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Easter Brownies

Rich, fudgy chocolate brownies topped with colorful Easter candies and mini eggs. A simple, festive dessert perfect for spring gatherings and holiday treats.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter melted
  • 1½ cups granulated sugar
  • ¾ cup brown sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • ¾ cup cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup chocolate chips
For topping:
  • Mini chocolate eggs
  • Pastel sprinkles
  • ½ cup white chocolate melted, optional

Method
 

  1. Preheat oven to 180°C (350°F) and line a baking pan with parchment paper.
  2. In a bowl, mix melted butter, granulated sugar, and brown sugar until smooth.
  3. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  4. Sift in flour, cocoa powder, salt, and baking powder. Mix gently until combined.
  5. Fold in chocolate chips.
  6. Pour batter into prepared pan and spread evenly.
  7. Bake for 25–30 minutes until edges are set and center is slightly soft.
  8. Remove from oven and immediately press mini chocolate eggs on top.
  9. Add sprinkles and drizzle melted white chocolate if desired.
  10. Let cool completely before cutting into squares.

Notes

  • Do not overbake-slightly soft centers give the best fudgy texture.
  • Use good-quality cocoa powder for richer flavor.
  • Let brownies cool fully before slicing for clean cuts.
  • Store in an airtight container at room temperature for 3 days or refrigerate for up to 1 week.
  • You can use a boxed brownie mix for a quicker version and just add toppings.