Easter Brownies

These fudgy, festive Easter Brownies are a quick, show-stopping dessert for spring gatherings, made with simple pantry staples and topped with cheerful candy.

Print Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Dessert

Cuisine American

Servings 12 pieces

Calories 250 kcal

Ingredients

Wet Ingredients

1 cup unsalted butter, melted
4 large eggs Use room temperature for better texture
1 teaspoon vanilla extract

Sweetener

2 cups sugar

Dry Ingredients

1 cup all-purpose flour
1 cup cocoa powder
1/2 teaspoon salt

Toppings

Easter-themed toppings (colored sprinkles, candy eggs) Customize to match any Easter theme

Instructions

Preparation

Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
In a medium saucepan, melt the butter. Remove from heat and stir in sugar, eggs, and vanilla until smooth.
Beat in cocoa, flour, and salt until just combined, being careful not to overmix.

Baking

Pour the batter into the prepared pan and bake for 20-25 minutes. Do not overcook to keep brownies fudgy.

Cooling and Decorating

Once cooled, decorate with colorful Easter toppings and serve.

Notes

Check doneness early; a toothpick with moist crumbs keeps brownies fudgy. Let brownies cool fully before decorating to prevent melted candy. Store in an airtight container at room temperature up to 3 days, or refrigerate for longer.

Keyword Chocolate dessert, Easter Brownies, Easy Brownies, Fudgy Brownies, Spring Dessert