There was a point in time where my kitchen turned out a kitschy holiday dessert at every occasion. As I’ve expanded my horizons as a baker, my I’ve moved away from themed holiday desserts, often trading them for more complex desserts highlighting seasonal flavors, but there’s just something about the sunshiney pastels of Easter that draw me to the candy aisle. It’s impossible to stay away — the speckled eggs and brightly colored peeps brings never fail to bring smile to my face. I can’t resist grabbing a bag (or two) and the ensuing sugar rush brings with it a sense of nostalgia for childhood Easters filled with frilly dresses, backyard egg hunts, and wicker baskets bursting with bunny-shaped chocolate and jelly beans. So for this month’s Sweeter Side, we’re having a little Easter-themed fun.
The brownie cups are slightly adapted from this Bon Appetit gluten-free recipe, which has been a staple in my kitchen since they released it in January. It’s genius and delicious and the brownies stay moist for weeks. Gluten lovers won’t even know they’re flourless. I’ve made a couple tweaks to make the recipe a little more kid friendly (less tahini, sweeter chocolate) but you could certainly use the original recipe for a deeper chocolate flavor.
To complement the nutty flavor of the tahini in the brownies, I’ve topped these brownie cups with tahini frosting but to make these even more kid-friendly skip the tahini and use your favorite peanut butter. And to really highlight Easter’s best, I’ve topped the “baskets” with one of my personal favorite Easter candies — Cadbury Mini Eggs. They’re the cream of the crop in my opinion, but use any Easter favorite you’d like. Enjoy!