Description
These Easter brownies are fudgy, chocolatey, and topped with colorful sprinkles and mini eggs – the perfect treat to celebrate the holiday!
Ingredients
Scale
- 1/2 cup Unsalted Butter (melted)
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar (packed)
- 2 Eggs (large)
- 1 teaspoon Vanilla Extract
- 3/4 cup All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1/4 teaspoon Salt
- 1/2 cup Chocolate Chips (semi-sweet)
- 1/2 cup Mini Eggs (chopped)
- Sprinkles (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
- In a large bowl, combine melted butter, granulated sugar, and brown sugar. Beat until well combined.
- Add eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in chocolate chips and chopped mini eggs.
- Pour batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely in the pan before cutting into squares.
- Top with sprinkles and additional mini eggs before serving.
Notes
- For extra fudgy brownies, slightly underbake them. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Cuisine: American
Keywords: easter brownie, brownies, easter dessert, chocolate, mini eggs