Description
Rich, fudgy Easter Brownies with pastel drizzles, candy eggs, and chocolate layers a cheerful, indulgent dessert perfect for spring gatherings.
Ingredients
1 cup unsalted butter, melted
1 ½ cups granulated sugar
1 cup brown sugar
4 large eggs
1 tablespoon vanilla extract
1 cup all-purpose flour
¾ cup cocoa powder
½ teaspoon salt
1 cup chocolate chips
1 ½ cups semisweet or milk chocolate chips for topping
1 tablespoon coconut oil or butter for topping
½ cup white chocolate for decoration
Pink, blue, and yellow food coloring
Mini candy eggs
Sprinkles
Instructions
1. Preheat oven to 350°F and line a 9×13-inch baking pan with parchment paper.
2. Mix melted butter with both sugars until smooth, then beat in eggs one at a time, followed by vanilla.
3. Sift together flour, cocoa powder, and salt, then gently fold into the wet mixture until just combined.
4. Add chocolate chips, spread the batter evenly in the pan, and bake for 30 to 35 minutes until a toothpick comes out with moist crumbs.
5. Let the brownies cool completely before decorating.
6. Melt semisweet or milk chocolate chips with coconut oil in short microwave intervals, stirring until smooth. Spread over the cooled brownies.
7. Melt white chocolate, divide into separate bowls, and tint each with a different food coloring. Drizzle the colored white chocolate over the top.
8. Add sprinkles and press mini candy eggs into the surface before the chocolate sets.
9. Let the toppings firm at room temperature or refrigerate for about 20 minutes before slicing.
Notes
Allow brownies to cool fully before adding toppings to prevent melting.
Use gel food coloring for vibrant pastel tones without thinning the chocolate.
Warm and dry a sharp knife between cuts for neat slices.
Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 470
- Sugar: 48g
- Sodium: 118mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg