Easter brownies
Easter brownies are a delicious indulgent Easter treat. Loaded with your favourite Easter eggs, this easy recipe is a fun bake for kids.
Easter brownies are a delicious but super indulgent Easter treat. If you have any leftover Easter eggs this is the perfect way of using them up.
We love baking at Easter. Sometimes we make cute bakes with an Easter character like our Easter bunny cupcakes or Easter chick cupcakes. Other times, we like to have a chocolate overload with our favourite Easter eggs like with these Easter brownies.
If you’re a chocolate lover with a sweet tooth, you’ll love these Easter egg brownies.
What Easter eggs can I use on the Easter brownies?
You can use any Easter eggs on these brownies. Use your favourite chocolate eggs as you like, whether it’s Mini eggs, Creme eggs and mini Creme eggs like us, or galaxy enchanted eggs, or Oreo eggs.
Unless you like quite a large serving of chocolate brownie you might find the smaller sized eggs work a bit better on this. They certainly make it easier to slice.
How can kids help make Easter brownies?
These brownies are a great bake for children of all ages. They’re really easy and everything just gets mixed together in one bowl meaning you don’t need any special equipment.
Children can enjoy measuring all the ingredients and mixing them together. Mine also enjoyed getting to bash the Mini eggs before we used them to decorate the brownies.
Can you use plain flour instead of self raising flour?
Yes. Self raising flour is just like regular flour but the raising agent already added. If you don’t have self raising flour, simply add 1 teaspoon of baking powder when you add the flour.
Other easy Easter bakes
If you liked these Easter bunny cookies out some of our other easy Easter bakes for kids.
Hot cross buns
Chocolate hot cross buns
Easer bunny cookies
Mini egg cookies
Easter fudge
Mini Egg loaf cake
Easter rocky road
Chocolate nests
Mini Egg cheesecake
Easter bunny cupcakes
Hot cross muffins
Easter cookie bar
Mini Egg cupcakes
Useful equipment
You might need the following baking tools/gadgets to make these Easter brownies
Digital scales
Mixing bowl
Measuring cups
Measuring spoons
Freestanding mixer
Hand held mixer
Spatula
23 x 30cm baking tin
Wire rack
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Ingredients
275g (1 ¼ cups) butter/margarine
375g (1 7/8 cups) caster sugar
75g (5/8 cup) cocoa powder
100g (¾ cup) self raising flour
4 eggs
To decorate:
1 x 80g packet of Mini Eggs
1 x 75g packet of Mini Creme Eggs
A few Creme Eggs
How to make Easter brownies
Preheat your oven to 180C / 160C / 350F and grease a 23x30cm (9 x 11 inch) baking tin then line it with baking or parchment paper.
Mix the brownie ingredients together
Get your kids to measure everything out then add them to a free-standing mixer or large mixing bowl.
You can do it in any order, but we started with the butter. If you’re using butter rather than baking margarine, make sure it is soft to make it easier to mix. If it’s not soft, chop it into smaller pieces then pop them in the microwave for a few seconds (just enough to soften it, not melt it).
Measure the caster sugar, cocoa powder and flour and add them to your mixing bowl.
Finally, crack the eggs into a small bowl (just in case any shell goes in – if it does, fish it out with a larger piece of shell). Add the eggs to your mixing bowl.
Using the k-paddle of your free-standing mixer, a hand held mixer, or wooden spoons, mix everything together until it is well mixed and there are no lumps or dry ingredients showing.
Bake the Easter brownies
Pour the brownie batter into your prepared baking tin, then smooth down the top with a spatula.
Bake the brownies in the oven for 40 minutes. If they start to look too brown on top, cover them with tin foil to stop them burning. While the brownies are baking, prepare the decoration.
Decorate the Easter brownies
Get your kids to bash the packet of Mini eggs while they’re still in the packet or pop them in a seal-able bag. Bash them so some are in pieces but a few are still whole.
Half the Creme eggs with a sharp knife along the seem (this is a job for grown ups).
After 40 minutes, remove the remove the brownies from the oven. They should be nearly, but not totally baked. Arrange the Easter eggs on top, pressing them down into the top of the brownies. If your kids are helping with this, be careful of the hot tin.
Pop the brownies back in the oven for a further 5-10 minutes. They’re ready when they still have a tiny bit of wobble in the centre only. A skewer inserted into the middle should come out clean, or almost clean.
Remove the brownies from the oven, and leave them to cool in the tin. Cut into pieces, serve and enjoy.
Easter brownies
Equipment
- Digital scales
- Mixing bowl
- Measuring cups
- measuring spoons
- Freestanding mixer
- Hand held mixer
- Spatula
- 23 x 30cm baking tin
- Wire rack
Ingredients
- 275 g (1 ¼ cups) butter/margarine
- 375 g (1 ¾ cups) caster sugar
- 75 g (½ cup) cocoa powder
- 100 g (¾ cup) self raising flour
- 4 eggs
To decorate:
- 1 x 80g packet of Mini Eggs
- 1 x 75g packet of Mini Creme Eggs
- A few Creme Eggs
Instructions
Preheat your oven to 180C / 160C / 350F and grease a 23x30cm (9 x 11 inch) baking tin then line it with baking or parchment paper.
Mix the brownie ingredients together
- Measure everything out then add them to a free-standing mixer or large mixing bowl.
- Using the k-paddle of your free-standing mixer, a hand held mixer, or wooden spoons, mix everything together until it is well mixed and there are no lumps or dry ingredients showing.
Bake the Easter brownies
- Pour the brownie batter into your prepared baking tin, then smooth down the top with a spatula.
- Bake the brownies in the oven for 40 minutes. If they start to look too brown on top, cover them with tin foil to stop them burning.
- While the brownies are baking, prepare the decoration. Bash the packet of Mini eggs while they're still in the packet or pop them in a seal-able bag. Bash them so some are in pieces but a few are still whole. Half the Creme eggs with a sharp knife along the seem.
- When the brownies have been in the oven for 40 minutes and are nearly ready, remove them from the oven, arrange the Easter eggs on top, pressing them down into the top of the brownies.
- Pop the brownies back in the oven for a further 5-10 minutes. They're ready when they still have a tiny bit of wobble in the centre only. A skewer inserted into the middle should come out clean, or almost clean.
- Remove the brownies from the oven, and leave them to cool in the tin. Cut into pieces, serve and enjoy.
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Similar recipes
If you liked these Easter brownies, you’ll love our other Easter baking ideas, as well as our favourite easy bakes for kids.
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