How to Make Spring Brownies with Leftover Easter Candy
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If you are looking for a sweet (and chocolaty) way to use any leftover Easter candy, then making spring brownies might just hit the right spot for you!
I love spring baking; with the pastel colors, you can really create something bright and cheerful. And honestly, you can never go wrong with delicious chocolate brownies! They are perfect for gatherings or just a tasty snack.
So let’s start out with what you need to make your brownies!
Jump to RecipeIngredients
You can easily grab a brownie mix from the grocery store, but it isn’t hard to mix the ingredients yourself.
- Melted butter
- Cocoa powder
- White-granulated sugar
- Eggs
- Vanilla extract
- All purpose flour
- Salt
- Baking Soda
- Semi-sweet chocolate chips
- Quality dark chocolate
- Cadbury Mini Eggs or any other type of Easter candy you like.
- Candy melts in blue and pink.
- Alternatively, you can buy white chocolate and food coloring if you prefer and just mix the coloring into the melted chocolate.
You can find these items in your local grocery store. For the candy melts, you might need to head to a store with a well-stocked cake decorating aisle (I found mine at Walmart).
Mixing Your Brownie Base
This recipe has two distinct parts: the brownie base and then the candy bark topping. So let’s cover how to put together that delicious chocolate foundation of this recipe.
You’ll want to start by melting your butter. You can do this on the stove or just in the microwave; about 40-50 seconds should do the trick for the ½ cup that you need for this recipe.
Then you want to mix the butter with your sugar and cocoa powder until everything is mixed nicely. I used a metal whisk, but a good spatula or large spoon will also work nicely.
The next five items you’ll want to add in gradually, mixing well into the batter. You’ll want to coat the chocolate chips in about a tablespoon’s worth of flour and then fold those into the batter before popping everything into an 8×8 greased pan and baking in a 325F oven for roughly 30-35 minutes.
Your brownies are done when you don’t see any jiggling when gently shaking the tray. A little give on the top is okay, as that will give you a nice gooey chocolate brownie!
Let the brownies cool completely before mixing the chocolate bark topping.
Making the Chocolate Bark Topping
This recipe calls for a delicious chocolate topping. If you’ve ever had chocolate bark, we’re basically making that but using it as a topping on the brownies.
You’ll want to dish up your dark chocolate and candy melts into three separate microwave-safe bowls. Melt each chocolate in the microwave using 30-second increments and stirring in between. Don’t go over that because you can easily burn the chocolate otherwise. Another option is to melt the chocolate on the stove in a saucepan at a low temperature. Both methods require you to keep a close eye on them, though!
With your melted chocolate, you’ll want to spread the dark chocolate over the brownies first and then add your blue and pink melts in little dollops, using a knife to blend the colors to create a slightly marbled appearance.
Then all you need is your leftover Easter candy; in my recipe, I used Cadbury mini eggs as they are my favorite. Make sure you toss your candy onto the top of the melted chocolate before it dries and solidifies.
Once the chocolate sets, it’s time to cut your brownies up into about 16 pieces (or less if you prefer larger pieces – baker’s choice!).
Leftover Easter Candy Spring Brownies
Equipment
- 2 Mixing bowls
- 1 8×8 baking pan
- 3 Cereal-sized bowls for the melted chocolate
- 1 Whisk or a good mixing spoon
- 1 Butter knife for mixing the melted chocolate colors together
Ingredients
Brownies
- 1/2 cup butter melted
- 1/2 cup unsweetened cocoa
- 1 cup sugar
- 2 eggs
- 1 tbsp vanilla extract
- 3/4 cup all purpose flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 cup semi-sweet chocolate chips
- 1 tbsp all purpose flour
Chocolate Bark Topping
- 1 cup dark chocolate
- 1/2 cup` blue candy melts
- 1/2 cup pink candy melts
- 1/2 cup mini eggs
Instructions
Prepare the Brownies
- Preheat your oven to 325F and grease an 8×8 baking pan.
- In a bowl, add together the melted butter, cocoa, and sugar and mix until combined.
- Add the eggs in one at a time, mixing in between.
- Add the vanilla extract and mix.
- Gradually add in the flour, salt, and baking soda, mixing well.
- In a smaller bowl, combine the chocolate chips with the smaller portion of flour and mix until the chips are well coated.
- Fold the flour-coated chocolate chips into your brownie batter.
- Transfer the brownie batter into your 8×8 baking pan and insert into the oven. Bake for 30-35 minutes until set. Remove from oven and allow the brownies to cool completely before proceeding to the next step.
Chocolate Bark Topping
- Using microwave save bowls, melt the chocolate and the colored melts in the microwave slowly. Use 30 second increments and stir in between until everything is melted.
- Pour the dark chocolate over the brownies, spreading fully to cover the top.
- Add the blue candy melts over top in around five places and use a knife to swirl the blue together with the chocolate.
- Repeat the process with the pink melts.
- Finish by topping with the mini eggs (or whatever leftover Easter candy you wish) before the chocolate dries.
- Once the chocolate is set, you can slice your brownies up and serve.
Spring Brownies – Treats Worth Sharing
These spring brownies are perfect for sharing. If you’d rather hoard them for yourself (no judgment) you can store them in an airtight container on the counter for about 3 days. They can also keep nicely for up to a week in the fridge. If you need more time, they freeze beautifully for up to three months.
Remember to share the recipe with your friends and family on your favorite social media platform and pin it to Pinterest!
Happy baking!
