Easter Chocolate Egg Brownies
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Unrated
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
16 pieces
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Course
Dessert
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Cuisine
American, International
Easter Chocolate Egg Brownies
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These rich, fudgy chocolate egg brownies are the perfect blend of deep cocoa flavor and melt-in-your-mouth indulgence. Topped with whole and halved chocolate eggs, they offer a delightful surprise in every bite—ideal for the Easter celebrations or a decadent treat any time!
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Ingredients
- 150 g butter
- 160 g dark chocolate 50-70% cocoa
- 1 teaspoon vanilla extract
- 150 g sugar
- 3 egg
- 150 g flour 1 cup (125 g) flour if you prefer fudgy brownies
- 3 tablespoons cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- chocolate eggs (whole and halved, for topping)
Instructions
- Preheat the oven to 180°C/356°F (no fan setting).
- Line an 18x24cm (7x10 in) baking pan with parchment paper.
- Melt the butter and chocolate together over a double boiler (or microwave in 20-second intervals, stirring in between). Stir in the vanilla extract and let cool slightly.
- Whisk the eggs and sugar together in a mixing bowl until slightly pale and frothy. Then, slowly mix in the melted chocolate-butter mixture.
- Sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the wet mixture, avoiding overmixing.
- Pour the batter into the prepared pan, smoothing the surface with a spatula. Scatter the chocolate eggs on top, some whole and some halved.
- Bake for 25-30 minutes, checking at 25 minutes. A toothpick inserted in the center should come out with a few moist crumbs for a fudgy texture or clean for a cakier texture.
- Cool completely before slicing and serving. Enjoy your rich, chocolatey brownies!
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