Easter Brownies are the perfect homemade treat when you're looking for a festive yet easy recipe to accommodate your busy family. They have melted chocolate and cocoa powder for that rich and indulgent chocolate flavor in every bite. Finished with crunchy Cadbury mini eggs, they are the best to help celebrate Easter.
Easter Brownies Recipe Essentials
- 🍽️ Course: Dessert
- ⏱️ Cooking Time: 28 minutes
- 🍴 Servings: 9 servings
- 🍫 Flavor Profile: Ultra rich, fudgy, and chewy with deep chocolate flavor and crunchy pops of candy-coated mini eggs
- 🥛 Best Served With: A cold glass of milk or a scoop of vanilla ice cream for the perfect balance
- 🧊 Make Ahead?: Bake ahead and store covered at room temperature to keep them soft and fudgy
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The recipe itself is so addictive! I adore a good, dense brownie that doesn't have a cakey texture. These are cute Easter brownies you can give as a thoughtful gift, bring to a party, or enjoy at home with family after a delicious Easter dinner. There are no rules when it comes to serving these chocolatey brownies.
If you're looking for more Easter party desserts, you should try my Easter cookie cups and these M&M Easter cookies. This Easter bark is worth checking out too.
Why You'll Love This Recipe
- It's ideal for Easter entertaining: The flavor and texture of these Cadbury mini egg brownies are perfect for sharing with a crowd. Not only do they taste good, but they also have plenty of wow factor.
- It's easy enough for busy families: These brownies may be homemade, but they're simple to make, which I love as a last-minute dessert idea or something that can be thrown together but doesn't look sloppy.
- The flavor and texture are perfect: The dense, fudgy brownies with the crispy Cadbury mini eggs are a dream combination that keeps you going back for more.
Ingredients
The most important components of these Easter brownies are listed below. They are crucial to achieving the best texture and flavor possible!
- Butter: I use unsalted butter in these homemade brownies for Easter. Don't worry about softening it first because you'll be melting it. You can use salted butter, but I recommend reducing or omitting the salt. Butter is important for richness and a chewy texture.
- Cocoa powder: Unsweetened cocoa powder adds more chocolate flavor to the batter, giving it even more depth. I use this and melted chocolate in these Rolo brownies as well.
- Baker's chocolate: I also use chopped Baker's chocolate in these Easter brownies. It's key for that signature fudgy texture.
- Mini eggs: You must use Cadbury mini eggs, as they're the ones with a crunchy candy shell and a chocolate center. The larger ones are chocolate eggs filled with creme and won't work the same. I love the pastel colors of the shells, too. They're perfect for Easter!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Nutella swirl: Warm ½ cup of Nutella and pour it over the brownie batter. Swirl it with a knife before baking.
- White chocolate chip: Fold in ½ cup of white chocolate chips for even more richness.
- Salted caramel: Swirl in ½ cup of caramel and finish the baked brownies with a sprinkle of sea salt.
How to Make Easter Brownies
Below are simple instructions for this Easter brownies recipe. Ensure that you preheat your oven to 325F and line an 8x8 baking dish (preferably metal) with parchment paper.
Step 1: Prepare the batter. Combine the ingredients for the Easter brownie batter and then transfer it to the prepared baking pan.
Step 2: Bake and cool. Top the batter with the Cadbury mini eggs and bake it for about 25-28 minutes. Allow the brownies to cool for a few minutes before slicing and enjoying a piece with a scoop of birthday cake ice cream.
Expert Tips
- Mix the batter gently: Overmixing the brownie batter incorporates too much air, making it more fluffy rather than compact and fudgy. It's best to mix the ingredients until they are just combined.
- How to get clean slices: I highly recommend using a sharp knife and wiping the blade between the slices. It also helps to warm the blade by running it under hot water for about 30 seconds before cutting the Easter brownies.
- Don't overbake: To keep the brownies moist and fudgy, remove from the oven as soon as they are done cooking. Let them sit for 5 minutes to finish baking and set up before slicing.
- Storage directions: Keep them tightly covered or place them in an airtight container. They will stay fresh for up to 3 days at room temperature or up to 5 days in the refrigerator.
- Freezer directions: Slice and wrap each square in plastic wrap before placing them into a freezer-safe container. Freeze the Easter brownies for up to 2 months. Thaw them at room temperature for a couple of hours before serving them.
These Cadbury egg cookie bars are another one of my favorite Easter dessert bars.
Serving Suggestions
- A scoop of ice cream goes so well with a freshly baked Easter brownie. You should try banana split ice cream because the flavors work perfectly with it!
- Some other Easter desserts that you can add to your dessert table with these brownie Easter treats are Easter chocolate-covered strawberries and Rice Krispies Easter eggs.
- If you are serving these for a party, the peanut butter shot and the strawberries and cream martini are great pairings to make for the adults.
Recipe FAQs
This happens when either the batter is overmixed with an electric mixer or there's too much flour. Use a spatula to mix the ingredients and level off the measuring cups when measuring the dry ingredients, and avoid scooping from the bag!
Overbaking is the top reason for dry brownies. They're done when the center is set but slightly jiggly. A toothpick inserted into the center won't be wet, but it won't be completely clean either. The brownies will continue to cook from residual heat when they're taken out of the oven, and baking them until the center is completely set causes them to overcook and dry out as they cool.
Don't pull the Easter brownies from the oven too early. If the center is still liquid, it will sink. I would also avoid overloading them with toppings, as too much weight can also make the top of the brownies sink.
You can, but I recommend trying this homemade Easter brownie recipe first. I promise it's worth the effort!
Easter Brownies
Ingredients
- 1 stick butter unsalted
- 60 grams cocoa powder unsweetened (about ½ cup)
- 150 grams granulated sugar about 1 ½ cups
- 45 grams all-purpose flour about ⅓ cup
- 2 eggs large and room temperature
- ½ tablespoon pure vanilla extract
- ½ teaspoon sea salt
- 2 ounces Baker's chocolate chopped
- 4 ounces Cadbury mini eggs
Instructions
- Preheat oven to 325F and prepare an 8x8 metal pan with parchment paper leaving the sides high for easily removal.
- Melt butter on the stove or in the microwave in a heat-safe bowl (large or transfer to a large one after).
- To the melted chocolate bowl, add cocoa powder and mix in with a spatula.
- Then add sugar, flour, eggs, vanilla extract and salt. Mix with a spatula or a fork to not incorporate too much air (this will make them cakey).
- Carefully fold in chopped chocolate, then transfer to prepared pan.
- The batter is very thick and needs to be spread with an offset spatula or the back of a spoon.
- Place mini eggs on top and bake for 25-28 minutes or until a toothpick comes out of the center with just moist crumbs.
Notes
- Overbaking the Easter brownies or inaccurately measuring the flour can make them come out dry. Only bake until the center is soft set, and level off the measuring cup when adding flour to the batter.
- Underbaking the brownies or overloading the top with candy can cause them to sink. The center can still be jiggly but not liquid.
- Use a sharp knife and wipe the blade between slices to get clean brownie squares.
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