Celebrate Easter with fudgy Easter Egg Brownies with raspberries! These fudgy treats are packed with rich chocolate flavour and studded with colourful mini Easter eggs. Fresh raspberries add a burst of sweet and tartness in every bite. The moist, chewy texture and vibrant pops of colour make them a fun and festive addition to your Easter treats to bake!
I'm one of those people that prefers fudgy brownies over the crackle and it's because THEY ARE SO GOOD! Once you've had my chocolate fudgy brownie recipe, I guarantee you will not have them any other way.
While these brownies are specific to Easter where I have used leftover easter eggs, you can mix-and-match your add-ins to make them your own and have them any time of the year! I especially love the homemade brownies with raspberries as it adds a burst of flavour which contrasts excellently with the fudgy chocolatey brownie.
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Ingredients and Substitutions
Butter & Eggs. Butter and eggs are the cornerstone for a fudgy brownie. But if you're dairy free or vegan, don't stress - there's ways to still get the fudgy brownie of your dreams. Substitute the butter for nuttelex (an oil-based butter which I regularly use in my baking), and the eggs with the equivalent in flax seed egg.
Sugar. I use caster sugar but you could also use white sugar. I wouldn't recommend brown sugar or raw sugar (moreso because I haven't tried it).
Cacao and Dark Chocolate. Because of the added sugar and the Easter eggs, I opt to use chocolate-based baking products in brownies that have less sugar. This means the brownies with raspberries don't end up being sickeningly sweet.
You can use the same amounts of cocoa powder and milk chocolate (just make sure it's the cooking chocolate so the texture is right, otherwise it doesn't melt properly).
Salt. Helps balance the sweetness.
Easter Eggs. I use Cadbury mini eggs because they give off such a stunning colour, but you can use whatever leftover Easter eggs you have in your cupboard.
Raspberries. While being sweet themselves, I find the addition of the raspberries helps cut through the sugar of the chocolate and adds a bit of tartness to the fudgy Easter egg brownies.
Feel free to omit if you aren't a fan of raspberries.
Please check the recipe card for full list of ingredients and quantity.
How to make Easter egg brownies
Heat water to a simmer in a saucepan.
In a medium sized heat proof bowl resting on top of the saucepan with the water (not touching), place butter, sugar, cacao and chocolate. Stir until combined then remove and let cool.
Stir vanilla and eggs into the mixture. Then add flour and beat until "heavy"
Fold in raspberries and half of the eggs. Be careful when folding and don't overfold otherwise the colours will leak into the chocolate mixture.
Grease a square baking dish or layer it with baking paper and pour in mixture. Add the rest of the Eggs on top.
Bake for 20-30 minutes @160C. You won't get a clean skewer because they'll be fudgy in the middle, but if you're not a HUGE fan of the fudginess, cook for closer to the 30 minutes. Let rest for at least 30 minutes before cutting so it has time to set. See below for how to store.
Storing leftover brownies
For optimal freshness, store leftover brownies in an airtight container at room temperature for up to 3 days, they'll still be good for up to 5. They can also be stored in the refrigerator for up to a week for a chewier texture.
Freezing leftover brownies
Brownies freeze beautifully! Wrap cooled brownies tightly in plastic wrap and then place them in a freezer-safe container or bag. Frozen brownies will keep their quality for up to 3 months. Thaw them in the refrigerator overnight before enjoying.
FAQs
Absolutely! Brownies freeze very well and are a great way to extend their shelf life. Here's how:
Cool completely: Make sure your brownies are completely cool before freezing, as any residual heat can cause them to spoil faster.
Wrap tightly: Wrap each brownie individually in plastic wrap to prevent freezer burn. You can then place them in a single layer in a freezer-safe container or bag.
Freeze for up to 3 months: Properly wrapped and frozen brownies will maintain their quality for up to 3 months.
For the best results, store brownies based on how long you plan to enjoy them:
Room temperature (up to 3-5 days): If you plan to eat your brownies within 3 days, store them in an airtight container at room temperature. This will keep them moist and chewy. They'll be fine up until 5 days, but the texture won't be as good.
Refrigerator (up to 1 week): Prefer a chewier texture? Store your brownies in an airtight container in the refrigerator for up to a week.
Freezing (up to 3 months): Follow the freezing instructions above for longer-term storage.
Yes, brownies can be left out overnight at room temperature, especially if you plan to eat them the next day. However, it's important to store them properly in an airtight container to prevent them from drying out or absorbing any unwanted odors.
The shelf life of brownies depends on how you store them:
Room temperature: Properly stored brownies will last up to 5 days at room temperature.
Refrigerator: In an airtight container, brownies can last up to a week in the refrigerator.
Frozen: Frozen brownies will maintain their quality for up to 3 months when stored properly.
Need more Easter recipe ideas?
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Recipe
Fudgy Easter Egg Brownies with Raspberries
Ingredients
- 145 g unsalted butter Note 1
- 160 g sugar
- 50 g cacao powder or cocoa (Note 2)
- 50 g dark chocolate cooking (Note 2)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs
- 120 g flour
- ½ cup raspberries
- 1 cup Easter eggs of choice
Instructions
- Heat water to a simmer in a saucepan.
- In a medium sized heat proof bowl resting on top of the saucepan with water (not touching), place butter, sugar, cacao and chocolate.
- Stir until combined. Once combined, remove and let cool.
- Stir vanilla into mixture.
- Add eggs into the mixture one by one and stir vigorously until combined. Add flour and beat with a wooden spoon until "heavy".
- Fold in raspberries and half of the easter eggs.
- Pour mixture into a well-greased tin. Top with the remaining Easter eggs.
- Bake for 20-30minutes @160C.
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