Easter Egg Brownies Recipe

These Easter Egg Brownies are the ultimate festive treat—rich, fudgy, and packed with melty chocolate. Topped with colorful candy eggs and sprinkles, they make a fun and delicious dessert for Easter celebrations. The brownies have a crackly top, gooey center, and the perfect balance of chewiness and chocolate flavor.

Whether you’re baking these for an Easter brunch, a spring party, or just to use up extra chocolate eggs, they’re sure to be a crowd-pleaser. Serve them warm with a scoop of ice cream, or enjoy them as a grab-and-go treat!

Ingredients

For the Brownies:

½ cup (1 stick) unsalted butter, melted
1 cup granulated sugar
½ cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
¾ cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon salt
½ teaspoon baking powder
½ cup chocolate chips (semi-sweet or milk chocolate)
½ cup chopped chocolate or white chocolate (optional)

For Topping:

¾ cup mini chocolate Easter eggs (such as Cadbury Mini Eggs or M&M eggs)
2 tablespoons pastel sprinkles
Flaky sea salt (optional, for extra flavor)

Step-by-Step Instructions

1. Prepare the Brownie Batter

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease it.

In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract, whisking until fully incorporated.

In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing, as it can make the brownies tough.

Fold in the chocolate chips and chopped chocolate to enhance the fudginess.

2. Bake the Brownies

Pour the batter into the prepared baking pan and smooth out the top with a spatula.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). If you prefer extra fudgy brownies, bake on the lower end of the time range.

3. Add the Easter Toppings

While the brownies are still warm, gently press the mini Easter eggs on top. Sprinkle with pastel sprinkles and a pinch of flaky sea salt for extra texture and contrast.

Allow the brownies to cool in the pan for at least 30 minutes before slicing. For cleaner cuts, chill them in the fridge for 10-15 minutes before cutting into squares.

4. Serve & Enjoy

Enjoy these Easter Egg Brownies warm, at room temperature, or slightly chilled for a fudgier texture. Serve them with a glass of milk, hot cocoa, or a scoop of vanilla ice cream.

Cooking Tips & Notes

How to Get the Perfect Brownie Texture

Use both granulated and brown sugar—brown sugar adds moisture and chewiness.
Don’t overmix the batter after adding the dry ingredients to prevent tough brownies.
Check doneness with a toothpick—a few moist crumbs mean they’re perfect.

Customizing Your Brownies

Make them extra chocolatey by adding a chocolate ganache drizzle on top.
Swap out the mini eggs for caramel-filled chocolate eggs or peanut butter eggs.
Add nuts like chopped pecans or walnuts for extra crunch.

Storage & Make-Ahead Tips

Store in an airtight container at room temperature for up to 3 days.
For longer storage, keep in the fridge for up to 1 week, or freeze for up to 2 months.

Serving Suggestions

These Easter Egg Brownies pair well with:

A scoop of ice cream for an indulgent treat.
Drizzled caramel or chocolate sauce for extra richness.
A dusting of powdered sugar for a simple but elegant touch.

These festive, chocolate-loaded brownies are the perfect way to celebrate Easter with family and friends. Enjoy!