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This indulgent Easter chocolate peanut butter brownie transforms an ordinary boxed mix into a jaw-dropping holiday masterpiece. When fudgy chocolate brownies meet smooth peanut butter frosting and colorful Easter candies, you get a springtime sweet that'll vanish before your eyes.
I whipped these up on a whim one Easter when I needed something sweet in a hurry. Now they're a family tradition every spring, and they're gone faster than you can say 'hippity-hop.'
- Boxed brownie mix: Just grab what's on the box for eggs, oil and water too - it's the easy foundation
- Reese's Spring Sprinkles Big Cups: These or any chocolate eggs add holiday flair and peanut butter pockets
- Pastel egg peanut butter M&Ms: Give that Easter pop of color and nice little crunch
- Salted butter: Needs to be soft for that dreamy frosting
- Powdered sugar: This is what makes your frosting silky-smooth
- Creamy peanut butter: Stick with Jif or Skippy types for the best outcome
- Vanilla extract: Perks up the peanut butter taste
- Heavy cream: Gets your frosting just right for spreading
Easy Baking Directions
- Mix up your brownies:
- Follow the box instructions for the batter but don't mix too much. Pour it into a 9-inch square pan lined with parchment and sprayed with baking spray. Cut up the Reese's cups or eggs and break up some M&Ms, then drop them into the batter and spread them around. Bake until a toothpick comes out mostly clean but still has a bit of fudginess.
- Let them chill out:
- Don't rush to frost - wait until they're totally cool. This keeps your frosting from turning into a melty mess. Put them on a rack or stick them in the fridge for half an hour if you're in a hurry.
- Whip up the frosting:
- Mix your soft butter and peanut butter in a big bowl for about 2 minutes until they're smooth as silk. Add the powdered sugar, vanilla, and a couple spoonfuls of cream bit by bit while you keep mixing. You want it fluffy but easily spreadable, so add more cream if it's too thick.
- Top and prettify:
- Spread your peanut butter frosting all over the cool brownies with a knife or spatula. Don't dawdle - once it's smooth, sprinkle more chopped Reese's and M&Ms on top and press them in slightly so they stick.
- Firm up and cut:
- Pop the whole thing in the fridge for 15-30 minutes so the frosting can set. Use a sharp knife and wipe it clean between each cut for tidy squares. Let them sit out for 10 minutes before you dig in.
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I can't get enough of this peanut butter frosting. After tons of kitchen experiments, I landed on this perfect blend that takes me back to my grandma's birthday cakes from my childhood. It's got just the right sweetness and creaminess to play off those rich chocolate brownies underneath.
Keeping Them Fresh
Your brownies will stay yummy in a sealed container on the counter for 3 days tops. Want them to last longer? Stick them in the fridge for up to a week. Just know the frosting gets firm when cold, so let them warm up for about 15 minutes before you serve them. For a real stockpile, wrap single pieces in plastic, tuck them in a freezer bag, and freeze for up to 3 months. When you want one, move it to the fridge overnight to thaw.
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Year-Round Adaptations
This treat doesn't have to be Easter-only. Switch it up for Halloween with orange and black M&Ms plus Reese's pumpkins. At Christmas, go with red and green candies and tree-shaped cups. Valentine's Day? Throw in some heart candies and red M&Ms. You can even make a birthday version using regular Reese's cups with colorful sprinkles mixed into both the brownies and topping.
Ways To Enjoy
These treats stand tall on their own, but they're next-level with a scoop of vanilla ice cream on the side. For a truly amazing dessert, warm each brownie in the microwave for 10 seconds before adding ice cream. At Easter brunch, pair them with fresh strawberries or raspberries to cut through the richness. Throwing a party? Cut them smaller and stack them on a tiered plate with fake Easter grass and tiny chocolate eggs for a showstopping display.
Frequently Asked Questions
- → Can I use natural peanut butter for the frosting?
- Stick to store-bought creamy peanut butter like Jif or Skippy. Natural varieties might separate, making the frosting oily. If you only have natural peanut butter, stir it well first and use less cream since it's usually thinner.
- → What if I can't find the candy mentioned?
- Swap seasonal candy with regular Reese's cups, Reese's Pieces, or peanut butter M&Ms. Any combo of chocolate and peanut butter candies works! Mini cups are great too since they need less chopping.
- → Can I make the brownies from scratch?
- Of course! Use your favorite fudgy brownie recipe to fit a 9-inch pan. Stir candies into the batter like in the instructions, then follow the frosting and topping steps as listed.
- → How do I store them and how long do they last?
- Seal them in an airtight container to keep them fresh. They’re good for 2-3 days at room temp or up to a week in the fridge. If chilled, let them sit out for about 15-20 minutes before eating so the frosting softens.
- → Can these brownies be frozen?
- Yep, these freeze perfectly! Slice them first, then layer in a freezer-safe container with parchment in between. They'll be good for up to 3 months. Let them thaw in the fridge overnight or for a few hours at room temp.
- → How can I adjust the frosting if it’s too thick or thin?
- Too thick? Slowly mix in more heavy cream, just a teaspoon at a time. Too thin? Beat in extra powdered sugar, two tablespoons at a time. Tweak it until it's smooth, spreadable, and firm enough for toppings.