Our chocolate Easter Egg Brownies are a sweet and delicious dessert made with a homemade brownie batter and filled with crushed mini chocolate egg candies. You'll find them on our Easter dessert table every year, along with mini egg Rice Krispie treats and a candy charcuterie board and chocolate covered strawberry "carrots".
In a pinch for time? Just use a box of brownie mix instead of our homemade batter. Although I think you'll love this recipe more than a box! Some more easy and quick Easter treats are egg hunt pudding cups and no-bake cheesecake bunny tails.
Table Of Contents
MORE KIDS' EASTER TREATS
- Chocolate Easter Cupcakes
- Candy Coated Easter Strawberries
- Bunny Cupcakes
- Bunny Paw Cookies
- Strawberry Brownies
- Mini Peep Cheesecakes
Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 ½ cups white sugar
- ½ cup brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 cup all-purpose flour
- 1 cup Robin's Egg chocolate candies, like Cadbury chocolate eggs
Can I Use Other Types Of Candy?
Sure! Reese's pieces candy and other candy coated chocolates that are easily crushed, like Oreo's, are perfect.
Kristina's Tip
Want to make these brownies even easier? Use a package of store bought brownie mix and add in your crushed mini eggs before baking.
How To Make Easter Egg Brownies
- Preheat the oven to 350 degrees Fahrenheit. Spray a 13x9 baking dish. with cooking spray or line with parchment paper.
- In a large microwave-safe bowl combine the chocolate chips and butter. Microwave for 1 minute. Remove the bowl and stir well. If needed, heat for an additional 30 seconds or until all the chocolate chips are melted.
- Add the sugar and brown sugar, whisking to combine well. Add in the vanilla and eggs, whisking to combine well. Add in the flour and salt. Stir well.
- Crush the Robin's Egg candies by placing in a plastic bag and smashing with a rolling pin. Fold about half of the candies into the brownie mix, reserving the rest for the topping.
- Transfer the brownie batter to the prepared baking dish and sprinkle with the remaining crushed candy.
- Bake in the preheated oven for approximately 30-40 minutes or until the center is set. Allow to cool before cutting.
How To Store
Easter Egg Brownies can be stored in an airtight container at room temperature for about 3 days. Brownies can be frozen, wrapped tightly in freezer-safe plastic wrap, for up to 6 months. Thaw overnight in the fridge or at room temperature for a few hours.
Recipe
Easter Egg Brownies
Equipment
- 9x13 baking dish
- parchment paper
Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 ½ cups white sugar
- ½ cups brown sugar
- 4 large eggs
- 2 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup all-purpose flour
- 1 cup Robin's egg candy such as Cadbury mini eggs
Instructions
- Preheat the oven to 350℉. Spray a 13x9 baking dish. with cooking spray or line with parchment paper.
- In a large microwave-safe bowl combine the chocolate chips and butter. Microwave for 1 minute. Remove the bowl and stir well. If needed, heat for an additional 30 seconds or until all the chocolate chips are melted.
- Add the sugar and brown sugar, whisking to combine well. Add in the vanilla and eggs, whisking to combine well. Add in the flour and salt. Stir well.
- Crush the Robin's Egg candies by placing in a plastic bag and smashing with a rolling pin. Fold about half of the candies into the brownie mix, reserving the rest for the topping.
- Transfer the brownie batter to the prepared baking dish and sprinkle with the remaining crushed candy.
- Bake in the preheated oven for approximately 30-40 minutes or until the center is set. Allow to cool before cutting.
Notes
Nutrition
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