Looking for a fun and festive dessert to make this Easter? How about adorable Easter Egg Brownies that look like real eggs on the outside but reveal rich, fudgy chocolate goodness inside?
Brownie-filled Easter Eggs are delicious and a fun surprise for your family and guests. The joy of cracking an egg and finding fudgy brownie inside will make everyone smile.
This Easter, make a fun twist on traditional brownies baked in a pan and use real eggshells as molds for baking.
Why You’ll Love These Brownies Baked In Egg Shells
- Creative and Fun: A unique way to serve brownies, making Easter unforgettable.
- Kid-Friendly Activity: Get the whole family involved in preparing these fun desserts.
- Deliciously Fudgy: Classic rich chocolate brownies everybody loves, just baked inside real eggshells.
- Perfect for Easter Baskets and Easter Egg Hunts: These make adorable edible gifts or party treats.
What You’ll Need For This Recipe:
- Eggs- you will use 2 egg yolks and whites for the brownie mixture, but you will need more shells for baking
- unsalted butter
- semi-sweet baking chocolate
- granulated sugar
- vanilla extract
- unsweetened cocoa powder
- all-purpose flour
How To Make Easter Egg Brownies:
- Step 1: Prepare the Eggshells
- Using a sharp knife, skewer, or nail scissors, carefully poke a small hole at the top of each egg. Carefully enlarge the hole (about 1/3 -½ inch wide) to allow you to pour out the egg inside. If the egg white and yolk won’t come out, take a wooden skewer and poke inside the egg. (REMEMBER to separate the contents of 2 eggs for the brownie mixture!!!). Save the remaining egg contents for another recipe or scrambled eggs.
- Rinse the eggshells thoroughly with warm water over the sink. Make saltwater by dissolving 3.5oz. ( 100g) of salt in about 4 and ¼ cups (1 liter) of water. Soak eggshells in a saltwater solution for 30 minutes. They will have to be filled with saltwater in order to sink completely. After 30 minutes, rinse the shells again and allow them to dry completely. Lay the eggs, hole side down, on a paper towel to drain completely and dry well.
- Lightly coat the inside of each shell with oil to prevent sticking. Pour a small amount of oil in each eggshell, rotate to cover the whole inside, and pour out the excess oil.
- Arrange the egg shells in a muffin pan and use aluminum foil to help them stand upright. during the filling and baking.
- Step 2: Make the Brownie Batter
- Preheat your oven to 350°F (175°C).
- Melt the butter and add finely chopped chocolate. Stir well until the chocolate is melted and smooth. Set aside to cool slightly.
- In a mixing bowl, whisk together sugar, 2 eggs, and vanilla extract.
- Pour in melted chocolate and whisk until smooth.
- Sift in the cocoa powder, flour, and salt. Stir until just combined—do not overmix.
- Step 3: Fill and Bake
- Transfer the brownie batter into a piping bag with a small nozzle tip (or in a zip-top bag with the corner cut off) for easier filling.
- Carefully pipe the batter into each prepared eggshell, filling about ¾ full.
- Bake for 15–20 minutes. Some of the brownie batter will overflow the eggshell during the baking process and drip over, but don’t worry, you will clean it after baking.
- Let them cool for a few minutes. While the eggs are still warm, scrape off any excess of the brownies and use a wet towel to wipe it off, but be careful not to burn yourself with hot egg shells.
- Step 4: Serve and Enjoy!
- You can serve it with whole eggshells like real “hard-boiled eggs.”
- Gently crack the shells like a real egg to reveal the surprise brownie inside!
- You can also peel off some of the shell to create a cracked effect, making them look even more fun.
The Perfect Easter Dessert
These Easter Egg Brownies are not just a dessert-they are an unforgettable experience! The joy of cracking a “hard-boiled” egg to find a delicious, fudgy brownie inside will make everyone smile.
