This isn’t the only sweet treat we have for Easter. For more, check out our list of fun Easter dessert ideas.

There are ideas for mini cakes, homemade peanut butter, eggs, and more.

Chocolate Covered Brownie Eggs Recipe

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Chocolate Covered Brownie Eggs Ingredients:

You can get the full list of ingredients with measurements in the recipe card below.

• Boxed brownie mix – We use a boxed mix for this because it’s easier. You can buy whatever brand you prefer. If you have a homemade brownie recipe you love, you can use that too.
• Oil – Most boxed brownie mix needs oil, but check your package for the exact amount.
• Water – Most boxed brownie mix needs water, but check your package for the exact amount.
• Eggs – Most boxed brownie mix needs eggs, but check your package for the exact amount.
• Vanilla almond bark – Vanilla almond bark is the best choice when you’re coating anything. If it cools, you can always reheat it. You can’t do that with white chocolate chips. And it tastes a lot better than candy melts, which taste like wax.
• Oil-based food coloring – Oil-based food coloring will dye the vanilla almond bark. Water-based food coloring will cause it to seize. So, if you do want to dye these different colors to look like Easter eggs, make sure you’re using an oil-based food dye.

How To Make Chocolate Covered Brownie Eggs:

Pre-heat your oven to 350 F (or whatever temperature is suggested on the back of your brownie mix).

Start by making your brownie batter.

Add all of the ingredients from the package directions in a large bowl.

Stir until everything is combined.

Set the egg-shaped silicone baking molds onto a baking sheet.

Silicone baking molds are very flexible and if you try to move them from the counter to the oven when they’re filled, there’s a good chance they’ll flop around and the batter will spill out of the cavities.

So, if you put them on a cookie sheet first, then fill them, you can just pick up the sheet and put it in the oven without worrying about the batter spilling.

Small aside: We use these egg-shaped silicone baking molds. They make this recipe so much easier because you don’t have to shape the brownies into eggs. This mold does it for you. Plus, it has indents that look like decorations, which means you don’t need to buy anything extra to decorate these.

Use a cookie scoop to fill the cavities of the egg shaped silicone mold about three-quarters of the way full.

You don’t have to use a cookie scoop, but if you do, it assures you are putting an even amount of batter in each mold, so the brownies will bake evenly, and all of the brownie eggs will be the same size when they’re done.

You should be able to make 24 brownie eggs from one box of mix.

Bake the brownies for about 25 minutes until a toothpick comes out clean.

Oven temperatures can vary, so your cooking time may be a little different.

Remove the silicone baking molds from the baking sheet and cool the brownies on a wire rack.

If you’re making these with lots of time to spare, you can let them cool to room temperature by sitting on the kitchen counter. But, if you don’t have that much time, you can cool them in the refrigerator.

The colder these are, the easier they’ll pop out of the silicone mold. If they’re warm, the tops of the eggs will get stuck.

When the brownies are completely cool, remove them from the silicone molds.

Wash and dry the mold completely, making sure that you don’t have any water droplets left behind. Those will cause air bubbles to form in the chocolate coating. They’re fine to eat that way, but they don’t look as pretty.

Melt the almond bark according to the package.

If you’ve never used almond bark before, the easiest way to do it is to cut it into smaller pieces and put it in a microwave safe bowl.

Microwave it on high for one minute, then take it out and stir. Continue microwaving and stirring at 30-second intervals until it’s completely melted.

Pour about a tablespoon of the white almond bark into the egg-shaped silicone mold.

Spread it around with a spoon.

You want to make sure that you’re going up to the top of the silicone mold and that you can’t see through it. If you can see through the chocolate, that means the brownie will be able to poke through and won’t be covered.

I do four of each color, but you can do however many you want.

Take one of the cooled brownies and gently place it back into the silicone mold, on top of the melted chocolate.

You don’t want to push it too far because you don’t want it to go all the way to the bottom. You want to leave some chocolate between it and the mold.

After you’ve done some of them, add a drop of red oil-based food coloring to the white almond bark and stir until it’s pink.

Add some of the pink tinted chocolate to some of the egg-shaped cavities.

Again, I do four of this color.

Add the cooled brownies to the pink-covered molds.

Finally, add a drop of blue food coloring to the pink chocolate and stir until you make purple.

Quick note: If you took your time and the almond bark has started to harden, remember you can put it back in the microwave for 30 seconds to remelt it. That’s the benefit of using almond bark.

Alternatively, you can melt more white almond bark and dye it a different color.

Fill the remaining cavities with the last colored chocolate.

Add the rest of the brownies to those as well.

Let the chocolate harden completely.

Quick note: I let the chocolate cool on the counter. If you put it in the refrigerator when the chocolate is still warm, that can cause it to bloom and that creates crackles in the chocolate.

So definitely cool it at room temperature. Depending on how cold your house is, this should only take about 30 minutes.

When the chocolate is completely hardened, pop the brownies out of the mold and set them out for your guests.

Chocolate Covered Brownie Eggs: Frequently Asked Questions

More Ways To Use An Egg-Shaped Silicone Mold:

I have a ton of reusable holiday silicone molds (and two that are owl shaped). And I’m still always tempted to buy new ones.

Buying and storing a ton of silicone molds that you use for just one recipe isn’t ideal or budget-friendly. But, if you buy the silicone egg molds for this recipe, you can also use them to make our homemade peanut butter eggs and homemade smash eggs, which are great Easter treats to gift.

I’ve used it to make marshmallow eggs as well (although I still have yet to blog that recipe).