Easter is the perfect time for indulgent, chocolatey treats, and what could be better than Mini Egg Brownies? These rich, fudgy brownies are packed with crunchy mini chocolate eggs, giving them a festive twist that’s sure to delight both kids and adults. The contrast of the gooey brownie base with the crisp candy-coated mini eggs makes every bite a heavenly experience.
This recipe is easy to make, requires simple ingredients, and delivers bakery-style brownies with a festive Easter look. Whether you’re serving them at an Easter brunch, gifting them in treat bags, or just looking for a fun way to enjoy Cadbury Mini Eggs, these brownies are a must-try!
So, grab your mixing bowl and get ready to bake up a batch of decadent, chocolate-loaded Mini Egg Brownies that will be the highlight of your Easter celebration.
Why You’ll Love These Mini Egg Brownies
- Ultra-Fudgy Texture – Rich, gooey, and melt-in-your-mouth delicious.
- Crunchy Mini Egg Topping – The candy-coated eggs add color and a satisfying crunch.
- Perfect for Easter – A festive, chocolate-packed dessert ideal for any holiday gathering.
- Easy to Make – Requires only one bowl and a few basic ingredients.
- Great for Gifting – Cut into squares and wrap in Easter-themed treat bags.
- Customizable – Add nuts, caramel, or extra chocolate for even more decadence.
Preparation Time and Yield
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Yield: 16 brownies
Nutritional Information (Per Brownie)
- Calories: 250 kcal
- Carbohydrates: 35g
- Protein: 3g
- Fat: 12g
- Sugar: 25g
- Fiber: 2g
Ingredients for Mini Egg Brownies
For the Brownie Batter:
- ½ cup (115g) unsalted butter (melted)
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup (95g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup (90g) chocolate chips
For the Mini Egg Topping:
- ¾ cup (120g) mini chocolate eggs (crushed, plus extra for decoration)
Step-by-Step Instructions for Mini Egg Brownies
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving some overhang for easy removal.
Step 2: Melt the Butter and Sugar
In a large microwave-safe bowl, melt the butter. Stir in granulated sugar and brown sugar until smooth. This step helps create a crinkly, shiny top on the brownies.
Step 3: Add the Eggs and Vanilla
Whisk in the eggs and vanilla extract until fully combined. Beat the mixture for 1-2 minutes—this helps create a chewy texture.
Step 4: Mix the Dry Ingredients
In a separate bowl, sift together flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix.
Step 5: Fold in Chocolate Chips and Mini Eggs
Gently fold in the chocolate chips and crushed mini eggs, ensuring even distribution throughout the batter.
Step 6: Pour and Bake
Pour the batter into the prepared baking pan, smoothing the top with a spatula. Sprinkle additional crushed mini eggs on top for decoration.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Step 7: Cool and Slice
Let the brownies cool in the pan for 30 minutes before lifting them out and slicing into squares.
Step 8: Serve and Enjoy!
Enjoy these rich, fudgy brownies as-is, or serve with a scoop of ice cream for an extra indulgent treat!
Ingredient Background
Understanding the ingredients in Mini Egg Brownies will help you appreciate their role in making these rich, fudgy, and indulgent treats.
Butter
Butter is key to creating moist, dense brownies. Using melted butter instead of oil gives the brownies a richer flavor and helps develop the signature shiny, crackly top.
Sugars (Granulated & Brown Sugar)
Granulated sugar caramelizes during baking, helping to form a crispy top layer, while brown sugar adds moisture and chewiness due to its molasses content.
Cocoa Powder
Unsweetened cocoa powder provides a deep, intense chocolate flavor. Using Dutch-process cocoa results in a darker color and a smoother taste, while natural cocoa gives a slightly tangier flavor.
Mini Chocolate Eggs
Mini eggs add crunch, color, and extra chocolatey goodness. The sugar shell creates a delightful contrast to the soft, fudgy interior of the brownies.
Chocolate Chips
Adding chocolate chips ensures pockets of melty chocolate throughout the brownies, making them even more decadent.
Technique Tips for Perfect Mini Egg Brownies
1. Don’t Overmix the Batter
Overmixing develops the gluten in the flour, resulting in cakier brownies instead of the desired fudgy texture. Mix just until the dry ingredients are incorporated.
2. Use Room Temperature Eggs
Room temperature eggs whip up better, helping to create a smoother, well-incorporated batter. If your eggs are cold, place them in warm water for 5 minutes before using.
