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Easter Egg Brownies

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  • Prep 25 min
  • Total 2 hr 55 min
  • Servings 9
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Easter dessert is looking egg-cellent with these adorable egg-shaped brownies. A box of Betty Crocker™ Fudge Brownie Mix will give you a jump-start on baking, so there’s more time for decorating. And these eggs are a lot easier to dye than your typical Easter eggs—just add a little food coloring to your Betty Crocker™ Rich & Creamy Vanilla Frosting. Let the kids help with decorating for a fun holiday project. Or bake them for a simple and sweet Easter brunch dessert. They’re a treat to make, and to eat!
By Betty Crocker Kitchens
Updated Nov 20, 2023
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How do you make Easter egg brownies?

This sweet springtime treat couldn’t be easier to make! Betty Crocker Fudge Brownie Mix makes the perfect canvas for these egg-shaped brownies that are ALL about the decoration. Simply prepare your brownie mix as directed on the box, and bake in a 13x9-inch pan lined with foil. Freezing your cooled brownies is the secret to making these gooey, fudgy brownies easier to cut. Once the brownies are cut out, brownies, they’re ready to frost and sprinkle to your heart’s desire.

How do you decorate Easter egg brownies?

Adding Betty Crocker™ Pastel Gel Food Color to your Rich & Creamy Vanilla Frosting is the easiest way to make an array of Easter colors. Just make sure to determine how many different colors you’d like before you get started so you can divide your frosting appropriately. Once you’ve mixed your colors, you’re free to frost away. And don’t forget to top with plenty of sprinkles for extra pizzazz!

Ingredients

Steps

  • 1
    Heat oven to 350°F. Line 13x9-inch pan with foil, allowing some to extend over edges of pan. Grease bottom and sides of foil with shortening or cooking spray.
  • 2
    Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 hour. Freeze in pan 30 minutes.
  • 3
    Using foil to lift, remove brownies from pan, and peel foil away. Cut out 9 egg shapes using 3-inch egg-shaped cookie cutter, 3 rows by 3 rows. Gently push brownie out of cutter each time. Set aside end pieces for snacking. If cutter gets sticky, wipe clean with damp paper towel before cutting again.
  • 4
    In small bowl, place frosting; tint with food color to desired color. For each brownie, spread generous 1 tablespoon frosting on top. Decorate as desired with candy sprinkles and colored sugars. Repeat with remaining brownies (use photo as guide).
  • 5
    Let stand about 30 minutes or until frosting is set. Store covered in single layer at room temperature.

Tips from the Betty Crocker Kitchens

  • tip 1
    Leftover brownie pieces make a delicious topping on an ice cream sundae!
  • tip 2
    Want to go wild with your decorating? Here’s how to color your frosting like a pro.
  • tip 3
    Try piping your brownie eggs for extra pretty frosting. If you don’t have a piping bag, it’s easy to make your own. Simply fill one corner of a gallon-sized zip-top bag with frosting, seal the top and make a small cut in the corner of the bag—voilà, you’re in business!
  • tip 4
    The never-fail way to get brownies out of the pan is to line it with foil before baking. To easily measure your foil, flip your pan over, and wrap foil over the sides and bottom of the pan. Once your foil is measured, flip your pan back over, and line the inside—you should have the perfect fit. Coat the foil with cooking spray or shortening before pouring in the batter. After baking, allow the brownies to cool completely, about 1 hour. Then, freeze your pan of brownies for 30 minutes. Then, it should be easy to remove the brownies from the pan by simply lifting out the foil lining. You’ll also find it’s easier to cut Easter egg shapes out cleanly when working with slightly frozen brownies. Wipe off your cookie cutter as you go if it starts to get sticky.

Frequently Asked Questions

Are Easter egg brownies good to make with kids?

In a word, they’re egg-ceptional! This no-fuss recipe is simple to bake, so you and your littles can focus on the fun part: decorating! Kids will have a blast tinting the frosting with a variety of pastel shades to use for decorating the egg-shaped brownies then topping with heaps of sugary sprinkles. They’ll be thrilled to bite into a sweet treat they made “themselves” and you’ll be thrilled at how easy it all was!

How do you cut out Easter egg brownies?

A 3-inch egg-shaped cookie cutter is ideal for cutting perfect egg-shaped brownies. Using a 3-inch cookie cutter will yield 9 brownies from a single batch. Just make sure to cut out your eggs in 3 rows of 3. If you have an egg-shaped cookie cutter that is slightly larger or smaller, you can use it, just note you may end up with more or less than 9 brownies, depending on the size.

How do you store Easter egg brownies?

The secret to storing extra Easter egg brownies to ensure their freshness is to avoid storing them in an airtight container. This causes moisture from the frosting to absorb into the brownies, making for some soggy Easter eggs! Instead, store leftover brownies in a cake keeper or on a plate topped with an upside down bowl to protect them from dust and countertop debris.

Nutrition

280 Calories, 12g Total Fat, 2g Protein, 41g Total Carbohydrate, 29g Sugars

Nutrition Facts

Serving Size: 1 Brownie
Calories
280
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
150mg
6%
Potassium
10mg
0%
Total Carbohydrate
41g
14%
Dietary Fiber
0g
0%
Sugars
29g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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