Easter Egg Brownies
Fudgy, chocolatey, and loaded with colourful Easter eggs, these Easter Egg Brownies are the ultimate holiday treat. Perfectly gooey with a festive crunch, they’re guaranteed to be a hit with kids and adults alike!
Easter is the perfect excuse to indulge in all things chocolate, and these Easter Egg Brownies deliver on every level.
They’re rich, fudgy, ridiculously easy to make, and topped with those addictive candy-coated chocolate eggs that make everything better.
Honestly? They’re so good, you might just find yourself making them year-round—because who needs a holiday to justify brownies? Not us.
Whether you’re baking for a family gathering, a festive party, or just treating yourself (no shame in that!), these brownies bring all the Easter vibes.
You can use mini eggs for a fun crunch, creme eggs for a gooey surprise, or mix both for the best of both worlds.
No matter how you make them, they’re guaranteed to disappear fast!
Why You’ll Love This Recipe
✔ Made From Scratch – Rich, homemade, and so much better than a box.
✔ Ultra-Fudgy – Packed with melted chocolate and cocoa powder for deep flavor.
✔ Perfect for Easter – Those candy-coated eggs make these brownies holiday-ready.
✔ Easy to Make – No complicated steps—just mix, bake, and devour.
✔ Customizable – Want more crunch? Add nuts. More chocolate? Toss in extra chips.
Ingredients
For the Brownies:
● ½ cup unsalted butter (1 stick)
● 1 cup granulated sugar
● ½ cup brown sugar (for extra chewiness)
● 2 large eggs
● 1 teaspoon vanilla extract
● ½ cup melted dark chocolate (or semisweet)
● ¾ cup all-purpose flour
● ¼ cup unsweetened cocoa powder
● ½ teaspoon salt
● ½ teaspoon baking powder
● 1 cup chocolate chips (optional, but amazing)
For Topping:
● 1 cup candy-coated chocolate eggs (e.g., Cadbury Mini Eggs)
● Optional: powdered sugar for dusting
Instructions
1. Prep the Oven & Pan
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper (for easy brownie removal).
2. Melt the Butter & Chocolate
In a heatproof bowl, melt butter and dark chocolate together (use the microwave in 30-second bursts, stirring in between, or melt over low heat on the stove). Let it cool slightly.
3. Mix the Wet Ingredients
In a large mixing bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla until smooth.
Pour in the melted butter-chocolate mixture and stir until combined.
4. Add the Dry Ingredients
Sift in flour, cocoa powder, salt, and baking powder. Fold gently until no dry streaks remain.
If you’re using chocolate chips, stir them in now (because more chocolate is always a good idea).
5. Bake to Perfection
Pour the batter into your prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter, but not totally dry either).
6. Cool & Decorate
Let the brownies cool completely (yes, this is the hardest part). Once cool, cut them into squares and press a few candy eggs into each brownie. If you want, dust with powdered sugar for that extra-fancy look.
7. Devour
Serve and enjoy! Be prepared for these to disappear fast.
Final Thoughts
These homemade Easter Egg Brownies are rich, fudgy, and loaded with chocolatey goodness.
The crunchy candy eggs add the perfect festive touch, making them a show-stopping treat for Easter brunch, dessert, or just because.
They’re easy enough for a casual baking session but impressive enough to make you look like an Easter dessert pro.
So go ahead—make a batch, share (or don’t), and enjoy every fudgy bite.
FAQs
➤ Can I use milk chocolate instead of dark?
Yep! Just know that dark chocolate gives a deeper, richer flavor.
➤ Can I double this recipe?
Absolutely. Use a 9×13-inch pan and bake for about 35-40 minutes.
➤ How do I store leftovers?
Keep in an airtight container at room temp for 3-4 days (if they last that long).
➤ Can I freeze them?
Yes! Freeze in a sealed container for up to 2 months. Just thaw at room temp before eating.
Now, grab a glass of milk and enjoy the best Easter brownies you’ve ever had.
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