice.
Transfer the brownie to a wire rack - this is when the parchment paper overlap is helpful! Decorate the top of the brownie with the melted white chocolate, sprinkles, and extra Easter M & Ms and chopped mini chocolate eggs, as you wish. Allow the decorations to set before slicing the brownie into squares.
Notes
Makes 15 to 20 squares.Storage: Store brownies in an airtight container for up to five days, or in a freezer-safe container in the freezer for up to two months.