These frosted mini egg brownies bring chewy chocolate richness, creamy vanilla frosting, and pastel Easter candy all into one tray. The recipe begins with a fudgy brownie base, gets topped with softly tinted buttercream, and finishes with mini candy eggs and confetti sprinkles. If you’re looking for cute Easter desserts or Easter brownie ideas that stand out but stay simple, this recipe delivers. It combines the look of Easter fun food with the feel of classic Easter baked goods.
Brownies work when the fat to flour ratio leans high. That’s where the melted butter, four eggs, and a full cup of cocoa powder pull the weight. The butter adds chew. The brown sugar brings moisture and depth. White sugar sharpens the sweetness. I chose baking powder instead of baking soda because we don’t need much rise. Just enough lift to balance the denseness.
The result is dense, chewy, with slightly crackled tops and soft centers. These hold frosting well and don’t fall apart. Keeping the base simple lets the topping shine. These slice clean, hold up at room temperature, and stay fresh for days.
Ingredient Choices That Make a Difference
Unsalted butter lets you control the salt. I melt it instead of creaming so the texture stays dense and fudgy, not cakey. The combo of white and brown sugar creates balance. I chose four eggs for binding and richness. They help the glossy, thick batter come together.
Cocoa powder gives a clean, intense chocolate flavor. I don’t use melted chocolate here. It changes the structure. A pinch of baking powder gives just enough lift. Chocolate chips or chunks are optional. I add them for contrast.
For the frosting, I use softened butter, powdered sugar, vanilla, and cream. Gel food coloring gives soft pastels without thinning the texture. Mini candy-coated eggs and pastel sprinkles make this one of the most festive Easter sweet treats.
Why Cocoa Powder Matters
Cocoa powder keeps these brownies structured and rich. It blends easily into the batter and doesn’t introduce extra moisture. You can taste the chocolate clearly. Dutch-process cocoa works here too. The baking powder still gives the right texture.
You’ll know the cocoa is good if it smells strong and sifts easily. If it clumps hard or smells dull, replace it. Cocoa powder makes the flavor feel deep without overwhelming the frosting.
This brownie base sets up quickly, which helps if you’re putting together a few Easter sweets ideas for a party or gathering.
Making the Brownies Step-by-Step
Preheat the oven and line the pan. Whisk the butter with both sugars until smooth. Add the eggs and vanilla. The mixture should turn glossy and thick.
Sift the dry ingredients into the bowl. Use a spatula to fold them in. This keeps the texture soft. Stir in chocolate chunks last if using, then pour the batter into the pan.
Bake around 30 minutes. A toothpick should come out with moist crumbs. Let it cool fully in the pan. The brownies must set before frosting.
For a colorful dessert table, pair these with Easy Easter Punch for a fun, family-friendly combo.
Frosting That Sits Smoothly
Start with softened butter. Beat it for 2 minutes until pale and creamy. Add powdered sugar in parts. Mix slowly at first, then increase speed.
Add vanilla, a pinch of salt, and a few tablespoons of cream. Beat until fluffy and spreadable. Divide into three bowls. Tint each with pastel gel coloring. Pink, blue, and yellow work well, but any soft color fits.
If you like themed pairings, serve alongside Simple Easter Dip for a mix of savory and sweet.
How to Know When They’re Done
Check for a slightly crackled top and soft center. A toothpick should show a few moist crumbs, not raw batter. If the brownies jiggle, bake five minutes more.
If they pull away from the pan edges or feel too firm, they may be slightly overdone. Still usable, just frost and chill before slicing to soften the bite.
Fixing Common Issues
If frosting tears the surface, the brownies were too warm. Chill before decorating. If your buttercream feels gritty, beat longer. The butter may have been too cold.
Murky frosting colors come from liquid dye or overmixing. Use gel for the best results. If candy eggs sink into the frosting, chill before decorating.
Try These Easy Variations
Swap chocolate chips for ½ cup crushed mini eggs. Fold them into the batter before baking.
Top the frosted brownies with shredded coconut for a grass effect. Add a few drops of green gel color to match.
Skip the frosting and drizzle melted white chocolate on top. Use 100 grams and let it set before slicing.
Add almond extract to the buttercream. One teaspoon changes the flavor in a lovely way.
How to Store and Reheat
Store brownies in an airtight container at room temperature for up to 2 days. They stay chewy and flavorful.
In the fridge, they last 4 to 5 days. Bring to room temperature before serving so the buttercream softens.
To freeze, wrap slices in parchment and plastic. Keep up to 1 month. Thaw overnight in the fridge.
Avoid stacking when storing frosted pieces. Use parchment between layers if needed.
Tested Tips That Help
Use a metal pan, not glass. It bakes more evenly and gives sharper corners. Parchment overhang makes lifting easier. It also helps when slicing.
Softened butter should press under your finger but still hold shape. Don’t melt it. Clean your knife between slices for neater edges. I wipe with a warm cloth.
These brownies taste even better the next day. The texture settles and the flavors deepen.
Serving Ideas for Easter Fun Food
Cut into small squares and serve in cupcake liners. Pair with tea and berries for a quiet spring brunch.
Wrap in parchment with ribbon as edible gifts. Make bite-sized pieces for kids’ parties. Add themed toppers or candy bunnies for Easter tables.
Save This Recipe and Share Yours
Save these frosted Easter brownies to your board for easy holiday planning. They fit into any collection of Easter brownie ideas or Easter baked goods.
Let me know in the comments how you decorated yours. Did you try a new color combo or add a twist? I’d love to hear.
Frosted Easter Brownies
These mini egg brownies are rich, chewy, and packed with Easter charm. A simple yet indulgent idea for Easter baked goods, this recipe uses classic brownie batter topped with colorful candy for the ultimate Easter sweet treat. Perfect for festive gatherings, school bakes, or fun family projects, these cute Easter desserts deliver flavor and fun. Try this mini egg brownies recipe to add something special to your Easter sweets ideas list. Ideal for anyone looking for Easter brownie ideas that are easy and crowd-pleasing.
Ingredients
- FOR THE BROWNIE BASE
- 1 cup (225g) unsalted butter, melted
- 1 ¼ cups (250g) granulated sugar
- ¾ cup (150g) brown sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup (120g) all-purpose flour
- 1 cup (85g) unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup (170g) chocolate chips or chunks (optional)
- FOR THE VANILLA BUTTERCREAM FROSTING
- 1 cup (225g) unsalted butter, softened
- 3 ½ cups (440g) powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 tablespoon vanilla extract
- Pinch of salt
- Gel food coloring in pastel shades (pink, blue, yellow)
- FOR DECORATING
- Mini candy-coated chocolate eggs
- Pastel sprinkles or confetti sprinkles
Instructions
- PREHEAT AND PREP PAN: Preheat the oven to 175°C (350°F) and line a 9x13-inch baking pan with parchment paper, making sure there is a slight overhang on the sides for easy removal.
- MAKE THE BATTER: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined and smooth. Add the eggs and vanilla extract, and whisk again until the mixture becomes glossy and thick.
- ADD DRY INGREDIENTS: Sift in the flour, cocoa powder, salt, and baking powder. Use a spatula to gently fold the dry ingredients into the wet mixture until just incorporated, being careful not to overmix.
- ADD CHOCOLATE CHIPS: Stir in chocolate chips or chunks if using, making sure they are evenly distributed throughout the batter.
- BAKE: Pour the batter into the prepared pan and smooth out the surface with a spatula. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely in the pan on a wire rack.
- MAKE THE FROSTING: In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy and pale, about 2 minutes. Gradually add powdered sugar, mixing on low speed until incorporated. Add the vanilla, salt, and 2 tablespoons of cream or milk, then beat on high speed for 2–3 minutes until light and fluffy. Add an additional tablespoon of cream if needed for spreading consistency.
- TINT THE FROSTING: Divide the frosting evenly into three small bowls. Add a drop or two of pastel gel food coloring to each bowl (one pink, one blue, one yellow) and stir until the colors are fully blended.
- FROST THE BROWNIES: Use an offset spatula to spread the pastel frostings over different sections of the cooled brownie slab. Blend the edges where the colors meet for a soft, swirled effect.
- DECORATE: Top the frosted brownies with mini candy-coated eggs, placing a few on each section. Add pastel or Easter-themed sprinkles over the top for extra color and texture.
- CHILL AND SLICE: Place the pan in the refrigerator for 10–15 minutes to allow the frosting to firm up slightly. Once set, use the parchment paper to lift the brownies out of the pan and slice into 24 squares.
Notes
Brownies can be made up to 2 days in advance and stored in an airtight container at room temperature or refrigerated for longer freshness. The frosting can be customized with any pastel shades or left white for a clean look.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 385Total Fat 22gSaturated Fat 13gUnsaturated Fat 9gCholesterol 76mgSodium 76mgCarbohydrates 44gFiber 3gSugar 28gProtein 5g
