Let me just get this out of the way:

I love holiday candy.

Like... really love it.

I love it in the way a dog loves tennis balls, or the way toddlers love chaos. It’s not just that it tastes good (duh), it’s that it’s festive, it’s themed, and it comes in pastel colors or sparkly wrappers that whisper, “You’re doing great, sweetie, eat one more.”

Valentine's Day? Heart-shaped chocolate everything.
Halloween? Don't even talk to me unless I'm halfway into a bag of “fun size” candy bars that somehow makes me feel less guilty than just eating one normal-sized one (math is weird).
Christmas? Peppermint bark, red and green M&Ms, chocolate Santas—I will fight a small child for the last one on the shelf.

And now, it’s Easter season.
Which means one thing: those little candy-coated Hershey's Mini Eggs are BACK, BABY.

Listen. I know they're "for the kids," but here's the thing—my kids are grown. Ivy has a job and goes on coffee dates with me. Zander uses sarcasm with terrifying fluency (where on earth did he get that?). They don’t need Easter baskets anymore. They barely need help operating the washing machine (although you'd never know it by the socks on their floor). But me? I need a seasonal reason to justify buying a $6 bag of pastel candy.

So when I say I grabbed a bag “for the kids,” just know it’s a lie we all agree to.

Anyway, these glorious mini eggs were sitting on the counter, all smug in their crinkly bag, and I knew they needed to be lovingly nested (see what I did there?) and buried into a pan of ooey, gooey, fudgy brownies.

Because what better way to celebrate spring than with a treat that says, “I may have forgotten to clean behind the couch cushions since 2022, but LOOK AT THIS BAKED GOOD!”?

So without further ado, here’s the recipe you didn’t know you needed, but now you absolutely do: Hershey’s Mini Egg Brownies. They're rich, chocolatey, slightly crunchy from the candy shell, and highly addictive. Also, they make your house smell like you’ve got your life together, even if you just fished a clean shirt out of the dryer to wear to your Zoom meeting.

Hershey's Mini Egg Brownies

Ingredients:

• 1/2 cup (1 stick) unsalted butter

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/3 cup unsweetened cocoa powder

• 1/2 cup all-purpose flour

• 1/4 teaspoon salt

• 1/4 teaspoon baking powder

• 1 cup semi-sweet chocolate chips (because we’re extra)

• 1 cup Hershey’s Mini Eggs, chopped (or more—follow your heart)

Optional but encouraged:

• A pinch of flaky sea salt for that chef's kiss finish

• Another handful of mini eggs to scatter on top right before baking, because visual appeal matters and also candy

Instructions:

1. Preheat that oven to 350°F (175°C).
   Grease an 8x8 inch baking pan or line it with parchment if you’re pretending to be a professional.

2. Melt the butter.
   Microwave or stovetop, whatever your vibe is. Just don’t let it boil—this isn’t a science experiment.

3. In a medium bowl, whisk together the melted butter and sugar until it looks glossy and you feel like you’re on a baking show and everyone’s rooting for you.

4. Add in the eggs and vanilla.
   Whisk it like you mean it. This is the moment the batter becomes one with your soul.

5. Sift in the cocoa, flour, salt, and baking powder.
   Or just dump them in if you’re not in a sifting mood. Who are we trying to impress?

6. Stir in those chocolate chips like your life depends on it. Then gently fold in 1/2 cup of Mini Eggs, trying not to eat half of them straight from the cutting board. (You’ll fail. That’s okay.)

7. Pour into the prepared pan and spread it evenly. This is your canvas. You are the artist. Throw on the rest of the mini eggs because you gotta know whats in there, right?

8. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with just a few fudgy crumbs. Not wet batter, but not dry. You know. Brownie perfection.

9. Let them cool completely before cutting, unless you want molten chocolate lava all over your hands and questionable life choices. (Again, sometimes we do.). But if you go a hunting for those eggs while it's warm with a spoon...I wont judge.

Pro Tips from Someone Who Definitely Licked the Spoon:

• These brownies are fudgy, not cakey. If you want cakey, I can’t help you. That’s another blog post, which you can find here.

• Do not skip chopping the Mini Eggs. Whole ones will sink, cause chaos, and potentially crack a tooth. We’re not here for dental drama.

• Want to go full Easter Bunny Extra? Drizzle melted white chocolate over the top once cooled. Add sprinkles. Make it festive. Make it obnoxiously seasonal.

• They freeze really well, which is cute because you’ll never have leftovers.

In Conclusion: Go Forth and Candy

So this is your official permission slip. Go to that seasonal aisle. Get the pastel candy. Get three bags—two for baking, one for "quality control."

And if anyone asks, yes, you’re making them for your children, who still “need” Easter treats despite being fully capable of ordering their own Uber Eats.

But really, you're making them for you.
Because you’re the adult now.
Because life is short and brownies are delicious.
Because no one is too old for chocolate.

Especially when it’s wrapped in a cute little candy shell and baked into fudgy brownie glory.

Happy spring, sweet friends. Now go make a mess in the kitchen. You deserve it.