Hop into Easter baking with an 'egg-cellent' twist! Discover the ultimate Easter dessert with these adorable Easter Egg brownies. Kickstart your holiday treats effortlessly using Betty Crocker™ Fudge Brownie Mix, giving you more time for the best part: decorating! Simply tint vanilla frosting with food coloring for vibrant, easy-to-decorate 'eggs.' These delightful brownies are perfect for a fun kids' Easter activity or a charming addition to your Easter brunch. Sweet, simple, and utterly irresistible – they're a joy to make and even more delicious to devour!
With these simple ingredients, you're all set to create adorable and delicious Easter Egg Brownies that are perfect for any spring celebration!
Fudge Brownie Mix: This is your superstar shortcut to rich, fudgy brownies! It's the secret to quick and easy baking, giving you more time for the fun part – decorating!
Vanilla Frosting: This smooth, sweet frosting is the perfect canvas for your Easter egg designs! It provides a delicious, spreadable topping that's ready to be customized with vibrant colors.
Pastel Gel Food Color: Gel food colors are concentrated, allowing you to achieve beautiful, vibrant pastel shades in your vanilla frosting without thinning it out.
Sprinkles: Sprinkles add a delightful crunch, a pop of color, and a celebratory flair.
Other Ingredients You’ll Need: Water, vegetable oil, eggs
Here are the simple steps, along with some fantastic tips and tricks to ensure your baking adventure is a sweet success! See the full recipe below for all the details.
Line a 13x9-inch baking pan with foil. To perfectly measure your foil, flip your pan over and wrap the foil around the outside. Then, flip the pan back and line the inside – perfect fit every time!
Prepare your brownies as directed on the box. Once baked, cool completely on a cooling rack for about 1 hour. Then place your cooled brownies (still in the pan) into the freezer for 30 minutes. This makes them firm and much easier to cut cleanly.
Gently lift the entire brownie slab out of the pan and peel away the foil. Use a 3-inch egg-shaped cookie cutter to cut egg shapes. If your cutter starts to get sticky, wipe it clean with a damp paper towel.
Divide your frosting into small bowls accordingly and use gel food color to achieve your desired vibrant Easter shades. Spread your frosting and then get creative! Use sprinkles and colored sugars to your heart's desire.
The secret to storing extra Easter egg brownies to ensure their freshness is to avoid storing them in an airtight container. This causes moisture from the frosting to absorb into the brownies, making for some soggy Easter eggs! Instead, store leftover brownies in a cake keeper or on a plate topped with an upside down bowl to protect them from dust and countertop debris. Store at room temperature up to 4 days.
Heat oven to 350°F. Line a 13x9-inch pan with foil, allowing some to extend over the edges of the pan. Grease the bottom and sides of foil with shortening or cooking spray.
Make and bake brownies as directed on the box. Cool completely on a cooling rack, about 1 hour. Freeze in the pan for 30 minutes.
Using the foil to lift, remove brownies from the pan, and peel foil away. Cut out 9 egg shapes using a 3-inch egg-shaped cookie cutter (3 rows by 3 rows). Gently push the brownie out of the cutter each time. Set aside the end pieces for snacking. If the cutter gets sticky, wipe clean with a damp paper towel before cutting again.
In small bowls, stir frosting and food color to make desired frosting colors. For each brownie, spread a generous 1 tablespoon of frosting on top. Decorate as desired with candy sprinkles and colored sugars. Repeat with the remaining brownies (use photo as guide).
Don't let those leftover brownie pieces go to waste! They're perfect for snacking or as a delicious topping for an ice cream sundae.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 12g | 18% |
| Saturated Fat | 3&½g | 17% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 2g | % Value Not Available |
| Polyunsaturated Fat | 4&½g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 25mg | 8% |
| Sodium | 150mg | 6% |
| Total Carbohydrate | 41g | 14% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 29g | % Value Not Available |
| Protein | 2g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 0% |
| Iron | Value Not Available | 6% |
| Potassium | 10mg | 0% |
| Vitamin A | Value Not Available | 0% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 4% |
| Thiamin | Value Not Available | 0% |
| Riboflavin | Value Not Available | 2% |
| Niacin | Value Not Available | 0% |
| Vitamin B6 | Value Not Available | 0% |
| Folic Acid | Value Not Available | 0% |
| Vitamin B12 | Value Not Available | 0% |
| Pantothenic Acid | Value Not Available | 0% |
| Phosphorus | Value Not Available | 0% |
| Magnesium | Value Not Available | 0% |
| Zinc | Value Not Available | 0% |
| Manganese | Value Not Available | 0% |
| Selenium | Value Not Available | 8% |
| Copper | Value Not Available | 0% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
