Easter Egg Brownies

It looks like the Easter bunny has been busy with these cute chocolate egg-topped brownies!

Difficulty Level

Easter Egg Brownies Recipe

It looks like the Easter bunny has been busy with these cute chocolate egg-topped brownies!

  • 1h 40mins Total Time
  • 9 brownies Servings

All You Need Is ...

  • 1 box Betty Crocker™ Chocolate Fudge Brownie Mix
  • Vegetable oil, water and egg called for on the brownie mix box

For the decoration

  • 150g Betty Crocker™ Vanilla Buttercream Style Icing
  • Green food colouring paste or gel
  • 27 mini sugar-coated chocolate eggs
  • 27 assorted mini sugar blossoms

Betty's Easy Steps Hide Images

Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Grease a 20cm square shallow cake tin and line the base and 2 sides with baking paper.

Make, bake and cool the brownies as directed on the box using the oil, water and egg.

Turn the brownie slab out onto a board and cut into 9 equal squares.

To decorate, put the icing in a medium bowl and use the green food colouring paste or gel to colour the icing green. Spoon the icing into a disposable piping bag fitted with a small multiple hole (grass hair) nozzle (see Tips). Pipe over each brownie to create a grass effect.

Top each brownie with 3 mini eggs and 3 mini sugar blossoms. Serve immediately and store any leftover brownies in an airtight container in a cool place for 2-3 days.

Betty's Tips

If you don’t have a piping nozzle to create the grass effect, then just spread the icing on top of the brownies using the tip of a small palette knife.

You can make smaller brownies for little appetites. Cut the slab into 16 squares and decorate each with just 1 egg and 2 mini sugar blossoms.

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