Easter Brownies

Easter Brownies topped with crushed Easter candy

Easter brownies are thick fudgy brownies topped with crushed candy coated chocolate eggs. This fun Easter dessert puts a smile on everyone’s face!

Easter brownies topped with crushed chocolate eggs

Easter brownies are a delicious surprise

Sometimes dessert just doesn’t feel like dessert unless it’s chocolate, you know what I mean? And this yummy Easter dessert makes good use of all those chocolate eggs you’ve probably got lying around. I’m not trying to micromanage or anything, but I highly suggest you take said eggs, give them a quick bash with a rolling pin or other heavy object, and use them to top a batch of these amazing brownies.

Crushed Easter egg brownies on a cooling rack

this Easter dessert starts with a great brownie


They’re nice and thick, with a fudgy texture that’s also fluffy. Pretty much perfect for a brownie. The topping is a little bit cheeky, a little bit iconoclastic, and definitely a conversation starter. They may not look like your standard Easter dessert, but the important thing is what goes on in your mouth, and what goes on in your mouth is good! Everyone will smile when you arrive at brunch with these!

sliced Easter brownies on parchment paper

choose your favorite candy Easter eggs

You can use any type of candy coated chocolate you like for these brownies. When I hit my grocery store the shelves were already picked clean so I had to track them down. Luckily Target was loaded!. You want to use candy coated Easter eggs, not jelly beans, etc. They can be pure chocolate, or filled with nuts, malted milk balls, peanut butter, or marshmallow, it’s up to you, as long as they have that candy shell.

Why do I crush them? Crushing makes the candies adhere better to the top of the brownies, and also gives you a tempting peek at all that yumminess inside. Plus it’s fun to crush candy eggs 🙂

crushing chocolate Easter candy for Easter brownies

how to make crushed candy Easter brownies

  1. Load up some chocolate Easter candies in a zip lock baggie.
  2. Crush the candies with a rolling pin, or the bottom of a heavy pan. Don’t crush them too finely, I like to leave some larger pieces.
  3. Pour your brownie batter into your pan and top with the crushed candy.
  4. Bake the brownies and when they come out of the oven add a little bit more fresh candy on top.
  5. Let cool and then slice.

Note: these brownies have a messy vibe, for sure, but for the neatest possible slices be sure to let the brownies cool completely before cutting them into squares.

crushed candy eggs on brownie batter

more spring desserts

Easter Brownies topped with crushed Easter candy
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5 from 4 votes

Easter Brownies

Easter brownies are thick fudgy brownies topped with crushed candy coated chocolate eggs. This fun Easter dessert puts a smile on everyone's face!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Yield 16 servings
Calories 318kcal
Author Sue Moran

Ingredients

  • 1 1/4 cups butter, unsalted (this is 2 1/2 sticks)
  • 2 1/2 cups light brown sugar, lightly packed
  • 4 large eggs
  • 1 1/2 cups cocoa powder (be sure to use unsweetened)
  • 3/4 tsp salt
  • 1 Tbsp vanilla extract
  • 3/4 cup all purpose flour
  • 1 1/4 cups roughly crushed easter egg candies, divided

Instructions

  • Preheat the oven to 325F. Spray and line a 9×9 inch baking pan with parchment paper 'sling' so you can easily lift the brownies out after baking. This will make them easier to slice and serve.
  • In a large microwave safe mixing bowl add the butter, cut in large chunks, and the brown sugar. Microwave on high for 60 seconds, then stir. Microwave for another 30 seconds and stir again to combine. If your butter is still not melted completely, go in for another 15 seconds. Whisk until the butter is completely melted and combined with the sugar. Your butter will want to separate out, so keep whisking until smooth.
  • Add the eggs, one at a time, whisking well between each one. This takes a little elbow grease!
  • Whisk in the cocoa powder, salt, and vanilla. Again, more elbow grease, but hey, making brownies in a stand mixer sounds a little slacker.
  • When the cocoa powder has been all incorporated, fold in the flour, mixing just until there are no white streaks left.
  • Turn the batter into your prepared pan, and spread out evenly. Top with one cup of the crushed eggs.
  • Bake for 45-55 minutes, depending on your oven. The top should feel firm, and the sides will look set. A toothpick inserted in the center will come out with a some moist batter, but not completely wet. Top the hot brownies with the remaining crushed eggs.
  • Let the brownies cool in the pan for about 15 minutes, then carefully remove using the parchment papers edges to a cooling rack. Let them cool completely before slicing (if you can wait that long!)

Cook’s notes

I’ve baked these brownies at 350F and 325F and I prefer them at 325F. The brownies are thick and need time to cook through without making the crust too crunchy. Make sure you know your oven’s temperature and use an oven thermometer for these. 
*Brownie base recipe from Broma

Nutrition

Calories: 318kcal | Carbohydrates: 43g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 252mg | Potassium: 197mg | Fiber: 3g | Sugar: 34g | Vitamin A: 511IU | Calcium: 51mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
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3 Comments

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    Please rate this recipe!




  • Reply
    LauraWF
    April 12, 2022 at 3:40 pm

    I got a very Nailed It! result. I wish I could post a photo because it’s kind of hilarious. All the candy sunk while it baked, leaving dirty-looking smudges all over the top. Adding more candy after helped, but it definitely looked like I was trying to disguise a mess. ? I used Cadbury Mini Eggs and malted Robin’s Eggs. Can’t fault the way they taste, anyway!

  • Reply
    Elizabeth
    April 10, 2022 at 6:08 pm

    5 stars
    They look delicious!

  • Reply
    Sharon
    April 10, 2022 at 4:57 pm

    Thank you Sue, I’m looking forward to making these as a treat for easter xx

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