Whopper Egg Brownies

By Eat More Chocolate Team    ,   

April 15, 2015

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Whopper Egg Brownies with crushed candy and malt powder perfect for a Spring potluck, Easter dinner, or even just for using up leftover Easter candy



Preheat oven to 350. Line a 9x13 pan with foil and spray thoroughly with nonstick spray.

In a large bowl, whisk together the cocoa and melted butter. Stir in sugar until combined. Stir in eggs, one at a time, mixing well after each. Stir in vanilla. Fold in flour JUST until you no longer see flour streaks in the batter. Gently fold in hot fudge sauce (you may need to heat it just enough to spoon/pour out of jar). Fold in candy.

Spread batter in prepared pan and bake for about 20 minutes. Brownies will look cakey on top and feel very dense -- that is normal. Let brownies cool completely.

Prepare frosting: In the bowl of a mixer, beat butter, vanilla, and cream on medium low until combined. With the mixer on low speed, beat in powdered sugar and malt powder until just barely mixed. Increase speed to high and beat for one minute. Fold in crushed candy and spread frosting on cooled brownies.

Cover and refrigerate until ready to serve.


1 cup (2 sticks) salted butter (I use Challenge Butter), melted

1 cup unsweetened cocoa powder

2 cups granulated sugar

4 large eggs

1 TBS vanilla extract

1 1/4 cups flour

12 oz (ish) jar hot fudge sauce

1 1/2 cup malted milk ball eggs


1 stick (1/2 cup) salted butter

1 teaspoon vanilla extract

1/4 cup heavy cream

2 cups powdered sugar

2 Tablespoons malted milk powder

1 cup malted milk eggs, crushed