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Easter Brownies

Delightfully fudgy brownies topped with colorful sprinkles and mini chocolate eggs, perfect for Easter celebrations.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 250
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 cup unsalted butter Can substitute with margarine or plant-based butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup chocolate chips Optional for extra gooeyness
Toppings
  • as desired sprinkles Use colorful sprinkles for decoration
  • as desired mini chocolate eggs For Easter theme

Method
 

Preparation
  1. Preheat your oven to 350°F (177°C).
  2. Grease a 9x13 inch baking dish or line it with parchment paper.
Mixing Ingredients
  1. In a medium saucepan, melt the butter over low heat.
  2. Remove from heat and whisk in the sugar until combined.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, combine flour, cocoa powder, baking powder, and salt. Gradually add this mixture to the wet ingredients.
  5. If desired, fold in the chocolate chips.
Baking
  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs.
  3. Let cool in the pan for 15 minutes before removing.
Decorating
  1. Top the cooled brownies with sprinkles and mini chocolate eggs.

Notes

Store brownies in an airtight container at room temperature for up to four days or freeze for up to three months. Warm briefly in microwave before serving.