Easter egg brownies

Easter egg brownies

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(30 ratings)

Prep: 30 mins Cook: 30 mins plus chilling


Serves 9 - 10

Loaded with chocolate eggs and chicks, this is the ultimate Easter centrepiece - an 'eggstra' special treat for afternoon tea or dessert

Nutrition and extra info

Nutrition: per serving (10)

  • kcal575
  • fat32g
  • saturates19g
  • carbs64g
  • sugars52g
  • fibre3g
  • protein7g
  • salt0.1g


  • 185g unsalted butter, cut into small chunks, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 185g best dark chocolate, broken into pieces
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 3 large eggs
  • 275g golden caster sugar
  • 85g plain flour
  • 40g cocoa powder
  • 5 fondant filled eggs (we used Cadbury's creme eggs)



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 150g mini eggs (we used a mixture of Cadbury's and Smarties mini eggs)



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

To decorate

  • You will also need a few fluffy chenille Easter chick to decorate (optional)


  1. Put the butter and the chocolate in a medium-sized heatproof bowl and set over a pan of simmering water, stirring occasionally until melted. Alternatively, cover the bowl loosely with cling film and microwave at 30 sec intervals until melted. Leave the melted chocolate mixture to cool to room temperature.

  2. Heat oven to 180C/160C fan/gas 4. Grease a 20cm square tin with butter and line with 2 long strips of folded baking paper or foil – one running top to bottom, the other left to right then line the base with a piece of baking paper. The strips will help you lift it out later.

  3. Break the eggs into a large bowl and tip in the caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar for around 5-8 mins or until they look thick and creamy and have doubled in size.

  4. Pour the cooled chocolate mixture over the egg mixture, then gently fold together.

  5. Sieve the flour and cocoa into the wet ingredients then continue to fold the mixture gently with a spatula just until everything is fully combined, try not to over-mix.

  6. Pour the mixture into the prepared tin and carefully level the mixture with the spatula. Put in the middle of the oven and bake for 20 minutes.

  7. Meanwhile, cut the fondant filled eggs in half and set aside then place the mini eggs into a pestle and mortar. Crush a few of the mini eggs but leave some whole. After 20 mins take the brownie out of the oven and press in the fondant eggs, cut side up. Scatter over half of the mini eggs too then put it back in the oven for a further 5 mins.

  8. Once baked, top with the remaining mini eggs, leave to cool completely then place in the fridge for about 1hr to firm up. Lift it out of the tin using the strips of baking paper and cut into squares to serve. Decorate with little Easter chicks if you like.

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Comments, questions and tips

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28th Apr, 2020
I was very impressed with the way these came out - I prefer a really gooey brownie, so found the cooking time perfect compared to the opinion of other reviewers.
22nd Apr, 2019
I used 70% dark chocolate and lowered the sugar content by 50g and served with vanilla icecream, but it was a hit with everyone. I've had requests to make it again so will remove 75g of sugar and see how that tastes ( will probably be fine as the topping eggs are so sweet).
20th Mar, 2018
Definitely needs around an extra 10 minutes than stated and it is incredibly sweet! I've made in to 20 portions rather than 10 and it's still too sickly for my taste, but have had a lot of compliments from it!
10th May, 2017
Made this for Easter with my niece, she loved decorating and proudly showed it off to her granny when done. I agree with the other comments on here that you need to add an extra 5-10 min baking time and cut into small pieces as this is incredibly rich and sweet.
juliaprior's picture
6th Apr, 2016
This looks good for Easter, but you will need a sweet tooth! Kids loved it but a little too sweet for my taste, small portions definitely as you will get a sugar rush. I found the brownie still very soft after 20 mins baking so when I put on the creme eggs and mini eggs they sank right down. If I made it again I would give it another 5 mins or so in the oven before adding the eggs. I left it in the oven another 10 mins after adding the eggs as it was so gooey still (choc eggs suffered a bit) and it was ok after it firmed up in the fridge. So allow 25 mins baking before adding chocolate eggs and then another 5 mins. Chill well. A fun bake for Easter.
27th Mar, 2016
so mine has been in for the amount of time but its still jiggly in the middle. that meant to happen?
26th Mar, 2016
Amazing recipe. Got many complements on look and taste. Will make this again.
21st Mar, 2016
Hi there Can I make this in advance? If so at which stage? Thanks - Sophie
juliaprior's picture
6th Apr, 2016
Hi - you can make this in advance and it will keep happily in the fridge for a few days.
27th Mar, 2016
Hi Sophie - I made it yesterday for a dinner party. I have some left over and it's perfectly fine today. Hope that helps.
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