There's nothing quite like a batch of gooey, chocolatey Easter Brownies to bring the family together! Whether you're baking with the kids this Easter, looking for a crowd-pleasing dessert, or simply craving the best festive brownie possible - this recipe is especially for you.
These brownies are wonderfully rich, studded with mini Easter eggs, and come together with minimal fuss - just like other favourite chocolate slice recipes like my decadent Mars Bar Brownies and the ever-popular Chocolate Hedgehog Slice.
And if you love classics with an Easter twist, you might also adore my Easter Bunny Cupcakes and Creme Egg Cheesecake - two other sweet hits that are perfect for Easter celebrations.
These brownies take your regular choc-brownie base and transform it into a festive treat by folding in mini Easter eggs that melt ever so slightly to give pockets of sweet, colourful chocolate fun in every bite.
Packed with deep cocoa flavour and that gooey centre everyone fights over, this version sits right between fudgy and slice-worthy - perfect for sharing (or not sharing 😂). Pair them with a scoop of ice cream or enjoy as is with a cuppa - they're that good!
And if chocolate is your love language, check out my Snickers Brownies and my fudgy Chocolate Gluten-Free Brownies too - they make every occasion delicious!
Such an easy bake and so delicious! Thanks for the recipe!
- Amanda
Why You're Going To Love This Recipe
Chocoholics unite! This is the recipe for you:
- Epic chocolate flavour - rich cocoa and oozing mini egg goodness in every bite!
- Super simple - one bowl, pantry staples, and minimal mess.
- Kid-friendly - perfect for Easter baking with little helpers - I'm sure they'll put their hands up to help!
- Freezer-friendly - make ahead and stash extras (they freeze beautifully).
- Customisable - easy to adapt to GF or extra indulgent versions.
- Thermomix option - use the Thermomix method in the recipe card if you prefer hands-off and quicker!
Jump to:
Easter Brownie Ingredients
There's no rising agent required in these brownies because we want them to stay dense, deliciously rich and gooey on the inside, and flaky on the top.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Mini solid chocolate Easter eggs - adds melty pockets of sweetness. I 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!)
- Cocoa powder - use good quality unsweetened cocoa for that rich chocolate backbone.
(Full ingredient list and quantities live in the recipe card below.)
Variations
- Gluten-Free Easter Egg Brownies - swap plain flour for a gluten-free flour blend (measure 1:1).
- White Chocolate Swirl - fold in white chocolate chunks for extra sweetness.
- Extra Fudgy Version - add ½ cup chocolate chips to the batter for gooier pockets.
- Easter Nest Brownie Cups - bake in muffin tins, top with drizzled white chocolate and an extra mini egg on top.
How To Make Easter Brownies
This is the easiest one-bowl brownie recipe. You're going to love how quick and easy it is!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- 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.
- 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 mix into your prepared tin and bake 25-30 min or until just cooked (a few moist crumbs is perfect). Let the brownie cool completely before slicing into squares.
Recipe Tips
For perfect brownies every time:
- Don't overbake: Fudgy brownies are better with a slightly soft centre - check a few minutes early.
- Room temp eggs: Helps the batter emulsify for an even texture and allows the baking process to start immediately when placed in the oven.
- 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!
- Storage: Store in an airtight container at room temp for up to 5 days.
- Freezing: Wrap squares individually (or whole) and freeze up to 3 months (thaw at room temp).
- Serving idea: A scoop of vanilla ice cream = next-level indulgence.
Easter Brownies FAQs
Absolutely - caramel, Turkish Delight or peppermint filled eggs make indulgent surprises in every bite!
Yes! Just follow my gluten-free chocolate brownie recipe and then stir the mini solid Easter eggs through before baking.
Brownies won't be fudgy if they're overbaked or the batter is overmixed, which makes them dry and cakey instead of gooey.
A 20 cm (8-inch) square tin gives portions that are rich and fudgy - larger tin = thinner, quicker bake.
Yes! Chopped walnuts or choc chips add crunch and gooey pockets - mix them in gently.
More Tempting 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! 🐰🍫
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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).
- Don't overbake: Fudgy brownies are better with a slightly soft centre - check a few minutes early.
- Room temp eggs: Helps the batter emulsify for an even texture and allows the baking process to start immediately when placed in the oven.
- 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!
- Storage: Store in an airtight container at room temp for up to 5 days.
- Freezing: Wrap squares individually (or whole) and freeze up to 3 months (thaw at room temp).
- 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