These Malted Milk Chocolate Easter Egg Fudge Brownies begin with a rich, fudgy malted chocolate brownie packed with mini Easter eggs and chocolate chips. A creamy malted milk chocolate fudge crowns the brownies and is finished with a colorful assortment of Easter sprinkles and candies.

*Post and Photos Updated 03/26/2020*

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On my last grocery run I spotted mini chocolate eggs and realized I’d never baked with them beyond sprinkling a few on cheesecakes. A stash (or two… or five) later, I set out to make a dessert that made the most of their candy-coated charm.

Malted Easter Egg Milk Chocolate Fudge Brownies

These brownies are a return to one of my favorite dessert formats: the fudge brownie. The base is a dense, ultra-fudgy brownie finished with a thick layer of chocolate fudge. For seasonal flair I often theme these treats for holidays—I’ve done peppermint for winter, gingerbread for the holidays, red velvet for Valentine’s Day, and now a malted, Easter-inspired version.

Fudgy Brownie Layer

The brownie batter is simple and quick: melt the chocolate and butter together, whisk in both white and brown sugar, then add eggs, vanilla, flour, malt powder, cocoa (where applicable) and a pinch of salt. For this batch I swapped some cocoa for chocolate malt powder to introduce a subtle, toasty malt character. Fold in mini chocolate Easter eggs and a handful of chocolate chips for extra pockets of chocolate throughout the brownie.

Thick Malted Milk Chocolate Fudge

The fudge topping differs from my usual condensed-milk-and-chips method: here I melt milk chocolate chips with butter over simmering water, then whisk in chocolate malt powder, vanilla and sweetened condensed milk. The malt powder can take a little extra stirring to fully incorporate, but it blends into a smooth, velvety fudge with a pleasant malt depth.

Spring Sprinkle Toppings

Instead of stirring candies into the fudge, I like to scatter them on top. Use a mix of Easter-themed sprinkles, pastel sugar pearls and mini chocolate eggs for a festive look. You can customize the topping with any spring candies you prefer or leave the fudge plain for a simpler presentation.

To secure the decorations, press them gently into the fudge so they stick. A sheet of plastic wrap placed over the toppings and pressed with the palm of your hand makes this easy and helps avoid slipping.

The result is a delicious hybrid: dense, malted fudge brownies topped with a creamy, malted chocolate layer and bright, playful Easter candy. They’re perfect for sharing at spring gatherings, potlucks, or whenever you want a seasonal chocolate treat.

Craving more? Try my Malted Easter Egg Cheesecake next for another malt-forward, candy-studded dessert.

>PIN THIS FOR LATER<<

Malted Milk Chocolate Easter Egg Fudge Brownies

Yield:
9 bars

Prep Time:
25 minutes

Cook Time:
30 minutes

Total Time:
55 minutes

Rich, fudgy malted chocolate brownies are topped with a creamy malted milk chocolate fudge and finished with colorful Easter decorations—an ideal spring dessert.

Ingredients

Malted Easter egg Brownies:

• 6 oz bittersweet chocolate (70%), chopped
• ¾ cup unsalted butter, cubed
• ¾ cup granulated sugar
• ½ cup light brown sugar, packed
• 2 large eggs, room temperature
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• ¾ cup all-purpose flour
• 2 tablespoons chocolate malt powder
• ¼ teaspoon salt
• ¾ cup chocolate Easter eggs
• ¾ cup chocolate chips

Malted Milk Chocolate Fudge:

• 3 cups milk chocolate chips
• 3 tablespoon unsalted butter, cut into small pieces
• ½ cup chocolate malt powder
• 1 teaspoon pure vanilla extract
• 1 and ¼ cup (14 oz) sweetened condensed milk

Topping:

• Spring-themed sprinkles, mini chocolate eggs, pastel sugar pearls, spring M&M’s or your favorite Easter candies

Instructions

For the Malted Easter Egg Brownies:

1. Preheat the oven to 350°F (180°C). Line a 9×9-inch square pan with foil or parchment, leaving a 2-inch overhang, and spray with non-stick spray.
2. Place chopped bittersweet chocolate and cubed butter in a heatproof bowl set over simmering water. Stir until melted and smooth, about 3–4 minutes.
3. Remove from heat and whisk in both sugars until dissolved and glossy.
4. Add eggs, egg yolk and vanilla, whisk until combined. Fold in flour, malt powder and salt with a rubber spatula until just blended. Stir in chocolate Easter eggs and chocolate chips.
5. Pour batter into the prepared pan and spread evenly. Bake 25–30 minutes, until a toothpick comes out with a few moist crumbs. Cool completely in the pan on a wire rack.

For the Malted Milk Chocolate Fudge:

1. Place milk chocolate chips and butter in a bowl over simmering water. Stir until fully melted and smooth.
2. Remove from heat and whisk in chocolate malt powder and vanilla until combined. Fold in sweetened condensed milk until smooth.
3. Spread the fudge over the cooled brownies, then immediately top with mini eggs, sprinkles, sugar pearls and other decorations.
4. Place a sheet of plastic wrap on the surface and gently press the toppings into the fudge so they adhere. Refrigerate until set, about 2 hours.
5. Lift the brownies from the pan using the parchment overhang and cut into squares. Serve and enjoy.

Notes

1. Store brownies in an airtight container at room temperature for up to 3 days.

Recommended Products

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  OXO Good Grips Non-Stick Pro Cake Pan Square 9 x 9 Inch

Nutrition Information:

Yield: 9
Serving Size: 1

Amount Per Serving:
Calories: 1051Total Fat: 59gSaturated Fat: 36gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 172mgSodium: 208mgCarbohydrates: 118gFiber: 8gSugar: 92gProtein: 15g

BON APPÉTIT!

Love, Dedra

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