Easter Brownies
These Easter Brownies are everything you need in a holiday treat - ultra-fudgy, slightly crispy around the edges, loaded with mini chocolate eggs (yes, inside and on top), and bursting with deep chocolate flavor. They’re easy to make, totally delicious, and perfect for springtime gatherings, Easter brunches, or cozy weekends.
Servings 16 brownies
Calories 343kcal
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
Calories: 343kcal | Carbohydrates: 41g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 61mg | Sodium: 108mg | Potassium: 77mg | Fiber: 2g | Sugar: 34g | Vitamin A: 373IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg