Description
Rich, fudgy brownies layered with whipped cream and topped with crunchy mini eggs—these brownie parfaits are a decadent, Easter-inspired dessert. Each spoonful is a mix of chocolatey goodness and fun textures, making them the ultimate treat for any Easter gathering.
Ingredients
For the Brownies:
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1 cup (2 sticks) unsalted butter
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1 ½ cups granulated sugar
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4 large eggs
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1 teaspoon vanilla extract
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1 cup all-purpose flour
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1/2 cup unsweetened cocoa powder
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1 teaspoon baking powder
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½ teaspoon salt
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1 cup Mini Eggs (plus extra for garnish)
For the Whipped Cream Layer:
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2 cups heavy whipping cream
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¼ cup powdered sugar
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1 teaspoon vanilla extract
For Garnish:
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½ cup Mini Eggs, crushed (optional for extra crunch)
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Chocolate shavings or syrup (optional)
Instructions
Preheat your oven to 350°F (175°C). Prepare the 8×8-inch baking pan by greasing it with butter or lining it with parchment paper. This will help the brownies come out easily after baking.
In a medium saucepan, melt the butter over low heat. Once melted, remove the pan from the heat and stir in the sugar. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until combined. The batter will be thick.
Pour the brownie batter into the prepared baking pan and spread it out evenly. Sprinkle 1 cup of Mini Eggs over the top of the brownie batter before placing it in the oven.
Bake the brownies for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
Once cooled, cut the brownies into bite-sized cubes that will be used for layering in the parfaits. Set them aside until you’re ready to assemble.
While the brownies are cooling, make the whipped cream. In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, beat the mixture on medium-high speed until soft peaks form. Be careful not to overwhip, as this can turn the cream into butter. The whipped cream should be light and fluffy.
Once the whipped cream is ready, set it aside in the fridge until you are ready to assemble the parfaits.
Now that the brownies and whipped cream are ready, it’s time to assemble your Mini Eggs Brownie Parfaits. Start by placing a layer of brownie cubes at the bottom of each parfait glass or serving cup. You want the brownie layer to be thick but not overwhelming, so about 4-5 cubes should work well.
Next, add a layer of whipped cream on top of the brownies. Use a spoon or spatula to spread the cream evenly over the brownie layer. You want to cover the brownies completely, creating a smooth layer of cream.
After the whipped cream, add another layer of brownie cubes, followed by another layer of whipped cream. Repeat the process until the parfait glasses are filled, making sure the top layer is whipped cream.
Once the parfaits are assembled, it’s time to add the finishing touches. Garnish each parfait with additional Mini Eggs, either whole or crushed, for a colorful and crunchy topping. You can also sprinkle some chocolate shavings or drizzle some chocolate syrup on top for added richness and decoration.
For extra texture, you can also top the parfaits with a small dollop of whipped cream or a few extra brownie crumbles. The garnishes should be as decorative as they are delicious.
After assembling and garnishing the parfaits, place them in the refrigerator for at least 30 minutes to allow the layers to set and the flavors to meld together. Chilling the parfaits helps the whipped cream firm up and makes them easier to serve.
Once the parfaits are chilled and ready, serve them as a delightful, indulgent dessert. These parfaits are perfect for Easter gatherings, brunches, or any occasion where you want to impress your guests with something delicious and beautiful.
- Prep Time: 20 minutes
- Chilling Time: 30 minutes1
- Cook Time: 30-35 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 18-25g
- Carbohydrates: 35-40g
- Protein: 4g