Easter Egg Brownies

In a word, they’re egg-ceptional! This no-fuss recipe is simple to bake, so you and your littles can focus on the fun part: decorating! Kids will have a blast tinting the frosting with a variety of pastel shades to use for decorating the egg-shaped brownies then topping with heaps of sugary sprinkles. They’ll be thrilled to bite into a sweet treat they made “themselves” and you’ll be thrilled at how easy it all was!

A 3-inch egg-shaped cookie cutter is ideal for cutting perfect egg-shaped brownies. Using a 3-inch cookie cutter will yield 9 brownies from a single batch. Just make sure to cut out your eggs in 3 rows of 3. If you have an egg-shaped cookie cutter that is slightly larger or smaller, you can use it, just note you may end up with more or less than 9 brownies, depending on the size.

The secret to storing extra Easter egg brownies to ensure their freshness is to avoid storing them in an airtight container. This causes moisture from the frosting to absorb into the brownies, making for some soggy Easter eggs! Instead, store leftover brownies in a cake keeper or on a plate topped with an upside down bowl to protect them from dust and countertop debris.