Easter egg brownies

Rich, chocolatey Easter brownies topped with a chocolate ganache and smashed mini eggs.

An Easter egg brownie cake, topped with mini Easter eggs, on a cooling rack with one square removed
By Saga Magazine | Published - 23 Mar 2026
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Prep time
15 mins
Cooking Time
25 mins
Serves
18

Ingredients

For the cake

  • 250g butter (room temperature)
  • 4 eggs
  • 250g self-raising flour
  • 2 level teaspoons baking powder
  • 50g cocoa powder
  • 7 tablespoons boiling water
  • 250g caster sugar
  • 2 tablespoons milk

For the icing

  • 125ml double cream
  • 250g chocolate

To decorate

  • Mini eggs
  • Curls of chocolate

Method

  1. Grease and line a 30cm x 20cm tray.
  2. Pre heat oven to 180°.
  3. Cream the butter and sugar, add the eggs, then slowly add the flour and baking powder.
  4. Mix the cocoa and hot water to a paste and add to the mix.
  5. Loosen the cake mixture with the milk and beat until smooth.
  6. Spread evenly in the tin and bake in the middle of the oven for 25 minutes.
  7. Leave in the tin to cool a while then lift out.
  8. To make the ganache icing, gently warm the cream, break the chocolate into small pieces and add to the cream to melt, stirring all the time. When thick and glossy pour over the cake and decorate with chocolate mini eggs and curls of chocolate.

Tip

If your ganache goes grainy or oily, don't panic, pour off the excess oil and add some more cold cream mixing until smooth and glossy.

Our thanks to Carr's Flour for this recipe.

(Hero image credit: Carr's Flour)

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