Easter Brownies are the ultimate chocolate Easter dessert! Fudgy brownies filled with Cadbury mini eggs and other assorted Easter eggs topped with a chocolate ganache, more Cadbury mini eggs and a white chocolate drizzle.
Happy Easter! If you are looking for the ultimate chocolate lovers' Easter dessert, look no further than these Easter brownies. This Easter dessert is filled to the brim with chocolate and mini eggs. Mini eggs aren't your thing? Try the Cadbury creme egg brownies recipe instead.
If you are after more cute Easter treats, you can check out these Mini Egg Bakery Cookies or any other Easter recipes.
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Why You'll Love This Recipe
- The texture is that of a brownie - while these are based on a cake, the texture of these remain like a brownie. Soft and fudgy.
- Colorful and playful - The fun pops of color from the mini eggs throughout the Easter egg brownies are fun for kids and Easter parties.
Ingredients Needed
- Dark Chocolate - You want to use a gold quality dark chocolate for both the brownies recipe and the chocolate ganache. The darker the chocolate, the more rich it is. The higher the quality, the better the flavour profile.
- Cocoa powder - this recipe uses regular cocoa powder. Do not use a Dutch processed cocoa powder as this will alter the texture of the chocolate brownie recipe and the taste.
- Brown Sugar - I use a mixture of both sugar and brown sugar in my brownies for flavour and texture. Brown sugar really enhances the flavour of the Easter brownies recipe and I find helps with the fudgy, soft texture.
- Cadbury Mini Eggs - I personally like the look the mini eggs give to these Easter egg brownies. You can of course use any Easter treat you wish in these however, I recommend sticking to the smaller, filled Easter eggs.
Substitutions
- Gluten free flour - You can replace the flour in this recipe 1 to 1 with a gluten free flour mix made specifically for baked goods. I actually often do this as I find gluten free flour gives the brownies a lovely texture.
- Cacao Powder - You can replace the cocoa powder with cacao powder. If you choose to do this, I recommend reducing the amount of cacao powder used to ¼ cup and increasing the amount of flour used by ¼ cups.
- Flourless brownies - You can make these brownies flourless by using my flourless brownie recipe as the base recipe. Just add the ganache and Easter eggs as normal.
Easter Brownies Step-By-Step
Step 1. Melt your butter and dark chocolate together and allow to cool slightly for 10 minutes.
Step 2. Beat the sugar, brown sugar, vanilla Extract and eggs together until light and fluffy. The mixture should double in size.
Step 3. Pour the melted chocolate mixture into the egg mixture and mix that through until just combined.
Step 4. Fold through the flour, cocoa powder and Cadbury mini eggs (and any other chocolate eggs you are adding). It is important to fold these through gently so we don't knock all of the air out of the eggs.
Step 5. Pour the batter into a lined 9" baking pan and bake at 180°C (350°F) for 20-25 minutes.
Step 6. The middle will lightly jiggle or soft crumbs will stick to a skewer inserted in the middle. Allow to cool to room temperature.
Step 7. While the homemade brownies are cooling, make your chocolate ganache by heating the cream to boiling point and pouring this over dark chocolate.
Step 8. Mix these together until the cream melts the chocolate and the mixture is glossy and smooth. Allow this to set to a spreadable consistency.
Step 9. Spread the ganache over the top of the brownies.
Step 10. Decorate with Cadbury mini eggs.
Step 11. Finally, top the brownies with melted white chocolate and slice. The white chocolate not only makes these Easter brownies recipe look cute but the white chocolate helps to cut through all the milk and dark chocolate.
Recipe Pro Tips
- Do not overmix this brownie recipe. We want fudgy brownies, not cakey brownies.
- Let these Easter brownies sit overnight for the flavours to come together. These are very tasty straight way but trust me, they are NEXT LEVEL delicious the next day.
Recipe FAQs
They will need to cool for 2-3 hours before topping them with the chocolate ganache. This is so the ganache does not run.
You can use any Easter treats in these brownies. I suggest smaller Easter chocolates and would not recommend hollow Easter eggs as they will just melt and not hold their shape.
These brownies can be stored in an airtight container in either the fridge or at room temperature for up to a week. Store these in the fridge if you are in a warmer climate or if you like dense, fudgy brownies and store them at room temperature if you prefer softer brownies.
More Easter Recipes To Try
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Easter Brownies
Ingredients
Brownies;
- 190 g Dark Chocolate (1 Cup 2 Tbsp.)
- 170 g Butter (¾ Cups)
- ⅔ Cups Brown Sugar (140g)
- ⅓ Cup Sugar (67g)
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 Cup All Purpose Flour (125g)
- ⅓ Cup Cocoa Powder (29g)
- ¾ Cup Assorted Mini Eggs (Cadbury Mini eggs, M&M speckled eggs, etc) (180g)
Chocolate Ganache;
- 180 g Dark Chocolate (1 Cup)
- 125 mL Cream (½ Cup)
Topping;
- 100 g White Chocolate (½ Cup)
- 1 Cup Cadbury Mini Eggs (200g)
Instructions
Brownies;
- Preheat the oven to 180°C (350°F) and line a 9'x9' baking tin with baking paper.
- Melt the butter and dark chocolate together.
- Mix the eggs, sugar, brown sugar and vanilla extract together until the mixture becomes a light golden colour.
- Mix in the chocolate mixture.
- Stir in the flour, cocoa and Easter eggs until just combined.
- Spread the mixture into the prepared pan in an even layer.
- Place in the oven to bake for 20-25 minutes. The top and sides will be set and the middle will have crumbs attached to a skewer inserted but should not be wet.
- Allow the brownie to chill completely so the ganache doesn't run.
Ganache;
- Heat the cream until near boiling and pour over the dark chocolate and mix until smooth. Allow to cool until the ganache is thick and spreadable.
- Top the brownie with the ganache and sprinkle with all the mini eggs you want.
- Melt the white chocolate and using a spoon, drizzle the white chocolate over the eggs in any design you want.
Video
Notes
- Cocoa powder - this recipe uses regular cocoa powder. Do not use a Dutch processed cocoa powder as this will alter the texture of the chocolate brownie recipe and the taste.
- Gluten free flour - You can replace the flour in this recipe 1 to 1 with a gluten free flour mix made specifically for baked goods. I actually often do this as I find gluten free flour gives the brownies a lovely texture.
- Cacao Powder - You can replace the cocoa powder with cacao powder. If you choose to do this, I recommend reducing the amount of cacao powder used to ¼ cup and increasing the amount of flour used by ¼ cups.
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