If Thanksgiving is a marathon eating holiday, then Easter (in my family, at least) is like the 5k sprint. We spend it down in Georgia. I always cook a big dinner the night before, and then Easter morning, we head to the Lodge at Sea Island for a buffet that is totally. mind. blowing. I dream of it all year round, and then it essentially is an hour long beautiful blur of butter and grits and french toast souffle and butter and fried oysters and blueberry cobbler and more butter.

Due to this gluttonous gem of a brunch, I normally don't make desserts the night before. This past year, though, I had to make this recipe for the fam. My family love brownies (which is part of the reason I love them). Every year for lent though, my chocaholic father gives up chocolate. My sister and I always like to get creative & make him desserts. I had made these a few months back and couldn't stop thinking about how freaking good they were. Even if it was to interfere with the brunch-a-thon, I knew I just had to make these.