Easter Brownies with Mini Eggs

Celebrate Easter with this easy Easter Brownies Recipe made with Cadbury mini eggs. These simple treats are perfect for an easy Easter dessert the whole family will love!

Easter Egg Brownies Recipe

If you’re looking for easy Easter desserts, you will love this easy Easter brownie recipe. This easy recipe is basically one bowl brownies with chocolate chips topped with Cadbury mini Easter eggs.

I used my favorite brownie recipe without cocoa powder here. It makes the best chewy brownies with fudgy texture! But, if you want to make this dessert recipe even easier, you can start with a box of brownie mix. Nobody will know the difference!

Serve these chocolate brownies by themselves, or serve them with other Easter Recipes like Easter Lamb Cake, Mini Egg Cookies, Bird’s Nest Cupcakes, Bunny Bait or Strawberry Jello Salad.

Ingredients

You only need a few simple ingredients for this Easter egg brownie recipe. They should be easy to locate in your grocery store or online. Full ingredient amounts are in the printable recipe card below.

• Chocolate chips — the base for these chocolate brownies
• Butter — salted butter or unsalted butter
• Eggs
• Vanilla extract
• Granulated sugar
• All purpose flour
• Baking soda
• Ground cinnamon — optional, but adds so much flavor
• Sprinkles — spring themed or Easter sprinkles
• Cadbury mini eggs — we used Cadbury dark chocolate eggs, but any type including Robin eggs will work

How to Make Easter Brownies

First, preheat your oven to 350 degrees f if you are using a metal pan. If you are using a glass pan, preheat oven to 325 degrees. Either grease the pan or line pan with parchment paper for easy removal.

Add 1 cup chocolate chips and butter to a large bowl. ( Use a microwave safe bowl. ) Heat the chips in 30 second increments, stirring with a rubber spatula after each 30 second interval until chips are almost melted.

Keep stirring gently until the chocolate is completely melted. Note — You can also melt the chocolate on the stove top if you prefer.

Let the melted chocolate cool slightly, then stir in eggs, 1 at a time. Mix in the remaining ingredients, except the eggs and sprinkles, until well blended.

The batter will be very thick, but this is normal. Pour batter into prepared pan, and smooth batter evenly so that it covers the pan.

Pour sprinkles over the brownie batter. Then, place in preheated oven.

Baking Time

Bake the brownies for 18-20 minutes or until edges are firm and toothpick inserted into center comes out mostly clean.

You may have some melted chocolate from the chocolate chips. Do not over bake as the center will continue to cook as it cools down.

Decorate Brownies with Mini Eggs

Allow the brownies to cool down for about 10 minutes. Then, gently press the whole mini eggs evenly on top of the brownies. If you find some of the sprinkles have melted, you can add more of those now.

Gently lift the parchment paper out of the baking pan. Slice the chewy chocolate brownies into smaller squares, being careful not to slice into the chocolate candy eggs.

How to Store

Store these fudgy Easter brownies in an airtight container at room temperature. They should keep fresh for 3-4 days. You can make these ahead of time and freeze brownies for up to 3 months.

Recipe Variations

Use your favorite box brownie mix to make this Cadbury mini egg brownies recipe even easier. I personally love Ghirardelli brand. Follow directions on package, and decorate the brownies after they bake.

You can use any brand of mini chocolate eggs in this recipe. Robin eggs are a family favorite around here! Substitute white chocolate chips for the second cup of chocolate morsels for a little bit of a different flavor.

Use your favorite chocolate frosting or any flavor frosting to frost the cooled brownies and decorate!

Helpful Tips

Microwave the chocolate and butter in short 30-second intervals. Don’t try to melt all at once or the chocolate may seize.

Do not add the chocolate candy eggs before baking. They will melt in the oven. You can refrigerate the eggs or freeze them to prevent the shells cracking when you place them on the warm brownies.

Bake at 350 if using a metal baking pan. Bake at 325 for a glass pan.

Do not over bake the brownies. The center may be soft, but it will firm up as it cools.

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Recipe published in 2023 and updated in 2024.