Indulge in Mini Eggs Brownie Parfaits This Easter Bliss

These Mini Eggs Brownie Parfaits combine layers of fudgy brownies and fluffy whipped cream, making them the perfect Easter treat.

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Prep Time 15

Cook Time 35

Chill Time 30

Total Time 1 20

Servings: 6 parfaits

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Brownies

1/2 cup Unsalted Butter Substitution: Can use margarine but flavor may vary.
1 cup Granulated Sugar No direct substitutes unless using sugar alternatives which might alter texture.
2 Large Eggs Substitution: 2 tablespoons of unsweetened applesauce per egg can be used for a vegan option.
1 teaspoon Vanilla Extract No substitute; however, imitation vanilla can be used.
1 cup All-Purpose Flour Substitution: Gluten-free all-purpose flour can also work well.
1/2 cup Unsweetened Cocoa Powder No direct substitute; however, carob powder can be used for a caffeine-free alternative.
1/2 teaspoon Baking Powder An equal amount of baking soda can be used in a pinch.
1 pinch Salt No substitute.

For the Whipped Cream

1 cup Heavy Whipping Cream Substitution: Coconut cream for a non-dairy option.
2 tablespoons Powdered Sugar Can use granulated sugar, though it may affect texture.

For the Assembly

1 cup Mini Eggs Substitution: Any chocolate candies can be used for similar effect.

Equipment

8×8-inch baking pan
Mixing bowl
Whisk
Spatula
Electric mixer

Method

Step‑by‑Step Instructions for Mini Eggs Brownie Parfaits

Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan. In a medium saucepan over low heat, melt 1/2 cup of unsalted butter. Once melted, stir in 1 cup of granulated sugar until combined, then remove the pan from the heat and add 2 large eggs and 1 teaspoon of vanilla extract, mixing until smooth.
In a separate bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1/2 teaspoon of baking powder, and a pinch of salt until well combined. Gradually fold this dry mixture into the wet ingredients until a thick batter forms, ensuring there are no flour streaks left.
Pour the brownie batter into the prepared baking pan, spreading it evenly. Sprinkle 1 cup of Mini Eggs generously on top of the batter to add a delightful crunch. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Once baked, remove the brownie pan from the oven and let it cool for 10 minutes. After that, carefully transfer brownies to a wire rack to cool completely. Once cooled, cut the brownies into bite-sized cubes, ready to be layered.
In a mixing bowl, pour in 1 cup of heavy whipping cream, followed by 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract. Beat the mixture at medium-high speed until soft peaks form; this should take about 3-4 minutes. Chill the whipped cream until you're ready to assemble the parfaits.
In serving glasses, layer the brownie cubes and whipped cream alternately, starting with the brownie layer. Repeat the layers until the cups are filled, finishing with a layer of fluffy whipped cream on top for a beautiful presentation.
For the final touch, top each parfait with additional Mini Eggs, chocolate shavings, or a drizzle of syrup to enhance the visual appeal and flavor. This colorful garnish will make your Mini Eggs Brownie Parfaits even more inviting.
Refrigerate your assembled Mini Eggs Brownie Parfaits for at least 30 minutes before serving. This chilling time allows the flavors to meld together beautifully, ensuring each spoonful is a delicious treat.

Nutrition

Serving: 1parfaitCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 300IUCalcium: 40mgIron: 1mg

Notes

For the best experience, assemble your Mini Eggs Brownie Parfaits just before serving to keep layers distinct and textures delightful.

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