Easter Brookies with Mini Chocolate Eggs
If you love brownies and cookies, why choose between them? These Easter Brookies give you the best of both worlds—rich, fudgy brownie layers topped with soft, chewy cookie dough, all baked together into one irresistible treat. And since it’s Easter, I’m adding mini Cadbury eggs for that perfect festive touch. Whether you’re making these for a holiday dessert or just want something fun to bake, you’re going to love how easy (and delicious) this recipe is. Let’s get started!
If it’s not the Easter season, and you still want this recipe, check out our traditional Chocolate Chip Brookies Recipe!
Easter Brookies Full Recipe Video
Want to see exactly how these Easter Brookies come together? Watch the video above for a step-by-step guide! While the written recipe lays out all the details, sometimes it helps our readers to see the process in action—like how to layer the brownie and cookie dough or get that perfect texture. Plus, I’ll walk you through my best tips to make sure your brookies turn out just right. Watching the video can also help you avoid common mistakes, like overmixing the batter or underbaking the layers. You’ll get a closer look at the consistency of the dough and how to evenly distribute the mini Cadbury eggs for the best bite in every piece.
If you’re a visual learner (like me), this is the perfect way to follow along and bake with confidence. Check it out and let me know in the comments if you found it helpful! Trust me – you can definitely do an even better job than me 🙂
Why These Brookies are Perfect for Easter
These Easter Brookies are the perfect treat for celebrating the holiday, combining the rich, fudgy texture of brownies with the soft, chewy goodness of cookies—all with a festive twist! The addition of mini Cadbury eggs makes them a fun and colorful dessert that fits right into any Easter spread. Whether you’re baking for a family gathering, bringing a sweet treat to an Easter brunch, or making a batch for a class party, these brookies are sure to be a hit.
They’re easy to make in a large pan, so you can slice them into bite-sized pieces for sharing. Plus, they’re a great way to get kids involved in the kitchen, from mixing the batter to adding the candy eggs on top. No matter the occasion, these Easter Brookies bring a little extra joy to the holiday!
Easter Brookies | Full Recipe
This recipe makes 16 medium-sized slices of brookies. I have divided the recipe ingredients into two different sections to simplify the process. Feel free to comment with any questions!
Brownie Ingredients:
- 1/2 cup Unsalted Butter
- 1 cup Granulated Sugar
- 2 Large Eggs
- 2 tsp Vanilla Bean Extract
- 1/4 tsp Salt
- 1/2 cup All-Purpose Flour
- 1/4 cup Cocoa Powder
- 1/4 cup Semi-sweet Chocolate Chips
Cookie Ingredients:
- 3/4 cup Unsalted Butter, softened
- 3/4 cup Light Brown Sugar, lightly packed
- 1/4 cup Granulated Sugar
- 1 Large Egg
- 2 tsp Vanilla Bean Extract
- 2 cups All-Purpose Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup Semi-sweet Chocolate Chips
- 3/4 cup Mini Cadbury Eggs (you should also check out our Easter Cake Recipe w/ Mini Eggs!)
Instructions:
- Preheat your oven to 350°F and prepare a standard 9×13″ baking pan by lining with parchment paper.
- Melt the butter in a microwave-safe bowl or glass, heating in 30-second intervals until fully melted. Pour the melted butter into a medium mixing bowl, then add the granulated sugar. Use an electric or stand mixer to blend for 2-3 minutes until the mixture is smooth and well combined.
- Gradually add the eggs, mixing in one at a time. Ensure each egg is fully incorporated before adding the next. Once combined, stir in the vanilla extract and salt until evenly mixed.
- Add the flour and cocoa powder, mixing until fully combined. Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan and set aside.
- To begin the cookie layer, cream the butter and sugar together in a large bowl with your electric or stand mixer until it is light and fluffy.
- Add in the egg and vanilla extract and beat the mixture well.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients from the medium bowl into the wet ingredients in the large bowl, mixing slowly to ensure even incorporation. Continue mixing until a smooth, soft dough forms. Finally, gently fold in the chocolate chips and mini Cadbury Eggs, making sure they are evenly distributed throughout the dough.
- Use a dough scoop, spoon, or your hands to form the cookie dough into rounded balls. Grab your brownie pan and place the dough balls on top of the brownie layer, leaving small gaps between them to allow for even baking. Check out the video to see more details on spacing.
- Bake at 350°F for 25-30 minutes, or until the cookie dough portions turn golden brown and the brownie layer is fully set. Carefully remove the brookies from the oven and let them cool for about 10-15 minutes before slicing into pieces for serving.
Enjoy your Easter Brookies!
Nutritional Facts
The nutrition facts are based on 16 servings per pan, but your actual values may vary depending on portion sizes. If you cut larger or smaller pieces, the calorie and nutrient amounts per serving will change. Additionally, any ingredient substitutions or modifications to the recipe will impact the final nutritional breakdown.
Easter Brookies w/ Mini Chocolate Eggs
Equipment
- 1 Oven
- 1 9 X 13" Baking Pan
- 1 Parchment Paper or Cooking Oil
- 1 Microwave-Safe Bowl
- 1 Mixer – Electric or Stand Mixer
- 2 Mixing Bowls
- 1 Stirring Spoon
- 1 Cookie Dough Scoop or Spoon
Ingredients
Brownie Ingredients
- ½ cup Unsalted Butter
- 1 cup Granulated Sugar
- 2 Large Eggs
- 2 tsp Vanilla Extract
- ¼ tsp Salt
- ½ cup All-Purpose Flour
- ¼ cup Cocoa Powder
- ¼ cup Semi-Sweet Chocolate Chips
Chocolate Chip Cookie Ingredients
- ¾ cup Unsalted Butter
- ¾ cup Light Brown Sugar
- ¼ cup Granulated Sugar
- 1 Large Egg
- 2 tsp Vanilla Extract
- 2 cups All-Purpose Flour
- ½ tsp Baking Soda
- ¼ tsp Salt
- 1 cup Semi-Sweet Chocolate Chips
Instructions
- Preheat your oven to 350°F and prepare a standard 9×13″ baking pan by lining with parchment paper.
- Melt the butter in a microwave-safe bowl or glass, heating in 30-second intervals until fully melted. Pour the melted butter into a medium mixing bowl, then add the granulated sugar. Use an electric or stand mixer to blend for 2-3 minutes until the mixture is smooth and well combined.
- Gradually add the eggs, mixing in one at a time. Ensure each egg is fully incorporated before adding the next. Once combined, stir in the vanilla extract and salt until evenly mixed.
- Add the flour and cocoa powder, mixing until fully combined. Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan and set aside.
- To begin the cookie layer, cream the butter and sugar together in a large bowl with your electric or stand mixer until it is light and fluffy.
- Add in the egg and vanilla extract and beat the mixture well.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients from the medium bowl into the wet ingredients in the large bowl, mixing slowly to ensure even incorporation. Continue mixing until a smooth, soft dough forms. Finally, gently fold in the chocolate chips and mini Cadbury Eggs, making sure they are evenly distributed throughout the dough.
- Use a dough scoop, spoon, or your hands to form the cookie dough into rounded balls. Grab your brownie pan and place the dough balls on top of the brownie layer, leaving small gaps between them to allow for even baking. Check out the video to see more details on spacing.
- Bake at 350°F for 25-30 minutes, or until the cookie dough portions turn golden brown and the brownie layer is fully set. Carefully remove the brookies from the oven and let them cool for about 10-15 minutes before slicing into pieces for serving. Enjoy your Easter Brookies!
