These Chocolate Easter Egg Brownies are a sweet and delicious dessert made with a homemade brownie batter and filled with crushed mini chocolate egg candies.
Our Easter Egg Brownies are full of chocolatey goodness and crushed mini chocolate eggs, making them not just fun for the kids to make but to eat too! You'll find them on our Easter dessert table every year, along with mini egg Rice Krispie treats and a candy charcuterie board.
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.
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
Tips from the Chef
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.
Recipe FAQs
Easter Egg Brownies can be stored in an airtight container at room temperature for about 3 days.
Brownies are finished cooking when a toothpick inserted into the center most brownie comes out clean.
Sure, you can use m&m candy, Reese's pieces candy and other candy coated chocolates that are easily crushed.
Recipe
Easter Egg Brownies
Equipment
- 9x13 baking dish
- parchment paper
- large mixing bowl
- small mixing bowl
- whisk
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.
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