You're going to love this Easter Brownies Recipe adorned with colorful mini eggs! This easy-to-follow Easter dessert recipe lets you enjoy the rich, chocolatey goodness of brownies and the crunch of mini eggs in every bite.
Easy Easter Desserts bring the family together.
Enjoying fun and festive Easter treats is definitely a tradition around our house. I love making No-Bake Bird’s Nest Cookies and adorable Easter Cookie Cups. But when the crew craves chocolate, these gooey Brownies with Cadbury Mini Eggs are a family favorite! They're an easy Easter dessert perfect for your dessert table.
I’ve perfected the Homemade chewy Brownie (it's epic btw) and created this large batch version for your Easter celebration—and the Easter Bunny approves! Not only is it topped with Cadbury Eggs, but colorful M&Ms make an appearance.
The secret? Adding real butter and chocolate chips to the batter enhances the richness and fudginess of these luscious brownies, so they’re totally worth it!
I think every holiday needs chocolatey brownies, so make Halloween Brownies, Thanksgiving Brownies, and Christmas Brownies!
Why You’ll Love These Easter Brownies
- Easy Recipe
- Kid-Friendly
- Freezable
- No High-Speed Mixer Required
- Large Batch
Ingredient Notes
- Butter: The batter's fat-to-flour ratio helps create that fudge-like texture. I like to use high-quality unsalted butter for the best flavor. If needed, you can use coconut oil, but the brownies won't have as rich a flavor.
- Granulated White Sugar: White granulated sugar sweetens the brownies, and warming the sugar with the butter ensures that the brownies are soft and smooth.
- Large Eggs: The eggs create structure and add moisture to these delicious brownies.
- Pure Vanilla Extract: Vanilla extract gives this treat the best flavor and a little more moisture.
- All-Purpose Flour: The flour creates the structure for the brownies.
- Unsweetened Cocoa Powder: Dutch-processed cocoa is recommended in this recipe because it is smoother, darker, and richer than natural cocoa.
- Salt: To balance the sweetness.
- Baking Powder: You'll need just a little bit of this levening agent to give the brownies a lift and ensure they can hold all the candy topping.
- Chocolate Chips: For added texture, I like to include dark chocolate chips, but semi-sweet is perfectly fine.
- Easter Candy: Crushed mini eggs (pastel-colored for Easter) and Easter M&Ms create the festive topping. I usually find these at Easter time at the grocery store in the seasonal aisle or at Target.
Find the full recipe and instructions in the printable recipe card below.
Step-By-Step Instructions
It’s time to make your irresistible, chewy chocolate brownies!
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking pan (9x13 inches) with parchment paper or cooking spray. TIP: I like to leave a slight overhang of parchment so I can remove the brownies easily. Crush candy with a kitchen mallet or rolling pin.
- Melt Butter: On the stovetop, melt the butter in a medium pan on low heat until it's completely liquid (Image 1). Then add the water and sugar and stir until mostly dissolved.
- Mix Ingredients: Place the melted butter and sugar mixture in a large mixing bowl. Add the cocoa powder, baking powder, vanilla extract, and salt to the mixing bowl and stir until just combined (Image 2). Add the eggs (Image 3), beating well after each addition.
- Add Flour Chocolate Chips: Gently fold the flour and chocolate chips into the brownie batter (Image 4). This will add extra fudginess and bursts of chocolate in every bite. Be careful not to overmix, as this will result in chewy brownies (Image 5).
- Transfer to Baking Pan and Add Candy: Pour batter into the prepared pan, spreading it evenly (Image 6). Top with about one cup of crushed eggs and half a cup of crushed M&Ms.
- Bake: Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter, but not completely clean either). Fudgy brownies will pull from the edges but be moist in the center once they've finished baking. Remember that baking times may vary, so keep an eye on them.
- Add Remaining Candy: Once the brownies are out of the oven, top them with the remaining candy. Press them in slightly so they don't fall off when cut (Image 7).
- Cool and Cut: Allow the brownies to cool completely in the pan and then a wire rack before cutting them into squares (Image 8). Depending on how many I need, I cut them into 24 small squares or 16 large squares.
Enjoy your homemade fudgy Easter brownies with mini eggs!
Erin's Expert Tips
To make extra-rich fudgy brownies, follow these tips.
- Melt Butter: You may be tempted to soften or cream your butter as you do for cookies, but melted butter contributes to a fudgier texture. It coats the flour proteins, preventing them from forming a strong gluten network that can make brownies cakey.
- Don't Overmix the Batter: Overmixing can lead to the development of gluten, resulting in a cake-like texture. Mix the batter until the ingredients are just combined to keep the brownies nice and fudgy.
- Pan: This recipe is designed for a 9 x 13-inch pan.
