Looking for the perfect Easter dessert? These mini egg brownies combine rich, fudgy chocolate with the crunchy sweetness of candy-coated mini eggs for a festive twist on classic brownies. With just a few simple ingredients and an easy-to-follow process, you’ll have a batch of decadent brownies that are perfect for spring celebrations. Whether you're baking for a family gathering or just treating yourself, these brownies are sure to be a seasonal favorite.
Heat your oven to 350°F. Line a 9-inch square pan with cooking parchment paper.
Place mini candy eggs in a resealable food-storage plastic bag and seal. Using a rolling pin or hard object, crush them into smaller pieces; set aside.
In a medium-sized bowl, stir brownie mix, eggs, oil, and water until well blended. Add 1/2 of the crushed mini eggs to the mixture; stir until evenly combined.
Spread in prepared pan. Evenly top with remaining 1/2 crushed mini eggs.
Bake for about 35 minutes or until a toothpick inserted 2 inches from the side of the pan comes out almost clean.
Let the brownies cool in the pan for a few minutes. Then, pull them out of the pan and let cool completely. The parchment paper helps the brownies slide out easily.
Use a sharp knife to cut into 9 pieces!
