Easter Brownie Treats

I have been so busy lately, I barely have time for anything!  Still, I had to do a fun Easter treat for my guys and I needed to do something fast.  My hubby loves chocolate, so what could be better than brownies?  I decided to take a regular batch of brownies and use my Easter cookie cutters to cut out Easter shapes.  Then I made a batch of ganache and coated the brownies.  Of course, I had to decorate them, too.  They turned out really cute and are a great alternative to cut-out cookies (less work, too).

I used the brownie recipe from my culinary school textbook (the link to the left is the new edition, I assume the same brownie recipe is in there), but you can use any brownie recipe.  I used a 9x13 pan, as the recipe called for. You could also use a half-sheet pan or 2 9x13 pans for thinner brownies (if you have small cutters, definitely bake the thinner brownies). I made fudgey brownies for this project--the cake-like brownies won't work as well.

There are a couple things to keep in mind for great brownies. As always, have the ingredients at room temperature (warm the eggs up, let the melted chocolate and butter mixture cool).  Also, don't overmix the batter when you add the eggs and chocolate to the flour.  You don't want to over-develop the gluten or you'll have tough brownies.

Grease your pan and make sure to line it with parchment paper.  Bake the brownies as per the recipe.  When the brownies are completely cool, use a spatula to loosen the edges and flip them out of the pan onto another piece of parchment paper.  Peel back the parchment and cut out shapes using cookie cutters.  I also used a small round cutter on the scraps to make little petite fours.

Now you need to make your ganache (I've included the recipe for Chocolate Ganache I in the recipe section).  I learned a great trick at a pastry seminar a few years ago that I'll share with you.  When making ganache, let the hot cream sit on the chocolate for a few minutes and then whisk only the center together until perfectly smooth, then whisk the rest together.  You'll get a perfectly smooth, creamy mixture with less arm work.

Set up a "glazing station" by placing a cooling rack on top of a clean sheet pan.  Place your shapes on the rack and pour the ganache over each one, using a small angled spatula to make sure the sides are coated.  You can reuse the ganache that falls into the sheet pan (if it gets too thick, just reheat over a double boiler).  Leave sit as is or refrigerate until ganache sets. 

Make a flat icing with 1 cup powdered sugar, 1 tablespoon softened butter, 1 teaspoon of vanilla extract, and just enough milk to make the consistency you desire (you want it thin enough to pipe with, but thick enough so it won't run together). Divide into separate bowls and dye to pretty Easter colors. Cut parchment paper into triangles.  Take one triangle and make a cone by bringing the corners together.  Fill with icing about 1/2 full and fold over the top to close.  Cut the tip off to create a very small hole (make your cuts small--if the hole isn't big enough, you can always cut more, but if it's too small, you have to start over with a new cone).  You can also use a decorating bag with a coupler and tip.  Decorate the brownies as you wish.  I did bunnies and eggs, but I have a really cute tulip cutter that would be fun to do, too. 

Easter Brownie Treats-Rich, chocolatey, and yummy!

I also love doing this treat at Halloween.  I bake the thin brownies (I use a half-sheet pan) and cut out bats, witches, etc.


This is a quick and easy treat that ANY chocolate lover will devour.  My husband and I are really enjoying these.  I don't think they'll last until Sunday, though!!