Easter Egg Brownies
These rich, fudgy Easter Egg Brownies are the ultimate way to use up leftover Easter candy. Loaded with crunchy mini eggs and gooey chocolate, they’re easy to make, kid-friendly, and totally addictive.
Equipment
- 8x8 baking pan
- Mixing bowls
- Whisk or electric mixer
- Rubber spatula
- Parchment paper
- Measuring cups and spoons
- Knife (for chopping eggs)
- Oven
Ingredients
- 1 cup 226g unsalted butter, melted
- 1 ¼ cups 250g granulated sugar
- ¾ cup 150g brown sugar
- 3 large eggs
- 1 tbsp vanilla extract
- ¾ cup 75g unsweetened cocoa powder
- 1 cup 125g all-purpose flour
- ½ tsp salt
- 1 cup chopped Easter eggs plus more for topping
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8 baking pan with parchment paper.
- In a large bowl, combine melted butter with granulated and brown sugars. Mix until glossy.
- Add eggs and vanilla extract. Beat until smooth and slightly fluffy.
- Add cocoa powder, flour, and salt. Mix until just combined—don’t overmix.
- Fold in chopped Easter eggs, saving some for the topping.
- Pour batter into prepared pan and press remaining candy pieces into the top.
- Bake for 30–35 minutes, or until the center is just set. A few moist crumbs on a toothpick is perfect.
- Let cool completely before slicing. For clean cuts, chill in the fridge and use a hot knife.
Notes
Chill before slicing for cleaner edges.
Store in an airtight container for up to 4 days or freeze for up to 3 months.
For a gluten-free version, use a 1:1 GF flour.
For vegan brownies, use plant-based butter, flax eggs, and vegan chocolate eggs.
Nutrition
Calories: 265kcalProtein: 3gFat: 14gSugar: 24g
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