Adding mini chocolate eggs and a white chocolate drizzle to fudgy brownies is a quick way of making an Easter treat that'll bring raves. The tiny eggs will stay put but soften, adding an extra dose of gooeyness to an already wonderful chocolate square. They keep well for a few days and can be frozen.
Quick treat
Make this Easter celebration fuss-free, with more time to enjoy with friends and family, or however you choose to spend it.
This is a wonderful homemade brownie recipe with an extra Easter addition. Yes, it's simple, yet decadent enough to celebrate.
And just like the mini egg cookies or this colorful Easter puppy chow, they're easy enough not to be a burden.
- Easy to make: Mix the batter with a wire whisk in one bowl. It doesn't get much easier than that.
- Gooey and fudgy: bake them just right, and you've got yourself a perfect, gooey, fudgy brownie.
- Toppings: You can add any Halloween candy or decoration you want.
- Freezer friendly: They are great for having frozen at all times for last-minute chocolate cravings.
Step-by-step VIDEO
Ingredient Notes
- Chocolate: use your favorite semisweet dark chocolate.
- Cocoa powder: Always use unsweetened cocoa powder. In my experience, the dark ones are the best (this does not apply to the super dark used for making homemade Oreo cookies known as dark or black cocoa powder).
- Mini eggs: I use Cadbury mini eggs in pastel colors.
Steps to make Easter egg brownies
Like with most brownie recipes in this blog, you don't need fancy equipment.
Melt the chocolate and butter: Always start with chopped chocolate in a microwave-safe or glass bowl. You can use the microwave (short 10-15-second spurts, stirring well between each one until it's fully melted) or a double boiler with the bowl containing the chopped chocolate not touching the water. In both cases, make sure it doesn't scorch.
- Beat eggs and sugar for a few minutes until light and fluffy.
Baking
Preparing the pan
It should be buttered or sprayed with baking spray (containing flour).
I highly recommend lining it with a strip of parchment paper as wide as the pan, covering the bottom and two long sides. The other two will remain greased but not lined. This will help you remove the block of brownies from the pan after they're baked.
- Pour the brownie batter into the greased and lined pan and even out the surface. It's a rather thick mixture.
- Pour the brownie batter into the greased and lined pan and even out the surface. It's a rather thick mixture.
Vintage Kitchen Tip
Don't overbake them, so you have fudgy brownies instead of dry, cakey ones. Take them out while they still jiggle in the center. The residual heat will keep firming them up as they cool. If they firm up completely, you won't get that wonderful fudginess.
If you insert a cake tester or toothpick, it should come out with very moist crumbs attached but not wet batter.
- Gently place more mini chocolate eggs on the brownie surface while it is still hot.
- Decorate the cooled brownies with a white chocolate drizzle and more chopped eggs.
Freezing brownies
They freeze well.
I recommend cutting them into squares, wrapping each in plastic, and placing them in a Ziploc-style bag. Label and date them for easier handling afterward. Defrost at room temperature.
There is a whole post devoted to Freezer Baking & Desserts. A simple guide to using your freezer for baked goods!
Related recipes you might like:
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Easter Brownies (with mini eggs)
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Ingredients
For the mini egg brownies:
- 4 ounces unsalted butter
- 1 cup semisweet chocolate, broken into squares
- 3 eggs, at room temperature
- ½ cup white sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- ⅓ cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- pinch of salt
- 3 ounces mini chocolate eggs, I use Cadbury
For decoration:
- 2 ounces mini eggs, chopped
- 1 ounce white chocolate, melted
Instructions
For the brownies:
- Preheat the oven to 350°F (180°C). Butter or spray a rectangular 6x8-inch pan and line with parchment paper. See Notes below.
- Place 4 ounces unsalted butter and 1 cup semisweet chocolate in a bowl. Microwave in 30-second intervals until fully melted and smooth. Let it cool slightly.
- In another bowl, whisk 3 eggs, ½ cup white sugar, ¼ cup brown sugar and 1 teaspoon vanilla extract for 3 minutes. It will be light-colored and foamy.
- Gradually add the warm chocolate mixture, whisking continuously to prevent the eggs from curdling.
- Sift in ⅓ cup all-purpose flour, 3 tablespoons unsweetened cocoa powder and a pinch of salt and stir until fully combined until you achieve a thick, smooth batter. Fold in the Cadbury chocolate eggs.
- Transfer the batter to the prepared baking dish.
- Bake for about 20 minutes, until the edges are dry and the center still jiggles.
For the decoration:
- Remove from the oven and gently place half of the decoration eggs on top. Let cool in the pan for 10 minutes. Chop the remaining eggs and sprinkle on top. Melt the white chocolate and drizzle over the top.
- Let cool completely on a wire rack. Run a smooth-bladed knife around the unlined edges to free any stuck pieces and remove from the pan with the help of the parchment paper.
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