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 want to put a bit of spring in your step this Easter, why not try out my ultimate recipe for Easter Egg Brownies?

I think 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!

I bought four different Cadbury Easter Eggs for this wonderful dessert. Although you can make this recipe using whatever leftover chocolate eggs you have, I recommend spicing things up with a few varieties to give your brownies different textures and flavors.

I bought traditional Cadbury Cream Eggs (who doesn’t love that ooey-gooey center?), Oreo eggs, Reese’s, and Caramilk for this recipe. Cadbury Mini Eggs or hard-shelled chocolates are excellent for adding some crunch to your brownies.

Depending on who you’re baking brownies for, you can make separate batches of each flavor or mix them all for the ultimate indulgence. I like lumping them all in and getting surprised when I take the first bite!

These brownies are made from scratch, but you can also grab a boxed mix to save time and effort.

When making these Easter Egg Brownies, you’ll want to pour the brownie mixture into a pan and embed the nine Easter Eggs. I recommend pushing them down slightly with the back of the spoon so that only 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, each boasting 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 plan to make this recipe for Easter, I suggest 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 This Recipe

They’re pleasantly themed (perfect for spring tea parties!)
They’re so easy to make
They can be made according to your chocolate preferences
They’re adored by kids and adults alike

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

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 350°F. Grease a 9-inch square baking pan OR an 8-inch square baking pan and set aside.
Step Two: Melt the chocolate and butter in a saucepan over low heat, stirring constantly. Once melted, remove the pan from the heat and let it sit for 5 minutes.
Step Three: In a large mixing bowl, beat sugar, eggs, and vanilla at medium-high speed until smooth, for about 2 minutes. Pour in the chocolate and beat on low speed until combined. Beat in flour until mixed. Pour the mixture into the pan.
Step Four: Place the Easter Eggs evenly into the brownie mixture. Press down with the back of a spoon to ensure 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!

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What to Serve with Them

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. Using high-quality chocolate makes you more likely to bake high-quality brownies.
Keep your measurements accurate. Baking is surprisingly scientific, and you don’t want your measurements to be off if you’d like a good outcome. Use a weighing scale instead of measuring cups for best results.
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 their thickness will completely change. Stick with the correct pan size to avoid crispy edges or overly gooey brownies.
Line with parchment paper. Lining your pan with parchment paper is a great way to keep your brownies from sticking or falling apart during baking!
Don’t overmix your batter. Brownies are difficult to mess up, but you can still overmix your batter, resulting in tough, overbaked slabs! To avoid overmixing, don’t run your mixer too long or use a wooden spoon to combine ingredients.

Variations and Substitutions

If you prefer the taste of dark chocolate in this recipe, you can turn your brownies into blondies by omitting the unsweetened chocolate and using white chocolate Easter Eggs!

Storage Instructions

Brownies are best stored at room temperature, wrapped tightly in plastic or foil.

For ultimate freshness, you should also 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 prevents them from getting freezer-burned.

When you’re ready to eat your brownies, simply unwrap them and let them stand at room temperature for a few hours. This is completely safe and far easier than leaving them in the fridge for extended periods.

A stack of pieces of the recipe cut in half.

Easter Desserts

Try Salted Caramel Brownies.

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Rate this Recipe

5 from 1 vote