Easter can be a busy time of year, so these Easter Brownies are the perfect holiday treat. With minimal prep, it is a no-fuss, fail-proof, and cute homemade dessert.
Table of Contents
Easter Brownies
Nothing says Easter quite like Cadbury mini eggs, and what better way to enjoy them than baked into rich, fudgy brownies? These Easter Brownies are the perfect treat with a crackly top, a chewy middle, and packed with chocolatey goodness. Whether you’re making them for a holiday gathering or just treating yourself, these brownies will be a hit!
Ingredients and Estimated Cost
Per Serving Cost: $0.74
Recipe Cost: $6.68
Here’s everything you need to make these Easter brownies, including simple substitutions.
- Unsalted Butter (6 Tablespoons – $0.84) – Melted butter gives these brownies a rich, chewy texture.
- Semi-Sweet Chocolate Bar (2 ounces – $2.00) – Real chocolate in the batter makes the brownies extra indulgent. You can substitute chocolate chips.
- Granulated Sugar (1 cup – $0.36) & Light Brown Sugar (½ cup – $0.22) – The mix of sugars helps create that signature crackly top while keeping the inside soft.
- Eggs (2 large – $0.38) – Key for structure and that fudgy texture. Let them sit at room temperature for about 30 minutes before using.
- Vanilla Extract (1 teaspoon – $0.83) – Enhances the chocolate flavor.
- Unsweetened Cocoa Powder (½ cup – $0.42) – Gives the brownies a deep chocolate taste. Dutch-process cocoa can be used for a darker, richer result.
- All-Purpose Flour (½ cup – $0.04) – Just enough to bind the ingredients without making them cakey. You can also use gluten-free flour.
- Salt (½ teaspoon – $0.01) – Balances the sweetness and brings out the chocolate flavor.
- Cadbury Mini Eggs (¾ cup – $1.58) – These add crunch and a pop of color.
NOTE: The recipe prices are calculated using grocery store websites. The cost is calculated based on the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have.
How to Make Easter Brownies
These homemade Cadbury Egg Brownies are easy to make. Let me show you how:
- Preheat and Prep: Preheat the oven to 325°F and line an 8×8-inch baking pan with foil or parchment paper. Lightly spray the pan with baking spray.
- Melt the Chocolate & Butter: In a microwave-safe bowl, melt the butter and chopped chocolate in 30-second intervals, stirring after each, until smooth.
- Add the Sugars: Stir in both sugars until well combined.
- Whisk in the Eggs and Vanilla: Whisk until the batter is glossy and slightly thick. This step helps create the crinkly top!
- Fold in the Dry Ingredients and Mini Eggs: Gently mix in the cocoa powder, flour, and salt using a silicone spatula, being careful not to overmix. Fold in ½ cup of Cadbury mini eggs for chocolatey bites in every piece.
- Spread and Top: Spread the batter evenly in the prepared pan. Roughly chop the remaining ¼ cup of mini eggs and sprinkle them on top.
- Bake: Bake for 40-45 minutes, checking for doneness around the 40-minute mark. A few moist crumbs on a toothpick mean they’re perfect!
- Cool & Slice: Let the brownies cool in the pan on a wire rack for about 2 hours before slicing. The wait is hard, but it ensures clean, perfect squares!
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Easter Brownies
Equipment
- 8×8-inch baking pan
- Microwave safe-bowl
- Silicone spatula
- whisk
- measuring cups and spoons
- mixing bowl
- wire cooling rack
Ingredients
- 6 Tablespoons unsalted butter
- 2 ounces of semi-sweet chocolate bar chopped
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ½ teaspoon salt
- ¾ cup Cadbury mini eggs divided
Instructions
- Preheat your oven to 325°F. Prepare an 8×8-inch baking pan by lightly spraying it with baking spray and lining it with foil or parchment paper.
- In a large microwave-safe bowl, combine the butter and chopped semi-sweet chocolate bar. Heat in 30-second increments, stirring after each, until the mixture is completely melted and smooth. Stir in both sugars until well blended. Next, whisk in the eggs and vanilla extract until the mixture is glossy.
- Add the cocoa powder, flour, and salt. Use a silicone spatula to fold the dry ingredients into the wet mixture until just combined.
- Fold in ½ cup of Cadbury mini eggs.
- Spread the batter evenly into your prepared pan.
- Roughly chop the remaining ¼ cup of Cadbury mini eggs and spread them evenly on top of the brownies.
- Bake for 40-45 minutes. Around the 40-minute mark, start checking for doneness by inserting a toothpick into the center—if it comes out with wet batter, it needs more time. If there are just a few moist crumbs clinging to it, it’s ready. Check in 2-minute intervals if needed.
- Once baked, cool the brownies in the pan on a wire rack for about 2 hours before slicing. The wait is tough, but it’s worth it for clean, perfect squares!
Nutrition
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Easter Brownies Recipe FAQs
You can substitute milk chocolate for the semi-sweet chocolate in the recipe. However, it will affect the overall taste of the brownies as milk chocolate is sweeter and not as rich-tasting as semi-sweet chocolate.
The toothpick test is the best way to know if the brownies are done. Insert a toothpick into the center of the brownies, and if it comes out clean, they are done. If it comes out with batter, you need to bake them a little longer.
Let the brownies cool completely before attempting to slice them with a sharp knife that you wipe clean between each slice.
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