These easy Easter brownies with Easter eggs are a cute and deliciously chocolatey, chewy, fudgy addition to your Easter celebrations.
These Easter egg brownies are everything you want in brownies for Easter. Soft, fudgy, chocolatey center with chewy edges, covered in lashings of mouthwatering chocolate Easter eggs. Plus you can make these brownies with leftover Easter eggs. A great way to up leftover Easter candy, if you have any!
Why you'll love this recipe
- A fun and festive way to celebrate Easter.
- The perfect brownie combination of fudgy center and chewy edges.
- A great way to use up leftover Easter candy - if you have any!
- Make them ahead for easy Easter entertaining with friends and family.
Looking for more fabulous Easter recipes? Why not try making my mini egg cheesecakes, Easter rice krispie treats, cute bunny cookies or Peeps rice krispies treats. Delicious!
Easter eggs: use a range of mini Easter eggs to decorate the brownies in any flavor you like. After baking you can also add some colorful Easter candy such as mini eggs or Easter M&M's for a fun pop of color.
For the brownie batter itself you will need some milk chocolate. This can either be a large (3.5oz/100gm) milk chocolate Easter egg or the equivalent amount in a bar of milk chocolate. If using a bar of chocolate I recommend at least a middle-of-the-road chocolate you would be happy to eat normally. I've tested it with baking chocolate and it doesn't taste as good.
Cocoa powder: I used natural cocoa powder to give a delicious rich chocolatey flavor. If you use Dutch process cocoa powder your brownies may not taste as chocolatey.
Granulated white sugar: adds sweetness to the brownies and helps give them a shiny top.
Brown sugar: also known as light brown sugar it adds sweetness and flavor to these brownies and helps keep them moist, dense and chewy.
Plain flour: also known as all-purpose flour. It's important to use flour that does not have any rising agents in it or you will end up with cakey brownies.
Baking powder: a little baking powder helps give these brownies structure. You want them to rise a bit and then collapse. This helps aerate the mix and stops them from becoming too dense.
Vanilla essence: you can use vanilla essence or Imation vanilla essence in this recipe, depending on your preferred taste and budget.
Eggs: I use large eggs in this recipe, approx. 2oz (55 gms) each with shells before cracking.
How to make Easter brownies
See the full recipe card at the end of the post for ingredient amounts and instructions.
Pre-heat your oven to 355°F (180°C/160°C fan-forced). Grease and line your baking tin, leaving some overhang on the edges to help get the brownies out once baked.
Unwrap the Easter eggs. Carefully chop in half the chocolate eggs for the decoration. Leave the colored eggs whole as these are added later.
Either chop the milk chocolate or break up the leftover Easter chocolate candy into smaller pieces. Breaking up the egg can be a fun activity for the kids to help with! Add the butter and chopped chocolate to a large microwave-proof bowl. Heat in the microwave until the butter and both melted. Whisk together and allow to cool.
While the butter and chocolate are cooling, in a separate bowl sift the flour, salt, baking powder and cocoa powder together and mix well. This means washing an extra bowl, but will help make sure your ingredients are mixed evenly into your brownies.
Whisk the butter and chocolate together as they will have started to separate as they cool. Add the vanilla and eggs and whisk together. Add the brown and white sugar and mix well. Add the sifted dry ingredients and switch to gently mixing with a spoon or spatula until just combined.
Pour the brownie batter into your lined tin. The batter will be quite wet. Bake in the oven for thirty minutes. The brownies should be reasonably firm around the edges but still soft in the center.
Hot Tip: If you test the brownies with a skewer at this point the center will still appear to be quite wet. Do NOT keep baking until the skewer comes out clean or you will overbake your brownies and they will be hard and dry!
Take the brownies out of the oven and quickly decorate them with the cut-in-half Easter Eggs, lightly pressing them into the top. Bake for another five minutes. Remove from the oven, allow to cool for ten minutes, then transfer to finish cooling in the fridge for maximum fudgeyness!
