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This decadent Easter peanut butter loaded brownie transforms boxed mix into an eye-catching holiday masterpiece. Mixing fudgy chocolate brownies with smooth peanut butter topping and colorful Easter candy makes an irresistible spring sweet that'll have everyone coming back for seconds.
I whipped these brownies up on a whim when I needed something quick for Easter a couple years back. Now they're the most requested treat every spring, and they vanish quicker than you can say "Easter egg hunt."
- Boxed brownie mix: Along with the eggs, oil and water called for on the box for a hassle-free foundation
- Reese's Spring Sprinkles Big Cups: Or chocolate eggs to add holiday-themed peanut butter chunks throughout
- Spring egg peanut butter M&Ms: Add Easter colors and a nice crunch between bites
- Salted butter: Gives the topping extra flavor, make sure it's soft before using
- Powdered sugar: Lets you get that dreamy smooth topping texture
- Creamy peanut butter: Go with brands like Jif or Skippy for the best results
- Vanilla extract: Brings out the nutty flavor notes
- Heavy cream: Makes the topping easy to spread
Tasty Making Process
- Get your brownie base ready:
- Stir your brownie mix according to box instructions but don't mix too much. Pour into a 9 inch square pan lined with parchment and sprayed with cooking spray. Mix in your chopped Reese's cups or eggs and broken M&Ms so they're spread out nicely. Bake as the package says until mostly done but still a bit gooey in the middle when you poke it.
- Let them cool down:
- Make sure the brownies are totally cool before you put on any topping. This step matters a lot or your topping will just melt away. To cool them faster, set the pan on a rack or stick them in the fridge for half an hour.
- Whip up peanut butter topping:
- Mix the soft butter and peanut butter in a big bowl until they're smooth and creamy for about 2 minutes. Slowly add your powdered sugar, vanilla and 2 tablespoons of heavy cream while mixing until it's light and fluffy. If it's too thick, add more cream until it's easy to spread but still holds shape.
- Top it off:
- After the brownies are cool, spread the peanut butter mix evenly across the top reaching all the edges. Move quickly with a flat knife or spatula for the best finish. Right away, scatter more chopped Reese's cups and M&Ms on top and press them down gently so they stick in the topping.
- Cool and cut:
- Put the finished brownies in the fridge for 15 to 30 minutes so the topping can firm up which makes cutting easier. Use a sharp knife, wiping it clean between cuts, to make even squares. Let them sit out for 10 minutes before eating for the best flavor.
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The peanut butter topping is hands down the best part of these brownies. I played around with different amounts of each ingredient until I got it just right. It reminds me of what my grandma would spread on my birthday cakes when I was little. It's got the perfect balance, not too sweet, and feels so smooth against the rich chocolate base.
Keeping Them Fresh
Your brownies will stay good in a sealed container at room temp for about 3 days. If you need them to last longer, keep them in the fridge for up to a week. The peanut butter topping gets pretty firm when cold, so I'd let them sit out for about 15 minutes before you plan to eat them. You can even freeze single pieces wrapped tight in plastic wrap inside a freezer bag for up to 3 months. Just thaw them in the fridge overnight for the best taste.
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Holiday Twists
Though this version shows off Easter candy, you can switch things up for any time of year. For Halloween, try orange and black M&Ms with Reese's pumpkins. At Christmas, go with red and green M&Ms and Reese's trees. These work great for Valentine's Day too with conversation hearts and red M&Ms. You could even make a birthday version using regular Reese's cups and fun sprinkles both in the mix and on top.
Ways to Enjoy
These brownies taste amazing on their own but get even better with a scoop of vanilla ice cream next to them. For a super rich treat, warm each brownie for 10 seconds in the microwave before adding ice cream. At Easter brunch, serve them with some fresh strawberries or raspberries to balance out the sweetness. For parties, cut them into tiny bites and stack them on a tiered plate decorated with Easter grass and mini chocolate eggs.
Frequently Asked Questions
- → Can I go with natural peanut butter for the frosting?
- Commercial creamy peanut butter, like Skippy or Jif, works best, as it stays smooth and doesn't separate. If you only have natural peanut butter, mix it thoroughly and try cutting back on the heavy cream since it’s usually thinner.
- → What can replace the seasonal candies?
- You can swap in regular Reese's cups, chopped up minis, Reese's Pieces, or even other peanut butter candies. Basically, anything peanut butter and chocolate works great!
- → Can I ditch the box mix and bake these from scratch?
- Sure thing! Use your go-to rich and fudgy brownie recipe for a 9-inch pan, fold in the candies just like the instructions, bake, then finish up with the frosting and toppings.
- → How should I store them, and how long will they keep?
- These will be fine at room temperature in a sealed container for about 2-3 days. If you stash them in the fridge, they’ll last up to a week. Just let them sit out for 15-20 minutes before eating chilled ones to soften up the frosting.
- → Can I freeze them?
- Totally! Cut them into squares first, layer with parchment in a freezer-safe box, and they’ll be good for up to 3 months. When you’re ready, thaw in the fridge overnight or leave at room temp for a couple of hours.
- → What do I do if my frosting turns out too thick or too runny?
- If thick, little splashes of heavy cream will loosen it up. If runny, mix in powdered sugar two tablespoons at a time until it firms up enough. You’re aiming for smooth, spreadable, and slightly firm.