Description
Deliciously rich and fudgy Easter brownies topped with colorful decorations and mini candy eggs.
Ingredients
Scale
- 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
- 1 1/2 cups semisweet or milk chocolate chips (for topping)
- 1 tablespoon coconut oil or butter (for topping)
- 1/2 cup white chocolate, melted (for decoration)
- Food coloring (pink, blue, yellow)
- Mini candy eggs
- Sprinkles
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- For a more decadent topping, you can add crushed nuts or additional chocolate chips.
- Feel free to use any colorful sprinkles for decoration.
- These brownies are perfect for Easter celebrations or as a sweet treat anytime.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg