As with all packaged food, be sure to check labels and websites for ingredient lists. Some candies are gluten free and some special editions (think Reese Peanut Butter Cups vs special shaped PB Cups) are not. Hershey's does a good job identifying which of their chocolates contain gluten or are made in a facility which processes wheat.
  • 1 box Better Batter Fudge Brownie Mix
  • 3 eggs
  • 1/4 c water
  • 1/2 c cooking oil (I used vegetable oil)
  • cooking spray
  • 1 bag candy-coated Easter candy, such as Hershey's M&Ms or Hershey's Chocolate Eggs
  • 2 c heavy cream
  • 1/2 c powdered sugar
  • 2 Tbsp cocoa powder


Preheat and prepare. Preheat the oven to 350 degrees. Spray a 8x8 or 9x9 pan with cooking spray. Set aside. Make the brownies. Combine the brownie mix, three eggs (for a cake-like texture which works best in these parfaits), water, and oil. Whisk well to remove all dry lumps and incorporate the eggs. Spoon into the prepared baking pan. Bake. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Rotate the pan halfway through the baking time and tent with foil if the top begins to brown too much. These brownies may take a little extra time depending on the size of your pan. Remove from the heat and let cool completely before moving on to cutting the brownies and assembling parfaits. After cooling completely, cut the brownies into very small, bite-sized chunks. Make the whipped cream. In the bowl of a stand mixer, or using a large bowl and a handheld electric mixer, whip the heavy cream and sugar until stiff peaks form, about 2-3 minutes on high speed. Scoop 1 cup of the whipped cream into a separate bowl or zip top plastic bag. Add cocoa powder to the remaining whipped cream and fold the powder in with a spatula until well combined. Spoon the chocolate whipped cream into a separate bowl or zip top plastic bag. Assemble and serve. Pour the chocolate candy into a plastic bag, reserving a few whole pieces as garnish on top of the parfaits. If using large pieces of chocolate, crush the rest of the candy using a rolling pin until they are broken into medium pieces. Layer in brownie, chocolate whipped cream, then a few crushed chocolate candies. Repeat with another layer of brownies, more chocolate whipped cream, then plain whipped cream before topping with whole chocolate candies. Serve immediately or chill until ready to serve. Makes 6+ servings, depending on serving size cup. Mine were 9 oz cups in this photo. Adapted from The Busy Baker