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Flowerpot Brownies

Nathan Congleton / TODAY
Cook Time:
20 mins
Prep Time:
10 mins

Chef notes

I love serving flowerpot brownies for Easter because they are a sweet way to end the meal and double as beautiful décor on the holiday table.


  • Nonstick cooking spray
  • Jelly beans
  • 10 tablespoons unsalted butter room temperature
  • 1 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 2 large eggs room temperature
  • 1 tablespoon pure vanilla extract
  • 1/2 cup all-purpose flour
  • Chocolate frosting, homemade or store-bought
  • Green bubble tea straws
  • Fresh flowers (such as daisies)



Preheat oven to 350°F, coat mini flower pots with nonstick cooking spray and plug the hole in the bottom of each with a jelly bean.


In a medium sized pot over medium heat, add butter, both sugars, cocoa powder and salt and whisk together over the heat until it becomes nice and smooth (about 2-3 minutes).


Next, turn down heat and carefully add eggs, one at a time, constantly stirring as you add them so they don't scramble then add vanilla extract.


Lastly remove pot from heat and whisk in flour until well incorporating. The batter will be nice, silky and dark chocolate in color.


Pour the brownie batter into the prepared flower pots and bake for 20 minutes or until a toothpick inserted into the center comes out just barely clean. Don't overbake.


Remove brownies and cool on cooling rack. Frost with chocolate frosting, add green bubble tea straw in the center of each pot and insert daisy stem into straw.