Easter Chocolate Egg Brownies
Nothing says Easter indulgence quite like these Chocolate Egg Brownies! With a rich, fudgy texture and deep cocoa flavor, these brownies are the ultimate treat for chocolate lovers. The batter comes together effortlessly, combining melted dark chocolate, butter, and a hint of vanilla for that perfect balance of sweetness and richness.
But the real magic happens on top—whole and halved chocolate eggs melt slightly into the warm brownies, creating irresistible bites of gooey, chocolatey goodness. Whether you’re using mini eggs, filled eggs, or solid chocolate varieties, they add a festive touch that makes these brownies extra special.
Perfect for an Easter dessert table, spring gatherings, or simply as a sweet way to use up leftover chocolate eggs, these brownies are sure to impress. They’re easy to make, require simple ingredients, and turn out delicious every time.
Enjoy them fresh out of the oven for a warm, melty experience, or let them cool for a more structured bite. Pair them with a scoop of vanilla ice cream or a dusting of powdered sugar for an added treat. No matter how you serve them, these Chocolate Egg Brownies will become a holiday favorite in no time! 🐣🍫✨
Easter Chocolate Egg Brownies
Ingredients
- 150 g butter
- 160 g dark chocolate 50-70% cocoa
- 1 teaspoon vanilla extract
- 150 g sugar
- 3 eggs
- 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 (7×10 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!
Notes
Related: Easter Chick & Bunny Cupcakes
Related: Greek Easter Bunny Bread
Related: Egg-shaped Lemon Curd Cookies
Related: Easter Pastry Bunnies with Nutella and Mascarpone Honey Cream
Related: Raspberry Brownies with Raspberry Foam
