Are you looking to make the ultimate dessert this Easter? Then, try my famous brownie recipe with milk chocolate eggs and colored coconut shavings for the perfect Easter brownie.
Colorful, Fun Easter Brownies
This was a fun recipe to put together, and my daughter actually prepared it. To make these, you’ll use my famous The Best Chewy, Fudgey Brownie Recipe as the main brownie component and add milk chocolate mini eggs (colored works best for the Easter feel) and shredded coconut (which we will color ourselves).
Coloring Shredded Coconut
Divide your coconut into small bowls. Add a few drops of food coloring in each bowl and stir into the coconut to dye it. The color choice is up to you.
How to Make the Brownies
Here are the basic steps to prepare the brownies. For the full instructions and amounts, see the recipe card I’ve prepared below.
- Preheat your oven.
- Line a 9×9 pan with parchment paper or grease it really well with butter.
- Melt the butter in a pot. Stir in the sugar, then the cocoa.
- Add in your eggs, then stir in the vanilla.
- Stir in the chocolate chips.
- Add in your flour and barely stir it in.
- Sprinkle the chopped mini eggs on top, then sprinkle the colored coconut on top. Press the coconut into the top of the batter so that it sticks to it. Cover with foil lightly to prevent burning.
- Bake for 30-40 minutes, until the brownies pull away from the edges slightly. Remove the foil and lightly toast the coconut, then remove and cool the brownies.
More Easter Recipe Ideas
Karlynn’s Tips & Tricks for Baking up the Best Easter Brownie Recipe Ever
- You need to learn how not to mix the heck out of them when you put in the flour; thus, you need to do things in a particular order to do that. Make sure to follow the directions for success!
- You do NOT need any leavening agents at all in authentic brownie recipes! No raising of these brownies; thank you kindly! We are aiming for thick, fudgy little bites of chocolate heaven. If you use a leavening agent ( baking soda or powder), you turn these into a cake, making them rise and become airier.
- UNDER BAKE THEM. Always. Remember that your baked products are safe to eat when the temperature reaches 165 °F in the middle, which kills any germs from the raw eggs. Baked goods firm up around 200-210 °F, so you have a lot of area in between to play with. You want them to be chewy but not raw. The brownies will continue to cook a little after you pull them from the oven, so if you insert a toothpick and it comes out reasonably clean – you still want some fudgeyness on it, though – remove them before they bake too much.
Enjoy!
Karlynn
Easter Brownies
These pretty Easter brownies are fudgy, chocolate delights that are covered in colored coconut and mini eggs for an easy Easter dessert the entire family will love.
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Servings: 25
Calories: 283kcal
Ingredients
- 3/4 cup butter
- 1 1/2 cups white sugar
- 3/4 cup cocoa
- 3 large eggs
- 1 teaspoon vanilla
- 2/3 cup chocolate chips (this makes them extra fudgy, omit if desired.)
- 3/4 cup all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup hard-shell mini chocolate eggs chopped coarsely
- food coloring
Instructions
- Preheat your oven to 350°F. Line a 9×9 pan with parchment paper and set aside.
- Divide your coconut into small bowls. Add a few drops of food coloring in each bowl, and stir into the coconut to dye it. The color choice is up to you.
- On the stove over medium heat, melt the butter in a medium pot. Remove from the heat and stir in the white sugar, stirring to dissolve the sugar as much as you can.
- Once that is combined, mix in your cocoa until thoroughly combined into the mixture.
- Beat in the eggs until fully incorporated into the batter, then add in the vanilla.
- If you are using chocolate chips to make these extra fudgy, mix into the batter now. You can omit these if you want a slightly cakier brownie.
- Add in your flour and barely stir it in. This will prevent the brownies from being too cakey. You want to just mix the flour into the batter.
- Sprinkle the chopped mini eggs on top, then sprinkle the colored coconut on top. Press the coconut into the top of the batter so that it sticks into it.
- Place in the oven, and set a piece of aluminum foil on top of the brownies. You are preventing the coconut from burning on top. You don't have to seal the pan, just set the foil on top.
- Bake for 30-40 minutes, until the brownies pull away from the edges slightly. A toothpick inserted should come out fairly clean, with no raw batter on the stick. A few crumbs sticking to the toothpick means they are baked and fudgy inside.
- Remove the aluminum foil and let the coconut brown the last 4-5 minutes of baking for a toastier flavor, but still has the pretty colors.
- Remove and let cool completely before slicing.
Notes
- using an 8×8 baking pan works as well and simply makes thicker brownies that might take a few more minutes to bake
Nutrition
Calories: 283kcal | Carbohydrates: 36g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 60mg | Sodium: 101mg | Potassium: 93mg | Fiber: 2g | Sugar: 29g | Vitamin A: 352IU | Vitamin C: 0.3mg | Calcium: 38mg | Iron: 1mg
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