Robin Egg Whopper Brownies

What’s better than rich, chewy, fudgy brownies? How about these malty, gooey, chocolatey Robin Egg Whopper Brownies!! Perfect for a special chocolate lovers Easter treat!

Confession time; I LOVE Robin Eggs! I know, I know, they are horrible for you! But they are my one indulgence every Easter and I buy the big mongo bag of them! My family loves them too! In fact, if I want them to last any length of time, I have to hide the bag and portion control the rest of my family. Anyone else like that?

I made these brownies for my son’s Swim Team this week, I think they were a hit, all I heard was “I think they liked the brownies, Mom.” Teen boys! Can you relate?

ROBIN EGGS ARE MY FAVORITE!

I used a mixture of Whopper Eggs and Robin Eggs for these, using Whopper Eggs in the batter and the Robin Eggs as a decorative topping. The chocolate from the Whopper Eggs melts into the batter making it even more ooey-gooey!

Start by rough chopping your Whoppers or Robins Eggs. The Whoppers Eggs are much easier to chop than the Robin Eggs, if you decide to use just Robin Eggs, place them in a heavy duty baggie and crush them using a heavy cup, wine bottle, can or jar. Rough chop about 2/3 of the bag, reserving some to snack on and to use for decoration.

Next we’ll make the batter by making these Basic Fudge Brownies (how-to in the link, but the recipe is provided below)

During the mix-in stage (chocolate chips), replace 1/2 cup of chocolate chips with 1 cup of chopped Whopper Eggs or Robins Eggs for a total of 1 1/2 cups (1/2 cup chocolate chips, 1 heaping cup whoppers)

Stir to combine and pour into parchment lined, sprayed 13×9″ pan.

Spreading the batter evenly to edges of pan, it will be very thick!

Bake brownies in preheated 350° oven for 25-30 minutes. DO NOT OVERBAKE. Edges will just start pulling away from pan, center will have a dull finish. Cool on cooling rack while you prepare your frosting.

Frosting |  This is a very quick and simple frosting, don’t skip this step for these decadent brownies!

Start my melting your butter in a medium saucepan over medium-low heat.

Stir in cocoa powder and remove from heat.

Pour in powdered sugar and stir to start combining…

…then add in your milk, starting with 3 tablespoons, adding more if needed.

Using a whisk, stir until smooth, then add your vanilla

…and your salt.

Whisk until all lumps are gone and it’s a smooth glossy mixture.

Pour over warm (or cooled) brownies, spreading to edges. Cool for 15-20 minutes before adding crushed Robin Eggs.

For the decorative ultimate topping, place roughly 1 cup of Robin Eggs in freezer baggie and using something heavy (bottom of solid glass, mallet, wine bottle or juicer) gently pop the eggs to crush them. They crush pretty easily, they just don’t chop with a knife so easily. They kind of slip and slide all around.

Spread them over the top of the brownies, adding a few whole Whopper Eggs as well, if your family didn’t eat them all.

Allow to cool completely, you might want to refrigerate for an hour or so, this will firm them up, making cutting much easier. Using the parchment paper, lift out from pan and place on cutting board. Cut into desired sizes.

Messy, malty, chocolatey, brightly colored, Easter brownie fudgy goodness!

Enjoyed this recipe? Give these recipes a try!

Andes Mint Chocolate Brownies
Browned Butter Sugar Cookie Bars with Salted Caramel Frosting
Espresso Brownie Bites

Recommended for you!

If you try this recipe, be sure to tag @thefreshcooky on Instagram and hashtag #thefreshcooky.

There may be Amazon affiliate links in this post. I participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com

Robin Egg Whopper Brownies

What’s better than rich, chewy, fudgy brownies? How about these malty, gooey, chocolatey Robin Egg Whopper Brownies!! Perfect for a special chocolate lovers Easter treat!

• Author: The Fresh Cooky
• Prep Time: 20 mins
• Cook Time: 35 mins
• Total Time: 55 mins
• Yield: 24 brownies
• Category: Brownies
• Cuisine: Sweets

Ingredients

• BROWNIES
• 1 cup butter
• 2 cups sugar (I used natural cane sugar)
• 4 whole eggs
• 2 teaspoons vanilla extract
• ⅔ cup cocoa powder (regular or dark, I used regular for this recipe)
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup chocolate chips
• 1 cup chopped Whoppers Eggs (regular malted milk balls may be substituted) plus extra for topping
• FROSTING (Optional)
• 7 tablespoons butter
• 3 tablespoons (rounded) cocoa powder
• 3-4 tablespoons milk
• 1 teaspoon vanilla
• 2 cups powdered sugar
• pinch of salt
• TOPPING
• 1 large handful of Robin Eggs, crushed
• Leftover Whopper Eggs (or regular)

Instructions

1. BROWNIES
2. Preheat oven to 350 degrees and line a 9×13 inch pan with parchment paper, then spray with oil or just spray with oil.
3. Melt butter in medium saucepan, remove from heat.
4. Add sugar, eggs, vanilla, cocoa powder, flour, salt and baking powder, stirring after each addition.
5. Gently stir in chocolate chips and chopped Whopper Eggs.
6. Pour batter into prepared pan and bake for 25-30 minutes. DO NOT OVERBAKE.
7. Brownies will settle as they cool.
8. Edges should just start pulling away from sides of pan and the center should no longer be glossy.
9. Prepare frosting and pour onto warm brownies.
10. Cool for 15-20 minutes then sprinkle crushed Robin Eggs and Whole leftover Whoppers on top.
11. Cool completely in pan on cooling rack.
12. Once cooled, I find it easiest to freeze or refrigerate for about 30 minutes, then cut into squares.
13. FROSTING
14. Melt butter in small saucepan.
15. Stir in cocoa powder, then remove from heat.
16. Whisk in powdered sugar, milk, vanilla and pinch of salt.
17. Once smooth, pour over warm or cooled brownies and let cool completely.
18. Cool for 15-20 minutes then sprinkle crushed Robin Eggs and whole leftover Whoppers on top.
19. Cool completely in pan on cooling rack.
20. Once cooled, I find it easiest to freeze or refrigerate for about 30 minutes, then cut into squares.
21. Using the parchment paper, remove entire pan of brownies from pan and place on cutting board.
22. Cut into 2″ squares.
23. Store in airtight container in refrigerator for 1 week or freeze individual wrapped squares for lunch box treats or quick snacks.
24. ENJOY!

Notes

IF YOU LOVED THIS RECIPE: You might also enjoy Andes Mint Brownies and Browned Butter Sugar Cookie Bars. View all of my Sweets here.

DID YOU MAKE THIS RECIPE? I’d love to hear how it turned out, leave a comment below and share a picture of it on Instagram with the hashtag #thefreshcooky.

© 2018 | This recipe for Robin Egg Whopper Brownies was featured first on The Fresh Cooky.

Recipe Card powered by