Fudgy Homemade Easter Brownies with Mini Eggs
These moist, chewy, and fudgy Easter brownies are homemade from scratch and dotted with mini Easter eggs for a festive Easter dessert!
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Planning your Easter menu?
You’ll definitely want to include these crave-worthy Easter brownies with mini eggs!
They’re one of our favorite Easter desserts for a crowd, and they make easy Easter treats for kids.
Whether you need Easter snacks for a party or Easter food for a potluck or family dinner, these sweet bites are sure to be a hit.
One of the best Easter baking ideas for the holiday!
This recipe works because it’s:
- Fun and festive: The mini eggs make these homemade brownies a festive delight for the season with minimal effort.
- Great for a crowd: This recipe makes 9 large or 16 small brownies, depending on how you slice them.
- Uses pantry staples + cute mini eggs: You’ll already have most of the ingredients for this recipe on hand. You’ll just need to purchase some mini eggs, and you’re all set!
Step-by-Step Instructions
Preheat your oven to 350°, and grease or line an 8×8 square baking dish with parchment paper.
Chop 4 oz semi-sweet bakers’ chocolate into small pieces and place them into a microwave-safe bowl. Melt the chocolate in 20-second intervals, stopping to mix with a spoon, until fully melted.
In a large mixing bowl, add 1/2 cup melted, salted butter and 1 cup white sugar and whisk until well combined.
Add in 2 large room temperature eggs and 1 teaspoon vanilla extract and whisk vigorously for about 5 minutes until light in color and it has volume.
Add the melted chocolate to the mixing bowl and stir until well combined.
Using a fine sifter, sift in 3/4 cups all purpose flour (spooned and leveled), 1/4 cup unsweetened cocoa powder, and 1/2 tsp salt.
With a rubber spatula, mix the wet and dry ingredients until just combined. Do not overmix.
Once mixed, gently fold in 1 cup mini eggs.
Pour the batter into your prepared baking dish, and it spread in an even layer. Sprinkle extra eggs over the top and press them slightly into the batter.
Bake for 25-28 minutes, or until a toothpick inserted into the middle comes out clean.
Let the brownies cool completely before removing them from the pan or slicing.
Recipe Tips and Substitutions
Tips and Tricks
- Fold in gently to avoid cracking the candy shells too much and tinting the batter.
- Press a few mini eggs on top before baking so they’re visible and festive.
- Line your pan with parchment paper for easy removal and cleaner edges.
- Don’t overbake—pull the brownies when the center is just set for a fudgy texture.
- Cool completely before slicing to prevent the candy shells from dragging through the brownies.
Substitutions
- Mini eggs: Pastel M&Ms are a great swap!
- Butter: Use melted coconut oil or a neutral oil for a dairy-free option.
- All-purpose flour: Substitute a 1:1 gluten-free flour blend.
- Eggs: Use a flax egg or commercial egg replacer for a vegan version.
- Cocoa powder: Dutch-processed cocoa can be used for a smoother, deeper chocolate flavor.
- Sugar: Try coconut sugar or a mix of brown sugar and white sugar for extra moisture.
Hungry for More?
If you like these Easter brownies, here are some other seasonal desserts we know you’ll love!
Need a full Easter menu? Check this post for easy Easter food ideas that has lots of recipe options for breakfast to dessert!
FAQs
Store at room temperature for up to 3 days or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.
Yes. Wrap individual slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Yes. Use a 1:1 gluten-free flour blend with good results.
Fudgy Homemade Easter Brownies with Mini Eggs
Equipment
- 8×8 square baking pan
- sifter
Ingredients
- 4 oz semi-sweet baker's chocolate chopped
- 1/2 cup salted butter melted
- 1 cup white sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour spooned and leveled
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup mini eggs + more for adding on top
Instructions
- Preheat your oven to 350° F, and grease or line an 8×8 square baking dish with parchment paper.
- Chop 4 oz semi-sweet baker's chocolate into small pieces and place them into a microwave-safe bowl. Melt the chocolate in 20-second intervals, stopping to mix with a spoon, until fully melted.
- In a large mixing bowl, add 1/2 cup melted, salted butter and 1 cup white sugar and whisk until well combined.
- Add in 2 large room temperature eggs and 1 teaspoon vanilla extract and whisk vigorously for about 5 minutes or until light in color and has volume.
- Add the melted chocolate to the mixing bowl and stir until well combined.
- Using a fine sifter, sift in 3/4 cups all purpose flour (spooned and leveled), 1/4 cup unsweetened cocoa powder, and 1/2 tsp salt.
- With a rubber spatula, mix the wet and dry ingredients until just combined. Do not overmix.
- Once mixed, gently fold in 1 cup mini eggs.
- Pour the batter into your prepared baking dish, and spread it in an even layer. Sprinkle extra eggs over the top and press them slightly into the batter.
- Bake for 25-28 minutes, or until a toothpick inserted into the middle comes out clean.
- Let the brownies cool completely before removing them from the pan or slicing.
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