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Spring is here, and what better way to celebrate than with decadent, fudgy Easter Egg Brookies? These indulgent treats are a chocolate lover’s dream: a rich cookie base, a gooey brownie layer, and caramel-filled Easter Eggs baked right in for the ultimate surprise. Perfect for Easter gatherings, dessert tables, or just treating yourself, these Easter Egg Brookies are soft, chocolatey, and absolutely irresistible.
Whether you’re a seasoned baker or trying something a little extra this spring, this recipe will have your friends and family asking for more – and yes, it’s easier than it looks!
Ingredients
Brownie Layer
- 160g unsalted butter
- 140g dark chocolate (50%-60% cocoa)
- 170g plain (all-purpose) flour
- 20g cocoa powder
- 230g caster sugar
- 60g soft light brown sugar
- 3 medium eggs
- 1 tbsp vanilla extract
- 1/4 tsp salt
Cookie layer
- 160g unsalted butter, softened
- 80g light brown sugar
- 100g caster sugar
- 2 egg yolks
- 1½ tsp vanilla extract
- 220g plain flour
- 20g cornflour
- 1/2 tsp bicarbonate of soda
- ¾ tsp salt
- 120g dark chocolate chunks
Other items needed
- Extra dark chocolate chunks (to put on top)
- 9 halved caramel eggs
Instructions
Cookie layer
- Cream butter + sugars until smooth (not overly fluffy).
- Mix in egg yolks + vanilla.
- Fold in all dry ingredients until just combined.
- Stir through chocolate chips.
Brownie layer
- Melt butter and dark chocolate in microwave in 20-second bursts, stirring between, until smooth. Set aside.
- Beat eggs, caster sugar, light brown sugar, and vanilla extract for 3 minutes until creamy.
- Fold in melted chocolate and butter mixture.
- Sift half the flour, cocoa powder, and salt into the wet ingredients and fold in gently. Repeat with remaining dry ingredients until just combined.
- Pour into a lined 8"x8" square tin.
- Bake for 25 minutes at 170c fan.
Assemble
- Put a small piece of cookie dough aside which you will put on the top. The rest push the cookie dough into the bottom of a lined 8"x8" square brownie tin.
- Cover with cling film and refrigerate for 30mins.
- Make the brownie batter, then pour on top of the cookie layer.
- Place a few pieces so for cookie dough on top, and some chocolate chunks, bake at 170c fan for 28-30 mins.
- Place the halved caramel eggs on top when you take the brookies out the oven.
Did You Make This Recipe?
Let's see! Tag me on Instagram at @emsfoodiefix.
