Easter Egg Brownies
Delicious fudgy brownies topped with colorful candy-coated chocolate eggs, perfect for Easter celebrations.
Ingredients
Brownie Base
- 1 cup unsalted butter Melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
Topping
- 1 cup mini chocolate eggs or jelly beans For decorating
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large saucepan, melt the butter over low heat.
- Remove from heat and stir in the granulated sugar, eggs, and vanilla extract until combined.
- Gradually add in the flour, cocoa powder, and salt, mixing until fully blended.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan and spread evenly.
Baking
- Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs.
- While warm, top with mini chocolate eggs or jelly beans.
- Allow to cool before cutting into squares.
Notes
Store cooled brownies in an airtight container at room temperature for 3-4 days or refrigerate for up to a week. For longer storage, freeze them for up to three months.