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I love making these delicious peanut butter Easter Brownies! They are so rich and fudgy, loaded with chocolate and peanut butter goodness. Sprinkle seasonal pastel candies on top and they are perfect for your Easter holiday dessert, or if you just want a yummy peanut butter and chocolate treat!
Table of Contents
Easy Easter Brownies Recipe
Everyone knows my favorite desserts are anything lemon, or anything that pairs chocolate and peanut butter together! So this recipe is another one that I love to make, and disappears in seconds!
It’s a pretty simple recipe, but the flavors are meant to impress. This easy homemade brownie recipe combines classic chocolate flavor with creamy peanut butter and festive Easter candies. These brownies are perfect for sharing with family and friends, and they come together in just about an hour.
Ingredients You Will Need
- all purpose flour- Provides the structure to the brownies.
- unsweetened cocoa powder- Gives the brownies their chocolate flavor.
- baking powder- Helps the brownies rise slightly during baking.
- Pinch of salt- Enhances the flavors.
- granulated sugar- Adds sweetness.
- light brown sugar- Adds moisture and extra sweetness.
- semi-sweet chocolate chips- Melted chocolate makes the brownies even more rich and chocolatey.
- unsalted butter- Provides moisture and a rich texture.
- eggs- Helps bind the ingredients together.
- creamy peanut butter- Adds a delicious peanut butter swirl.
- Easter Reese’s eggs- Seasonal candies to makes these brownies extra special.
Variations
- Chocolate Flavor Mix: Use a mix of white chocolate chips for a different flavor twist.
- Nutty Crunch: Add chopped nuts for extra crunch.
- Candies: Swap Reese’s eggs for mini chocolate eggs or pastel M&Ms.
How to Make Easter Brownies
STEP 1: Preheat the oven to 350 degrees F.
STEP 2: In a large mixing bowl, whisk together the flour, baking powder, salt, granulated sugar, and brown sugar. Set aside.
STEP 3: In a medium saucepan, melt the butter and chocolate chips over medium heat, stirring constantly until just melted. Remove from heat and let cool for 5 minutes.
STEP 4: Add the eggs and melted chocolate/butter mixture to the dry ingredients. Stir until combined. The batter will be very thick.
STEP 5: Lightly grease an 8×8 baking dish with oil, then line it with parchment paper. Spread half of the brownie batter evenly in the dish.
STEP 6: Soften the peanut butter in the microwave for about 20 seconds, then spread half of it over the first layer of brownie batter.
STEP 7: Spread the remaining brownie batter over the peanut butter layer. Drizzle the remaining peanut butter over the top and use a wooden skewer or butter knife to swirl it into the brownie batter. Press the Easter Reese’s eggs gently into the batter.
STEP 8: Bake for 44-45 minutes, or until a toothpick inserted into the center comes out with only moist crumbs. Let the brownies cool before slicing them into 16 equal squares.
Tips for Making the Best Easter Brownies
- Don’t overbake: I think the brownies are even better when they have a slightly gooey in the center for a fudgy texture.
- Use parchment paper: This makes it easier to lift the brownies out of the pan for clean slicing. For perfect slicing, chill the brownies for 30 minutes in the fridge before slicing.
- Customize toppings: Try using different festive candies for various holidays!
FAQ’S
Yes, but make sure to stir it well before using, as natural peanut butter tends to be runnier and can affect the texture.
Reduce the baking time by 2-3 minutes for an even gooier center.
Absolutely! Store them in an airtight container or freezer bag for up to 2 months. Thaw at room temperature before serving.
Use a sharp knife and wipe it clean between cuts to get neat, even squares.
More Easy Desserts
Easter Brownies
Equipment
- Mixing Bowl
- Saucepan
- 8×8 Baking Pan
Ingredients
- 1 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup granulated sugar
- 1 cup light brown sugar
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter
- 2 large eggs
- 1 cup creamy peanut butter
- Easter Reese's eggs
Instructions
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, whisk together the flour, baking powder, salt, granulated sugar, and brown sugar. Set aside.
- In a medium saucepan, melt the butter and chocolate chips over medium heat, stirring constantly until just melted. Remove from heat and let cool for 5 minutes.
- Add the eggs and melted chocolate/butter mixture to the dry ingredients. Stir until combined. The batter will be very thick.
- Lightly grease an 8×8 baking dish with oil, then line it with parchment paper. Spread half of the brownie batter evenly in the dish.
- Soften the peanut butter in the microwave for about 20 seconds, then spread half of it over the first layer of brownie batter.
- Spread the remaining brownie batter over the peanut butter layer. Drizzle the remaining peanut butter over the top and use a wooden skewer or butter knife to swirl it into the brownie batter. Press the Easter Reese’s eggs gently into the batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with only moist crumbs. Let the brownies cool before slicing them into 16 equal squares.
Notes
- Don’t overbake: I think the brownies are even better when they have a slightly gooey in the center for a fudgy texture.
- Use parchment paper: This makes it easier to lift the brownies out of the pan for clean slicing. For perfect slicing, chill the brownies for 30 minutes in the fridge before slicing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love the chocolate and peanut butter flavors! And the candies added even more, while making them festive!