Easter Brownie Truffle Eggs
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Oh my sweet friends, these Easter Brownie Truffle Eggs are calling your name! Soft, fudgy brownie centers mixed with rich chocolate frosting, shaped into adorable little eggs, and dipped in smooth melted chocolate with drizzles and sprinkles on top?! These are basically brownie truffles all dressed up for Easter and they are absolutely irresistible! Plus they start with a boxed brownie mix so they come together SO fast.
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What Are Easter Brownie Truffle Eggs?
They’re bite-sized chocolate truffles made from baked brownies and frosting, shaped into cute little eggs and coated in a smooth chocolate shell! Think of them as a fun, Easter-themed twist on classic brownie truffles. Rich, fudgy, and so easy to decorate with pastel drizzles and Easter sprinkles. Also, they’re completely no-bake once the brownies are done! The whole thing comes together in about 30 minutes of hands-on time.
Why You’ll Love These Easter Brownie Truffle Eggs!
- Fudgy brownie centers! That rich, soft brownie-frosting mixture is SO addicting. You’ll be sneaking bites before they even get dipped!
- Only 5 ingredients! Brownie mix, frosting, chocolate for dipping, sprinkles, and done! So simple!
- Ridiculously cute! Shape them into eggs, dip and drizzle, add sprinkles, and they look like you spent hours. Nope!
- Everyone goes wild for these! Bring them to any Easter gathering and watch them disappear. Every. Single. Time!
- Great for making with kids! The shaping and decorating is so fun and they get to eat chocolate the whole time. Win-win!
You may love these 3-Ingredient Chocolate Fudge Truffles and these Chocolate Chip Cookie Dough Truffles too! Can we ever have enough truffles?!
Ingredients for Easter Brownie Truffle Eggs
Let’s talk about what you need! This is one of those recipes where you probably already have everything. 🙂
- 1 box brownie mix (plus ingredients listed on the box like eggs, oil, and water). Any brand works! I like using the fudgy variety for extra richness.
- 1/2 to 1 cup Hershey’s chocolate frosting (or your favorite chocolate frosting). Start with 1/2 cup and add more until the mixture holds together when you press it. You don’t want it too wet!
- 12 oz chocolate melting wafers or chocolate chips (dark, milk, or white). Melting wafers give the smoothest, prettiest finish!
- Extra chocolate for drizzling (optional). White chocolate tinted with gel colors makes gorgeous pastel drizzles!
- Easter sprinkles for decorating!
Best Chocolate for Dipping Brownie Truffle Eggs
For the smoothest, prettiest coating, chocolate melting wafers are the way to go because they melt evenly and set with a clean, shiny finish! You can use milk, dark, or white depending on the look you want.
If you’re using chocolate chips instead, add about 1 teaspoon of coconut oil per cup to help them melt smoother and coat the eggs without getting too thick. White chocolate is amazing for pastel drizzles, while milk or dark chocolate gives that classic rich shell!
How to Make Easter Brownie Truffle Eggs
Bake the Brownies
- Prepare 1 box brownie mix according to package directions.
- Bake in a 9×13 pan and let cool completely. I’m talking ALL the way cool! If the brownies are warm, the truffle mixture will be too sticky to shape.
Make the Brownie Truffle Mixture
- Crumble the cooled brownies into a large bowl. Break them up into fine crumbs with your hands or a fork!
- Add 1/2 cup chocolate frosting and mix until it forms a soft, truffle-like dough. If it’s still crumbly and won’t hold together, add a little more frosting, 1 tablespoon at a time, until it holds.
Shape Brownie Truffle Eggs
- Scoop about 1 to 2 tablespoons of the mixture and roll into an egg shape with your hands. You can also use an egg silicone mold and press the brownie truffle mixture into the molds!
- Place on a parchment-lined baking sheet.
- Freeze for 15 to 20 minutes to firm up. This step makes dipping SO much easier!
Dip in Melted Chocolate
- Melt 12 oz chocolate wafers or chips until smooth, stirring every 30 seconds in the microwave.
- Dip each brownie egg using a fork, letting the excess chocolate drip off. Place back on parchment.
Decorate and Drizzle!
- Drizzle with extra melted chocolate (white chocolate tinted with gel colors looks amazing!).
- Add Easter sprinkles before the chocolate sets. Work quickly here!
Chill and Serve Easter Brownie Truffle Eggs
- Refrigerate until the chocolate shell is completely firm, about 15 to 20 minutes.
- Arrange on a plate, pop them in a little Easter basket, or box them up for gifting!
Tips for the Best Easter Brownie Truffle Eggs
- The big tip: Let the brownies cool COMPLETELY before crumbling. I know it’s tempting to rush, but warm brownies make a gooey mess instead of nice truffle dough!
- Freezing before dipping is everything! If the eggs are too soft, they’ll fall apart in the chocolate. That 15 to 20 minutes in the freezer makes all the difference.
- Use a fork for dipping! Drop the egg into the melted chocolate, scoop it up with a fork, and tap tap tap against the side of the bowl to let the excess drip off. So much cleaner than using your fingers!
