These Mini Egg Brownies are fudgy, has a gooey texture and are absolutely delicious. They are full of mini chocolate eggs and are perfect to serve during spring. This mini egg brownie is so easy to make and is quick to become a family favorite. It's the perfect Easter dessert.
These Mini Egg Brownies are so fudgy and delicious a super easy recipe. If you love mini eggs then these gooey brownies are for you. These homemade brownies are full Cadbury mini eggs and so festive and perfect for Easter time. These Cadbury mini egg brownies are full of chocolatey goodness perfect to serve for the Easter dessert table.
For more fudgy brownies, try Small Batch Brownies, Nutella brownie and Oreo Cheesecake Brownies.
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WHY THIS RECIPE WORKS
- Mini Eggs: This brownie is filled with Cadbury Mini Eggs, making it so festive and perfect for spring!
- Fudgy texture: This mini egg brownie is ultra fudgy.
- Easy dessert: It is super easy to mix together and is always a crowd pleaser!
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Mini eggs: The brownie batter is filled with crushed Cadbury's mini eggs and cake is topped with even more.
- Butter: The butter is melted together with the dark chocolate.
- Eggs: Use room temperature eggs. Take them out of the fridge 1-2 hours before baking.
- Semi-sweet chocolate chips: I recommend a dark chocolate on the sweeter side, e.g. 54,5%, and therefore a not too bitter of a dark chocolate.
- Cocoa powder: I use high quality dutch processed unsweetened cocoa powder for the best flavor, my favorite is from Valrhona.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these Mini Eggs Brownie. This recipe doesn't need an electric mixer. Just two bowls, a whisk and a spatula.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 160ºC /320ºF conventional oven. Prepare a 20x20 cm square tin with parchment paper.
STEP 1: Melt the butter and chocolate and stir it together. In a separate large bowl add brown sugar and granulated sugar. Pour the melted chocolate and butter over it and with a hand whisk, whisk it together.
STEP 2: Add the eggs one at a time, and mix until incorporated. Once incorporated, continue giving them a good whisk for 1-2 minutes, as this is what will give them the crinkle top.
STEP 3: Then add the vanilla extract and whisk it until combined. Sift in the all-purpose flour, cocoa powder and salt into the batter and gently whisk it together until combined. Crush the mini eggs into different size pieces. Add them to the brownie batter and gently fold them in.
STEP 4: Pour the brownie batter into the prepared pan, smooth it out with the spatula. Top of the brownie batter with extra mini eggs.
STEP 5: Bake for about 40-45 minutes. Let it cool down completely on a cooling rack. Serve once it’s cooled down.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
You'll know the brownie is done, when the brownie has just set. When taken out of the oven, insert a butter knife and if it has wet batter on it, give it 5 more minutes but if it has moist crumbs on the knife it's done.
I personally love eating brownies cold, so they are also really good to make a day ahead of serving and storing them in the fridge overnight. They can also be stored at room temperature, if you prefer them not to be cold.
Yes, absolutely. As mentioned above, this brownie get super rich and fudgy by staying in the fridge overnight or at room temperature.
STORAGE
Here are two option on how to store the mini egg brownies:
- Room temperature: To keep these brownies fudgy I recommend storing it at room temperature in an airtight container or covered with plastic wrap. To keep the edges from drying out, I suggest waiting to cut them until you're ready to serve them. They will stay soft for 2-3 days when stored properly.
- Fridge: I personally love a cold brownie. It tightens up the texture of the brownie and makes them extra fudgy. They are therefore really good to make a day ahead of serving. Just store them in the fridge overnight uncut in an air-tight container or covered with plastic wrap.
Other Brownie Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Mini Egg Brownies
Ingredients
MINI EGG BROWNIES
- 125 g butter
- 125 g dark chocolate chips
- 100 g brown sugar
- 100 g granulated sugar
- 2 eggs room temperature
- 2 teaspoon vanilla extract
- 150 g all-purpose flour
- 2 tablespoon cocoa powder
- ½ teaspoon salt
- 100 g mini egg goes into batter
- 50 g mini eggs sprinkled on top
Instructions
MINI EGG BROWNIES
- Preheat the oven to 160ºC /325ºF conventional oven. Prepare a 20x20 cm square pan with parchment paper.
- Melt the butter and chocolate and stir it together.125 g butter, 125 g dark chocolate chips
- In a separate bowl add brown sugar and granulated sugar. Pour the melted butter and chocolate over it and with a hand whisk, whisk it together.100 g brown sugar, 100 g granulated sugar
- Add the eggs one at a time, and mix until incorporated. Once incorporated, continue giving them a good whisk for 1-2 minutes, as this is what will give them the crinkle top.2 eggs
- Then add the vanilla extract and whisk it until combined.2 teaspoon vanilla extract
- Sift in the dry ingredients to the batter and gently whisk it together until combined.150 g all-purpose flour, 2 tablespoon cocoa powder, ½ teaspoon salt
- Crush the mini eggs into different size pieces. Add them to the brownie batter and gently fold them in.100 g mini egg
- Pour the brownie batter into the prepared pan, smooth it out with the spatula. Top of the brownie batter with mini crushed mini eggs.50 g mini eggs
- Bake for about 40-45 minutes. Let it cool down completely on a cooling rack. Serve once it’s cooled down.
@weekndbakes
These mini egg brownies were the best! The brownie itself is so rich and fudgy (exactly what you want from a brownie) and the mini eggs are the perfect mix-in! My family loved them and request them often.
Lisa
Do you really bake this for 40 minutes? Just wondering - it looks cooked after 20 if you like it a bit soggy in the middle.
Julie Marie
If you oven is set at the right temperature, if in doubt I highly recommend using an oven thermometer, then yes it should be cooked to for 40 minutes, otherwise it will be fluid batter in the middle. If you prefer that, then you can take it out of the oven whenever fits you 🙂 I suggest using a knife, inserting it in the middle of the brownie, to test if it's done or not.