These easy Easter brownies with Easter eggs are a cute, chocolatey, chewy and fudgy treat for your Easter celebrations.
These Easter egg brownies deliver everything you want from a holiday bake: a soft, fudgy center, chewy edges and plenty of chocolate, finished with colorful Easter eggs. They’re also an excellent way to use up leftover Easter candy.
Why you’ll love this recipe
- A festive, fun dessert for Easter gatherings.
- The ideal balance of fudge-like center and chewy edges.
- An easy way to turn leftover Easter candy into a show-stopping treat.
- Can be made ahead for simple entertaining.
Ingredients
Easter eggs: Use a variety of mini Easter eggs or other colorful candy to decorate. Reserve some whole mini eggs to press in after baking for a bright finish.
Milk chocolate: The brownie batter needs about 100g (3.5 oz) of milk chocolate — either a large milk chocolate Easter egg or an equivalent bar. Choose a chocolate you enjoy eating; lower-quality baking chocolate won’t give the same flavor.
Cocoa powder: Natural cocoa powder works best for a rich chocolate taste. Dutch-process cocoa may produce a slightly different flavor.
Sugars: Use granulated white sugar for sweetness and a shiny top, and light brown sugar for moisture, density and chewiness.
Flour: Plain (all-purpose) flour is required; do not use self-raising flour or your brownies will become cakey.
Baking powder: A small amount helps the brownies rise slightly and then collapse, which keeps them from becoming overly dense.
Vanilla: Add vanilla essence to enhance the chocolate flavor.
Eggs: Use large eggs (approx. 55 g each with shell).
How to make Easter brownies
See the recipe card below for exact ingredient amounts and timings.
Preheat the oven to 355°F (180°C / 160°C fan). Grease and line an 8″ (20 cm) square baking tin, leaving an overhang to lift the brownies out easily.
Unwrap the Easter eggs. Cut larger chocolate eggs in half for decorating and leave mini eggs whole for adding later.
Chop the milk chocolate or break up leftover Easter chocolate into small pieces. Place the chocolate and butter in a microwave-proof bowl, heat until melted, whisk until smooth and set aside to cool slightly.
While the chocolate cools, sift together the flour, salt, baking powder and cocoa powder in a separate bowl to ensure even distribution.
Whisk the melted chocolate and butter again if they have started to separate. Add the vanilla and eggs and mix well. Stir in both the brown and white sugars. Fold in the sifted dry ingredients gently with a spoon or spatula until just combined — avoid over-mixing.
Pour the batter into the prepared tin and smooth the top. Bake for 30 minutes; the edges should be set while the center remains soft.
Hot Tip: If a skewer still shows wet batter in the center, don’t keep baking until it comes out completely clean — that will overcook the brownies and make them dry. Fudgy brownies often look slightly underdone in the center.
Remove the tin from the oven and immediately press the halved chocolate eggs lightly into the surface. Return to the oven for five more minutes to set the decoration. Let cool for ten minutes, then transfer to the fridge to finish cooling for maximum fudginess before slicing.
How to serve
Serve these Easter dessert brownies on a platter as they are, or pair with a scoop of vanilla ice cream for an extra indulgent dessert.
How to store
Store the brownies in a covered container at room temperature for up to five days, though refrigeration will keep them chewier and maintain the fudgy texture for up to a week.
Recipe tips and frequently asked questions
What kind of Easter candy can I use?
Use any mix you enjoy: milk chocolate, white chocolate, cookies-and-cream or caramelized white chocolate all work well. Mini eggs and colorful candy like M&Ms are great for an added pop of color.
How do you cut brownies evenly?
Chill the brownies completely (about an hour in the fridge) before slicing to get clean, even cuts. A plastic or disposable knife can reduce sticking for neater slices.
Tips for perfect brownies
- Don’t over-mix: once dry ingredients are added, fold gently until just combined.
- Don’t over-bake: a slightly underdone center yields a fudgy texture.
- Let them cool and chill: this improves texture and makes slicing easier.
Have you made this recipe? Tell me how it went in the comments and tag me on Instagram so I can see your creations!
Looking for more yummy Easter dessert recipes?
Try other festive treats like mini egg cheesecakes, shredded wheat nests, eggless carrot cake, carrot ice cream or a Biscoff Easter egg cheesecake for more Easter inspiration.
📋 Recipe
Easter Brownies
Equipment
- Food processor or chopping bowl attachment for an immersion blender.
- 8″ (20cm) square baking tin.
Ingredients
- Approx. 2 & ½ cups (250 g) Easter candy (mixed mini eggs and decorations)
- 1 & ¾ sticks (200 g) unsalted butter
- 1 large (3.5 oz / 100 g) milk chocolate Easter egg or equivalent milk chocolate
- ¾ cup (115 g) plain (all-purpose) flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup (50 g) natural cocoa powder
- ¾ cup (165 g) light brown sugar
- ¾ cup (165 g) granulated white sugar
- 1 teaspoon vanilla essence
- 3 large eggs (approx. 55 g each)
Instructions
- Preheat oven to 355°F (180°C / 160°C fan).
- Grease and line an 8″ (20 cm) square tin with overhang.
- Unwrap and prepare Easter eggs: halve larger eggs for decoration and keep mini eggs whole.
- Chop the milk chocolate or extra Easter chocolate into small pieces.
- Place chocolate and butter in a microwave-safe bowl, melt and whisk until smooth. Allow to cool slightly.
- Sift flour, salt, baking powder and cocoa together in a separate bowl.
- Whisk the cooled chocolate and butter, then add vanilla and eggs. Stir in both sugars until combined.
- Fold in the dry ingredients gently until just combined.
- Tip batter into the prepared tin, smooth the top and bake for 30 minutes — edges should be set and center still soft.
- Remove from the oven, press halved eggs into the top and bake for a further 5 minutes.
- Cool in the tin for 10 minutes, then refrigerate until completely cold before cutting and serving.
Notes
These brownies are a great way to use leftover Easter candy. You will need roughly 100 g of milk chocolate to melt into the batter. For best texture, store chilled in the fridge for up to a week; at room temperature they will keep well for a few days.
Nutrition
Calories: 593 kcal; Carbohydrates: 100 g; Protein: 10 g; Fat: 22 g; Sugar: 76 g. Nutritional values are estimates and will vary by brand.
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