How to Make Mini Eggs Easter Brownie Parfaits

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MINI EGGS EASTER BROWNIE PARFAITS

Ingredients
• 1 225 g bag of your favourite candy-coated chocolate Easter Eggs
• 500 ml whipping cream
• 1/3 cup white sugar
• 2 tbsp cocoa powder
• 1 batch of Grandma's Fudge Brownies, or your own brownie recipe, just the brownies

Instructions
• Prepare the Fudge Brownies (recipe linked here) according to the recipe directions, letting it cool completely before using. Alternatively, feel free to use your favourite brownie recipe or even store-bought brownies if you'd like.
• Slice the Fudge Brownies into small square pieces, about 24 in all.
• Add the whipping cream and the sugar to a large bowl (I use my stand-mixer, but a hand mixer works fine too!). Whip the cream on high speed until stiff peaks form. Remove about 1 cup of the whipped cream to a separate bowl and then add the cocoa powder to the rest of the whipped cream, folding it in gently until it's blended well.
• Pour the candy-coated chocolate eggs into a plastic bag, reserving a few for the top of each parfait. Crush the rest of the candy-coated chocolate eggs inside the bag using a rolling pin until they're in medium sized pieces with a few larger chunks.
• Layer the chocolate whipped cream, the brownie chunks and the crushed candy-coated chocolate eggs in the parfait glasses however you wish, and serve with a dollop of the plain whipped cream on top, along with a few candy-coated chocolate eggs for a garnish!

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