Robin Eggs Brownies

I don’t get into Easter. Yeah, the bambino gets an Easter basket under the guise of a visit from the Easter Bunny, but we don’t do much else. Heck, I forgot to buy a ham for dinner this year, and we’d already told Jay’s parents we were planning on doing our own thing. Which we will, while eating these Robin Eggs Brownies:

Robin Eggs Brownies - TramplingroseIt took me forever to find actual Robin Eggs in the store…None of that “malted milk egg” generic nonsense. I wanted real Robin Eggs. As it was, I found one bag of regular-sized ones, and then an end-cap full of minis. I got a bag of each, although I used minis in the brownies (we made short work of the other bag).

Robin Eggs Brownies - TramplingroseAnd they worked beautifully.

Robin Eggs Brownies - TramplingroseThe Robin Eggs stayed crunchy after baking which was kind of nice. It gave a little more bite to the chewy brownies and fluffy frosting.

Yield: 16

Robin Eggs Brownies

Robin Eggs Brownies
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


For the Brownies:

  • 1/2 C (1 stick) unsalted butter + more for the pan
  • 3/4 C Dutch-process cocoa
  • 1 1/4 C sugar
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla extract
  • 2 large eggs
  • 1/2 C flour
  • 1/2 C mini Robin Eggs candies

For the Frosting:

  • 1/4 C (1/2 stick) unsalted butter
  • 1 1/2 C powdered sugar
  • 1/2 tsp. vanilla
  • 1-2 Tbsp. half & half
  • gel food coloring


Preheat the oven to 350 degrees F. Butter a 9 X 9-inch baking pan. Line with parchment paper and butter the bottom of the parchment paper. Set aside.

In a medium saucepan, combine the butter, cocoa, sugar and salt. Heat over low, and stir occasionally, until the butter is melted. Remove from the heat and cool for 5 minutes.

Stir in the vanilla. Add the eggs one at a time, mixing well after each addition. Add the flour 1/4 C at a time and mix well. Gently fold in the Robin Eggs.

Spread the batter in the prepared pan. Bake for 22-25 minutes or until a toothpick inserted in the center comes out with just a few wet crumbs on it. Cool completely before frosting.

To make the frosting, cream the butter until light and fluffy. Gradually add the powdered sugar. Mix in the vanilla and 1 or 2 Tbsp. of the half & half, depending on how thick the frosting is. Add in a few drops of the food coloring, and mix, adding in more if desired. Spread the frosting on the cooled brownies before cutting into 16 pieces.

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Plus it gave me the opportunity to use the Easter sprinkles I’d forgotten I had!

Robin Eggs Brownies - Tramplingrose“Hoppy” Easter everyone!