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A close up of an easter brownies
4.75 from 20 votes

Chocolate Bark Easter Brownies

When you can't decide if you want a chocolate bar or gooey chocolate brownies, there's always Chocolate Bark Brownies. The best of both worlds and perfect for any holiday.
Prep Time11 mins
Cook Time1 hr 30 mins
Total Time1 hr 41 mins
Servings: 16 brownies
Calories: 398kcal


For the Brownies

For the Chocolate Bark

  • 12 oz quality dark chocolate chopped
  • 8 oz quality white chocolate chopped
  • sprinkles
  • chocolate easter eggs


Prepare the Brownies

  • Preheat oven to 325 degrees F. Grease a 8x8 baking pan with butter or nonstick cooking spray.
  • In a large bowl whisk together the melted butter, cocoa and sugar until fully combined. Mix in eggs, one at a time, stirring after each addition. Add vanilla and mix. Using a rubber spatula, gently mix in 3/4 cup flour, salt and baking soda until flour is just combined (being careful not to overmix). In a small bowl, mix remaining 1 Tablespoon flour with chocolate chips and fold into brownie batter.
  • Spread the batter in the prepared 8x8 baking dish and bake for approximately 30-35 minutes, or until set. Remove from the oven and allow brownies to cool completely before adding melted chocolate.

Prepare the Chocolate

  • Add 1" of water to two medium saucepans or pots over low heat. Bring to a very gentle simmer- do not boil!
  • Place a heat-safe bowl on top of the pot so that the bottom of the bowl is not touching the water. The idea is that the steam generated from the water will slowly warm the bowl. That said do NOT allow stream to escape from the pot, if possible, as this is not good for the chocolate.
  • Add the chocolate to the bowl, the dark chocolate in one bowl and the white chocolate in the other, and gently stir with a wooden spoon or rubber spatula until chocolate is fully melted.
  • Remove from heat.
  • You can also melt the chocolate in the microwave (however, I've had very bad experience with this), by placing the chocolate in microwave safe bowls at 50% power for 30 second intervals, stirring after each.


  • Pour the dark chocolate over the cooled brownies and gently use a spatula to spread to to the edge of the brownies.
  • Use a spoon to drop approximately 1 tablespoon of white chocolate onto the dark chocolate in approximately 4-5 evenly-spaced spots and use a sharp knife to gently swirl the dark and white chocolate together (be careful not to over mix). With the left over white chocolate, add 1-2 drops of red food coloring (start with less), until you get desired pink color. Repeat the same process with the pink chocolate.
  • While the chocolate is still wet, gently drop your favorite Easter decorations over the top. You can keep it as simple or as crazy as you like! Have fun!


Yield: makes 1 8x8-inch pan, or 12-16 brownies


Calories: 398kcal | Carbohydrates: 44g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 41mg | Sodium: 140mg | Potassium: 247mg | Fiber: 3g | Sugar: 33g | Vitamin A: 245IU | Vitamin C: 0.2mg | Calcium: 66mg | Iron: 3.5mg
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