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!

Brownies and mini eggs, it really does not get any better than that. I honestly don’t even think I need to say more than that do I? This recipe combines all of the best things about the Easter season (in my opinion) of chocolate and mini eggs, and I know that mini eggs still count as chocolate but I still count it as something separate because of that delicious outer candy shell. You can easily crush mini eggs by placing them in a large baggie and crush them with a rolling pin – super easy!
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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!

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Easter Brownies (Gluten Free Option)
Ingredients
- 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
- 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
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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- Spring Recipes
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Omg so good!!!