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Easter Brownies

Easter Chocolate Egg Brownies

Diana Oana
These rich, fudgy chocolate egg brownies are the perfect blend of deep cocoa flavor and melt-in-your-mouth indulgence. Topped with whole and halved chocolate eggs, they offer a delightful surprise in every bite—ideal for the Easter celebrations or a decadent treat any time!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American, International
Servings 16 pieces

Ingredients
 
 

  • 150 g butter
  • 160 g dark chocolate 50-70% cocoa
  • 1 teaspoon vanilla extract
  • 150 g sugar
  • 3 eggs
  • 150 g flour 1 cup (125 g) flour if you prefer fudgy brownies
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • chocolate eggs (whole and halved, for topping)

Instructions
 

  • Preheat the oven to 180°C/356°F (no fan setting).
  • Line an 18x24cm (7x10 in) baking pan with parchment paper.
  • Melt the butter and chocolate together over a double boiler (or microwave in 20-second intervals, stirring in between). Stir in the vanilla extract and let cool slightly.
  • Whisk the eggs and sugar together in a mixing bowl until slightly pale and frothy. Then, slowly mix in the melted chocolate-butter mixture.
  • Sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the wet mixture, avoiding overmixing.
  • Pour the batter into the prepared pan, smoothing the surface with a spatula. Scatter the chocolate eggs on top, some whole and some halved.
  • Bake for 25-30 minutes, checking at 25 minutes. A toothpick inserted in the center should come out with a few moist crumbs for a fudgy texture or clean for a cakier texture.
  • Cool completely before slicing and serving. Enjoy your rich, chocolatey brownies!

Notes

Easter Chocolate Egg Brownies
Easter Chocolate Egg Brownies
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