- Easter Recipes: If you’re planning your Easter meal, try our super-easy Crockpot Ham with an incredible pineapple glaze, creamy Mashed Potatoes, and oven-roasted Asparagus!
Storing
Room Temp:
- Cool Completely.
- Cut Into Portions.
- Wrap or Container: Choose a storage method based on your preference:
- Plastic Wrap: Wrap the individual brownie pieces tightly with plastic wrap. This helps prevent exposure to air and moisture, preserving their freshness.
- Airtight Container: Place the brownies in an airtight container with layers of parchment paper between the layers to prevent sticking.
Brownies can be stored at room temperature for at least 5 days.
Freezing:
You can freeze Cadbury Mini Egg Brownies for longer-term storage.
- Cool Completely.
- Wrap and Container: Wrap each brownie piece individually in plastic wrap and then place them in a resealable plastic bag or airtight container.
- Label & Date.
Chocolate Easter Egg Brownies can be kept in the freezer for up to three months. When ready to enjoy frozen brownies, let them thaw at room temperature for a few hours.
Recipe FAQs
To make fudgy brownies, use my recipe, which has a higher fat-to-flour ratio, melt the butter instead of creaming it, don't overmix the batter, and slightly underbake. Adding chocolate chunks or chips also enhances the fudgy texture.
Brownies are done baking when a toothpick inserted into the center comes out with a few moist crumbs but not wet batter. Be careful not to over-bake; this is the key to fudgy brownies.
Yes, you can add nuts to your brownies for added texture and flavor. Chopped walnuts, pecans, or almonds are popular choices. Fold them into the batter just before baking.
Yes, you can freeze brownies. Allow them to cool completely, cut them into squares, and wrap them tightly in plastic wrap before placing them in an airtight container. Freeze for up to three months.
More Easy Easter Recipes
Love this Easter Brownie recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.
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Printable Recipe
Easter Brownies
Equipment
- medium pot or saucepan
- mixing bowl
- Spatula or cooking spoon
Ingredients
- 1 cup unsalted butter
- 2 ¼ cups granulated white sugar
- 2 tablespoons water
- 1 ¼ cups Dutch-process cocoa powder
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon pure vanilla extract
- 4 large eggs (at room temperature)
- 1 ½ cups all-purpose flour
- 2 cups dark chocolate chips (a 10-ounce bag, semi-sweet is fine too)
- 2 cups crushed Easter egg candy (I used a mixture of Cadbury mini eggs and M&Ms)
Instructions
- Prep and Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking pan (9x13 inches) with parchment paper or cooking spray. TIP: I like to leave a slight overhang of parchment to easily remove the brownies. Crush candy with a kitchen mallet or rolling pin in a plastic baggie.
- Melt Butter and Sugar: On the stovetop, melt the butter in a medium pan on low heat until it's completely liquid. Then, add the water and sugar and stir until mostly dissolved (do not boil).
- Mix Ingredients: Place the melted butter and sugar mixture in a large mixing bowl. Add the cocoa powder, baking powder, vanilla extract, and salt and stir until just combined. Add the eggs one at a time, beating well after each addition.
- Add Flour and Chocolate Chips: Gently fold the flour and chocolate chips into the brownie batter. This will add extra fudginess and bursts of chocolate in every bite. Be careful not to overmix, as this will result in chewy brownies.
- Transfer to Baking Pan: Pour batter into the prepared pan, spreading it evenly.
- Add Candy: Top with about one cup of crushed mini eggs and half a cup of crushed M&M.
- Bake: Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter, but not completely clean either). Remember that baking times may vary, so keep an eye on them.
- Add Remaining Candy: Once the brownies are out of the oven, top them with the remaining candy. Press them in slightly so they don't fall off when cut.
- Cool and Cut: Allow the brownies to cool completely in the pan and then a wire rack before cutting them into squares. Depending on how many I need, I cut them into 24 small squares or 16 large squares.
Notes
- Melt Butter: You may be tempted to soften or cream your butter as you do for cookies, but melted butter contributes to a fudgier texture. It coats the flour proteins, preventing them from forming a strong gluten network that can make brownies cakey.
- Don't Overmix the Batter: Overmixing can lead to the development of gluten, resulting in a cake-like texture. Mix the batter until the ingredients are just combined to keep the brownies nice and fudgy.
- Storing: Cool completely, cut into portions, and store in an airtight container at room temperature for 5 days.
- Freezing: Cool completely, cut into portions, wrap individually, and then freeze in an airtight container for up to 3 months.
Sha says
These are so cute and adorable. Just tried them and they turned out so beautiful and delicious! Excited to make these again for Easter!
Dana G says
Delicious! My kids loved the crunch of the chocolate eggs!
Erin Henry says
So glad you all enjoyed this Easter treat recipe!