Chocolate Bark Easter Brownies: A Festive, Fudgy Treat for Spring

Looking for a dessert that combines fudgy brownies, crunchy chocolate bark, and festive Easter candy all in one bite? These Chocolate Bark Easter Brownies are the ultimate springtime indulgence. They’re rich, colorful, fun to make, and almost too pretty to eat—almost.

If you’re someone who loves holiday baking but wants something a little less traditional than carrot cake, these brownies will be your new go-to. They’re perfect for Easter brunch, classroom parties, bake sales, or just a sweet afternoon pick-me-up with a cup of coffee.

Let’s get into everything you need to know to make these decadent layered treats.

What Are Chocolate Bark Easter Brownies?

This dessert is a beautiful hybrid between two favorites: classic brownies and chocolate bark. You start with a dense, chewy brownie base, then top it with a layer of melted chocolate, and finally decorate with Easter candy, sprinkles, or even swirls of white chocolate. Once cooled and set, you slice into rich, festive bars that are every bit as fun as they are flavorful.

Think of them like a brownie, a candy bar, and a chocolate Easter egg all rolled into one.

Ingredients for Chocolate Bark Easter Brownies

Makes: 16 brownies

For the Brownie Base:

• ½ cup (115 g) unsalted butter
• 1 cup (200 g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ⅓ cup (35 g) unsweetened cocoa powder
• ½ cup (65 g) all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon baking powder

For the Chocolate Bark Topping:

• 1 ½ cups (265 g) semi-sweet chocolate chips or chopped chocolate
• ½ cup (90 g) white chocolate chips (optional for drizzle)
• ¾ cup (100 g) mini chocolate eggs or Easter M&Ms
• ¼ cup (20 g) pastel sprinkles
• Optional: crushed pretzels, freeze-dried raspberries, mini marshmallows

You can use any colorful or textured toppings you like for a custom candy bark layer.

How to Make Chocolate Bark Easter Brownies

Step 1: Prepare the Brownies

1. Preheat your oven to 350°F (175°C).
2. Line an 8×8-inch pan with parchment paper.
3. In a microwave-safe bowl, melt butter. Stir in sugar, eggs, and vanilla.
4. Add cocoa, flour, salt, and baking powder. Stir just until smooth.
5. Pour batter into the pan and smooth the top.
6. Bake for 20–25 minutes, or until a toothpick inserted comes out with a few moist crumbs.
7. Let cool completely in the pan.

Step 2: Add the Chocolate Bark Topping

1. Melt the semi-sweet chocolate in a heatproof bowl over simmering water or in the microwave in 30-second intervals.
2. Pour melted chocolate over cooled brownies and spread evenly.
3. Quickly sprinkle the top with mini eggs, sprinkles, and other toppings before the chocolate sets.
4. Melt white chocolate and drizzle over the top for contrast, if desired.

Step 3: Chill and Slice

1. Place the brownies in the fridge for 30 minutes to set the chocolate topping.
2. Once firm, lift out of the pan and cut into squares or rectangles.

Pro tip: Use a warm knife for cleaner slices.

Topping Ideas to Customize

There’s no one way to decorate these—get creative!

• Crushed Cadbury Mini Eggs
• Marshmallow chicks or bunnies (cut into pieces)
• Pastel confetti sprinkles
• Toasted coconut flakes
• Mini jelly beans or gummies
• Crushed cookies like Oreos or Biscoff

Let your toppings tell the season’s story.

Tips for Perfect Chocolate Bark Brownies

• Make sure the brownie base is completely cool before adding the melted chocolate.
• Use parchment paper for easy removal and slicing.
• Work quickly when adding toppings to keep them from sliding off.
• Chill the brownies to set, but don’t store them too long in the fridge—chocolate can get cloudy.

How to Store and Freeze

To store:
Keep brownies in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days.

To freeze:
Wrap tightly in plastic and foil. Freeze for up to 2 months. Thaw in the fridge overnight.

Perfect for Parties and Gifting

These brownies package beautifully and hold up well at room temp—ideal for:

• Easter baskets
• Bake sales
• Party favors
• Dessert tables

Wrap individually in clear treat bags with a ribbon for an easy edible gift.

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FAQs

1. Can I use boxed brownie mix?

Absolutely. Prepare according to box directions in an 8×8-inch pan and let cool before adding the bark topping.

2. Can I use milk chocolate instead of semi-sweet?

Yes. Milk chocolate will make it sweeter, which works well with darker brownies.

3. How do I keep the chocolate from cracking when slicing?

Let the topping set completely, then slice with a sharp, warm knife. Clean the knife between cuts for cleaner edges.

4. Can kids help make these?

Yes! This is a fun and safe recipe for kids to decorate. Just supervise the chocolate melting step.

5. Can I make this recipe gluten-free?

Yes. Use a gluten-free brownie base or gluten-free flour. Most toppings are naturally gluten-free, but check packaging to be safe.

6. How long do these keep?

Up to 3–5 days in the fridge or 2 months in the freezer. Store in an airtight container to maintain freshness.

7. Can I use white chocolate for the entire topping?

You can. Just melt enough white chocolate (about 1 ½ cups) and decorate as usual. It pairs beautifully with fruity toppings like raspberries.

8. What if I don’t have parchment paper?

Grease your pan well, or use foil with a light spray of cooking oil. Parchment helps the chocolate layer release cleanly.

9. Can I add frosting before the bark?

It’s not recommended. The melted chocolate may slide off or not set properly over frosting. Stick to chocolate as your top layer.

10. Are these brownies good for mailing?

Yes! They hold up well if kept cool and sealed in plastic wrap and an airtight container. Choose sturdy toppings and avoid items that melt easily.