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These Easter Brownies are seriously so good. This recipe is quick and easy: one-bowl, 5-minute chewy chocolate brownies with mini Easter eggs and chocolate chunks. You’ll LOVE them.
Easter Brownies: you’re gonna love these recipe!
- The reason I love this Easter Brownie recipe so much is because it starts with my incredible chewy brownies, and only requires one bowl and about 5 minutes. A little TOO easy, perhaps?
- Cadbury Mini eggs are basically my favorite Easter treat, making this mini egg brownie recipe my obsession all spring. Mini eggs are so cute on brownies. I also love them in these soft and chewy Cadbury Mini Egg Cookies and this fluffy, no-bake Easter Egg Cheesecake, too.
- They’ve got a triple dose of chocolate in this cute Easter dessert: cocoa gives a deep, rich chocolate flavor to the batter, then chocolate chips or chocolate chunks add little pockets of melty deliciousness. Chocolate eggs on top add texture and make a stunning presentation.
How to make Easter Brownies
So simple! I like to prepare the batter for Easter brownies in a pot on the stove: melt butter, and stir everything else in.
You can alternatively do it all in a microwave-safe large bowl (just melt the butter and proceed in the same bowl).
Spread the brownie batter into a parchment-lined baking pan (or just spray it with cooking spray). I like to use a stiff spatula and I dip it in water to make it easier to spread the batter into the corners.
Sprinkle some mini eggs or other Easter candy on top.
Bake the brownies, then cool them on a wire rack before slicing (if you can resist!).
Easy peasy. No stand mixer required. A little tooooo easy, actually.
Ingredients You Need to Make Easter Egg Brownies
- Butter: unsalted or salted (either works)
- Unsweetened cocoa powder: dutch process or natural both work
- Granulated sugar
- Eggs: there is no baking powder in this recipe, so eggs provide all of the leavening
- Vanilla extract
- All-purpose flour
- Chopped dark chocolate (semi-sweet chocolate), or chocolate chips. You could even swap in white chocolate chunks.
- Cadbury Mini Eggs or your favorite chocolate Easter eggs
How to Store Easter Brownies
Cut these cooled brownies into squares and store them in an airtight container at room temperature for up to 3 days. Do not refrigerate them, the texture is better and they actually stay fresh longer if you leave them on the counter.
Freeze mini egg brownies in a freezer bag for up to 3 months (yeah right, they’ll never last).
- ½ cup unsalted butter
- ¾ cup unsweetened cocoa powder
- 1 ⅛ cups granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ tsp kosher salt
- ½ cup all-purpose flour
- ½ cup chocolate chips or chopped dark chocolate
- ½ cup chocolate mini eggs
- Preheat oven to 325ºF. Line an 8×8″ baking dish with parchment paper, leaving a bit of overhang at the sides.
- Melt butter in a large microwave-safe bowl in the microwave on high power for about a minute. Use a fork to stir in cocoa powder until completely blended, then fork-whisk in sugar, eggs, vanilla, salt and flour. Stir in chopped chocolate.
- Use a spoon to spread the stiff batter into the parchment-lined baking dish, then sprinkle mini eggs evenly over top. Bake for about 30 minutes, until centre is firm but still has a bit of give. Let cool at least 10 minutes in pan before lifting out brownies by the parchment paper.
Last Updated on April 27, 2023 by Jennifer Pallian BSc, RD