Dense and fudgy mini egg brownies are the perfect treat for Easter! They also make a fun rainy day baking project for kids!
My family are self-proclaimed mini egg addicts, so when these gloriously sweet sugar-coated chocolate eggs start appearing in the shops here in the UK, I start hiding a hefty stash to see us through until the following year!
I use my trusty basic chocolate brownie recipe for these Easter brownies, which produces a fudgy brownie with a thin crispy top.
👩🍳 Love brownies? You'll want to try my salted caramel rolo brownies too!
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✔️ Why should you try it?
- A delicious Easter bake
- Great for bake sales
- Can be frozen
- Dense and fudgy
- Easy and delicious
🥘 Ingredients
- Mini Eggs - you'll need a family-sized bag weighing 296g.
- Butter - unsalted if possible but you can use salted if that's all you have.
- Chocolate - 70% dark chocolate is delicious and contrasts well with the sweet mini eggs, but if you want something a little less rich use half milk chocolate and half dark chocolate.
- Vanilla Extract - always use a good quality vanilla extract, it makes all the difference.
- Eggs - 3 large free-range eggs at room temperature.
- Sugar - light brown sugar produces the fudgiest textured brownie, but you could use caster sugar instead, or a mixture of both.
- Self Raising Flour - it's slightly unusual to use self-raising flour in brownies but the egg and sugar mixture is thick and requires a tiny lift when baking.
- Cocoa Powder - adds to the rich chocolate flavour, but make sure you use a good quality cocoa powder and not hot chocolate powder.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Melt the chocolate and butter on a low heat in non stick saucepan. Set aside to cool.
Two: Whisk the eggs until pale and fluffy. This takes about 2 minutes with an electric hand whisk.
Three: Add the sugar and whisk for a further minute until the mixture is combined.
Four: Mix in the cooled melted chocolate mixture into the eggs and add the vanilla extract.
Five: Sift in the flour and cocoa powder. Fold to combine.
Six: Crush 150g of the mini eggs and fold into the brownie mix.
Seven: Pour the mixture into a 20 x 30cm tin lined with baking paper and bake in the oven for 30-35 minutes.
Eight: Remove the tin from the oven and press the remaining whole mini eggs into the brownie mixture. Allow to cool completely before cutting into slices.
💭 Top tips
- To tell if the brownies are done, place a skewer in the centre of the brownie and if it comes out clean, they are ready!
- However tempting, it's really important you allow the brownies to cool completely (I leave them overnight) before cutting into slices. I find placing them in the fridge really helps them set and makes cutting them so much easier.
- To crush the mini eggs needed for the brownie batter, place them in a sealed plastic bag and bash them with a rolling pin.
🍴 Serving suggestions
These mini egg brownies are perfect as an Easter treat with a glass of cold milk or cup of tea.
Why not serve them for dessert with homemade honeycomb ice-cream? Warm the brownies slices in the microwave to get that warm-cold taste sensation!
📖 Variations
- Make the brownies gluten-free by using gluten-free flour.
- Use a mixture of mini eggs and micro eggs in the mixture for added crunch and texture.
- Add a handful of white chocolate chips for extra sweetness.
- Drizzle over melted white chocolate once cooled to give them that wow factor.
🥡 Storage
The brownies can be stored for up to 5 days in an air tight container. I prefer to store the brownies in the fridge, especially if the weather is warm.
The brownies can also be frozen for up to 3 months. Cool completely before placing in a freezer-safe container, separating each layer with non stick baking paper.
❓ FAQS
At the time of publishing (February 2020) Cadbury mini eggs are gluten-free. Ingredients can change over time so it's always worth double checking yourself.
Mini eggs are only available to buy between February and April in the UK, so stock up when you have the chance!
😋Related recipes
More mini egg recipes to try!
- Mini Egg Tiffin
- Mini Egg Cookie Bars
- Chocolate Mini Egg Cookies
- Mini Egg Blondies
- Mini Egg Cupcakes (gluten-free)
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Delicious bars and brownies from the Effortless Foodie kitchen!
Recipe
Mini Egg Brownies
Equipment
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 whole (1 296g family sized bag of mini eggs is needed for the whole recipe)
Instructions
- Preheat the oven to 170 °c (150 fan/ 325F/ Gas 3) and line a 30 x 20 cm baking tin with baking paper.
- In a saucepan, melt the butter and chocolate on a low heat. Set aside to cool.
- Whisk the eggs in a large mixing bowl until light and fluffy. This takes about 2 minutes with an electric whisk, or about 5 minutes with a normal whisk.
- Add the sugar and whisk for a further minute.
- Pour the melted chocolate mixture into the egg mixture and stir to combine.
- Sift in the self raising flour and coca powder and fold into the mixture.
- Add the crushed mini eggs and mix to combine.
- Pour the mixture into the prepared tin and bake for 30-35 minutes or until a skewer comes out clean.
- Press the whole mini eggs into the top of the brownie and allow to cool completely before cutting into slices.
Video
Notes
- To tell if the brownies are done, place a skewer in the centre of the brownie and if it comes out clean, they are ready!
- However tempting, it's really important you allow the brownies to cool completely (I leave them overnight) before cutting into slices. I find placing them in the fridge really helps them set and makes cutting them so much easier.
- To crush the mini eggs needed for the brownie batter, place them in a sealed plastic bag and bash them with a rolling pin.
- Make them gluten-free by using gluten-free flour.
- Use a mixture of mini eggs and micro eggs in the mixture for added crunch and texture.
- Add a handful of white chocolate chips for extra sweetness.
- Drizzle over melted white chocolate once cooled to give them that wow factor.
Aimee Mars
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
What a fun surprise to bite in to one of those crackly eggs. Yummy!
Roxana
I love brownies and this is such a cute idea. All the tips are very helpful and this recipe is a keeper.
Lima Ekram
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
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
Oooh these brownies look incredible. Mini Eggs are sooo good.
Dannii
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
These are so fun and perfect for Easter! We love using mini eggs too!
Maria
These brownies look like a delight! Very creative, too!
Jessica Formicola
I can't believe Easter is right around the corner! These brownies look amazing and I can't wait to try them!