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Chocolate Brownies – an all-round-winner if you ask me! And what could be better than adding some chocolate Easter eggs to them? Well, I have just gone and done that – so here is my recipe for Easter Egg Chocolate Brownies!
If you are looking for more recipes like this, check out my compilation of 5 Amazing Traybakes! Perfect for afternoon treats, kid´s parties, bake sales or get-togethers with friends and family!
Easter Egg Chocolate Brownies
To make these Easter egg chocolate brownies, I simply added a few different varieties of chocolate Easter eggs to My Classic Best Ever Brownie Recipe. Feel free to add whichever kind of eggs you like, I added three of my absolute favourites: Cadbury´s Mini Eggs (who doesn´t love those), Orange Smartie Mini Eggs (orange smarties are the best!) and Milkybar Mini Eggs (I am not a fan of white chocolate in general, but Milkybar is great!).
If you want to add different types of chocolate or nuts to this recipe – go ahead! You can add absolutely anything to this mix! Check out my classic Pecan Nut Brownies, White Chocolate and Raspberry Brownies, or my Christmas Tree Brownies where I added some minced meat (fruit!) to the basic recipe.
The Best Chocolate Brownies
This recipe is tried and tested! It is my sister´s favourite thing to bake and we have had them A LOT. These chocolate brownies are perfect, lovely and fudgy in the middle and slightly more cooked around the edges. These Easter egg chocolate brownies are a twist on the basic recipe, to which we normally add pecan nuts! You can find the recipe for those here.
There isn´t really much more I can say about these Easter Egg Chocolate Brownies – so let´s just get straight into the recipe!
More Easter Recipes
If you are looking for more recipes for Easter, why not check out some of the following:
- Easy Lemon Drizzle Cake Traybake
- Spiced Carrot Cake with Orange Cream Cheese Frosting
- Classic Fruit Scones with Orange Zest
- Chocolate Easter Egg Cupcakes
- Mini Egg Chocolate Brownies
- Mini Egg Cookies | Easter Baking Recipe
- Red Onion and Balsamic Soda Bread
- Lemon and Poppy Seed Drizzle Cake
- German Nusszopf | Sweet Nut and Chocolate Loaf | German Baking Classic
- Cheddar Cheese and Chive Scones
- Seeded Sourdough Loaf
- No-Bake Lemon Cheesecake with a Ginger Nut Base
- Caramelised Onion and Thyme Sausage Rolls
- “Laugenbrezeln” | Pretzels | Classic German Baking Recipe
- Crusty Sourdough Loaf | Homemade Sourdough Bread
- Homemade Mini Pork Pies
- Hot Cross Buns | Classic British Easter Recipe
- Lemon Yoghurt Cake
Easter Egg Chocolate Brownies
Recipe
Ingredients:
- 175g butter
- 175g dark chocolate, broken into pieces
- 3 large eggs, beaten
- 250g soft brown sugar
- pinch of salt
- 120g plain flour, sifted
- 270g chocolate Easter eggs of your choosing (3x90g bags)
- A little icing sugar, to finish
YOU WILL ALSO NEED
- 20x33cm brownie tin (I´d recommend this one)
Method:
- Preheat the oven to 180°C. Grease the brownie tray and line with baking paper.
- Add the butter and chocolate into a heat-proof bowl and place over a small pot of simmering water. Gently heat until the butter and chocolate have completely melted, then remove from the heat and set aside to cool for a few minutes.
- Put half of the Easter eggs into a freezer bag into a freezer bag and bash them with a rolling pin to break them into smaller pieces. Keep the remaining eggs whole.
- Once the melted chocolate and butter mix has cooled slightly, stir in the brown sugar and salt.
- Gradually add the beaten egg, a little at a time, mixing well between each addition.
- Finally, sift the flour into the mix and gently stir in alongside the whole and slightly crushed chocolate eggs.
- Pour the brownie batter into the prepared tin. Tilt the tin until the batter has distributed evenly into all four corners of the tin.
- Bake the Easter egg chocolate brownies in the pre-heated oven for 20-25 minutes. The brownie should start to shrink away from the sides of the tin and look fully baked on top. However, unlike with other cakes, a skewer inserted into the middle should come out with a little bit of batter attached to it, if you want a fudgy brownie.
- Leave to cool in the tin for a few minutes before transferring the brownie to a wire rack until cooled completely.
- To finish, slice the brownie into 18 pieces (divide into 6 along the long end and 3 along the short end) and dust with icing sugar.
