Maggie's Fudgy Easter Egg Brownies
Rich, fudgy brownies with Cadbury Easter eggs pressed into the top — the simplest Easter treat that brings the kids to the kitchen.
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 16 brownies
Ingredients
- 1/2 cup butter 1 stick
- 4 ounces unsweetened chocolate chopped
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 8-12 Cadbury Easter eggs or similar chocolate candies
Instructions
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Preheat oven to 350°F. Grease a 9x9 or 8x8 baking pan or line with parchment paper.
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Melt butter and unsweetened chocolate together in a saucepan over low heat, stirring often until smooth.
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Let chocolate mixture cool slightly, then stir in sugar. Add eggs one at a time, stirring well. Stir in vanilla.
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In a separate bowl, whisk together flour, salt, and baking soda. Fold dry ingredients into the chocolate mixture until just combined.
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Pour batter into prepared pan and spread evenly.
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Gently press Easter eggs into the batter, spacing them evenly so each brownie gets at least one.
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Bake for 25-30 minutes until top looks set and a toothpick comes out with moist crumbs.
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Let cool in pan for 10 minutes before slicing.
Recipe Notes
Any chocolate Easter candy works — Cadbury eggs, Lindor truffles, or chocolate-covered peanuts. Start checking at 25 minutes — fudgy brownies should be slightly underbaked in the center. Store in an airtight container for 3-4 days, or freeze individually wrapped for up to 2 months.