Easter Desserts – Easter Egg Brownies

easter brownie header

Just about everyone loves a brownie and these Easter brownies with mini creme egg halves inside are delicious!

chocolate brownie, or simply a brownie, is a chocolate baked confection. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. Brownies often, but not always, have a glossy “skin” on their upper crust. They may also include nuts, frosting, chocolate chips, or other ingredients.

easter egg divider

Easter Egg Brownies

easter brownies
Ignore the slight sinking – we’ve just bought a Ninja air oven and we’re still getting used to the settings!


  • 185g unsalted butter, cut into small chunks, plus extra for greasing
  • 185g best dark chocolate, broken into pieces
  • 3 large eggs
  • 275g golden caster sugar
  • 85g plain flour
  • 40g cocoa powder
  • 5 fondant filled eggs
  • 150g mini chocolate eggs


  1. Put the butter and chocolate in a microwavable bowl and cover loosely with clingfilm.
  2. Microwave at 30-second intervals until melted.
  3. Stir to mix then leave to cool to room temperature.
  4. Heat oven to 180C/160C fan/gas 4.
  5. Grease a 20cm square tin then line it with baking paper, leaving some of the paper hanging over the top of the tin to help lift it out when cooked.
  6. Break the eggs into a large bowl and add the sugar.
  7. Using an electric mixer, mix the ingredients on high for 5-8 minutes or until they look thick and creamy and have doubled in size.
  8. Pour the cooled chocolate mixture into the egg and sugar mixture.
  9. Gently fold in the chocolate mixture until fully combined.
  10. Pour the mixture into the prepared tin and smooth the top with a spatula.
  11. Put in the middle of the oven and bake for 20 minutes.
  12. While the brownie is baking, cut the fondant-filled eggs in half and set aside.
  13. Place a few of the mini eggs into a pestle and mortar and crush them into small bits.
  14. Remove the brownie from the oven after 20 minutes and press the fondant eggs into the brownie, fondant side up.
  15. Scatter half the mini eggs over the brownie and put back in the oven for 5 minutes.
  16. Take it out of the oven and scatter over the crushed mini eggs and any remaining whole mini eggs.
  17. Leave to cool then put in the fridge for at least an hour to firm up.
  18. Remove from the tin and cut into squares.
Easter bunny

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