This post may contain affiliate links. Read my disclosure policy.
Fudgy, chocolatey Easter brownies loaded with mini chocolate eggs and festive pastel sprinkles. Easy to make, kid-friendly, and perfect for Easter dessert tables.
Homemade Easter Brownies with Cadbury Mini Eggs
We always end up with extra mini chocolate eggs after Easter, so I thought, why not add them to brownies (or to my Easter chocolate cake)? They turned out so good, we basically finished the whole pan in one day. I'm pretty sure you'll end up with extra mini chocolate eggs after Easter too, so I thought I'd get ahead of it and share this recipe with you now.
These Easter brownies are everything you want in a holiday chocolate dessert: dense, fudgy, loaded with mini chocolate eggs, and finished with festive sprinkles. They come together in one bowl, bake in about 25 minutes, and look impressive without any complicated decorating. It's a simple, crowd-pleasing Easter baking recipe that kids and adults both love, just like my Easter cupcakes, festive white-chocolate-covered Oreos, Easter chocolate cookies, or lemon thumbprint cookies.
Why You'll Love It
- My recipe uses both dark chocolate and cocoa powder for an intensely fudgy texture.
- Brown sugar keeps Easter brownies moist and soft for days.
- Mini eggs are baked in and pressed on top for a festive presentation. Great for Easter brunch, egg hunts, or gifting.
- Ready in about 30 minutes: No mixer is required, and the cleanup is minimal.
- 16 clean-cut squares make serving a group easy - kid-friendly and a crowd-pleaser!
What Are Mini Chocolate Eggs?
Mini chocolate eggs are small, candy-coated chocolate candies sold widely around the Easter season. The most recognizable brand is Cadbury Mini Eggs, which have a hard pastel candy shell and a solid milk chocolate center. You'll find them in most grocery stores, pharmacies, and on-line from late winter through Easter.
What If I Don't Have Mini Chocolate Eggs?
If you can't find Cadbury Mini Eggs specifically, any small candy-coated chocolate egg will work. M&M-style chocolate eggs, milk chocolate pastel M&Ms like the ones I used in my Easter cookies, Robin Eggs (malted milk variety) that I used for my Easter cupcakes, or any similar seasonal confection are all good options. Just keep in mind that the size matters. Very large eggs won't distribute as evenly through the batter. You want them small enough that you get several in each brownie square.
Variations
- Extra fudgy: Reduce the flour by 2 tablespoons and pull the brownies at the lower end of the bake time. They'll need to cool completely before cutting.
- Darker chocolate: Swap the dark chocolate for a 70-72% bar and reduce the granulated sugar by 2 tablespoons. The result is less sweet and more intensely chocolatey.
- Peanut butter swirl: Drop spoonfuls of peanut butter over the batter before baking and swirl with a skewer. The peanut butter-chocolate combination works well with the candy eggs on top.
- Nutty: Fold in half a cup of toasted chopped walnuts or pecans along with the mini eggs. The crunch is a good contrast to the dense brownie base.
- Mini egg blondies: Swap the brownie base for a brown butter blondie batter and use the same topping method. A totally different direction but just as festive.
More Brownie Recipes
Easter Brownies
Ingredients
Brownie Ingredients:
- 4 oz dark chocolate chopped
- ¾ cup unsalted butter cut into cubes (1 ½ sticks)
- ½ cup granulated sugar
- ¾ cup light brown sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup mini chocolate eggs
For topping:
- ½ cup mini chocolate eggs
- ¼ cup Easter sprinkles optional
Instructions
- Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper. Set aside.
- Using a double boiler, melt chocolate and butter. Stir frequently until melted and smooth. Set aside to cool to room temperature.
- Add granulated sugar and light brown sugar to a large mixing bowl. Whisk in egg, one at a time. Then, whisk in vanilla extract and cooled chocolate mixture.
