Easter Brownies!
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Perfectly Indulgent Chocolate Easter Brownies!
Recipe Updated April 2019!
I knew with Easter coming up that I should do something else utterly delicious, and that you would all want to bake. I have already posted a few things this year, such as my Creme Egg Cupcakes and Mini Egg Cookie Bars. Because of the successes of these, I thought I would do one of my favourite things, in Easter form… BROWNIES.
I wanted to really splash out on the Easter Treats in this one so I went a little overboard on the Chocolates I used. In my other recipes I have used Mini Eggs quite a bit, and I still wanted to use them in this, but I also wanted to use so many more things.
As well as the Mini Eggs, I went and used Smartie Eggs, Milkybar Mini Eggs, Galaxy Golden Eggs, and then some chocolate chips for a bit of extra gooeyness. Oh my days, each Brownie was delicious and different to the next.
I used a standard Brownie batter, like I have used in my Terry’s Chocolate Orange Brownies and Toblerone Brownies before. I love this recipe as it just makes the perfect Brownie for me. If you make it correctly, you will never use a different recipe!
Honestly, if you melt the Butter & Chocolate together and leave it to cool, you’re in for a good start. The key to me, is the whisking the eggs and sugar together to make a mousse like mixture.
You want to whisk it together, preferably with an electric whisk as in my opinion its better, whisk it together so that its more than doubled in volume, is so much paler, and when you lift the mixture up and let the mixture drop into the bowl again, it’ll take a couple of seconds to soak back in properly.
You then need to CAREFULLY fold the mixtures together. Fold the Butter/Chocolate into the egg mixture, and then the flour and cocoa powder as well. If you knock the air out, or mix it for too long, you might mess them up slightly, but I’m sure they will still be damn delicious and gooey perfection.
Add in all of the Chocolate Chips, and all (but a handful for the top) of the Easter treats into the brownie batter, pour into your tin, sprinkle over the other chocolates, and bake for the most DELICIOUS brownies ever.
Enjoy! x
Ingredients
Easter Brownies!
- 200 g Unsalted Butter/Stork
- 200 g Dark Chocolate
- 3 Large Eggs
- 275 g Caster Sugar
- 100 g Plain Flour
- 50 g Cocoa Powder
- 500 g Easter Chocolates (Smartie Egg, M&M Eggs, Mini Eggs, Galazxy Eggs, Creme Eggs etc!)
- 100 g Milk Chocolate Chips
Optional Topping!
- 75 g Milk Chocolate (melted)
- Crushed Easter Chocolates
Instructions
- Preheat your oven to 180C/160C Fan and line a 9x9inch Square baking tray with parchment paper.
- Melt together the Butter and Dark Chocolate together in a heatproof bowl over a pan of boiling water, on the microwave in 20 second bursts until melted. Leave on the side to cool whilst you do the rest.
- Using an electric whisk/stand mixer, whisk together the Eggs & Caster Sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume of the amount of eggs + sugar!
- You will know its done because when you lift the whisk up out of the mix it should leave a trail for a couple of seconds before disappearing!
- When whisked, pour the cooled chocolate/butter mix over eggs and fold together carefully.
- Once completely combined, sift the cocoa powder and plain flour on top of the chocolate mix and then fold together again – still be careful to not knock out the air!
- Once combined well, reserving a handful of the different egg types, fold through all the chocolates, and chocolate chips and pour into the prepared tin. Add the reserved chocolates to the top and bake in the oven for 25-30 minutes**!
- Once baked, leave to cool in the tin completely and then cut up.
- If decorating, drizzle over the melted chocolate and sprinkle on some crushed Easter Chocolates and leave to set! Enjoy! x
Notes
- You obviously don’t have to use as many chocolates as I did, I went a little crazy, but it shows you that you can use whatever you like. Creme Eggs are slightly different however, you’d have to freeze them overnight before baking with them.
- **Depending on your ovens, or how you mixed the brownies up, some can take up to an hour to bake successfully. I’ve never fully understood why, but don’t give up if they’re not done after 30 minutes – cover with foil and continue to bake for longer. I poke a skewer through them and wait till its mostly clean, and the mixture doesn’t wobble in the tin.
- Warm these up in the microwave and serve with some ice-cream, a delicious dessert for any occasion!
- These will last in an airtight container for up to 1 week if they last that long!
