Tuesday, April 2, 2013

Easter Wrapup + Candy Studded Brownies

I used to love winter. The thrill of snow days was always so exciting. But not so much anymore. I don't know if it's because I'm older and can't stand the cold or the thrill of it all has died down. Regardless, I can't wait for warmer days. Spring has been a tease so far, but North Carolina got a little peek of it for Easter weekend. I tried to put aside my school work for a couple of days and just soak up the rays and bake, bake, bake.

The baking started with a brownie by Doron Petersan topped with Easter candies, idea courtesy of The Domestic Rebel. Although my candy choices weren't exactly vegan, the toppings could easily be replaced with your choice of candies.

Next on the list, Sweet Dough for Easter morning breakfast nests. I used hard boiled eggs, but to veganize, the dough could be shaped in nests and baked. After baking, a plastic egg could be inserted in the center. Glaze with lemon zest icing.

Serve the nests on a bed of grass with jelly beans, if desired.

Now on to the grand finale, cupcakes. I'll give you a sneak peak now, but next week they will be the featured post. What kind do you think they are?

Now back to the brownies, from the beginning of the post. These are extra special with chocolate chips studded throughout and baked with coffee concentrate. These would be a great way to use up any extra easter candy.

What have you been making? What's your favorite season?

Candy Studded Brownies Adapted from Doron Petersan and The Domestic Rebel


  • 1/4 cup coffee concentrate + 1/3 + 1/8 cup water (Tip: Measure concentrate in measuring cup. Then pour water on top to 2/3 cup mark) OR use 2/3 cup brewed coffee
  • 1 tbsp Earth Balance buttery stick
  • 2 ounces chocolate chips 

  • 2   3/4 cup plus 1 tbsp sugar
  • 1 cup cocoa powder
  • 1   1/2 tsp salt

  • 2/3 cup canola oil
  • 2/3 cup water
  • 1 tbsp vanilla

  • 2 cups plus 3 tbsp all purpose flour
  • 1 tsp baking powder
  • 3/4 cup chocolate chips

  • Candy


Preheat oven to 350 degrees.

In a microwave safe bowl, melt butter and chocolate chips with coffee in microwave at 60 percent power in 1 minute intervals until completely melted.

In a large bowl, combine sugar, cocoa powder and salt. Add oil, water and vanilla and combine.

In a large measuring cup, mix flour and baking powder. Add chocolate chips. Pour into wet ingredients and mix until combined.

Pour batter into one large 9 by 13 inch baking pan or two smaller pans - Recommended: 8 x 8 inch square pan and 7 by 11 inch baking pan.

Bake brownies for 40 minutes. Add candies.Bake for an additional 5 minutes or until toothpick inserted in the center comes out clean. If using marshmallows, the candy will puff up and will lightly brown.

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  1. I can't wait to find out what kind of cupcakes you baked! And I love candy added to brownies...so yummy!

    1. You are too sweet! This was my first batch of brownies with candy. It adds a little extra fun.