Recipe by Cooking With Chanel

by Tia

If you have a sweet tooth, then these brownies are going to be your favourite this Easter. You can top them with any Easter eggs you like, even mini chocolate bunnies!


  • 1 cup white sugar
  • ½ cup salted butter, melted
  • ½ cup dark cocoa powder
  • 1 teaspoon vanilla essence
  • 1 teaspoon instant coffee granules
  • 2 large eggs
  • ¼ teaspoon bicarbonate soda
  • ¾ cup cake wheat flour
  • 100g dark chocolate
  • 50g white chocolate
  • 1 tablespoon cake wheat flour
  • 2 chocolate covered marshmallow eggs, chopped into bite-sized pieces
  • ¼ cup speckled eggs
  • 1 tablespoon sprinkles


  1. Preheat your oven to 190C. Grease and line a 9×9 square baking pan.
  2. In a bowl, whisk the sugar, cocoa powder, vanilla essence, instant coffee and melted butter together until combined.
  3. Add the eggs in one at a time and whisk well after adding each egg.
  4. Add the flour and bicarbonate soda and fold in carefully, making sure not to overmix.
  5. In a separate bowl, add 1 tablespoon of flour and the marshmallow eggs and mix until the marshmallow eggs are coated.
  6. Fold the marshmallow eggs into the brownie batter.
  7. Spread the brownie batter into the baking pan and bake in the preheated oven for 20 minutes. Remove from the oven and allow to cool.
  8. While the brownies are cooling, place the dark and white chocolate in two separate bowls.
  9. Melt the chocolate in the microwave, making sure to stir every 30 seconds so that the chocolate does not burn.
  10. Pour the dark chocolate over the brownies. Dot the white chocolate on top and then using a skewer, swirl the white chocolate around to create a marbled effect.
  11. Sprinkle the speckled eggs and sprinkles over the top.
  12. Carefully place in the fridge for 15 minutes for the chocolate to set.
  13. Once the brownies are set, slice them into 9 pieces.

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