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Recipe 66f819fa6d

Easter Brownies

These dense and fudgy Easter brownies are topped with a glossy chocolate layer and accented with pastel drizzles and candy eggs, making them the perfect budget-friendly treat for spring gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert, Snack
Cuisine American
Servings 24 squares
Calories 250 kcal

Ingredients
  

Brownie Base

  • 1 cup unsalted butter, melted Using unsalted lets you control the salt level.
  • 1.5 cups granulated sugar For sweetness and structure.
  • 1 cup brown sugar Adds chewiness and a deeper caramel note.
  • 4 large eggs Provide lift and richness.
  • 1 tablespoon vanilla extract Amplifies chocolate flavor.
  • 1 cup all-purpose flour Spoon and level for accuracy.
  • 0.75 cups cocoa powder Use Dutch-processed or natural cocoa.
  • 0.5 teaspoon salt Enhances sweetness and balances flavor.
  • 1 cup chocolate chips Semi-sweet is classic; milk chocolate makes them sweeter.

Chocolate Topping

  • 1.5 cups semisweet or milk chocolate chips Creates the glossy top layer.
  • 1 tablespoon coconut oil or butter Helps the chocolate pour and set smoothly.

Decoration

  • 0.5 cup white chocolate, melted For pastel drizzles.
  • 1 pack mini candy eggs For decoration.
  • various food coloring (pink, blue, yellow) Use gel to avoid thinning the chocolate.
  • optional sprinkles Use before the chocolate sets.

Instructions
 

Preparation and Baking

  • Preheat your oven to 350°F (175°C). Line a 9x13-inch pan with parchment paper.
  • Melt the butter in a microwave-safe bowl until smooth.
  • In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until glossy.
  • Add eggs one at a time, whisking well after each addition, followed by vanilla extract.
  • Sift together flour, cocoa powder, and salt in a separate bowl, then gently fold into the wet mixture.
  • Fold in chocolate chips, pour the batter into the prepared pan, and smooth the top.
  • Bake for 30-35 minutes, checking at 28 minutes. A toothpick should come out with a few moist crumbs.
  • Allow the brownies to cool completely in the pan.

Topping and Decoration

  • Melt semisweet or milk chocolate with coconut oil until smooth, then pour over cooled brownies.
  • Melt white chocolate, divide, and tint with food coloring, then drizzle over the chocolate layer.
  • Gently press mini candy eggs and sprinkles into the drizzles before chocolate sets.

Serving

  • Let brownies set at room temperature or chill for 20 minutes, then slice with a warm knife for clean cuts.

Notes

Store brownies at room temperature for up to 3 days or refrigerate for up to a week. For best texture, let come to room temperature before serving. Can be frozen for up to 3 months.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 13gSaturated Fat: 8gSodium: 150mgFiber: 1gSugar: 18g
Keyword budget-friendly dessert, Easter brownies, Easy Baking, fudgy brownies, Spring Treats
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