We all know what happens when spring rolls around. That’s right folks – the sun begins to shine, pastel colors are everywhere, and you can’t move without spotting chocolate eggs lining the grocery store shelves. Move over Christmas, this is the most wonderful time of the year. If you’re looking to put a bit of spring in your step this Easter, why not try out my ultimate recipe for Easter Egg Brownies?
In my opinion, these are the richest, chewiest, and most mouth-watering brownies of all time. So, it’s unsurprising that they rarely last a couple of days in our household!
To make this wonderful dessert, I bought four different kinds of Cadbury Easter Eggs. Although you can certainly make this recipe using whatever leftover chocolate eggs you have on hand, I recommend spicing things up with a few varieties to give your brownies different textures and flavors.
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For this recipe, I bought traditional Cadbury Cream Eggs (who doesn’t love that ooey-gooey center?), Oreo eggs, Reese’s, and Caramilk. If you’d like to add some crunch to your brownies, Cadbury Mini Eggs or any hard-shelled chocolates are excellent.
Depending on who you’re baking brownies for, you can make separate batches of each flavor, or mix them all for the ultimate indulgence. Personally, I like lumping them all in and getting a surprise when I take the first bite!
These brownies are made from scratch, but you can also grab a boxed mix to save yourself time and effort.
When you’re making these Easter Egg Brownies, you’ll want to pour the brownie mixture into a pan and embed the nine Easter Eggs in the mixture. I recommend pushing them down slightly with the back of the spoon so that just the top portion is left peeking out!
When I tried this recipe, I only had nine Easter Eggs to play with. So, I decided to make nine humongous brownies that each boasted a single egg. However, there’s nothing to say that you can’t use smaller chocolates to create more portions – the baking time won’t change, so don’t worry!
If you’re planning to make this recipe for Easter, I suggest going out and purchasing eggs in advance to avoid disappointment. To save a few bucks, prepare this dessert just after the holidays when all Easter Eggs are sold for deep discounts.
Three cheers for stocking up!
Why You’ll Love Easter Egg Brownies
- They’re pleasantly themed (perfect for spring tea parties!)
- They’re so easy to make
- They can be made according to your chocolate preferences or what you have on hand
- They’re adored by kids and adults alike
Ingredients
- Salted butter
- Unsweetened baking chocolate
- Sugar
- Vanilla extract
- Eggs
- All-purpose flour
- Cadbury Easter Eggs in your choice of flavors
How to Make Easter Egg Brownies
- Step One: Preheat the oven to 350F. Grease a 9-inch square baking pan OR an 8-inch square baking pan and set aside.
- Step Two: Melt chocolate and butter in a saucepan over low heat, stirring constantly. Once melted, remove from heat, and let it sit for 5 minutes.
- Step Three: In a large mixing bowl, beat sugar, eggs, and vanilla on medium-high speed until combined and smooth, about 2 minutes. Pour in chocolate and beat on low speed until combined. Beat in flour until mixed. Pour mixture into pan.
- Step Four: Place the Easter Eggs evenly into the brownie mixture. Gently press down with the back of a spoon to make sure they are partially embedded.
- Step Five: Bake for 40 minutes. Remove from the oven and cool completely on a wire rack (about two hours). Cut into squares and enjoy!
Equipment Needed
To create your Easter Egg Brownies, you’ll need a few handy tools:
- A reliable hand mixer
- A classic non-stick saucepan with a cover
- A non-stick cake pan (an 8 or 9-inch option works well).
- Mixing bowls
- A serving spatula (optional)
What to Serve with Easter Egg Brownies
- Leftover Easter Candy Rice Krispie Treats
- Coconut Macaroon Nutella Cookie Nests
- Reese Coffee Milkshake
Recipe Tips and Tricks
- Always use high-quality chocolate when baking brownies. Although Cadbury eggs will always be delicious, you’ll want to take care when choosing your unsweetened chocolate. If you use high-quality chocolate, you’re more likely to bake high-quality brownies.
- Keep your measurements accurate. Baking is surprisingly scientific, and you don’t want any of your measurements to be off if you’d like a good outcome. For best results, use a weighing scale instead of relying on measuring cups.
- Don’t use a pan that’s too big or too small. This recipe calls for an 8 or 9-inch pan. If you use pans that are too big or too small, you may overbake or underbake your brownies as the thickness of them will completely change. To avoid crispy edges or overly gooey brownies, stick with the correct pan size.
- Line with parchment paper. Lining your pan with parchment paper is a great way to keep your brownies from sticking or falling apart during the baking process!
- Don’t overmix your batter. Brownies are quite difficult to mess up, but you can still overmix your batter which results in tough, overbaked slabs! To avoid overmixing, don’t run your mixer for too long or use a wooden spoon to combine ingredients instead.
Variations and Substitutions
If you feel like forgoing the dark chocolate taste in this recipe, you can turn your brownies into blondies by foregoing the unsweetened chocolate and using white chocolate Easter Eggs!
If you struggle to digest eggs, you can substitute the eggs in this recipe for 1 tablespoon of ground flaxseed and 3 tablespoons of water.
Storage Instructions
Brownies are best stored at room temperature wrapped tightly in plastic wrap or foil to prevent them from getting contaminated.
For ultimate freshness, you’ll also want to store your delicious slabs in an airtight container to keep air out.
They can be stored for up to 5 days, but are best eaten within 2 days.
Can I Freeze?
As a rule, brownies can be frozen for up to three months without losing their texture or flavor.
To retain their chewy richness, you’ll want to cover them in plastic wrap and a double layer of foil. This extra protection stops them from getting freezer burnt.
When you’re ready to eat your brownies, simply unwrap them and allow them to stand at room temperature for a few hours. This is completely safe and is far easier than leaving them in the fridge for extended periods.
Easter Desserts
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Easter Egg Brownies
Ingredients
- ⅔ cup salted butter
- 5 oz unsweetened baking chocolate cut into chunks
- 1 ¾ cup sugar
- 2 tsp vanilla extract
- 3 large eggs
- 1 cup all-purpose flour
- 9 Cadbury Easter Eggs in your choice of flavors
Instructions
- Preheat oven to 350°F. Grease a 9-inch square baking pan OR an 8-inch square baking pan and set aside.
- Melt chocolate and butter in a saucepan over low heat, stirring constantly. Once melted, remove from heat and let sit for 5 minutes.
- In a large mixing bowl, beat sugar, eggs and vanilla on medium-high speed until combined and smooth, about 2 minutes. Pour in chocolate and beat on low speed until combined. Beat in flour until mixed. Pour mixture into pan.
- Place Easter Eggs evenly into the brownie mixture. Gently press down with the back of a spoon to make sure they are partially embedded.
- Bake for 40 minutes. Remove from oven and cool completely on a wire rack (about two hours). Cut into squares and enjoy!
Equipment
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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