Easter Brownies With Mini Eggs

Brownies decorated with Easter eggs cut into squares to serve.

5 from 1 vote

Easter Brownies With Mini Eggs

These easy Easter brownies with Mini Eggs start with a one-bowl brownie recipe made with melted chocolate and cocoa powder, and topped with chopped Easter eggs for a super chocolaty Easter treat!

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings:

Calories: 281kcal

Author: Janice Lawandi

Equipment

Ingredients

115 grams unsalted butter
175 grams dark chocolate (70 % cocoa content) or your favourite semi-sweet or bittersweet dark chocolate
250 grams granulated sugar
3 large egg(s)
95 grams bleached all-purpose flour
45 grams Cacao Barry extra brute cocoa powder or your favourite Dutch processed cocoa powder, sifted to remove lumps
2.5 mL Diamond Crystal fine kosher salt
200 grams Mini Eggs plus a little extra for garnishing, coarsely chopped

Metric - US

Instructions

Preheat the oven to 350ºF (175 °C). Butter a 9x9-inch (23x23-cm) brownie pan. Line the bottom with parchment. Set aside.
In a large bowl, melt together the butter and the chocolate. You can do this over a pan of simmering water or in the microwave at power level 5, pausing from time to time to stir a little so that the mixture heats evenly.
Add the granulated sugar to the bowl of melted chocolate and butter, and stir it in.
Add the eggs, one at a time, mixing well between each addition. Dump in the flour, cocoa powder, and salt, and stir it in.
Fold in the chopped Mini Eggs.
Pour the batter into the prepared pan and smooth the surface with a mini offset spatula. Sprinkle with extra chopped Mini Eggs, if desired.
Bake for 30 to 40 minutes, or for however long it takes to achieve your perfect brownies. I like my brownies chewy so I bake them for 40 minutes. Let cool completely in the pan before cutting into squares using a plastic knife. Don't use a metal knife because it will stick.

Notes

This brownie recipe fits in a metal 9x9" square pan.
For the dark chocolate, I used Cacao Barry Ocoa 70 % dark chocolate
This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
Use a metal pan which is a better heat conductor than glass. Brownies baked in a glass pan may take longer to bake but also may overbake after removing them from the oven as the glass retains the heat for longer.
To cut the brownies easily and cleanly into squares, use a plastic bowl scraper or a plastic knife! Don't use a metal knife because it may stick. Chilling the brownies before cutting helps.

Nutrition