This year is just flying by you guys. Seriously. I cannot believe that we are already here talking about Easter! Can you? It seems like we were just opening Christmas presents yesterday. I am loving this weather though. There is something about those in between seasons that just can’t be beat. Open windows, fresh air. Man. I love spring. Not as much as the pumpkins and leaves and spookiness of fall, mind you.. but it’s a pretty close runner up. For me, these in between seasons like spring are the perfect time for baking. The house isn’t too hot and I’m not miserable from hypersensitivity to the cold. It is a perfect excuse to whip up some cute and colorful spring brownies! This tasty Easter brownie recipe has a chocolate drizzle on top and is stuffed to the brim with spring M&M candies. You’re going to love them!
I’ve created my brownies using a box mix because I am in a terrible flare this week. I’ve come to love the idea of semi-homemade treats because they give you the ability to make something special for your nerdlets even when you aren’t feeling 100%. However, as I had originally intended to do this recipe from scratch I’ve decided to add my favorite brownie recipe to this post in case you want it. This Easter brownie recipe works great whether you use a from scratch base or the stuff in the box.
This is a great recipe to do with the kids. Who doesn’t love drizzling chocolate and sneaking a few M&M candies while they are decorating? Kids can even make their own brownies using sprinkles, icing, or any other toppings you may have on hand.
Colorful M&M Easter Brownie Recipe
2 C pure cane sugar
1 C butter, melted
1/2 C organic cocoa powder
1/2 tsp vanilla
1/2 tsp baking powder
1/2 tsp salt ( I use pink Himalayan salt)
1 C organic flour
Combine butter and sugar in the bowl of a stand mixer until completely mixed and smooth. You really want to break down the sugar crystals until you have a smoothe consistency. This should take about 2-3 minutes.
Add eggs one at a time to the bowl and follow with vanilla.
In a separate bowl, combine the flour, baking soda, and salt.
Slowly mix dry mixture into the butter/sugar mixture until just combined.
Fold M&M candies into the batter with a spatula. This helps to keep your M&Ms from getting broken up as much as they would in the mixer.
I reserved some of the M&M candies to sprinkle on top of the brownies once I had them in the pan. I also saved a few to sprinkle on top after decorating them.
Spread brownie batter into a 9×12 baking pan. Sprinkle extra candies on top of the brownies so that they are visible before baking. Put the brownie pan into a preheated 350-degree oven for 25 to 30 minutes.
You can check to see if your brownies are done by inserting a toothpick into the center of them. I usually start doing this at 3-4 minute intervals beginning at the 20-minute mark.
Once the brownies are done baking remove them from the oven and let cool in the pan for 10 to 15 minutes.
Remove brownies from the pan in one large piece and let cool completely.
You can leave them as they are at this point but we decided to go another step with ours. Once the brownies have cooled completely take a green candy melt pouch and drizzle chocolate in a zigzag in one direction. Then going from the opposite corner of the brownies take a pink candy melt pouch and drizzle in a crisscrossing zigzag pattern.
I topped the brownies with even more M&M candies at this point as well. You can do whatever you want to make them your own. They are pretty rich but turned out delicious this way.
One thing I would recommend is to wait until the chocolate has completely cooled before cutting the brownies. We were impatient to have some brownies and didn’t want to wait as long as it was taking (it’s a super rainy awful day here making it take even longer than usual for the chocolate to set up). This led the chocolate to get a little messy when cutting.
Make This Easter Brownie Recipe Your Own
I decided to top my spring brownies with a few drizzles of chocolate and some extra M&M candies. You can add anything that you would like to yours from a chocolate topping to sprinkles or even walnuts. Who doesn’t like brownies with walnuts? I wanted to stick to the same color scheme though and already had the chocolate on hand from another project. You don’t need much on top because the candy on the inside will be more than enough to make them sweet and delicious.
Normally, I would use cacao powder in place of the cocoa powder to make these a little healthier. In this case, though, I decided to go with traditional cocoa powder because there is already going to be chocolate in the candies and the topping. I did use pure cane sugar in place of traditional sugar to cut down on the processing just a little. If you would like to leave the eggs out you can make a simple substitute by combining Chia seeds and water at a ratio of 1 T of chia seeds to 3 T of water (for each egg).
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