If you're looking for a crowd-pleasing, easy Easter dessert, these Easter Brownies are the best! So easy to make, and a decadent chocolate treat!
Brownies are simply the ultimate dessert. They're the perfect sweet treats for chocolate lovers everywhere.
Ooey gooey and oh so decadent, chocolate brownies of all kinds are a family favorite in our house. We love making Pinot Noir Brownies and Mint Chocolate Chip Brownies. And these Easter Brownies are so fun and festive. They're perfect for your Easter celebrations!
🌟 Why this recipe works
This delicious brownie is a winning recipe for so many reasons.
- Easy: The steps are easy to follow, and this is a great recipe that the whole family can help make!
- Simple: You don't need any fancy or hard-to-find ingredients for this. Just simple ingredients that are easy to find at most grocery stores. You probably already have almost every ingredient in your pantry right now!
- Delicious: These chewy brownies are filled with chocolate candies, giving them fun textures and another layer of delicious chocolatey goodness.
🛒 Ingredient notes
Chocolate - Some brownie recipes call for cocoa powder, which tend to result in cakey brownies. So for this recipe, we use only melted semisweet baking chocolate for the brownie batter, which makes them more like fudgy Easter brownies. You can use dark chocolate baking bars or dark chocolate chips if you prefer.
Then we use melted and chopped white chocolate bars (or white chocolate chips) for the chocolate swirls for the top of the brownies. For the top chocolate swirls, you can add food coloring in fun Easter colors if you want!
Butter - In this brownie recipe, we're using melted unsalted butter, which creates a fudgey, chewy brownie.
Eggs - Make sure your eggs are at room temperature before mixing them into the batter. This creates a smoother, more delicious brownie. You can take them out of the refrigerator about 30 minutes to one hour before you start making the batter.
Chocolate candies - This recipe has chocolate Easter M & Ms in pastel colors, and chopped mini chocolate eggs. I like using Cadbury mini eggs and Hershey mini eggs.
✅ Step-by-step instructions
Full instructions are in the printable recipe card at the bottom of the post. Here's a visual step-by-step guide to help you make these Easter brownies.
Prep: Start by lightly greasing a 9" x 9" square baking pan, then line pan with parchment paper. Have some of the parchment hang over the side just a bit. This will help you easily lift the brownies out of the pan after they've cooled.
You'll also want to chop the mini chocolate eggs. I've found the best way to do this is to place the candies in a ziplock bag, push the air out, seal, then bash down with a rolling pin. This method gets the best results. The chocolate eggs just need to be split in almost half -- they don't need to be smashed into small pieces.
Melt the chocolate: In a double boiler, or a heatproof large bowl fitted over a saucepan with rolling boiling water, melt the chopped chocolate with the butter over low heat. Keep stirring with either a heatproof silicone spatula (like shown here) or a whisk until smooth. Turn the heat off and carefully remove the bowl of chocolate from the saucepan and let cool.
Make the batter: In a stand mixer or another large bowl and using a hand mixer, beat together the sugar, vanilla extract, and eggs until combined. Then slowly add in the salt and the flour, mixing until just combined.
Add in the melted chocolate mixture and mix again, just until combined and smooth.
Pour the brownie batter into the prepared pan.
Add a sprinkle of chocolate M & Ms to the top of the batter in the pan; these will slowly sink into the batter during baking, but because we add them to the top instead of into the mixed batter, they won't sink to the bottom.
You can also add some chocolate candy eggs to the top of the batter if you want, but take care not to use too many chocolate candies at this point that would weigh down the brownies.
Bake: bake brownies at 350°F for 22 to 27 minutes, until a toothpick inserted into the center of the brownies comes out with moist crumbs. If the toothpick comes out clean, you've overbaked the brownies; if it comes out with wet batter, it's not done baking.
When done baking, remove the brownies from the oven and allow to cool in the pan for 10-15 minutes before carefully lifting out of the pan and resting on a wire rack to continue cooling.
