I reimagined a simple box of brownies into spring celebration treats for an Easter Dessert Table, and I include an easy foil trick to lift and cut the bars cleanly.

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I love taking a plain box brownie mix and turning it into something that steals the show. These Spring Celebration Brownies sneak in mini pastel candy coated chocolate eggs so each bite has little pops of color and crunch, you never know which bite will be the best.

I call them Easter Brownies when I’m trying to impress, and they always vanish from the Easter Dessert Table faster than anything else. Pro tip, I line the pan with foil before I bake so I can lift the whole slab out after it cools, makes cutting so much easier.

Try one and you’ll see why.

Ingredients

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Brownie mix: convenient base, adds sugar and carbs, gives deep chocolate flavor and fudgy texture.
Eggs: provide protein, bind ingredients, make brownies cakey or chewy depending on amount.
Cream cheese: adds tang, richness and creamy texture, increases sweetness balance slightly.
Powdered sugar: ultra fine sweetener for smooth frosting, mostly carbs, no fiber.
Unsalted butter: gives silkiness and flavor to frosting, adds saturated fat for structure.
White chocolate: sweet creamy melt used for drips or garnish, lots of sugar and fat.
Pastel candy eggs: crunchy colored shells add texture and fun, mostly sugar, eye catching.
Sprinkles: tiny color pops, pure sugar, no nutrition but makes brownies festive and playful.

Ingredient Quantities

1 (18 to 19 oz) box brownie mix (your favorite)

2 large eggs

1/3 cup vegetable oil

1/4 cup water

1 tsp vanilla extract

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

2 cups powdered sugar, sifted

1 tsp vanilla extract (again)

1 to 2 tbsp milk or heavy cream, if needed to thin frosting

1 to 1 1/2 cups mini pastel candy coated chocolate eggs or pastel M&M’s

1/2 cup white chocolate chips or chopped white chocolate

1/2 cup pastel sprinkles

How to Make this

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1. Preheat oven to 350 F and line a 9 by 13 inch baking pan with foil, letting the foil hang over the sides, then spray the foil with nonstick spray so the bars lift out easy later.

2. In a medium bowl combine the brownie mix with 2 large eggs, 1 third cup vegetable oil, 1 quarter cup water and 1 teaspoon vanilla, mix until just combined, pour batter into the prepared pan and smooth top.

3. Bake about 25 to 30 minutes or until a toothpick inserted in the center comes out with moist crumbs but not raw batter. Let the pan cool on a wire rack for 15 minutes, then use the foil overhang to lift the whole slab out and cool completely before frosting.

4. While brownies cool make the frosting by beating 8 ounces softened cream cheese with a quarter cup softened unsalted butter until smooth, add 2 cups sifted powdered sugar a bit at a time, then 1 teaspoon vanilla and 1 to 2 tablespoons milk or heavy cream if you need it thinner. Taste and adjust, but the frosting should be thick and spreadable.

5. Spread the cream cheese frosting over fully cooled brownies. If it’s warm the frosting will slide so be patient, ok.

6. Scatter 1 to 1 and a half cups mini pastel candy coated chocolate eggs or pastel M M’s over the frosting, pressing them in gently so they stick.

7. Melt a half cup white chocolate chips or chopped white chocolate in the microwave in 20 second bursts, stirring in between until silky. Drizzle the melted white chocolate over the candies with a spoon or a small zip top bag with the corner snipped.

8. Finish with half cup pastel sprinkles, press very lightly so they stick, then chill the slab 20 to 30 minutes so the frosting and drizzle set.

9. Use the foil overhang to lift the slab from the pan and cut into bars with a sharp knife, wiping the knife between cuts for cleaner pieces.

10. Store the brownies in an airtight container in the fridge for up to 4 days or at room temp for a day if you plan to serve soon.

Equipment Needed

1. 9 by 13 inch baking pan (youll line it with foil so the slab lifts out easy)
2. Aluminum foil plus nonstick spray (foil overhang is key, trust me)
3. Medium and large mixing bowls for batter and frosting
4. Measuring cups and spoons (1/3 cup, 1/4 cup, tbsp, tsp etc)
5. Electric hand mixer or stand mixer for beating the cream cheese and butter (or a sturdy whisk if you must)
6. Rubber spatula and an offset spatula or butter knife for smoothing batter and spreading frosting
7. Wire cooling rack to cool the pan before frosting
8. Microwave safe bowl or small heatproof bowl for melting white chocolate and a spoon or small zip top bag to drizzle it
9. Sharp chef knife and a damp cloth to wipe between cuts for neat bars

FAQ

Q: Can I use a different brownie mix or make these from scratch? A: Yes, totally. Any 18 to 19 oz box will work, and a homemade fudgy batter works too. Just watch bake time since homemade recipes can need a little more or less time. You're aiming for moist crumbs on a toothpick not raw batter.

Q: How do I stop the cream cheese frosting from sliding off warm brownies? A: Let brownies cool completely, even chill them 20 to 30 minutes if theyre extra gooey. You can also chill the frosting a bit before spreading or add a little more powdered sugar to thicken it. If you frost hot brownies it will melt and run.

Q: When should I add the pastel candy eggs so they dont melt or bleed color? A: Add candies after the frosting has set slightly, or press them in right before serving. If you drizzle warm white chocolate wait til it cools a bit. Room temp drizzle is less likely to melt the candy shells.

Q: Can I make these ahead and how do I store them? A: Yep. Store covered in the fridge up to 4 days, let come to room temp before serving for best texture. Unfrosted brownies freeze well for up to 3 months, thaw then frost. Whole frosted tray can be wrapped and frozen too, but thaw in fridge overnight so frosting doesnt sweat.

