This Easter egg brownie recipe is for the serious chocoholics (and Easter egg lovers) out there. It’s a perfect sweet treat to make in the lead up to Easter and would also make a great dessert, too.
You are going to love how simple these brownies are to make. All you need is a saucepan, a few pantry ingredients, plus a whole lot of Easter eggs, and these yummy brownies will be ready in no time. When it comes to the type of Easter eggs you use in this recipe, you can choose to use broken-up chocolate pieces with your favourite mini eggs, like I have, or you can use one or the other – it’s really up to you!
In this recipe I’ve used mini creme and crunchy speckled eggs, with milk chocolate Easter egg pieces. Another one of my favourite combinations is caramel-filled eggs and broken up Crunchie Easter egg – yum! I like to use mini eggs that have a filling and cut them in half before adding them to the brownie mix. The filling then oozes out while the brownies cook.
While it might be super tempting to try these brownies as soon as they are out of the oven (and I don’t blame you!), if you can, try and let them cool in the baking tin. This helps the brownies set. If you can’t help yourself, you can enjoy a warm slice with a scoop of vanilla ice-cream.
Easter egg brownies
Makes: 20 pieces
Prep time: 20 mins
Cooking time: 35 mins
Total time: 55 mins
- 50 g butter
- 1 cup caster sugar
- ¾ cup cocoa powder
- 1 tsp vanilla extract
- 3 eggs
- ½ cup plain flour
- 100 g medium hollow chocolate Easter eggs, broken into pieces
- 50 g candy-coated speckled crispy chocolate mini eggs, or other mini Easter egg variety of choice
- 50 g mini creme eggs, or other mini Easter egg variety of choice
- Preheat your oven to 160°C and line the base and sides of a 20cm square baking tin with baking paper.
- Place the butter, sugar and cocoa in a large saucepan (you want it to be big enough to add the extra ingredients to later) and stir over a low heat until the butter has melted and the mixture is well combined.
- Remove the saucepan from the heat and add vanilla extract and eggs, whisking the mixture as you go.
- Add flour and whisk to combine.
- Add Easter egg pieces and mini Easter eggs and stir to combine.
- Pour the brownie mixture into the prepared tin and smooth the surface. Top the brownies with a few mini Easter eggs to decorate, if you wish.
- Place the brownies into the oven for 35 minutes.
- Carefully remove the cooked brownies from the oven and allow them to cool in the tin before removing. Cut into small pieces to serve.
- It’s important to let the brownies cool completely in the tin before removing, as this ensures they set.
- You can use any type of Easter egg chocolate for this recipe.Lauren is the creator of the blog Create Bake Make where she shares simple delicious and most importantly easy recipes that the kids can help make and the entire family will enjoy. A keen home baker, Lauren is also a mum to three boys, so when she isn't breaking up arguments over toy trucks, you will find her in the kitchen baking up a storm! In her rare quiet moments, you will find her curled up with a book or the latest magazine, enjoying a hot coffee or indulging in her slight online shopping addiction.