These easy mini egg brownies are rich, fudgy, and studded with Cadbury mini eggs for a simple chocolate treat. They're perfect for Easter, spring gatherings, or anytime you want a chocolatey dessert that's easy to make and share.
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A Quick Look At The Recipe
✅ Recipe Name: Mini Egg Brownies
🕒 Ready In: 50 minutes
👪 Serves: 12
🍽 Calories: 453 per slice
🥣 Main Ingredients: Butter, Dark Chocolate, Eggs, Light Brown Sugar, Self Raising Flour, Cocoa Powder, Mini Eggs
📖 Dietary Info: Vegetarian, freezer-friendly
👌 Difficulty: Easy
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Baking with Mini Eggs is one of my favourite ways to give classic brownies a bit of colour and crunch without making the recipe any more complicated.
These Easter egg brownies are quick to prepare, easy to mix up, and always turn out fudgy and satisfying - every single time.
Love mini egg recipes? Try these treats too!
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✔️ Why these fudgy mini egg brownies work
- Rich and fudgy - soft in the centre, slightly firmer at the edges.
- Quick and easy - minimal steps and no unusual ingredients.
- Versatile - suitable for Easter, parties, or an everyday chocolate fix.
- Kid- and adult-friendly - colourful, appealing and satisfying.
🥘 Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Mini Eggs - Use a family-sized bag, or substitute with another brand of mini chocolate eggs, leftover chocolate candy, or small chocolate chips.
Unsalted Butter - Preferable, but salted butter works if that's all you have.
Dark Chocolate - 70% cocoa is ideal for contrast with the Mini Eggs, or mix half milk chocolate and half dark chocolate for a slightly sweeter brownie.
Vanilla Extract - A good-quality extract makes a noticeable difference in flavour.
Eggs - Large, at room temperature to help create a smooth, fudgy texture.
Sugar - Light brown sugar produces the fudgiest brownies, but caster sugar (superfine sugar) or a mix of both works fine.
Self-Raising Flour - Provides a tiny lift to the batter without making the brownies cakey; if unavailable, use plain/all-purpose flour plus a little baking powder.
Cocoa Powder - Unsweetened cocoa powder adds rich chocolate flavour; avoid hot chocolate powder.
Salt - A pinch enhances the chocolate and balances sweetness.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
- Gluten-free: Use a gluten-free flour blend.
- Extra crunch: Mix Mini Eggs with micro eggs or mini crème eggs.
- White chocolate: Fold in white chocolate chips.
- Nuts: Add chopped hazelnuts, pecans, or walnuts.
- Peanut butter: Swirl in smooth peanut butter before baking.
🔪 Instructions
Prep: Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Line a 30 x 20 cm (12 x 8 in) baking tin with baking paper or non-stick parchment, ensuring the paper overhangs the edges to make it easy to lift the brownies out once baked.
One: Melt the chocolate and butter together over a low heat in a non-stick saucepan, stirring until smooth. You can also melt them in the microwave in 30-second bursts, stirring in between. Set aside to cool slightly.
Two: Whisk the eggs until pale and fluffy, about 2 minutes with an electric hand whisk.
Three: Add the sugar to the eggs and whisk for another minute until fully combined and slightly glossy.
Four: Pour the cooled chocolate and butter mixture into the eggs and sugar. Add the vanilla extract and stir until smooth.
Five: Sift in the flour and cocoa powder, then fold in gently using a metal spoon. Be careful not to overmix, as this can make the brownies cakier.
Six: Roughly crush 150g of Mini Eggs (bash them with the back of a rolling pin in a plastic bag) and fold them into the batter. You can also add nuts, white chocolate chips, or micro eggs at this stage for variations.
Seven: Pour the batter into the baking pan and bake in the preheated oven for 30-35 minutes. The edges should be set, but the centre should remain soft for fudgy results.
Eight: Remove the tin from the oven and press the remaining whole Mini Eggs gently into the top. Allow the brownies to cool completely in the tin before lifting out and cutting into slices.
Top Tips
- Line the tin with non-stick baking paper to prevent sticking.
- Check if the brownies are done by inserting a skewer into the centre; if wet batter clings, bake for a few more minutes and test again.
- Allow the brownies to cool completely before cutting, ideally overnight. Alternatively, chill in the fridge to speed up cooling and make slicing easier.
- Crush the Mini Eggs for the batter by placing them in a sealed bag and bashing with a rolling pin, or chop them on a board with a large knife.
🍴 Serving suggestions
Serve the chocolate mini egg brownies as an Easter treat with a glass of cold milk or a cup of tea. They're also delicious with homemade no churn mini egg ice cream.
Storage
Store - in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week.
Freeze - wrap tightly in cling film (plastic wrap) or use an airtight container for up to 3 months; thaw at room temperature before serving.
❓ Frequently asked questions
Insert a skewer or toothpick into the centre - it should come out with a few moist crumbs. The centre will still look slightly soft, which is perfect for fudgy brownies.
