Easter brownies are a rich, chocolatey holiday treat! Top them with your favourite seasonal goodies like fondant eggs, or Easter marshmallows.
photography by Kelly Neil
My daughter Elodie and I look forward to baking these simple Easter brownies every spring! I like the rich chocolatey mixture of cocoa powder and dark chocolate (and I’m pretty sure Elodie is only in it for the candy toppings). Either way, Easter brownies are a super cute and decadent treat!
I use dark chocolate Callebaut callets for this recipe. They look like a flattened chocolate chip, however, they’re actually a high quality chocolate made for quick melting. Do not use chocolate chips as they are made to retain their shape; Instead, look for anything specifically labelled “melting chocolate”, or, chop a bar of dark chocolate into fine bits with a sharp knife.
You will notice in the photos that the brownies are very thin. This is because I bake them in a brownie pan. If you’re not familiar, a brownie pan is a small 7×11-inch (18×28-cm) rectangle pan with high sides. The double chocolate batter is so rich, and the baked brownies are so fudgy, I don’t mind the lower profile. If you like a thicker brownie, bake the batter in an 8-inch (20-cm) square pan for about 23 to 25 minutes before adding the candy toppings.
As for candy toppings, you can use anything you like or think is pretty. You can also change up the candy based on the season or occasion. I went with a mix of sprinkles, chocolate candies, and marshmallows. Play around and use whatever you like!
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Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Ingredients
- Butter — I only use full-fat salted butter for baking.
- Dark Chocolate — Callebaut dark chocolate callets are what I chose for these brownies. Callebaut is a high quality chocolate, and the small button-like flattened shape means they melt quickly.
- Cocoa Powder — Use unsweetened cocoa powder for Easter brownies.
- Eggs — I use large eggs in my recipes.
- Vanilla — I have a large bottle of artificial clear vanilla extract I’m working through. Use whatever vanilla you like or have on hand.
- Easter Candy — I bought a mix of Easter M&Ms, Cadbury creme eggs, bunny-shaped marshmallows, and speckled candy-coasted chocolate eggs. Use whatever you like.
Method
Tips & Notes
For best and most accurate results, use an oven thermometer and a digital kitchen scale.
If you don’t own a brownie pan, or you like thicker brownies, use an 8-inch (20-cm) square baking pan. Note, the baking time will change.
I spray my brownie pan lightly with baking spray before lining with parchment paper, however, you can also brush it with melted butter if you want.
In place of a microwave, you can use a small pot on the stove top over medium-low heat to melt the chocolate and butter.
It will take a minute or two of stirring for the melted butter and melted chocolate to come together into a smooth, chocolatey mixture.
You may feel like the flour will never mix into the wet ingredients but don’t worry. Just keep folding and stirring gently and it will eventually mix in.
When you add the candy toppings, you can press them into the par-baked brownies gently for better adhesion.
How To Store Easter Egg Brownies
Like most baked goods, Easter brownies are best eaten fresh, the day they’re made. That being said, they do store well for a couple of days. I slice them and then lay them gently into a large zipper-top freezer bag. You can keep them on the counter for two days or in the fridge for up to five days. I haven’t tried freezing them.
Substitutions
I haven’t tested this recipe with dairy-free butter, however, I think it would be ok with one of good quality.
Dark chocolate yields the deepest chocolate flavour, however, you can use milk or semi-sweet chocolate if you prefer.
I use all-purpose flour in this recipe. Whole wheat or light spelt flour can be substituted. I haven’t tested this recipe with gluten-free flour.
More Easter Desserts
Sourdough Hot Cross Buns
Carrot Cake Cookies (Vegan)
Easter Bunny Cupcakes
Spiced Carrot Cake With Pineapple
Easter Rocky Road
Vanilla And Lemon Challah (Vegan)
If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.
Recipe
Easter Brownies (Fudgy, From Scratch)
Easter brownies are a rich, chocolatey holiday treat! Top them with your favourite seasonal goodies like fondant eggs, or Easter marshmallows.
Ingredients
- ½ cup (113g) butter
- ½ cup (100g) dark chocolate callets (or finely chopped dark chocolate)
- ½ cup (75g) all-purpose flour
- ¼ cup (20g) unsweetened cocoa powder
- ½ teaspoon salt
- ½ (100g) cup brown sugar
- ½ (100g) cup sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1 cup (approximately 150g) Easter candy/chocolate
Instructions
- Preheat the oven to 350ºF (180ºC). Lightly spray a brownie pan with baking spray and line it with parchment paper. Set aside.
- Place the butter and dark chocolate callets in a heat-safe glass measuring cup or bowl. Melt the butter and chocolate in the microwave for 1 to 2 minutes (length of time is dependent on the power of your microwave). Stir the melted butter and chocolate together until smooth. Set aside.
- Whisk together the flour, cocoa powder, and salt in a small bowl until well combined. Set aside.
- Use a hand mixer to mix the sugars, eggs, and vanilla until thick and creamy, about 1 to 2 minutes. Pour the melted butter-chocolate mixture into the egg mixture and continue to mix until no streaks of egg remain.
- Add the flour mixture to the bowl. Switch to a rubber spatula or wooden spoon and gently fold the wet and dry ingredients until the flour is just mixed in. It will seem like it takes a while, however it will mix in!
- Pour the batter into the prepared pan. It should settle into the pan on its own, however, you can smooth it into an even layer if needed. Place the pan in the preheated oven and bake the brownies for 15 to 16 minutes. Carefully remove the pan from the oven and set it on a wire cooling rack. Sprinkle the Easter candy evenly across the top of the brownies. Return the pan to the oven and bake the brownies for 2 to 3 minutes more. Remove the pan from the oven and set it back on the wire rack to cool completely before slicing and serving.
Notes
For best and most accurate results, use an oven thermometer and a digital kitchen scale.
If you don't own a brownie pan, or you like thicker brownies, use an 8-inch (20-cm) square baking pan. Note, the baking time will change.
I spray my brownie pan lightly with baking spray before lining with parchment paper, however, you can also brush it with melted butter if you want.
In place of a microwave, you can use a small pot on the stove top over medium-low heat to melt the chocolate and butter.
It will take a minute or two of stirring for the melted butter and melted chocolate to come together into a smooth, chocolatey mixture.
You may feel like the flour will never mix into the wet ingredients but don't worry. Just keep folding and stirring gently and it will eventually mix in.
When you add the candy toppings, you can press them into the par-baked brownies gently for better adhesion.
How To Store Easter Egg Brownies
Like most baked goods, Easter brownies are best eaten fresh, the day they're made. That being said, they do store well for a couple of days. I slice them and then lay them gently into a large zipper-top freezer bag. You can keep them on the counter for two days or in the fridge for up to five days. I haven't tried freezing them.
Substitutions
I haven't tested this recipe with dairy-free butter, however, I think it would be ok with one of good quality.
Dark chocolate yields the deepest chocolate flavour, however, you can use milk or semi-sweet chocolate if you prefer.
I use all-purpose flour in this recipe. Whole wheat or light spelt flour can be substituted. I haven't tested this recipe with gluten-free flour.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 106Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 47mgSodium: 109mgCarbohydrates: 21gFiber: 0gSugar: 17gProtein: 2g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.
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