Go Back
Fudgy Mini Egg brownies decorated with pastel candy eggs, stacked on parchment paper surrounded by spring decor.

Easter Bunny Brownie Bars

These delightful Easter Bunny Brownie Bars feature a rich, fudgy brownie base topped with a creamy pastel-colored vanilla buttercream frosting and festive candy decorations, perfect for a spring celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Fudgy Brownies
  • 1 cup Unsalted butter 2 sticks, melted
  • 2 cups Granulated sugar
  • 4 Large eggs room temperature
  • 2 tsp Vanilla extract
  • 1 cup All-purpose flour
  • 3/4 cup Unsweetened cocoa powder
  • 1 tsp Salt
  • 1/2 tsp Baking powder
  • 1 cup Semi-sweet chocolate chips optional
For the Vanilla Buttercream Frosting
  • 1 cup Unsalted butter 2 sticks, softened
  • 4 cups Powdered sugar sifted
  • 3-4 tbsp Heavy cream or milk
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt
  • few drops Food coloring pastel colors (pink, yellow, blue, green)
For Decoration
  • 1/2 cup Easter M&M's or pastel sprinkles
  • 1/4 cup Small chocolate eggs or candy bunnies

Equipment

  • 9x13 inch baking pan
  • Parchment Paper
  • Large mixing bowls
  • Whisk
  • Rubber Spatula
  • Electric mixer (handheld or stand)
  • Cooling rack
  • Offset spatula or butter knife

Method
 

Brownie Base
  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting. Lightly grease the parchment paper.
  2. In a large mixing bowl, combine the melted butter and granulated sugar. Whisk until well combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, salt, and baking powder.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. If using, fold in the chocolate chips.
  6. Pour the brownie batter into the prepared baking pan and spread evenly.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter. Do not overbake.
  8. Let the brownies cool completely in the pan on a wire rack before frosting, about 1-2 hours.
Vanilla Buttercream Frosting
  1. In a large mixing bowl with an electric mixer, beat the softened butter on medium speed until creamy, about 2 minutes.
  2. Gradually add the sifted powdered sugar, 1 cup at a time, beating until fully incorporated after each addition.
  3. Add the heavy cream (or milk), vanilla extract, and salt. Beat on low speed until combined, then increase to medium-high and beat for 2-3 minutes until light and fluffy.
  4. Divide the frosting into separate bowls (e.g., 3-4 bowls) and tint each with a different pastel food coloring.
Assembly and Decoration
  1. Once the brownies are completely cooled, lift them out of the pan using the parchment paper overhang and place them on a cutting board.
  2. Spread the pastel frostings onto the cooled brownies in an alternating or swirled pattern. Use an offset spatula or butter knife to create a smooth or decorative top.
  3. Immediately decorate with Easter M&M's, pastel sprinkles, small chocolate eggs, or candy bunnies before the frosting sets.
  4. Cut the brownies into 16 bars.

Notes

Ensure brownies are completely cooled before frosting to prevent the frosting from melting. For a cleaner cut, chill the frosted brownies for 30 minutes before slicing. Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.