Easter Brownies
Fudgy, chocolate brownies topped with colorful pastel white chocolate drizzle, mini candy eggs, and sprinkles make these festive treats perfect for Easter celebrations.
Equipment
- 1 9x13-inch baking pan
- 1 Mixing bowls
- 1 whisk
- 1 rubber spatula
- 1 microwave-safe bowl
- 1 knife for clean slicing
Ingredients
- 1 cup unsalted butter melted
- 1 ½ cups granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup cocoa powder
- ½ teaspoon salt
- 1 cup chocolate chips
- 1 ½ cups semisweet or milk chocolate chips for topping
- 1 tablespoon coconut oil or butter for topping
- ½ cup melted white chocolate for drizzle
- Food coloring in pastel pink blue, and yellow
- Mini candy eggs and sprinkles for decoration
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- Whisk melted butter with granulated and brown sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla extract.
- Sift flour, cocoa powder, and salt into another bowl and fold dry ingredients into wet mixture until just combined.
- Stir in chocolate chips, pour batter into prepared pan, and smooth the top.
- Bake for 30 to 35 minutes or until a toothpick inserted comes out with moist crumbs.
- Cool brownies completely in the pan.
- Melt semisweet or milk chocolate chips with coconut oil in short microwave bursts, then spread over cooled brownies.
- Divide melted white chocolate into small bowls, tint with pastel food coloring, and drizzle over the chocolate layer.
- Top brownies with sprinkles and mini candy eggs before the chocolate sets.
- Let the brownies firm up or chill for 20 minutes before slicing.
Notes
- Cool brownies completely before topping to keep chocolate smooth.
- Use gel food coloring for vibrant pastel hues.
- Slice brownies with a hot knife for clean edges.
- Store in an airtight container up to 3 days or refrigerate for one week.