Name: Robin Egg Whopper Brownies
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 24 brownies
Cuisine: American Dessert, Holiday, Easter
Ingredients: 1 cup salted butter, cold or soft; 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 malted milk balls; 7 tablespoons butter; 3 tablespoons (rounded) cocoa powder; 3-4 tablespoons milk; 1 teaspoon vanilla; 2 cups powdered sugar; pinch of salt; 1 large handful of Robin Eggs, crushed; Leftover Whopper Eggs (or regular)

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What’s better than rich, chewy, fudgy brownies? How about malty, gooey, chocolatey frosted 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 at Easter and I buy the big mongo bag of them! My family loves them too! In fact, if I want them to last, 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, 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 Whoppers and Robin Eggs for these, using Whoppers 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 (substitute regular Whoppers if you can’t find the eggs), are much easier to chop than the Robin Eggs. If you decide to use Robin Eggs, place them in a heavy duty baggie and crush them using a heavy cup, rolling pin, 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 plain Whoppers) 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 9 x 13 inch 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 to pull away from pan, center will have a dull finish. Cool on cooling rack while you prepare your frosting.

How to Make Fudgy Frosting

This is a very quick and simple frosting, totally optional, but why wouldn’t you??

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. My favorite kitchen tool! This mini measuring cup!!

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

…and your sea 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 — haha, like I did!) 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!

I’ve shared this recipe on my favorite link parties, click on over to explore more delicious recipes!

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

Yield: 24 brownies

Robin Egg Whopper Brownies

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

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

BROWNIES

1 cup salted butter, cold or soft
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 malted milk balls

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

BROWNIES

Preheat oven to 350° F and line a 9x13 inch pan with parchment paper, then spray with oil or just spray pan with oil.
Melt butter in medium saucepan, remove from heat. Add sugar, eggs, vanilla, cocoa powder, flour, salt and baking powder, stirring after each addition. Gently stir in chocolate chips and chopped Whopper Eggs.
Pour batter into prepared pan and bake for 25-30 minutes. DO NOT OVERBAKE. Brownies will settle and even sink as they cool. Edges should just start pulling away from sides of pan and the center should no longer be glossy.
Prepare frosting and pour onto warm brownies.

FROSTING & ASSEMBLY

Melt butter in small saucepan. Stir in cocoa powder, remove from heat. Whisk in powdered sugar, milk, vanilla and pinch of salt. Once smooth, pour over warm or cooled brownies and let cool completely.
Cool frosted brownies for 15-20 minutes then sprinkle crushed Robin Eggs and Whole leftover Whoppers on top. Cool completely in pan on cooling rack. Once cooled, I find it easiest to freeze or refrigerate for about 30-60 minutes, then cut into squares.
Using the parchment paper, remove entire pan of brownies from pan and place on cutting board. Cut into 2" squares. Store in airtight container in refrigerator for 1 week or freeze individual wrapped squares for lunch box treats or quick snacks. ENJOY! Happy Easter!