Easter Brownies

These Easter Brownies are the perfect festive treats to elevate any Easter celebration or springtime party. Chocolate brownies are covered with swirled dark chocolate bark and dotted with adorable candy eggs, they’re pretty, fun to make, and incredibly delicious!

Whenever I whip up these colorful Easter brownies, I’m amazed by how effortlessly they impress everyone. Made with fudgy chocolate brownies coated with a swirl of pink and white chocolate, they look like they took hours- when in reality, they couldn’t be easier to make.

While I kept the toppings simple with sprinkles and chocolate Easter eggs, you can let your imagination run wild by adding marshmallows, sour gummies, jelly beans, or even salty pretzels. These rich, decadent, and gooey brownies are a canvas for your creativity, so don’t be afraid to experiment and make them your own!

How to Make Easter Brownies

Make the brownies:

1. Preheat the oven to 325°F and grease an 8×8 baking pan with butter or nonstick cooking spray.
2. Whisk together the melted butter, cocoa, and sugar in a large bowl until combined. Mix in the eggs, one at a time, then add the vanilla extract.
3. Mix in 3/4 cup flour, salt, and baking soda until combined. Coat the chocolate chips with one tablespoon of flour and fold into the batter.
4. Spread the batter in the prepared 8×8 baking dish and bake for 30-35 minutes or until set. Allow the brownies to cool completely.

Melt the chocolate:

1. In two medium saucepans over low heat, add 1 inch of water and bring to a gentle simmer. Place heat-safe bowls on top of each pot, making sure they don’t touch the water – and making sure there’s no space for steam to escape into the chocolate.
2. Add the dark chocolate to one bowl and the white chocolate to another. Stir gently with a wooden spoon or rubber spatula until melted, then remove from heat.

Add the melted chocolate to the brownies:

1. Pour the dark chocolate over the cooled brownies and spread it to the edges. Drop a tablespoonful of white chocolate in 4-5 evenly spaced spots and use a knife to swirl them together. With the remaining white chocolate, add 1-2 drops of red food coloring to make the desired pink color. Repeat the same swirling process with the pink chocolate. 
2. While the chocolate is still wet, gently drop your favorite Easter decorations over the top.

Yield: makes one 8×8-inch pan, or 12-16 brownies.

Leftovers and Storage

These brownies can be stored in an airtight container at room temperature for 2-3 days when left out in a cool, dark place. You can also keep them stored in the refrigerator for up to one week in an airtight container, but make sure they are completely cooled before storing to avoid condensation. Brownies can be stored in the freezer for up to 3 months. Wrap them tightly in plastic wrap before placing them in a freezer bag or other airtight container.

More Dessert Recipes,

• Chocolate Dipped Easter Rice Krispie Treats
• Chocolate-Covered Cheesecake Bites
• Chocolate Sheet Cake
• Thai Mango Sticky Rice Recipe (Khao Niaow Ma Muang)
• Kheer Recipe (Indian Rice Pudding)
• Chocolate Chia Pudding

If you try making this Easter Brownie Recipe, please leave me a comment and let me know! I always love to hear your thoughts.