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Rich chocolate brownies topped with pastel mini eggs and spring candies on a white platter.
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Easter Brownies

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 12 servings
Calories: 345kcal

Ingredients

  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large egg s
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all -purpose flour
  • 1/4 teaspoon sal t
  • 1/2 cup semi -sweet chocolate chips
  • 1/2 cup chocolate mini eggs
  • 1/4 cup pastel -colored chocolate candies

Instructions

  • Preheat oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper.
  • In a large bowl, whisk the melted butter and granulated sugar until well combined.
  • Add the eggs and vanilla extract, whisking until the mixture is smooth and slightly glossy.
  • Sift in the cocoa powder, flour, and salt; fold gently with a spatula until just combined.
  • Fold in the semi-sweet chocolate chips.
  • Pour the batter into the prepared pan and spread evenly.
  • Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  • Remove from oven and immediately press the chocolate mini eggs and pastel candies into the surface of the warm brownies.
  • Allow to cool completely in the pan on a wire rack before lifting out and slicing into 12 squares.