Q: My frosting is too thick or too thin, what now? A: If too thick add 1 teaspoon milk at a time up to 1 or 2 tablespoons until spreadable. If too thin add a bit more sifted powdered sugar and beat until smooth. Chill to firm it up fast.

Q: Any good substitutions for white chocolate or pastel candies for allergies or preferences? A: Use dairy free white chips or dark chocolate for a different look, and swap pastel candies for allergy friendly candy or sprinkles. You can also use vegan cream cheese and dairy free butter to make it dairy free, just check candy labels for egg or milk ingredients.

Spring Celebration Brownies Recipe Substitutions and Variations

Brownie mix: swap for a from-scratch mix — 1 1/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 cups sugar, 1 tsp baking powder, 1/2 tsp salt; use the same wet ingredients called for on the box. Or use a chocolate cake mix plus 2-3 tbsp extra cocoa for deeper chocolate. Or a 1:1 gluten free boxed brownie mix if you need GF.
Eggs: use a flax “egg” (1 tbsp ground flax + 3 tbsp water per egg, wait 5 min), or 1/4 cup unsweetened applesauce per egg for moistness, or 1/4 cup mashed banana per egg (will add flavor), or a commercial egg replacer measured per package.
Vegetable oil: swap equal amount melted butter for richer flavor, or melted coconut oil (same volume) for subtle coconut notes, or use 1:1 applesauce to cut fat and keep brownies cakier.
Cream cheese (for frosting): use mascarpone for a silkier milder frosting, Neufchatel for a lower fat but same texture, strained full-fat Greek yogurt (start with 3/4 the amount and chill so frosting sets), or a vegan cream cheese if you need dairy free.

Pro Tips

– Make sure the brownies are completely cool before you frost them. If the slab is even a little warm the cream cheese will slide and your candies will sink. If in doubt, pop the pan in the fridge for 20 to 30 minutes to firm up first.

– Soften the cream cheese and butter until just smooth but not melty. Work in the powdered sugar gradually and don’t overbeat or the frosting will get too thin and loose. If it needs thinning, add milk a teaspoon at a time.

– Melt the white chocolate slowly at low power in the microwave in short bursts, stirring between each one so it never gets grainy. A teaspoon of neutral oil or a small pat of butter will make it silkier and easier to drizzle. Use a small zip bag with a tiny corner snipped for more control.

– For clean slices and neat presentation chill the finished slab until the toppings are set, then use a long sharp knife warmed under hot water and wiped dry between cuts. Store in an airtight container in the fridge and bring to room temp 15 to 20 minutes before serving for best texture.

Spring Celebration Brownies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I reimagined a simple box of brownies into spring celebration treats for an Easter Dessert Table, and I include an easy foil trick to lift and cut the bars cleanly.

Servings

servings

Calories

350

kcal

Equipment: 1. 9 by 13 inch baking pan (youll line it with foil so the slab lifts out easy)
2. Aluminum foil plus nonstick spray (foil overhang is key, trust me)
3. Medium and large mixing bowls for batter and frosting
4. Measuring cups and spoons (1/3 cup, 1/4 cup, tbsp, tsp etc)
5. Electric hand mixer or stand mixer for beating the cream cheese and butter (or a sturdy whisk if you must)
6. Rubber spatula and an offset spatula or butter knife for smoothing batter and spreading frosting
7. Wire cooling rack to cool the pan before frosting
8. Microwave safe bowl or small heatproof bowl for melting white chocolate and a spoon or small zip top bag to drizzle it
9. Sharp chef knife and a damp cloth to wipe between cuts for neat bars

Ingredients

1 (18 to 19 oz) box brownie mix (your favorite)
2 large eggs
1/3 cup vegetable oil
1/4 cup water
1 tsp vanilla extract
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar, sifted
1 tsp vanilla extract (again)
1 to 2 tbsp milk or heavy cream, if needed to thin frosting
1 to 1 1/2 cups mini pastel candy coated chocolate eggs or pastel M&M's
1/2 cup white chocolate chips or chopped white chocolate
1/2 cup pastel sprinkles

Directions

Preheat oven to 350 F and line a 9 by 13 inch baking pan with foil, letting the foil hang over the sides, then spray the foil with nonstick spray so the bars lift out easy later.
In a medium bowl combine the brownie mix with 2 large eggs, 1 third cup vegetable oil, 1 quarter cup water and 1 teaspoon vanilla, mix until just combined, pour batter into the prepared pan and smooth top.
Bake about 25 to 30 minutes or until a toothpick inserted in the center comes out with moist crumbs but not raw batter. Let the pan cool on a wire rack for 15 minutes, then use the foil overhang to lift the whole slab out and cool completely before frosting.
While brownies cool make the frosting by beating 8 ounces softened cream cheese with a quarter cup softened unsalted butter until smooth, add 2 cups sifted powdered sugar a bit at a time, then 1 teaspoon vanilla and 1 to 2 tablespoons milk or heavy cream if you need it thinner. Taste and adjust, but the frosting should be thick and spreadable.
Spread the cream cheese frosting over fully cooled brownies. If it's warm the frosting will slide so be patient, ok.
Scatter 1 to 1 and a half cups mini pastel candy coated chocolate eggs or pastel M M's over the frosting, pressing them in gently so they stick.
Melt a half cup white chocolate chips or chopped white chocolate in the microwave in 20 second bursts, stirring in between until silky. Drizzle the melted white chocolate over the candies with a spoon or a small zip top bag with the corner snipped.
Finish with half cup pastel sprinkles, press very lightly so they stick, then chill the slab 20 to 30 minutes so the frosting and drizzle set.
Use the foil overhang to lift the slab from the pan and cut into bars with a sharp knife, wiping the knife between cuts for cleaner pieces.
Store the brownies in an airtight container in the fridge for up to 4 days or at room temp for a day if you plan to serve soon.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.