3. Crush Mini Eggs Properly
To get the perfect balance of crunchy pieces and whole mini eggs, place them in a ziplock bag and lightly crush them with a rolling pin. Avoid crushing them too finely, as you want some texture.
4. Bake Until Just Set
For gooey brownies, remove them from the oven when a toothpick comes out with moist crumbs attached, but not raw batter. They will continue to set as they cool.
5. Chill for Cleaner Slices
For perfectly cut brownies, let them cool completely and refrigerate for 1 hour before slicing. Use a sharp knife wiped clean between cuts for neat edges.
Alternative Presentation Ideas
Mini Egg Brownie Bites
Instead of baking in an 8×8-inch pan, scoop brownie batter into a mini muffin tin for bite-sized treats. Reduce baking time to 12-15 minutes.
Layered Brownie Trifle
Crumble brownies into a glass and layer with whipped cream, chocolate pudding, and crushed mini eggs for a stunning dessert.
Brownie Easter Nests
Press the center of each brownie slightly before baking, then once cooled, fill with chocolate ganache or frosting and top with mini eggs to create a “nest” effect.
Freezing and Storing Mini Egg Brownies
Storing at Room Temperature
Keep brownies in an airtight container at room temperature for up to 4 days to maintain freshness.
Refrigerating for Longer Storage
For a chewier texture, store them in the fridge for up to 1 week. Bring to room temperature before serving for the best taste.
Freezing for Later
Brownies freeze well! Wrap individual squares in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months. Thaw at room temperature or microwave for 15-20 seconds to enjoy.
Healthier Twist Ideas
Want to make Mini Egg Brownies a little healthier? Try these swaps:
1. Use Whole Wheat Flour
Substituting ½ of the all-purpose flour with whole wheat flour adds fiber and nutrients while keeping the brownies moist.
2. Reduce Sugar
Cut the granulated sugar by ¼ cup and increase the vanilla extract for natural sweetness.
3. Swap Butter for Coconut Oil or Applesauce
For a dairy-free version, use coconut oil instead of butter. To reduce fat, replace half of the butter with unsweetened applesauce.
4. Use Dark Chocolate Mini Eggs
Instead of milk chocolate mini eggs, opt for dark chocolate mini eggs for less sugar and more antioxidants.
Serving Suggestions for Events
1. Easter Brunch Dessert
Pair with a warm cup of coffee or a glass of milk for the ultimate Easter morning treat.
2. Easter Party Dessert Platter
Arrange brownies on a platter with sugar cookies, Easter cupcakes, and chocolate truffles for a festive dessert spread.
3. Brownie Sundae Bar
Set up a DIY brownie sundae bar with toppings like vanilla ice cream, whipped cream, caramel sauce, and extra mini eggs.
Frequently Asked Questions (FAQs)
1. Can I make these brownies gluten-free?
Yes! Substitute all-purpose flour with a 1:1 gluten-free flour blend.
2. Can I use milk chocolate instead of cocoa powder?
Cocoa powder is essential for intense chocolate flavor, but you can melt ½ cup of chocolate chips into the butter for extra richness.
3. What’s the best way to cut brownies cleanly?
Let them cool completely, refrigerate for an hour, then use a sharp knife cleaned between each slice.
4. Can I make these brownies without eggs?
Yes! Use a flax egg (1 tbsp ground flax + 3 tbsp water per egg) for an egg-free version.
5. How do I prevent brownies from sinking in the middle?
Overmixing can create too much air, causing brownies to sink. Mix until just combined and avoid opening the oven while baking.
6. Can I use other candies instead of mini eggs?
Absolutely! Try using chopped peanut butter cups, M&M’s, or chocolate chunks.
7. Can I double this recipe?
Yes! Use a 9×13-inch pan and increase the baking time to 40-45 minutes.
8. Can I make these in advance?
Yes! Brownies taste even better the next day as the flavors settle. Store them covered overnight.
9. How do I make these brownies extra gooey?
Use an extra egg yolk and bake for slightly less time to keep the center ultra-fudgy.
10. Can I top these brownies with frosting?
Yes! A layer of chocolate ganache or buttercream frosting makes them even more indulgent.
Conclusion
These Mini Egg Brownies are the perfect Easter dessert—rich, fudgy, and bursting with crunchy mini eggs. They’re easy to make, endlessly customizable, and a guaranteed crowd-pleaser for any Easter celebration.
With simple ingredients, step-by-step instructions, and plenty of tips, you’ll bake up a batch of chocolatey perfection that everyone will love. Whether served warm with ice cream, packed into Easter baskets, or enjoyed straight from the pan, these brownies are sure to become an Easter tradition!