Yes - chopped chocolate bars, chocolate chips, or other small chocolate candies work well. You can even mix Mini Eggs with micro eggs or mini crème eggs for extra texture.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| Brownies are too dry | Don't overbake; check a few minutes before the suggested time. Ensure you're using the correct ratio of butter, chocolate, and eggs. |
| Brownies are too cakey | Avoid overmixing the batter once the flour is added. Use the recommended sugar (light brown sugar helps fudginess). |
| Centre is undercooked | It's normal for fudgy brownies to be slightly soft in the middle. If overly wet, bake for a few extra minutes and test again. |
😋Related recipes
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Recipe
Cadbury Mini Egg Brownies
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Equipment
- Saucepan
- 30 x 20 cm Baking Tin
- Baking Paper
- Electric Whisk
- Wooden Spoon
- Rolling Pin
Ingredients
- 200 g Butter unsalted
- 200 g Dark Chocolate or use half milk and half dark chocolate
- 3 Eggs large
- 250 g Light Brown Sugar or use caster sugar
- 1 teaspoon Vanilla Extract
- 100 g Self Raising Flour
- 30 g Cocoa Powder
- 150 g Mini Eggs crushed with a rolling pin
For the topping
- 146 g Mini Eggs
Instructions
- Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Line a 30 x 20 cm (12 x 8 in) baking tin with baking paper or non-stick parchment, ensuring the paper overhangs the edges to make it easy to lift the brownies out once baked.
- Melt the chocolate and butter together over a low heat in a non-stick saucepan, stirring until smooth. You can also melt them in the microwave in 30-second bursts, stirring in between. Set aside to cool slightly.200 g Butter, 200 g Dark Chocolate
- Whisk the eggs until pale and fluffy, about 2 minutes with an electric hand whisk.3 Eggs
- Add the sugar to the eggs and whisk for another minute until fully combined and slightly glossy.250 g Light Brown Sugar
- Pour the cooled chocolate and butter mixture into the eggs and sugar. Add the vanilla extract and stir until smooth.1 teaspoon Vanilla Extract
- Sift in the flour and cocoa powder, then fold in gently using a metal spoon. Be careful not to overmix, as this can make the brownies cakier.100 g Self Raising Flour, 30 g Cocoa Powder
- Roughly crush 150g of Mini Eggs (bash them with the back of a rolling pin in a plastic bag) and fold them into the batter. You can also add nuts, white chocolate chips, or micro eggs at this stage for variations.150 g Mini Eggs
- Pour the batter into the baking pan and bake in the preheated oven for 30-35 minutes. The edges should be set, but the centre should remain soft for fudgy results.
- Remove the tin from the oven and press the remaining whole Mini Eggs gently into the top. Allow the brownies to cool completely in the tin before lifting out and cutting into slices.146 g Mini Eggs
Notes
- Line the baking tin with non-stick baking paper so the brownies lift out easily.
- Check for doneness by inserting a skewer into the centre; if wet batter clings, bake a few more minutes.
- Allow brownies to cool completely before cutting. Chill in the fridge to speed up cooling and make slicing easier.
- Crush Mini Eggs by placing them in a sealed bag and bashing with a rolling pin, or chop them on a board with a knife.
Aimee Mars says
I myself and a mini egg addict and don't like to share! I could make an exception though for a great rainy day activity like this though. These brownies look downright delicious!
Julie says
What a fun surprise to bite in to one of those crackly eggs. Yummy!
Roxana says
I love brownies and this is such a cute idea. All the tips are very helpful and this recipe is a keeper.
Lima Ekram says
This recipe is just in time for Easter - to be honest I always have leftover mini eggs and I cant wait to turn them into these delicious brownies!!
Claudia Lamascolo says
I love mini eggs I hope I can get to the brownie before eating a whole bag! LOL these look fabulous I can just see me eating the whole entire pan of these babies!
Katherine Hackworthy says
Oooh these brownies look incredible. Mini Eggs are sooo good.
Dannii says
This is pretty much how we make our gooey brownies, but I have never tried adding mini eggs. Definitely giving that a try at Easter.
Toni says
These are so fun and perfect for Easter! We love using mini eggs too!
Maria says
These brownies look like a delight! Very creative, too!
Jessica Formicola says
I can't believe Easter is right around the corner! These brownies look amazing and I can't wait to try them!
Jacqueline Meldrum says
I could eat one of those for breakfast right now, they look amazing! Drool!
Natalie says
I'm going to make these brownies for Easter, for sure. Yum! They look fab!
Vanessa says
These are such delicious brownies, and I love mini eggs so what a fun way to use them!
Dannii says
We are all about the mini eggs at the moment and made a batch of mini egg brownies at the weekend. The perfect way to celebrate Easter. Yours look so fudgy and delicious.
Toni says
This has been on our list for Easter! Always a hit with my kids!