These fudgy brownies, topped with chocolate mini eggs, are the perfect Easter treat! They’re super easy to make and perfectly chocolatey, plus vegan friendly and include a gluten free option too!
If you’re looking for a delicious Easter treat to share with your family and friends, look no further! These fudgy brownies are topped with even more chocolate, in the form of cute little Easter eggs! They are easy to make and the perfect dessert for my fellow chocolate lovers! I mean, who doesn’t love a good brownie?!
These brownies are super delish on their own, whether you choose to add the candied eggs or not. If you can’t find or don’t want to add the mini eggs, just sprinkle a handful of chocolate chips on top and call it a day. I’m telling you, these brownies are a MUST-TRY!
My eggs cracked a little in the oven, but I thought it added to the charm. I saw other brands of mini chocolate eggs in the store, so another brand may work better. Let me know what you think if you give these a try! Enjoy and have a happy Easter week!
Easter Egg Brownies
- Total Time: 45 minutes
- Yield: 16 servings 1x
Description
These fudgy brownies, topped with chocolate mini eggs, are the perfect Easter treat! They’re super easy to make and perfectly chocolatey, plus vegan friendly and include a gluten free option too!
Ingredients
2 tablespoons ground flaxseed
1/3 cup brewed coffee or water
7 tablespoons butter or dairy-free butter
3/4 cup semi-sweet or dark chocolate (chopped or chips. Use dairy-free if needed)
scant 1 cup granulated sugar (can use 3/4 cup if you prefer it less sweet)
1 teaspoon vanilla extract
1 cup all-purpose flour or gluten-free measure for measure flour blend
1/4 cup unsweetened cocoa powder or cacao powder
1 teaspoon baking powder
1/2 teaspoon salt
1 small bag of chocolate candy coated mini eggs (I used about a cup of Cadbury mini eggs, but any chocolate candy will do, including plain chocolate chips. Use dairy-free if needed)
Instructions
Preheat oven to 350ºF. Line an 8×8″ pan with parchment paper and set aside.
In a microwave safe bowl, combine flaxseed, coffee, butter, and chocolate. Microwave for 30 seconds and stir. If chocolate isn’t fully melted, microwave in 15 second intervals, stirring in between, until fully melted. Stir until smooth.
Stir in sugar and vanilla, then add flour, cornstarch, cocoa powder, baking powder, and salt, mixing until well combined.
Pour batter into prepared pan and smooth the top with a spatula. You can sprinkle the mini eggs on the batter now and bake for 25–30 minutes, but they sink a little into the baked brownies. If you want them more visible, bake the brownies for 20 minutes first, remove pan from the oven and sprinkle mini chocolate candy coated eggs over the top, then bake for an additional 10–15 minutes. Brownies may appear undercooked, but solidify as they cool.
Let cool completely before cutting and serving. Brownies are very delicate right out of the oven. They firm up as they cool. Makes 9 large squares or 16 smaller squares.
Brownies loosely adapted from this Tasty recipe
- Prep Time: 15 min
- Cook Time: 30 min
I made these last night. Simple & delicious! I used the same brand of mini eggs as you and placed them on top after 20 minutes of baking, but some of them still came out cracked. No one seemed to care though lol. Thanks for sharing such yummy recipes! Happy Easter.
★★★★★
Hi Mich, I’m so happy you enjoyed these brownies! Yes, those mini eggs seem to crack with just the slightest heat, but you’re right, no one cares as long as they taste good lol! Thanks for giving these a try and for taking the time to leave a review! Happy Easter!