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A white cake stand topped with moist brownies filled with Easter eggs,

Easter Egg Brownies

The most delicious Easter Brownies you'll ever eat... the perfect moist and rich chocolate brownie recipe packed with mini Easter eggs!
5 from 3 votes
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Course: Dessert
Cuisine: Easter
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 16 pieces
Calories: 215kcal

Equipment

  • Microwave, stovetop or Thermomix
  • Oven

Ingredients

  • 150 g butter unsalted or salted
  • 275 g (1 ¼ cups) caster sugar
  • 75 g (¾ cup) cocoa powder
  • 2 tsp 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. 

Video

Notes

RECIPE NOTES & TIPS
  • 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.

Nutrition

Calories: 215kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 86mg | Potassium: 91mg | Fiber: 2g | Sugar: 22g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg