Go Back
–+ servings
Delicious a4518a6bb6

Easter Brownies

These Easy Easter Brownies are quick to make and perfect for family gatherings, featuring a comforting chocolate base topped with a glossy chocolate layer and festive pastel drizzle.
No ratings yet
Rate this Recipe Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 pieces
Calories 250 kcal

Ingredients
  

Brownie Base

  • 1 cup unsalted butter, melted Use salted butter only if you reduce added salt.
  • 1.5 cups granulated sugar Essential for classic brownie texture.
  • 1 cup brown sugar Adds moisture and caramel-like chewiness.
  • 4 large eggs Reduce if using jumbo; use medium for lighter result.
  • 1 tablespoon vanilla extract Use real vanilla for best flavor.
  • 1 cup all-purpose flour Measure carefully for fudgy brownies.
  • 0.75 cup cocoa powder Dutch-process for deeper flavor.
  • 0.5 teaspoon salt Balances sweetness.
  • 1 cup chocolate chips For pockets of melted chocolate.

Topping

  • 1.5 cups semisweet or milk chocolate chips Melted for glossy topping.
  • 1 tablespoon coconut oil or butter Helps topping set properly.

Decoration

  • 0.5 cup melted white chocolate Use good quality for better drip.
  • food coloring in pastel pink, blue, and yellow Gel preferred to prevent seizing.
  • mini candy eggs sprinkles Optional but add festive cheer.

Instructions
 

Preparation

  • Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
  • Melt the butter in a heat-safe bowl and stir in the granulated and brown sugar until smooth.
  • Beat in the eggs one at a time and then stir in the vanilla until glossy.
  • Sift together the flour, cocoa powder, and salt in another bowl. Fold dry ingredients into the wet mixture until just combined.
  • Stir in the chocolate chips and pour the batter into the prepared pan.

Baking

  • Bake for 30–35 minutes or until a toothpick inserted comes out with moist crumbs.
  • Cool completely in the pan.

Topping

  • Melt the semisweet or milk chocolate chips with the coconut oil in short microwave bursts and spread over cooled brownies.
  • Tint melted white chocolate with food coloring for decoration and drizzle over the chocolate layer.
  • Top with sprinkles and mini candy eggs before the chocolate sets.

Notes

Allow brownies to cool completely before slicing for neat edges. Use gel food coloring to avoid seizing the chocolate. Store in an airtight container at room temperature for up to 3 days.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 33gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 100mgFiber: 1gSugar: 24g
Keyword Brownies, Chocolate, Desserts, Easter brownies, Quick Family Meals
Tried this recipe?Let us know how it was!