Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easter Brownies: Fudge Meets Fun! Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 58 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Easter Brownies offer a rich and fudgy chocolate experience topped with a smooth chocolate layer and decorated with colorful pastel designs to celebrate the season.

Ingredients

Units Scale

FOR THE BROWNIES:

  • 1 cup unsalted butter, melted
  • 1 1/2 cups granulated sugar
  • 1 cup brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup cocoa powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

FOR THE CHOCOLATE TOPPING:

  • 1 1/2 cups semisweet or milk chocolate chips
  • 1 tablespoon coconut oil or butter

FOR THE DECORATION:

  • 1/2 cup white chocolate, melted
  • Food coloring (pink, blue, yellow)
  • Mini candy eggs
  • Sprinkles

Instructions

  1. PREHEAT THE OVEN: Set the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper to prevent sticking and make removal easier.
  2. MIX THE WET INGREDIENTS: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract until the mixture is thick and glossy.
  3. COMBINE THE DRY INGREDIENTS: In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula, stirring gently until just combined. Avoid overmixing to keep the brownies dense and fudgy.
  4. ADD CHOCOLATE CHIPS AND BAKE: Fold in the chocolate chips, then pour the batter into the prepared pan, spreading it evenly. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely before adding the topping.
  5. MAKE THE CHOCOLATE TOPPING: In a microwave-safe bowl, melt the chocolate chips with coconut oil, stirring every 20 seconds until smooth. Pour the melted chocolate over the cooled brownies and spread it evenly with a spatula.
  6. DECORATE THE BROWNIES: Melt the white chocolate and divide it into three small bowls. Tint each portion with a different pastel color using food coloring. Drizzle the colored chocolate over the chocolate layer. Add sprinkles and gently press mini candy eggs on top before the chocolate sets.
  7. SET AND SERVE: Allow the brownies to cool until the chocolate firms up. For faster setting, place the pan in the refrigerator for 20 minutes. Once set, slice into squares and serve.

Notes

  • Let the brownies cool completely before adding the chocolate topping to prevent it from melting into the base.
  • Use gel food coloring for more vibrant pastel shades without altering the white chocolate’s consistency.
  • For clean slices, use a sharp knife warmed under hot water and wiped dry between cuts.
  • Store brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Find it online: https://yumrecipesfood.com/easter-brownies-fudge-meets-fun-recipe/