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Easter Brownies

Easter brownies are thick fudgy brownies topped with crushed candy coated chocolate eggs. This fun Easter dessert puts a smile on everyone's face!

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 16 servings
Calories: 318 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 1/4 cups butter, unsalted (this is 2 1/2 sticks)
  • 2 1/2 cups light brown sugar, lightly packed
  • 4 large eggs
  • 1 1/2 cups cocoa powder (be sure to use unsweetened)
  • 3/4 tsp salt
  • 1 Tbsp vanilla extract
  • 3/4 cup all purpose flour
  • 1 1/4 cups roughly crushed easter egg candies, divided

Instructions

    Cup of Yum
  1. Preheat the oven to 325F. Spray and line a 9x9 inch baking pan with parchment paper 'sling' so you can easily lift the brownies out after baking. This will make them easier to slice and serve.
  2. In a large microwave safe mixing bowl add the butter, cut in large chunks, and the brown sugar. Microwave on high for 60 seconds, then stir. Microwave for another 30 seconds and stir again to combine. If your butter is still not melted completely, go in for another 15 seconds. Whisk until the butter is completely melted and combined with the sugar. Your butter will want to separate out, so keep whisking until smooth.
  3. Add the eggs, one at a time, whisking well between each one. This takes a little elbow grease!
  4. Whisk in the cocoa powder, salt, and vanilla. Again, more elbow grease, but hey, making brownies in a stand mixer sounds a little slacker.
  5. When the cocoa powder has been all incorporated, fold in the flour, mixing just until there are no white streaks left.
  6. Turn the batter into your prepared pan, and spread out evenly. Top with one cup of the crushed eggs.
  7. Bake for 45-55 minutes, depending on your oven. The top should feel firm, and the sides will look set. A toothpick inserted in the center will come out with a some moist batter, but not completely wet. Top the hot brownies with the remaining crushed eggs.
  8. Let the brownies cool in the pan for about 15 minutes, then carefully remove using the parchment papers edges to a cooling rack. Let them cool completely before slicing (if you can wait that long!)

Notes

  • I've baked these brownies at 350F and 325F and I prefer them at 325F. The brownies are thick and need time to cook through without making the crust too crunchy. Make sure you know your oven's temperature and use an oven thermometer for these. 
  • *Brownie base recipe from Broma

Nutrition Information

Calories 318kcal (16%) Carbohydrates 43g (14%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 85mg (28%) Sodium 252mg (11%) Potassium 197mg (6%) Fiber 3g (12%) Sugar 34g (68%) Vitamin A 511IU (10%) Calcium 51mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 318

% Daily Value*

Calories 318kcal 16%
Carbohydrates 43g 14%
Protein 4g 8%
Fat 17g 26%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 85mg 28%
Sodium 252mg 11%
Potassium 197mg 4%
Fiber 3g 12%
Sugar 34g 68%
Vitamin A 511IU 10%
Calcium 51mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.