Fudgy, chewy, and super delicious Easter Brownies made with mini eggs and a gluten free option. You won’t be able to get enough of these brownies!
Easter Brownies are a delightful treat that effortlessly captures the essence of the Easter season. The combination of rich, decadent chocolate and vibrant mini eggs creates a harmonious symphony of flavors. The magic lies in the satisfying crunch of the candy shell as it enhances every bite of the indulgent brownie. These delightful treats offer a true celebration of chocolate and the joy of Easter. Whether enjoyed with friends and family or savored alone, Easter Brownies are sure to leave a lasting impression of blissful sweetness.
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INGREDIENTS YOU NEED
- 1/2 cup unsalted butter melted
- 3/4 cup sugar
- 1/2 cup packed brown sugar
- 2 large eggs room temperature
- 1 1/2 tsp vanilla extract
- 3/4 cup all purpose flour OR 1:1 gluten free flour with xanthan gum
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups crushed mini eggs
Instructions To Make Easter Brownies
- Preheat your oven to 350 degrees F and spray with non stick spray and line a 8×8 baking dish with parchment paper and set aside.
- In a large bowl mix together your melted butter, vanilla extract, sugar and brown sugar until combined.
- Mix in your eggs one at a time until just combined.
- In a separate medium sized bowl whisk together your flour, cocoa powder, baking soda and salt and whisk together.
- Slowly add your flour mixture to the wet ingredients and mix until fully combined and smooth. Fold in 1 cup of your crushed mini eggs.
- Evenly spread our your brownie batter into your prepared baking dish and top with remaining crushed mini eggs.
- Bake your brownies for 30-35 minutes, or until a toothpick inserted into the center comes out just clean, should have some crumbs.
- Allow your brownies to cool to room temperature, slice and enjoy!
Easter Brownies
Ingredients
Method
- Preheat your oven to 350 degrees F and spray with non stick spray and line a 8×8 baking dish with parchment paper and set aside.
- In a large bowl mix together your melted butter, vanilla extract, sugar and brown sugar until combined.
- Mix in your eggs one at a time until just combined.
- In a separate medium sized bowl whisk together your flour, cocoa powder, baking soda and salt and whisk together.
- Slowly add your flour mixture to the wet ingredients and mix until fully combined and smooth. Fold in 1 cup of your crushed mini eggs.
- Evenly spread our your brownie batter into your prepared baking dish and top with remaining crushed mini eggs.
- Bake your brownies for 30-35 minutes, or until a toothpick inserted into the center comes out just clean, should have some crumbs.
- Allow your brownies to cool to room temperature, slice and enjoy!
Nutrition
Tried this recipe?
Let us know how it was!Frequently Asked Questions About Easter Brownies
Store in an airtight container at room temperature for up to 4 days.
Yes! Freeze in an airtight container for up to 4 months.
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Omg so good!!!