These Easter Brownies are gooey, chocolatey, and loaded with mini eggs - aka Easter in a slice. Bake them with the kids (or alone in peace… no judgement). If you're in full Easter dessert mode, you'll also love my Easter Chocolate Birds Nests and Creme Egg Cheesecake.
A Quick Look At The Recipe
✅ Recipe Name: Easter Egg Brownies
🕒 Ready In: 10 mins prep + 30 mins bake
👪 Makes: 16 squares (or 12 "generous mum serves")
🍫 Main Ingredients: Butter, cocoa, eggs, flour, mini Easter eggs
🐣 Best For: Easter dessert platters, parties, school bake sales
⭐ Why You'll Love It: Fudgy, rich brownies with melty mini egg pockets - like my go-to chocolate brownie recipe, but Easter-fancy.
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Such an easy bake and so delicious! Thanks for the recipe!
- Amanda
Think classic brownies… but with mini eggs hiding inside like little chocolate surprises. They're fudgy in the middle, crackly on top, and disappear faster than a bowl of mini eggs "for decorating."
If you're a brownie person (hi, same), don't miss my Snickers Brownies or Chocolate Gluten-Free Brownies too.
Why You're Going To Love This Recipe
- Serious choc flavour - rich, fudgy, not cakey.
- One-bowl energy - minimal mess, maximum reward, made completely from scratch - give the boxed mix the flick for good!
- Kid-approved - they'll "help" by eating the mini eggs.
- Freezer-friendly - stash extras for surprise visitors (or yourself).
- Customisable - use whatever Easter choccies you've got.
- Thermomix option - for days you want the machine to do the hard work (like my Easter Bunny Cupcakes, but less fiddly).
Jump to:
Brownie Ingredients
There's no rising agent required in these brownies because we want the texture to stay dense, You only need a few basics - the mini eggs do the heavy lifting here.
- Mini solid Easter eggs - for those melty pockets (you can mix flavours).
- Cocoa powder - use a decent one for deep choc flavour (same vibe as my Chocolate Mud Cake).
- Plain flour - just enough to hold it all together - no rising agents needed here!
Variations
- Use what you've got: Mini eggs, speckled eggs, chopped Easter bunny… go wild.
- Filled eggs: Use mini filled eggs but freeze them first so they don't disappear into the batter.
- Extra fudgy: Stir through ½ cup chocolate chips.
- Non-Easter version: Swap mini eggs for chopped chocolate (hello year-round brownie emergency).
- If you're building an Easter dessert table, pair these with Easter Rocky Road or 5 Minute Creme Egg Fudge.
How To Make Easter Brownies
This is the "no mixer, no drama" brownie recipe. Melt, stir, bake - then try not to cut them while they're still warm (I fail every time).
- Melt: Place butter in a microwave-safe bowl, heat gently for ~1 min. Stir in caster sugar and cocoa powder then heat again and stir until melted and combined.
Alternatively, you can do this step in a saucepan over the stovetop on low heat.
- Mix Wet Ingredients: Let the chocolate mixture cool, then whisk in vanilla and eggs until smooth.
- Add Dry Ingredients and Mini Eggs: Sift in flour and gently fold until almost combined - be careful not to overmix. Gently fold through mini Easter eggs.
- Bake: Pour the brownie batter into your prepared tin lined with parchment paper and bake 25-30 min or until just cooked (a few moist crumbs on a toothpick is perfect). Let the brownie cool completely before slicing into squares.
Recipe Tips
- Don't overbake - pull them out when the centre still gives you a few moist crumbs.
- Cool completely before slicing - warm brownies = delicious rubble.
- Press a few mini eggs on top so they look pretty and don't all sink.
- Use baking paper for easy lift-out (and less swearing later).
Serving idea: warm a square and add ice cream… same "dangerous" energy as my Easter Chocolate Caramel Tart.
Easter Brownies FAQs
Absolutely - flavors such as caramel, Turkish Delight, or peppermint-filled eggs make indulgent surprises in every bite! Freeze them first so the filling doesn't melt into nothingness.
Yes! Just follow my gluten-free chocolate brownie recipe and then stir the mini solid Easter eggs through before baking.
They're probably overbaked. Start checking early and take them out when there are still moist crumbs on the skewer.
More Delicious Easter Recipes
Easter is the perfect excuse to dive head-first into chocolatey desserts, sweet little treats… and maybe even a cheeky Easter cocktail while you're at it! 🐰🍫
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 Brownies
Ingredients
- 150 g butter
- 275 g (1 ¼ cups) caster sugar
- 75 g (¾ cup) cocoa powder
- 2 teaspoon vanilla extract
- 3 eggs room temperature
- 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 - I used plain solid chocolate eggs. If you prefer, you can use mini filled eggs (such as caramel, Turkish Delight, peppermint etc) - freeze them first so that the filling doesn't ooze out!
- Don't overbake: Fudgy brownies are better with a slightly soft centre - check a few minutes early.
- Press mini eggs in gently: Ensures they don't all sink - aim for some showing on top.
- Cool before cutting: Warm brownies fall apart - patience pays off!
- Serving idea: A scoop of vanilla ice cream = next-level indulgence.
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