How to serve
To serve these Easter dessert brownies pop them onto a plate and enjoy! Fabulous on their own or with a scoop of creamy vanilla bean ice cream.
How to store
These chocolate brownies with Easter eggs can be stored in a covered container at room temperature for up to five days, but I very much doubt they will last that long! However if you want to maintain maximum chewiness to your brownies I recommend keeping them in a covered container in the fridge.
Recipe tips and frequently asked questions
What kind of Easter candy can I make these with?
Pretty much any sort you like. I have used a mix of different flavored Easter eggs such as milk chocolate, white chocolate, cookies and cream, and caramelized white chocolate to make these Easter-themed brownies pretty and delicious. Once baked I added some Easter M&Ms for a a fun pop of color. These would also work perfectly with cute mini eggs.
How do you cut brownies evenly?
To cut brownies evenly make sure they are fully cool before slicing. I recommend chilling them in the fridge for a good hour before cutting to make them easier to slice. A plastic disposable knife can be useful to get a clean cut as the batter won't stick as much as it does to a metal knife.
Tips for making perfect brownies
- Don't over-mix it - a whisk is useful to combine the melted butter and chocolate, once you add the dry ingredients switch to a simple wooden spoon or spatula. Gently mix in the dry ingredients until there are no streaks of dry ingredients left.
- Don't overcook it - unlike a cake, the batter for fudgy brownies will look underdone when you do the skewer test.
- Let it cool - tempting as it is to dive straight into the warm delicious brownies, letting them cool and chill properly first will improve the texture, give you the gorgeous chewy texture and make them easier to cut. Trust me it's worth the wait!
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
Looking for more yummy Easter dessert recipes?
Why not try making
- Easter Egg Cheesecake
- Shredded Wheat Nests
- Eggless Carrot Cake
- Carrot Ice Cream
- Biscoff Easter Egg Cheesecake
Follow me on Facebook or Pinterest for many more delicious recipes.
- Food processor or chopping bowl attachment of a stick/immersion blender.
- 8" (20cm) square cake tin or baking tin of choice.
- Approx. 2 & ½ cups (250gms) Easter candy such as Easter eggs in a variety of flavors, to decorate
- 1 & ¾ sticks (200gms) unsalted butter
- 1 large (3.5oz/100gms) milk chocolate leftover Easter candy or equavalenet amount of milk chocolate
- ¾ cup (115gms) plain flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup (50gms) natural cocoa powder
- ¾ cup (165gms) light brown sugar
- ¾ cup (165gms) granulated white sugar
- 1 teaspoon vanilla essence
- 3 large (2oz/55gms each) eggs
- Pre-heat your oven to 355°F (180°C/160°C fan forced).
- Grease and line the cake tin, leaving some overhang to help lift the brownies out once cooked.
- Unwrap the Easter eggs for the decoration. Carefully chop in half the chocolate eggs for the decoration. Leave the mini eggs whole as these are added later.
- Either chop the milk chocolate or extra leftover Easter chocolate candy into smaller pieces.
- Add the chocolate and butter to a microwave proof bowl. Microwave for a few minutes until butter and chocolate are melted. Whisk well and allow to cool.
- While the butter and chocolate is cooling, in a separate bowl sift the flour, salt, baking powder and cocoa together and mix well.
- Whisk the butter and chocolate together again as it will have started to seperate as it cool. Add the vanilla and eggs and whisk together. Add the brown and white sugar and mix well.
- Add the dry ingredients and gently mix until just combined.
- Tip into the lined brownie tin and smooth down. Bake for thirty minutes. The brownies should be starteding to firm up around the edges, but will stil
- Remove from the oven and quickly decorate with Easter candy, pressing them lightly into the surface of the brownies. Continue to cook for another five minutes.
- Allow to cool completely before cutting into squares or rectangles and serve.
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
Join the community!
Like Keep Calm and Eat Ice Cream on Facebook for more great recipes
Pin it for later!
Leave a Reply