Easter Brownies: the amazing baked dessert recipe using chocolate mini eggs

Who doesn't love chocolate mini eggs? While they're delicious to snack on straight out of the bag, you can use them to make the best Easter brownies of all time. Adding chopped chocolate mini eggs to rich brownies is a chocolate lover's dream. It's a super easy way to make your brownies more festive for Easter or for spring, in general.

Moist and fudgy on the inside with a slightly crisp top, these Easter brownies are a must-have for your springtime potlucks, dinners, and celebrations. For an ultra-deluxe treat, serve your Easter brownies with a scoop of vanilla ice cream, some whipped cream, or a drizzle of caramel.

Tips for Making the Best Easter Brownies

Use room-temperature ingredients to make your Easter brownies.

Choose high-quality cocoa powder to give your brownies the best flavor.

Simplify this recipe by using a boxed brownie mix.

Easter Brownie Variations

For a richer chocolate flavor, add one teaspoon of espresso powder to your brownie batter. It won't taste like coffee, however, it will enhance the flavor of the chocolate.

For fudgier brownies, use all brown sugar. For crispier brownies, use all white sugar.

Use gluten-free flour to make gluten-free Easter brownies.

Instead of brownies, you can make Easter blondies by leaving out the cocoa powder.

Add extras like chopped nuts to your Easter brownies. You can also decorate them with Easter-themed sprinkles or swirls of caramel.

How to Store Easter Brownies

Keep your mini egg brownies in an airtight container at room temperature for up to 3 days. For long-term storage, freeze them for up to 2 months.

How to Make Easter Brownies

Preheat your oven to 350F. Spray a baking pan with cooking spray, then line it with parchment paper.

Beat eggs, melted butter, and vanilla in a bowl until the mixture is smooth.

Whisk in the brown sugar and white sugar.

Beat in sifted flour.

Add in sifted cocoa powder, and salt.

Mix until just combined.

Fold in the chopped mini chocolate eggs.

Transfer the batter to the baking pan.

Top with extra mini chocolate eggs.

Bake for 30 to 35 minutes, then remove the pan from the oven and leave it on a rack to cool. After 20 minutes, remove the brownie from the pan and leave it to cool completely.

Once cooled, slice the brownies into individual portions. Serve and enjoy!

Notes

An 8×8 or 9×9-inch baking pan is ideal for this recipe.