Whether you’re making them for a holiday brunch, an Easter egg hunt, or a fun baking project with kids, this Easter Egg Brownies recipe is guaranteed to impress.
Happy Easter & Happy Baking! 🐣🍫
More Easter Desserts To Try
- Easter Chocolate Lasagna
- Easter Poke Cake
- Homemade Chocolate Peanut Butter Eggs
- Easter Cheesecake Cake
Easter Egg Brownies
Prep Time: 1 hour- Cook Time: 15-20 minutes
- Total Time: 1 hour and 30 minutes
Yield: 8 brownie eggs 1x
Category: Dessert
Method: Bake
Cuisine: American
Print Recipe
Pin Recipe
Description
Looking for a fun and festive dessert to make this Easter? How about adorable Easter Egg Brownies that look like real eggs on the outside but reveal rich, fudgy chocolate goodness inside?
Ingredients
For Brownies:
- 4 oz. (130g) semi-sweet baking chocolate-finely chopped
- 3 oz. (85g) unsalted butter
- 2 eggs
- 2/3 cup (130g ) sugar
- 2/3 cup (85g) all-purpose flour
- 2 Tablespoons (15g) unsweetened cocoa powder
For Eggshels:
- 8 large eggs
- 3 oz. (100g) salt
- 4 and 1/4 cups water
Instructions
Prepare the Eggshells
- Using a sharp knife, skewer, or nail scissors, carefully poke a small hole at the top of each egg. Carefully enlarge the hole (about 1/3 -½ inch wide) to allow you to pour out the egg inside. If the egg white and yolk won’t come out, take a wooden skewer and poke inside the egg. (REMEMBER to separate the contents of 2 eggs for the brownie mixture!!!). Save the remaining egg contents for another recipe or scrambled eggs.
- Rinse the eggshells thoroughly with warm water over the sink. Make saltwater by dissolving 3.5oz. (100g) of salt in about 4 and ¼ cups (1 liter) of water. Soak eggshells in a saltwater solution for 30 minutes. They will have to be filled with saltwater to sink completely. After 30 minutes, rinse the shells again and allow them to dry completely. Lay the eggs, hole side down, on a paper towel to drain completely and dry well.
- Lightly coat the inside of each shell with oil to prevent sticking. Pour a small amount of oil in each eggshell, rotate to cover the whole inside, and pour out the excess oil.
- Arrange the egg shells in a muffin pan and use aluminum foil to help them stand upright. during the filling and baking.
Make the Brownie Batter
- Preheat your oven to 350°F (175°C).
- Melt the butter and add finely chopped chocolate. Stir well until the chocolate is melted and smooth. Set aside to cool slightly.
- In a mixing bowl, whisk together sugar, 2 eggs, and vanilla extract.
- Pour in melted chocolate and whisk until smooth.
- Sift in the cocoa powder, flour, and salt. Stir until just combined—do not overmix.
Fill and Bake
- Transfer the brownie batter into a piping bag with a small nozzle tip (or in a zip-top bag with the corner cut off) for easier filling.
- Carefully pipe the batter into each prepared eggshell, filling about ¾ full.
- Bake for 15–20 minutes. Some of the brownie batter will overflow the eggshell during the baking process and drip over, but don’t worry, you will clean it after baking.
- Let them cool for a few minutes. While the eggs are still warm, scrape off any excess of the brownies and use a wet towel to wipe it off, but be careful not to burn yourself with hot egg shells.
Serve and Enjoy!
- You can serve it with whole eggshells like real “hard-boiled eggs.”
- Gently crack the shells like a real egg to reveal the surprise brownie inside!
- You can also peel off some of the shell to create a cracked effect, making them look even more fun.
Notes
If you have some leftovers of brownie batter, add paper liners to your muffin pan, fill each cup about 2/3 full, and bake.
If you try this recipe, leave a comment below and share a photo on Instagram. Tag the photo @omgchocolatedessets and hashtag it with #omgchocolatedesserts.
