Go Back
–+ servings
Easter Brownies Recipe

Delicious Easter Brownies Recipe with Colorful Drizzle Delight

This Easter Brownies Recipe combines rich chocolate and colorful drizzle, perfect for festive occasions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 brownies
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brownie Base
  • 1 cup Unsalted Butter Can substitute with margarine
  • 1 cup Granulated Sugar
  • 1/2 cup Brown Sugar Deepens flavor with caramel notes
  • 2 large Eggs Can substitute for a vegan option
  • 1 teaspoon Vanilla Extract
  • 1 cup All-Purpose Flour Gluten-free flour blend can work too
  • 3/4 cup Cocoa Powder Unsweetened cocoa is best choice
  • 1/2 teaspoon Salt
  • 1 cup Chocolate Chips Semi-sweet or dark varieties can be used
Topping
  • 1 cup Semisweet or Milk Chocolate Chips
  • 2 tablespoons Coconut Oil or Butter
Drizzle
  • 1 cup White Chocolate Yogurt or dairy-free chocolate can be alternatives
  • 1 set Food Coloring Use gel colors for vibrant pastel shades
Decoration
  • 1 cup Mini Candy Eggs
  • 1 cup Sprinkles Feel free to switch based on your theme

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Whisk
  • spatula
  • microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan lined with parchment paper.
  2. Whisk together melted unsalted butter, granulated sugar, and brown sugar until smooth and glossy.
  3. Beat in eggs one at a time, then stir in vanilla extract until the mixture is rich and creamy.
  4. Sift together all-purpose flour, cocoa powder, and salt; fold into the wet mixture without overmixing.
  5. Fold in chocolate chips and pour into the prepared pan, smoothing the top.
  6. Bake for 30–35 minutes, checking doneness with a toothpick.
  7. Allow brownies to cool completely in the pan on a wire rack.
  8. Melt semisweet or milk chocolate chips with coconut oil until smooth and spread over cooled brownies.
  9. Divide melted white chocolate and tint with food coloring; drizzle over the chocolate layer.
  10. Sprinkle mini candy eggs and sprinkles on top before the drizzle sets; allow to firm up.

Nutrition

Serving: 1brownieCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 130mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Ensure brownies are completely cooled before adding the topping to avoid melting. Use sharp knife running under hot water for clean slices.

Tried this recipe?

Let us know how it was!