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Delicious fudgy Easter brownies topped with colorful sprinkles and chocolate.

Fudgy Easter Brownies

Dense, chocolatey brownies studded with colorful holiday candy for a festive dessert with a rich, molten interior.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 24 squares
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup Unsalted butter Use high-quality butter for fuller flavor; clarified butter not recommended.
  • 2 cups Granulated sugar White sugar creates glossy top and fudgy texture; brown sugar will add chewiness.
  • 4 Large eggs Room temperature eggs incorporate more evenly; can use pasture-raised eggs.
  • 1 teaspoon Vanilla extract Pure vanilla improves aroma; almond extract is a possible alternative.
  • 1 cup All-purpose flour Measure by spooning flour into cup and leveling; cake flour will lighten crumb.
  • 1 cup Unsweetened cocoa powder Dutch-processed cocoa gives darker color; natural cocoa yields tangier flavor.
  • 1/2 teaspoon Salt Balances sweetness; increase slightly if using low-salt butter.
  • 1 cup Colorful holiday candy M&M's or candy-coated chocolate eggs; reserve some for topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. Line the pan with parchment for easier removal, leaving an overhang for lifting the brownies.
  3. Measure and set out all ingredients to streamline the mixing process and prevent overmixing.
Mixing
  1. Melt the butter over medium heat in a medium saucepan until fully liquid and slightly shimmering.
  2. Remove the saucepan from heat and stir in sugar, eggs, and vanilla until the mixture is smooth.
  3. Add flour, cocoa powder, and salt to the saucepan and stir until combined and no streaks remain.
  4. Fold in most of the colorful candy, reserving a handful for the top to preserve their bright surface colors.
Bake and Finish
  1. Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula to level the top.
  2. Bake for 25 to 30 minutes, testing doneness with a toothpick that should come out with a few moist crumbs.
  3. Let the brownies cool completely in the pan to set the fudgy interior before adding reserved candy.
  4. Top the cooled brownies with the reserved colorful candy, then cut into squares and serve.

Notes

Use room-temperature eggs to help the batter emulsify quickly. Sift cocoa and flour together to remove lumps. Avoid overmixing to prevent developing a cakey crumb. Cool the brownies fully before cutting for clean edges.