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 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.
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!
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 🙂
how to make crushed candy Easter brownies
- Load up some chocolate Easter candies in a zip lock baggie.
- 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.
- Pour your brownie batter into your pan and top with the crushed candy.
- Bake the brownies and when they come out of the oven add a little bit more fresh candy on top.
- 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.
more spring desserts
- Birthday Cupcakes With Strawberry Frosting
- Ginger Rhubarb Crisp
- Raspberry Cake with Lemon Buttercream
- Lemon Cheesecake Recipe
- No Bake Strawberry Cheesecake Recipe
- 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!)