- Add flour, cocoa powder, and salt to the chocolate batter. Stir gently using a rubber spatula until no big lumps of flour/cocoa powder remain. Don't overmix the batter.
- Gently fold in 1 cup of mini chocolate eggs. Don't overmix.
- Transfer the batter to the prepared baking pan. Spread evenly and smooth the top.
- Bake in the preheated oven for 20 minutes. Then, remove from the oven and top with the remaining ½ cup mini chocolate eggs. Bake for an additional 5 minutes or until the toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven and top with more mini chocolate eggs and Easter sprinkles. Let cool completely in a baking pan. Then, cut into 16 squares and serve!
- ⬇️ Note: I provide helpful step-by-step photos below this recipe card. ⬇️
Notes
- Texture: For gooey brownies, bake as directed in the recipe. For a firmer, more set texture, bake for 3-5 minutes more.
- Cool the chocolate mixture before adding the eggs. If it's too hot when you whisk in the eggs, you'll scramble them. Aim for just above room temperature - it should feel barely warm to the touch.
- Don't overmix once the flour goes in. Stir until the flour just disappears. Overmixing develops gluten and gives you cakey, tough brownies instead of fudgy ones.
- The toothpick test for brownies is different from that for cakes. You want a few moist crumbs on the toothpick, not a clean pull. If it comes out clean, they're overbaked.
- The brownies will look underdone in the center when you pull them. That's correct. They firm up significantly as they cool. Give them the full cooling time before cutting.
- Add the top layer of mini eggs at the 20-minute mark, not the beginning. Baking them on top from the start causes them to melt completely and lose their shape. Adding them for the last 5 minutes sets them in place while keeping them intact.
- For clean cuts, use a sharp knife, wiping it clean between each slice. Room-temperature or slightly chilled brownies cut much cleaner than warm ones.
- Scaling up: This recipe doubles well into a 9x13-inch pan. Add 5-8 minutes to the bake time and start checking at 25 minutes total.
Storage, reheating, freezing, and make-ahead instructions
- Storage: Store the brownies in an airtight container at room temperature for about 5 days. I usually keep parchment between layers if I'm stacking them so the tops stay neat. Brownies are generally best stored at room temperature unless your kitchen is very warm.
- Reheating: These don't need reheating, but if you want that extra gooey texture, warm an individual brownie for about 8 to 12 seconds in the microwave. Just don't overdo it, or the candy topping can melt too much. This is more of a serving tip based on brownie texture than a strict rule.
- Freezing: Cool completely, then slice and layer the brownies between parchment in a freezer-safe container. Freeze within 2 days of baking for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
- Make ahead: You can bake these 1 day ahead and keep them covered at room temperature. I actually think brownies often cut more cleanly the next day once they've fully set. You can also freeze the baked brownies well in advance and decorate more lightly after thawing if you want them to look extra fresh.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
How To Make Easter Brownies (Step-by-Step Photos)
- You will need these ingredients:
- Preheat oven to 350°F and line a 9x9-inch pan with parchment.
- Melt the chocolate and butter together until smooth, then let cool slightly.
- Combine dry ingredients in a bowl: flour, cocoa powder, and salt.
- Combine wet ingredients: Whisk the granulated sugar and light brown sugar with the eggs, one at a time, then mix in the vanilla and melted chocolate mixture.
- Gently fold the dry ingredients (flour, cocoa powder, and salt) into the wet ingredients (chocolate batter) just until combined.
- Fold in 1 cup of mini chocolate eggs into the brownie batter.
- Spread the brownie batter into the prepared pan and bake for 20 minutes.
- Top with the remaining ½ cup of mini chocolate eggs and bake for 5 more minutes, until a toothpick comes out with a few moist crumbs.
- Remove from the oven and top with more decorations: mini chocolate eggs and Easter sprinkles. Let cool completely in a baking pan.
- Serve: Then, cut into 16 squares and serve!
Submit your question or provide a review of the recipe + star rating RIGHT HERE.