Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 9x13 inch metal baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease any exposed pan.
- In a large mixing bowl, whisk together the melted butter and granulated sugar for about 1 minute until well combined. Add the eggs one at a time, whisking vigorously after each addition until the mixture is thick, smooth, and slightly pale. Whisk in the vanilla extract.
- Sift the flour, cocoa powder, and salt directly into the wet ingredients. Using a spatula, fold gently until just combined and no dry streaks remain. The batter will be very thick and fudgy—this is perfect. Avoid overmixing.
- Spread the thick batter evenly into your prepared pan, using an offset spatula or the back of a spoon to smooth the top. Bake on the center rack for 30-35 minutes. A toothpick inserted 2 inches from the edge should come out with moist crumbs, not wet batter.
- Immediately after removing the pan from the oven, scatter the assorted Easter candies evenly over the hot brownies, pressing them in gently. Let the brownies cool completely in the pan on a wire rack—this is crucial for setting the fudgy texture.
Notes
Chef's Tips:
• For super clean cuts, chill the cooled brownies for 1 hour before slicing with a hot, wet knife.
• Do not overbake! The brownies will continue to set as they cool. The center should still look slightly underdone when you take them out.
• Serve at room temperature for the best fudgy texture and flavor.
Food Safety:
• Ensure eggs are at room temperature to prevent the melted butter from solidifying upon contact.
• Cool brownies completely before covering to prevent condensation and sogginess.