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Easter Egg Peanut Butter Swirl Brownies

Close-up of fudgy Easter Egg Brownies with Peanut Butter stacked on a white plate, topped with colorful candy eggs.
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Bake fudgy brownies with a rich peanut butter swirl and top them with festive Easter egg candies.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup peanut butter chips or creamy peanut butter for swirl
  • 1 cup chopped Easter egg candies (like Mini Eggs or M&M’s)
  • 1/2 cup extra Easter egg candies for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk the melted butter and sugar together until combined.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the cocoa powder, flour, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Pour half of the batter into the prepared pan and spread evenly.
  6. If using peanut butter chips, scatter them over the batter. If using creamy peanut butter, dollop spoonfuls over the batter.
  7. Pour the remaining batter over the top.
  8. Take a knife or skewer and gently swirl the peanut butter layer into the chocolate batter to create a marbled effect.
  9. Gently press half of the chopped Easter egg candies into the top of the batter.
  10. Bake for 25 to 30 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  11. Remove from the oven and immediately sprinkle the remaining whole Easter egg candies over the hot brownies. The residual heat will slightly soften them.
  12. Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares.

Notes

  • For a fudgier texture, slightly underbake the brownies by about 2 minutes.
  • If you use candy-coated chocolate eggs, the shells may crack slightly during baking, which adds color to the top layer.
  • If you want a thicker peanut butter layer, warm the peanut butter slightly before swirling it into the batter.

Nutrition

Find it online: https://sundayflavor.com/easter-egg-brownies-with-peanut-butter/