Easter Brownies

The best Easter Brownie Recipe adorned with colorful mini eggs! With this easy-to-follow recipe, you’ll enjoy the rich, chocolatey goodness and the crunch of mini eggs in every bite.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 359kcal

Equipment

medium pot or saucepan
mixing bowl
Spatula or cooking spoon
9x13 inch baking pan

Ingredients

1 cup unsalted butter
2 ¼ cups granulated white sugar
2 tablespoons water
1 ¼ cups Dutch-process cocoa powder
½ teaspoon baking powder
1 teaspoon salt
1 tablespoon pure vanilla extract
4 large eggs at room temperature
1 ½ cups all-purpose flour
2 cups dark chocolate chips a 10-ounce bag, semi-sweet is fine too
2 cups crushed Easter egg candy I used a mixture of Cadbury mini eggs and M&Ms

Get Recipe Ingredients

Instructions

Prep and Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking pan (9x13 inches) with parchment paper or cooking spray. TIP: I like to leave a slight overhang of parchment to easily remove the brownies.
Crush candy with a kitchen mallet or rolling pin in a plastic baggie.
Melt Butter and Sugar: On the stovetop, melt the butter in a medium pan on low heat until it's completely liquid. Then, add the water and sugar and stir until mostly dissolved (do not boil).
Mix Ingredients: Place the melted butter and sugar mixture in a large mixing bowl. Add the cocoa powder, baking powder, vanilla extract, and salt and stir until just combined. Add the eggs one at a time, beating well after each addition.
Add Flour and Chocolate Chips: Gently fold the flour and chocolate chips into the brownie batter. This will add extra fudginess and bursts of chocolate in every bite. Be careful not to overmix, as this will result in chewy brownies.
Transfer to Baking Pan: Pour batter into the prepared pan, spreading it evenly.
Add Candy: Top with about one cup of crushed mini eggs and half a cup of crushed M&M.
Bake: Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter, but not completely clean either). Remember that baking times may vary, so keep an eye on them.
Add Remaining Candy: Once the brownies are out of the oven, top them with the remaining candy. Press them in slightly so they don't fall off when cut.
Cool and Cut: Allow the brownies to cool completely in the pan and then a wire rack before cutting them into squares. Depending on how many I need, I cut them into 24 small squares or 16 large squares.

Notes

Melt Butter: You may be tempted to soften or cream your butter as you do for cookies, but melted butter contributes to a fudgier texture. It coats the flour proteins, preventing them from forming a strong gluten network that can make brownies cakey.
Don't Overmix the Batter: Overmixing can lead to the development of gluten, resulting in a cake-like texture. Mix the batter until the ingredients are just combined to keep the brownies nice and fudgy.
Storing: Cool completely, cut into portions, and store in an airtight container at room temperature for 5 days.
Freezing: Cool completely, cut into portions, wrap individually, and then freeze in an airtight container for up to 3 months.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition