It takes just 10 minutes to prepare these rich and fudgy chocolate Easter Brownies packed with mini solid Easter eggs. A simple melt, mix and bake recipe that is sure to be popular at your Easter celebrations!
If you're after an Easter Brownie recipe that will blow the minds (and tastebuds!) of even the biggest chocoholic... then you've come to the right place.
Think super rich, gooey and crazy-chocolatey. Sounds pretty perfect, right!? Gosh I love Easter desserts!
These Easter Brownies are made using my classic and super easy brownie recipe. It makes the FUDGIEST, MOST MOIST, 'FLAKY ON TOP' brownies ever.
Why You're Going To Love This Recipe
Chocoholics unite! This is the recipe for you:
- PACKED full of chocolate - fudgy, gooey brownies with bites of sweet chocolate Easter eggs inside. Umm, yes please! Sign me up!
- Budget-Friendly - with the exception of the Easter eggs, these Easter Brownies are made entirely from 6 pantry staples... meaning you can have your delicious brownie, without breaking the bank.
- Kids Recipe - the kids will love making these brownies (almost as much as they'll love eating them). The simple melt and mix method is perfect for little helpers.
- Freezer-Friendly - overdosed on chocolate during the Easter holidays? Pop your leftover Easter brownies in the freezer for up to 3 months.
What You Need
The best thing about these Easter brownies is that they're so simple - and there's a pretty high chance you've already got a few of the ingredients at home.
To make these Easter Egg Brownies, you'll need:
Note: please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- wet ingredients - butter (salted or unsalted), eggs, vanilla
- dry ingredients - caster (superfine) sugar, plain (all purpose) flour, cocoa powder
- mini solid Easter eggs - in this recipe I have used plain solid mini chocolate eggs, however, you can use mini filled eggs in your favourite flavours (like caramel, Turkish delight, peppermint, Crunchie and more!)
You may have noticed that there's no rising agent (bi-carbonate soda, baking powder, self-raising flour) in this brownie recipe - and that's because we don't want them to rise.
We want the brownies to cook and stay flat, deliciously moist and rich. YUM!
Oozy and gooey on the inside, flaky on the top....
Step By Step Instructions
This is the easiest one-bowl, no-mess brownie recipe. You're going to love how quick and easy it is!
Note: please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Melt
Melt the butter on 50% power in the microwave. Add the caster sugar and cocoa powder, stir and then heat again.
Step 2 - Mix
Add the eggs and vanilla extract and whisk together.
Sift over the plain flour and gently mix through.
Step 3 - Bake
Stir through the solid Easter eggs and bake for 25 minutes or until just cooked through.
Expert Tips
In this recipe, I have used plain solid chocolate eggs. If you prefer, you can substitute with mini filled eggs (such as caramel, Turkish Delight, peppermint etc).
You will need a microwave, a stovetop or a Thermomix to melt the ingredients.
Brownies are best stored at room temperature in an airtight container. They're at their very best during the first 3 days but will keep for up to 5 days.
If you have leftovers or you're prepping ahead of time, you can always freeze the brownies in an airtight container for up to 3 months.
Yes! Simply follow my gluten-free chocolate brownie recipe and then stir the mini solid eggs through before baking.
More Easter Recipes
Easter is upon us, which means it's the perfect time to bake all of your favourite Easter desserts, sweets and treats (and maybe even a sneaky cocktail!)
Browse my most popular Easter recipes here, including:
- Traditional Hot Cross Buns - the only Easter hot cross bun recipe you'll ever need, because the classic and simple recipes are always the best ones.
- No-Bake Easter Slice - there's no need to turn the oven on with this simple, no-bake, chocolate-packed slice.
- Easter Bunny Cake Hack - this clever Easter cake hack is a fun activity to do with the kids over the Easter holidays.
- Chocolate Hedgehog Easter Slice - just like your favourite old fashioned hedgehog slice... but with mini eggs!
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Easter Egg Brownies
Ingredients
- 150 g butter unsalted or salted
- 275 g (1 ¼ cups) caster sugar
- 75 g (¾ cup) cocoa powder
- 2 teaspoon vanilla extract
- 3 eggs
- 75 g (½ cup) plain flour
- 125 g mini solid Easter eggs
Instructions
Conventional Method
- Preheat oven to 160 degrees celsius (fan-forced) and line a 20cm square tin with baking paper. Set aside.
- Place the butter into a microwave-safe bowl. Heat for 1 minute.
- Add the caster sugar and sifted cocoa powder and stir. Heat in the microwave on 30 second bursts (50% power) until melted and combined - stirring each time.
- Allow to cool slightly. Add the vanilla extract and eggs and whisk until combined.
- Sift the plain flour into the bowl and gently fold through. Stir through the mini solid Easter eggs.
- Pour the brownie mixture into the prepared tin and bake for 25-30 minutes or until cooked through. Leave in the tin to cool completely.
- Allow to cool and then cut into slices. Store in an airtight container at room temperature for up to 5 days.
Thermomix Method
- Preheat oven to 160 degrees celsius (fan-forced) and line a 20cm square tin with baking paper. Set aside.
- Place the butter into the Thermomix bowl. Melt for 3 minutes, 80 degrees, Speed 2.
- Add the caster sugar and cocoa powder and mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds. Allow to cool slightly.
- Add the vanilla extract and the eggs and mix for 10 seconds, Reverse, Speed 4. Scrape down the sides and repeat.
- Add the plain flour and mix for 5 seconds, Speed 4. Scrape the sides of the bowl and repeat. Stir through the mini solid Easter eggs with the spatula.
- Pour the brownie mixture into the prepared tin and bake for 25-30 minutes or until cooked through. Leave in the tin to cool completely.
- Allow to cool and then cut into slices. Store in an airtight container at room temperature for up to 5 days.
Notes
- Chocolate Eggs - In this recipe, I have used plain solid chocolate eggs. If you prefer, you can substitute with mini filled eggs (such as caramel, Turkish Delight, peppermint etc).
- Brownies are best stored at room temperature in an airtight container. They're at their very best during the first 3 days but will keep for up to 5 days.
- If you have leftovers or you're prepping ahead of time, you can always freeze the brownies in an airtight container for up to 3 months.
- Gluten Free Option - simply follow my gluten-free chocolate brownie recipe and then stir the mini solid eggs through before baking.
Victoria Wilson says
Hello
Can you give me the ingredients in US conversion please? Thank you!
Lucy says
Hi Victoria, there is a little button on the recipe card that allows you to switch to US measurements.
Amanda says
Such an easy bake and so delicious! Thanks for the recipe!
Lucy Mathieson says
Thank you SO much!!! I'm thrilled you liked it!!
Marianne says
What can we use if it’s not Easter time in lieu of the eggs :)?
Lucy says
Any chocolate blocks chopped up!
Carol Abnett says
Hi Lucy,
Love gooey, What size tin did you use and how many does it serve? Want to make it for Easter and there are 13 of us so maybe have to double.
Thanks Carol
Lucy Mathieson says
Hi Carol, my tin is 20X28cm - it's very rich so would serve 13 people (but if it's your only dessert on the day... then maybe make 2 batches!!). xx