Easter Brownies
These Easter Brownies are rich, fudgy and deeply chocolatey with light crisp edges and a soft, chewy center. Topped with mini eggs, they're a festive twist on classic brownies that feel special without extra effort.
Made with cocoa powder, melted butter and chopped chocolate, they bake up into chewy chocolate brownies for a fun Easter dessert. And white they're perfect for your Easter celebration, you can whip them up anytime you want chocolatey brownies that deliver big flavor.
For more Easter desserts with mini eggs, try our Cadbury Mini Egg Cookies and Easter Blondies.
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Ingredients
With just a quick trip to the grocery store, you will be ready to make this simple recipe.
See the recipe card below for the exact quantities of each ingredient.
- Unsalted Butter: Adds richness and moisture to the brownie base.
- Unsweetened Cocoa Powder: Provides deep chocolate flavor without sweetness.
- Granulated Sugar: Sweetens while helping create a shiny, crackly top.
- All-Purpose Flour: Just enough to give structure without making them cakey.
- Large Eggs: Bind the batter and contribute to the fudgy texture.
- Pure Vanilla Extract: Enhances the chocolate flavor.
- Sea Salt: Balances sweetness and sharpens flavor.
- Baker's Chocolate: Adds pockets of melted chocolate throughout.
- Cadbury Mini Eggs: A crunchy, colorful Easter finish.
A few simple tools and ingredients are all you need for this recipe. Grab your 8x8 baking pan, parchment paper, measuring cups and spoons and a mixing bowl.
Variations
- Different Easter Candy: Swap mini eggs for chopped Creme Eggs or pastel M&M's.
- Extra Chocolate: Add white chocolate chips or dark chocolate chunks.
- Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend.
- Thicker Brownies: Bake in a slightly smaller pan for taller bars.
- Less Sweet: Use dark chocolate mini eggs or reduce topping slightly.
How to Make Easter Brownies
Check out how simply you can make the fudgy brownies.
Heat oven to 325F and prepare an 8x8 metal pan with parchment paper leaving the sides high for easily removal.
Melt butter on the stove or in the microwave in a heat-safe bowl (large or transfer to a large one after).
To the melted chocolate bowl, add cocoa powder and mix in with a spatula.
Then add sugar, flour, eggs, vanilla extract and salt. Mix with a spatula or a fork to not incorporate too much air (this will make them cakey).
Carefully fold in chopped chocolate, then transfer to prepared pan.
The batter is very thick and needs to be spread with an offset spatula or the back of a spoon.
Place mini eggs on top and bake in preheated oven for 25-28 minutes or until a toothpick comes out of the center with just moist crumbs.
Hint: Mix gently, since overmixing leads to cakey brownies.
Recipe Tips
- Pan Choice: A metal pan gives better structure and crisp edges than glass.
- Don't Overbake: Pull brownies when the center still looks slightly soft.
- Cool Fully Before Cutting: This helps the brownies set nicely.
One Easter dessert recipe readers always come back to is our classic Carrot Sheet Cake.
More Easter Recipes
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for up to 5 days for a firmer texture.
- Freezer: Freeze sliced brownies in a freezer-safe bag for up to 2 months.
Serving Suggestions
- Easy Easter Desserts: Easter Bark, Easter Cheesecake, Easter Sugar Cookies, Crockpot Easter Candy Clusters or Mini Egg No Bake Cheesecake.
- Drinks: Crockpot Hot Chocolate, Peppermint Hot Chocolate and our Caramel Mocha.
Easter Brownie Recipe FAQs
No, but they add crunch and a classic Easter look. Any chocolate candy eggs work.
This is intentional and helps create a dense, fudgy texture.
Yes, double and bake in a 9x13 pan and adjusting your baking time as needed. We have not tested this yet.
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Easter Brownies
Equipment
- 8x8 Metal Pan
- Parchment Paper
- Measuring Cups and Spoons
- Mixing Bowl
Ingredients
- 1 stick butter unsalted
- 60 grams cocoa powder unsweetened (about ½ cup)
- 150 grams granulated sugar about 1 ½ cups
- 45 grams all-purpose flour about ⅓ cup
- 2 large eggs room temperature
- ½ tablespoon pure vanilla extract
- ½ teaspoon sea salt
- 2 ounces baker's chocolate chopped
- 4 ounces Cadbury mini eggs
Instructions
- Heat oven to 325F and prepare an 8x8 metal pan with parchment paper leaving the sides high for easily removal.
- Melt butter on the stove or in the microwave in a heat-safe bowl (large or transfer to a large one after).
- To the melted chocolate bowl, add cocoa powder and mix in with a spatula.
- Then add sugar, flour, eggs, vanilla extract and salt. Mix with a spatula or a fork to not incorporate too much air (this will make them cakey).
- Carefully fold in chopped chocolate, then transfer to prepared pan.
- The batter is very thick and needs to be spread with an offset spatula or the back of a spoon.
- Place mini eggs on top and bake in preheated oven for 25-28 minutes or until a toothpick comes out of the center with just moist crumbs.
Notes
- Pan Choice: A metal pan gives better structure and crisp edges than glass.
- Don't Overbake: Pull brownies when the center still looks slightly soft.
- Cool Fully Before Cutting: This helps the brownies set nicely.
- Don't Overmix: Mix gently, since overmixing leads to cakey brownies.
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for up to 5 days for a firmer texture.
- Freezer: Freeze sliced brownies in a freezer-safe bag for up to 2 months.
Nutrition
Tried this recipe? Leave a star rating and comment below, I'd love to hear how it turned out for you!
These are probably the best brownies I have ever had. They are the perfect amount of fudginess, with a lightly cakey vibe. The extra chocolate pieces and mini eggs are added bonus in both flavor and texture.