- Recipe Updated April 2019
- Flour was 90g, Cocoa Powder was 35g originally - increased to make batter thicker!
- Before I stated 1x Bag Smartie Eggs, Mini Eggs, Milkybar Eggs and 2x Galaxy Golden Eggs with 100g of Chocolate Chips - but I just used anything this time to make it easier!
- If using Mini Creme Eggs, make sure they're frozen!
ENJOY!
Find my other Easter & Brownie Recipes on my Recipes Page!
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J x
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Hi, I love your recipes i just made the biscoff brownies! I was hoping to make these for easter, how would you recommend putting in creme eggs? would you cut them first? 🙂
Anything soft centred needs freezing and not cutting first! x
Hi is it possible to change the amounts to make two 7” trays?
This would split between 2x 7″ tins! x
Hi Jane, If using diary milk mini caramel eggs would you recommend freezing them first or would they be fine as they are?
Thankyou for the recipe! X
I would freeze anything soft centred!! x
Can I make these dairy free, will it affect the mixture?
You can use dairy free dark chocolate (As many are naturally) and dairy free butter easily! And then will with dairy free chocs x
Where am I going wrong with this recipe? It always turns out really greasy and the brownies crispy/almost burnt on the edges and just cooked in the middle, not the fudgey gooeyness you describe.
What chocolate do you use for the base brownie mix? What type of oven do you have? and how do you mix the mixture?
Hi Jane!
Love this recipe and I just attempted them and they’ve turned out amazing! Quick question though. Can these be frozen at all? Thanks!
Ahh yay!! And yes they can xx
Hi Jane,
At what temperature should we bake these at? By the way love your food blog, slightly obsessed with all your recipes! X
All details on the method xx
Hi Jane,
I make this brownie recipe ALL the time however I need to make some for someone who is allergic to eggs, do you know how I could do that and what with?
Sorry if you’ve already answered this!
I would just use my vegan brownie recipe – it is different, but it has to be because of the lack of eggs x
Hi Jane, do you suggest chopping the Easter chocolates rather than putting them in whole? It looks like you have in the pics but doesn’t state in the recipe-I thought they might be a bit heavy whole? Thanks!
Hiya! It’s completely up to you – either will work! x
I’m a tiny but confused. You used a standard brownie batter like in the terrys / toberlone recipe but I’ve noticed the amount of chocolate / coco powder between the three recipes varies slightly. I’m desperately wanting to make Diam chocolate brownies (with a leftover Easter egg) so I’m not sure which of the recipes would be best to use as the base? Thank you for your help x
Hey! Yes they can vary slightly (also as the recipes are developed at different times) – and for like this one I find having that bit more flour/cocoa powder helps! I personally would recommend this recipe! x
If I wanted to add Oreos to these brownies instead of Easter chocolates, would I be able to follow the same recipe? If so, how much Oreo should I used in terms of grams? Xx
Hey! I would use probably max 300g of oreos, and still some chocolate chips so it’s not too dry!
Okay thank you! Should I cut them into quarters or halves? And should I leave some to put on top of the mixture like you do for the Easter chocolates? 🙂
I would say probably quarters!! and yes you could do! x
Hi what’s the dimensions of your tray for these please? Thank you 😊
All tray sizes are listed on the methods of recipes… this is 9″!
Hey, I’m hoping to try ur recipe?
Do you prefer using butter or stork? What’s the taste different using them? Is stork not as nice or can’t you really taste the difference
Thanks
May
You can use either for brownies.
I made these over Easter and they were absolutley amazing!! I’ve always struggled to get brownies right, but these were perfect, and soo delicious!! The recipe was so easy to follow, but i did have to leave mine in the oven a lot longer – but thats probably just my oven – and the wait was definitely worth it!!
Perfect brownie recipe, super chocolatey and gooey 🍫 🍰 thank you for the recipe ☺️
I made these brownies with my 4yr old daughter. The recipe was easy enough for myself and her to follow. All the ingredients were items we already had at home which was a bonus.
The brownies were divine! To die for really. Ooey, gooey and just heavenly.
I ran out of cocoa powder so we improvised with cacao powder. I was worried about the bitterness but they weren’t!
Thanks Jane! I will definitely be making more of your recipes as my daughter is an avid baker!
Ahh that’s amazing!! Cacao powder is definitely a good substitute – it’s a lovely lovely flavour too!