Ingredients
Method
1. Prep the Pan
Heat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving a bit of overhang for easy lifting later.
2. Build the Batter
In a large bowl, whisk the melted butter with both sugars until smooth and glossy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla until the mixture thickens slightly and looks shiny.
3. Add the Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, and salt. Gently fold the dry mixture into the batter using a spatula. Mix just until no dry streaks remain—don’t overdo it.
4. Bake
Stir in the chocolate chips, then spread the batter evenly into the prepared pan. Bake for 30–35 minutes, until the center is set but still soft. A toothpick should come out with moist crumbs, not clean. Cool completely.
5. Chocolate Topping
Melt the chocolate chips with coconut oil in the microwave, stirring every 20 seconds until smooth. Pour over the cooled brownies and spread evenly.
6. Decorate
Divide the melted white chocolate into three bowls. Tint each with pastel food coloring. Drizzle over the chocolate layer, then scatter sprinkles and gently press candy eggs on top before the chocolate firms up.
7. Set & Slice
Let the brownies sit until the topping sets, or chill for 20 minutes to speed things up. Slice into squares and serve.
Notes
Expert Tips
- Room-temperature eggs create a smoother batter
- Underbake slightly for extra chewy brownies
- Use parchment paper for clean cuts and easy removal
- Let brownies cool fully before topping to avoid melting issues
FAQs
Can I make these ahead of time?Yes! Bake and decorate up to one day ahead. Store covered at room temperature or refrigerated. Can I swap butter for oil?
Butter delivers better flavor, but melted coconut oil works if needed. Do these freeze well?
Freeze undecorated brownies for up to one month. Add toppings after thawing. Can I skip the candy eggs?
Absolutely. Sprinkles or chocolate drizzle alone still look festive.