Easter Brownies

Easter is the perfect excuse to go all in on chocolate, and these brownies do exactly that. Thick, fudgy, and packed with chunks of white chocolate inside, they’re the kind of treat that disappears way too fast.

And because Easter isn’t complete without something colorful, I loaded them up with Mini Eggs, a drizzle of yellow chocolate, and plenty of fun sprinkles to make them look just as good as they taste.

I didn’t hold back on the chocolate in this recipe, and it shows. The brownies have that perfect crinkly top, a rich, gooey center, and just the right balance of chewiness.

They’re easy to make but look like something straight out of a bakery, which makes them perfect for sharing. Or not—because once you taste them, you might want to keep them all to yourself!

Table of Contents

Easter Brownies Recipe

Ingredients

200g unsalted butter, plus extra for greasing
200g dark chocolate (at least 70% cocoa), chopped
150g white chocolate, chopped (for the hidden chunks inside)
250g granulated sugar
100g light brown sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
125g all-purpose flour
30g cocoa powder
½ teaspoon salt
½ teaspoon baking powder
100g mini chocolate eggs (for decorating)
50g pastel-colored sprinkles and sugar decorations
50g yellow-colored melted chocolate (for the drizzle)

Instructions

Preheat the oven to 170°C (340°F). Grease a 9×9-inch square baking pan and line it with parchment paper, ensuring the edges hang over the sides for easy removal.
In a heatproof bowl, melt the butter and dark chocolate together using a double boiler (or microwave in short bursts, stirring in between). Let it cool slightly.
In a large mixing bowl, whisk both sugars with the eggs until the mixture turns pale and slightly thick. This helps create that classic crinkly top.
Stir in the vanilla extract, then gradually mix in the melted chocolate and butter, making sure it’s well incorporated.
Sift together the flour, cocoa powder, salt, and baking powder. Gently fold it into the wet ingredients using a spatula, being careful not to overmix.
Stir in the chopped white chocolate pieces to add those hidden creamy pockets inside.
Pour the batter into the prepared baking pan, spreading it evenly. Tap the pan gently on the counter to remove air bubbles.
Bake for 30–35 minutes or until the top is set and has a shiny, crinkled crust. The center should still have a slight jiggle when you gently shake the pan. A toothpick inserted should come out with a few moist crumbs (not wet batter).
Let the brownies cool completely in the pan before lifting them out and cutting them into squares. This prevents them from breaking apart.
Once cooled, melt the yellow-colored chocolate and drizzle it over the brownies in a zigzag pattern.
Decorate with mini chocolate eggs, pastel sprinkles, and sugar stars, gently pressing them into the drizzle so they stick.
Let the decorations set before serving. Enjoy these fudgy, festive Easter brownies!

Tips For Making The Flawless Easter Brownies

Getting brownies just right isn’t hard, but a few simple mistakes can change the texture. Keep these tips in mind to ensure they turn out rich, fudgy, and delicious:

Use the right chocolate: Always go for high-quality dark chocolate with at least 70% cocoa for a deep, rich flavor. Cheap chocolate can affect both taste and texture.
Don’t overmix the batter: Stir just until the ingredients are combined. Overmixing adds too much air, making the brownies more cake-like instead of dense and fudgy.
Measure ingredients correctly: Brownies need the right balance of flour, sugar, butter, and eggs. Adding too much flour makes them dry, while too little sugar affects the crackly top.
Use room temperature eggs: Cold eggs can cause the batter to separate, leading to uneven baking. Let them sit at room temperature before mixing.
Line the pan with parchment paper: This makes it easier to lift the brownies out of the pan without breaking them.
Let them cool before cutting: Brownies firm up as they cool. Cutting too soon makes them fall apart.

How To Serve Brownies?

Brownies taste great on their own, but you can make them even better by serving them in different ways:

With ice cream: A warm brownie with a scoop of vanilla ice cream is always a hit.
Drizzled with chocolate or caramel: A little extra sweetness makes them even more indulgent.
With fresh berries: Strawberries, raspberries, or blueberries add a nice contrast to the rich chocolate.
As a sundae: Top with ice cream, whipped cream, nuts, and a cherry for a fun dessert.
Dusted with powdered sugar: A light sprinkle adds a simple but elegant touch.

How To Store Easter Brownies?

Proper storage keeps brownies fresh and prevents them from drying out too quickly.

At room temperature: Keep brownies in an airtight container for up to 4 days. If stacking them, place parchment paper between layers to prevent sticking.
In the fridge: For longer storage, refrigerate them for up to a week. Let them come to room temperature before eating for the best texture.
In the freezer: Wrap individual brownies tightly in plastic wrap, then store them in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

When Should You Slice Brownies?

Brownies should always be completely cool before slicing. Cutting them while they’re warm makes them fall apart, and you won’t get clean edges.

If you want extra neat slices, refrigerate them for about 30 minutes before cutting with a sharp knife.

Why Do My Brownies Always Fall Apart?

If your brownies keep crumbling, it could be due to a few common mistakes:

Cutting them too soon: Brownies need time to set after baking. Let them cool completely before slicing.
Too much flour: Adding too much flour can make them dry and crumbly instead of soft and fudgy. Always measure carefully.
Not enough binding ingredients: Eggs help hold brownies together. Using too few or overmixing can weaken the structure.
Overbaking: If brownies bake for too long, they become dry and more likely to break apart.

What Not To Do When Making Brownies?

Some mistakes can ruin the texture and taste of brownies. Avoid these common errors:

Skipping the parchment paper: Without it, brownies can stick to the pan and break when removing them.
Overbaking: Brownies should be slightly underbaked in the center when you take them out of the oven. They will continue to set as they cool.
Using the wrong pan: Glass and dark metal pans retain more heat, which can cause uneven baking. A light metal pan works best.
Melting chocolate incorrectly: Overheating chocolate can make it seize up. Always melt it slowly using a double boiler or short bursts in the microwave.

How Do You Know When Brownies Are Set?

Brownies should look shiny and crinkly on top with set edges but a slightly soft center. To check if they’re done:

Toothpick test: Insert a toothpick in the center—if it comes out with a few moist crumbs (not wet batter), they’re ready.
Press test: Gently press the center; it should be soft but not liquidy.
Look at the edges: The edges should slightly pull away from the pan, showing they are baked through.