- Keep your chocolate thin. If the chocolate starts getting thick while you’re dipping, pop it back in the microwave for 15 seconds and stir. Thin chocolate = smooth shell!
- Work in batches! Keep the eggs you’re not dipping in the freezer so they stay firm. Trust me on this one.
Check out these Homemade Chocolate Peanut Butter Eggs and these M&M Easter Egg Marshmallow Fudge Brownies for more Easter chocolate fun! Also, the 45 Awesome Easter & Spring Desserts Cookbook is packed with so many more seasonal treats if you’re looking for Easter baking inspiration!
How to Store Easter Brownie Truffle Eggs
Store in an airtight container in the fridge for up to 1 week. They actually taste even better after a day because the brownie center gets extra fudgy!
- Refrigerator: Up to 7 days in an airtight container. Layer with parchment paper between them so they don’t stick together.
- Freezer: Freeze in a single layer first, then transfer to a container or freezer bag for up to 2 months. Thaw in the fridge for about 30 minutes before serving.
- Room temperature: Fine for about 2 hours for serving at parties or on a dessert board, but refrigerate after that so the chocolate shell stays firm.
Brownie Truffle Egg Variations
Once you’ve made the classic version, try these fun twists!
- Pastel drizzle: Tint white chocolate with gel colors for soft Easter pastels. Pink, yellow, lavender…go for all of them!
- Cookies & Cream: Mix crushed Oreos into the brownie truffle dough before shaping. Yum!
- Double chocolate: Use dark chocolate brownies + milk chocolate shell for serious chocolate lovers!
- Speckled eggs: Coat in white chocolate first, then flick melted dark chocolate over them with a fork for a speckled egg look. So cute for Easter baskets!
- Peanut butter brownie eggs: Mix 2 tablespoons creamy peanut butter into the brownie truffle mixture. The combo is incredible!
FAQs for Easter Brownie Truffle Eggs
How many brownie truffle eggs does this recipe make?
You’ll get about 20 to 24 truffle eggs depending on how big you scoop them. Using 1 tablespoon per egg gives you closer to 24, while 2 tablespoons each gives about 20 larger eggs. Both sizes are great!
Can I use homemade brownies instead of boxed?
Yes! Any fudgy brownie recipe works. The key is making sure they’re dense and fudgy, not cakey. Cakey brownies crumble too dry and won’t hold together as well even with the frosting mixed in. Fudgy is the way to go!
Do I have to use Hershey’s chocolate frosting?
Any chocolate frosting works! Store-bought or homemade, whatever you have on hand. Hershey’s and Betty Crocker are both great options. You could also try Nutella for a hazelnut twist!
Can I make these ahead of time for Easter?
Make them up to a week ahead and store in the fridge, or freeze them up to 2 months in advance. They’re actually one of the best make-ahead Easter treats because they hold up so well!
So are you ready to make the cutest, most chocolatey Easter brownie truffle eggs ever? Grab that brownie mix, get your sprinkles ready, and let’s do this! These little eggs are going to steal the show at your Easter celebration!
Want more quick ideas and dessert inspo? Follow on Pinterest, Instagram and Facebook for recipe updates, baking tips, and lots of sweet inspiration.
More Easter Delish!
- White Chocolate Truffles
- Marshmallow Peanut Butter Chocolate Bliss Bars
- M&M Easter Egg Marshmallow Fudge Brownies
- Chocolate Candy Egg Fudge Cake
- Homemade Chocolate Peanut Butter Eggs
- Chocolate Chip Cookie Dough Truffles
Easter Brownie Truffle Eggs
Equipment
- 9x13 inch baking pan
- Large mixing bowl
- Baking sheet
- Parchment paper
- Microwave-safe bowl
- Fork for dipping
Ingredients
Brownie Truffle Eggs
- 1 box brownie mix plus ingredients listed on box (eggs, oil, water)
- ½ cup Hershey's chocolate frosting or your favorite chocolate frosting, up to 1 cup if needed
- 12 oz chocolate melting wafers or chocolate chips dark, milk, or white
- extra chocolate for drizzling optional, white chocolate is great for pastel drizzles
- Easter sprinkles for decorating
Instructions
- Prepare 1 box brownie mix according to package directions. Bake in a 9x13 inch pan and let cool completely.
- Crumble the cooled brownies into a large bowl, breaking them into fine crumbs with your hands or a fork.
- Add 1/2 cup chocolate frosting and mix until it forms a soft, truffle-like dough. If still crumbly, add more frosting 1 tablespoon at a time until it holds together.
- Scoop about 1 to 2 tablespoons of the mixture and roll into an egg shape with your hands. Alternatively, press the mixture into an egg silicone mold. Place on a parchment-lined baking sheet.
- Freeze for 15 to 20 minutes to firm up.
- Melt 12 oz chocolate wafers or chips until smooth, stirring every 30 seconds in the microwave.
- Dip each brownie egg into the melted chocolate using a fork, letting excess drip off. Place back on parchment.
- Drizzle with extra melted chocolate if desired and add Easter sprinkles before the chocolate sets.
- Refrigerate until the chocolate shell is completely firm, about 15 to 20 minutes. Store in the fridge in an airtight container.
Notes
Nutrition
