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These quick Easter brownies are rich with Dutch process cocoa, bittersweet chocolate chips, then topped with candy coated eggs and a sprinkle of coconut flakes. They look like little nests with eggs that look like they’re ready to hatch.

How cool is it that the candy eggs crack while they’re baking?! It’s fun to think of a tiny chocolate chick peeping out of the egg!

These brownies are based on the brownie recipe I’ve been making my whole life. It was given to my Mom by a co-worker when she was pregnant with me, and it was simply called “one-pan brownies.”

I’m a bowl hog and definitely use more than one bowl, but I have many times made these completely in the pan that I melt the butter in. They’re so easy!

Add the BEST Easter candy ever–Cadbury Mini Eggs, and these are little beauties to start off your egg hunt.

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Quick Easter Brownies

What pan should I use?

Bake these guys in a mini muffin pan.

Better yet, Chicago Metallic makes a mini muffin pan that has wells that are shallow and wider at the base than the standard mini muffin pan. It makes amazing little tartlets, but a basic mini muffin pan is perfect for this recipe too.

The mini muffin pan hack you need in your life

I’ve lost a lot of desserts to the cursed mini muffin tin. So many Christmas cookies have died right there in those adorable evil little tins. Getting them into the tins is no problem, but getting them out is another story.

I’ve used recipes that have you leave the tins ungreased, I’ve greased them, I’ve greased and floured them. Seriously nothing has given me consistent results every time.

Far too often, I end up smashing the tops to whack them out of the tins, or they get stuck entirely. I was getting tired of being defeated by this ridiculous pan.

Make a mini-muffin parchment sling

And then, I thought about the noble parchment sling. I use parchment slings on all of my bar cookies and my loaf breads. All it involves is cutting 1 or 2 pieces of parchment the width of your pan but longer, then laying them on top of each other on opposite sides so that they cover the bottom of the pan.

When it’s time to take out your cooled bread or brownies, just lift on the paper and they pop right out.

Would it work with a tiny muffin tin.

Yes, it’s brilliant. It’s about the smartest thing I’ve ever come with.

To make your mini parchment sling, simply cut a strip of parchment paper about 3/4″ wide, then cut two small pieces to fit the bottom of your muffin tin after you’ve spritzed them with cooking spray. I tested these with 1 strip in the bottom of the pan and 2 strips as well, and they both work equally well.

To get your brownies out after they’re cool, pull on the tabs and out they come, perfect every time.

Quick Easter Brownies

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Author: Elizabeth Farr
Total Time: 30 minutes
Yield: 18-20

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Description

Studded with Cadbury Mini Eggs, these adorable brownie bites are the perfect dessert for your Easter lunch.

Ingredients

Scale

Cooking spray for the pans
4 Tablespoons butter
4 Tablespoons coconut oil
1/3 cup bittersweet chocolate chips (60%)
2/3 cup sugar
2 large eggs
1 tsp vanilla paste
3/4 cup all-purpose flour
3 and 1/2 Tablespoons Dutch process cocoa powder (such as Droste or Hershey’s Special Dark)
1/2 tsp baking powder
1/4 tsp salt

Decorating the brownies

9 oz mini candy eggs (Cadbury mini eggs or Hershey’s candy coated eggs)
Coconut flakes
Baking sprinkles

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Instructions

Preheat the oven to 350 F (180 C).
Spray mini muffin tins or mini tartlet pans with cooking spray. Cut strips of parchment, then lay 2 strips of parchment in an X pattern in the bottom of each hole in the muffin tin.
Melt the butter and coconut oil in a small pan over medium heat.
Once melted, pour the butter into a mixing bowl to cool for 5-10 minutes.
Pour the chocolate chips into the butter as it is cooling.
Whisk together the flour, cocoa, baking powder and salt into a small bowl.
When the butter is no longer hot, whisk in the sugar, then the eggs and vanilla. You should have a smooth, shiny mixture.
Pour in the dry ingredients and fold together until the flour disappears.
Use a baking scoop to scoop out a portion of batter into each well of your prepared pan.
Place 2 or 3 Cadbury Mini Eggs in the top of each mini muffin. Add some sprinkles around the eggs or place some coconut flakes around the edges to look like nesting materials.
Bake the brownies for 13-15 minutes until they no longer jiggle and a toothpick inserted into the center comes out clean.

Notes

Mini baking slings for easy removal: Popping out baked goods from mini muffin pans can be a curseworthy experience. By adding 2 small strips of parchment at the bottom of each well of your tin, you give yourself little tabs to pop out the brownies by. You won’t have to hold your breath anymore whacking them on the counter, hoping that they’ll come out. Just grab a tab and they’ll lift right out. From there, peel off the paper.

Prep Time: 15 minutes
Additional Time: 0 hours
Cook Time: 15 minutes
Category: Family favorites
Cuisine: American