Make the white chocolate decorations: While the brownies bake, melt the white chocolate and add food coloring, if you like.
Decorate: After the brownies have cooled a bit, use a spoon or butter knife to swirl the colored white chocolate on top. Then sprinkle Easter M & Ms, chopped mini chocolate eggs, and any other candies you like. Allow the chocolate to set before slicing into squares and serving.
👩🏻🍳 Recipe FAQs
Using melted butter and chocolate in the butter creates chewy, fudgy brownies.
If you want brownies that are thicker and cakier, add a little more flour to the batter.
Store brownies in an airtight container at room temperature for up to five days. You can also store brownies in a freezer-safe container or freezer bag in the freezer for up to two months.
🍽 Serving ideas
These Easter mini egg brownies are a great Easter treat after a celebratory meal. For the main course, consider serving Herb Crusted Rack of Lamb or Instant Pot Stuffed Pork Tenderloin along with Green Beans with Bacon and Shallots or Roasted Asparagus.
If you're making a dessert table, serve these brownies alongside Easter Egg Cheeecake, Mini Egg Cookies, and Matcha Crinkle Cookies.
🍳 Kitchen tools and equipment
Ready to make this Easter egg brownie recipe? Here are the kitchen tools and equipment you'll need:
- Mixer: Use a stand mixer, or a large mixing bowl with hand mixer, to make the batter.
- Pot and bowl: To make the melted chocolate, you'll need either a double boiler or a large heatproof bowl nestled on top of a saucepan. Use a whisk or heatproof silicone spatula to mix as it melts.
- Pan: You'll need a 9" x 9" square baking pan.
- Cutting Board: Use a sturdy cutting board and sharp knife to chop the semisweet chocolate. And use a rolling pin to crush the mini chocolate eggs in a plastic bag over the cutting board.
More Easter recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
- 9 x 9" Baking Pan
- 9 ounces semi-sweet chocolate, roughly chopped
- ½ cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- ½ cup all-purpose flour
- ¼ teaspoon kosher salt
- 1 cup Easter M & Ms, divided
- 1 cup mini chocolate eggs, roughly chopped and divided
- 8 ounces chopped white chocolate
- Preheat the oven to 350°F. Lightly grease then line a 9" x 9" baking pan with parchment paper, allowing the paper to go up and over at least two of the sides to make it easier to lift out the brownies.
- Place a pot of water on the stove and bring it to a boil, then lower the heat to a simmer. Place the butter and chopped chocolate into a large heatproof bowl that is large enough to nestle on top of the pot of water, without the bottom touching the water. Place the bowl on top of the pot. Using a heatproof silicone spatula, constantly swirl and mix the butter and chocolate together as they melt, until well combined to a smooth mixture. Turn off the heat and carefully remove the bowl from the top of the pot and allow the melted chocolate to cool slightly.
- In the bowl of a stand mixer, or a large mixing bowl using a hand mixer, cream the sugar, vanilla, and eggs together on medium-high until well combined, about 4 minutes.
- Lower the speed to low-medium and add the salt, then gradually add the flour and mix until just combined.
- Pour in the slightly cooled melted chocolate and mix until combined, about 1-2 minutes.
- Pour the brownie batter into the prepared pan. Sprinkle a handful of Easter M & Ms evenly on top (they will sink into the middle of the brownie when it bakes).
- Bake at 350°F for 22 to 27 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes.
- While the brownies cool slightly, take this time to melt the white chocolate in the microwave in 30 second increments until melted and smooth, stirring in between. Then if you wish, swirl in food coloring of your choice.
- Transfer the brownie to a wire rack - this is when the parchment paper overlap is helpful! Decorate the top of the brownie with the melted white chocolate, sprinkles, and extra Easter M & Ms and chopped mini chocolate eggs, as you wish. Allow the decorations to set before slicing the brownie into squares.
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
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