Description
Indulge in these delightful Mini Eggs Easter Brownie Parfaits, a perfect treat for the holiday season. Layers of rich brownie cubes, fluffy whipped cream, and colorful chopped mini eggs create a visually appealing and scrumptious dessert.
Ingredients
Scale
Brownies:
- 1 batch brownies, baked and cooled
Whipped Cream:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Additional:
- 1 cup pastel candy-coated mini eggs, roughly chopped
- Pastel sprinkles for garnish (optional)
Instructions
- Cut Brownies: Cut baked brownies into small bite-sized cubes.
- Whip Cream: In a large mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Layer: In clear glasses or jars, layer brownie cubes, whipped cream, and chopped mini eggs, repeating layers until glasses are full.
- Top and Serve: Top with a final dollop of whipped cream, a sprinkle of mini eggs, and pastel sprinkles if desired. Serve immediately or refrigerate for up to 4 hours before serving.
Notes
- Store-bought brownies work perfectly if you’re short on time.
- You can also add a layer of chocolate pudding between brownies and cream for extra richness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Layering, No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 parfait
- Calories: 420
- Sugar: 36 g
- Sodium: 150 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
