Rich and ultra-fudgy, these Mini Egg Brownies are an easy, festive way to elevate classic brownies into a pretty Easter treat.
Table of contents
- Mini Egg Brownies
- Ingredients for Mini Egg Brownies
- Mini Egg Brownies Recipe Troubleshooting & FAQ
Mini Egg Brownies
Easter is the perfect excuse to bake something cheerful and chocolatey. These Mini Egg Brownies are fudgy, intensely chocolatey and studded with little candy eggs that melt slightly while baking to create delightful bursts of milk chocolate. They’re simple to make and look adorable on a holiday dessert table.
The recipe is written with Cadbury Mini Eggs in mind because their milk chocolate centers and candy shells give a satisfying contrast to the dark, fudgy brownie. If you prefer, swap them for another egg-shaped candy such as malted Robin’s eggs — the result will still be delicious. No matter which candy you choose, these brownies are a fun seasonal treat worth baking soon.
Ingredients for Mini Egg Brownies
Most of these ingredients are pantry staples. For best texture and flavor use high-quality chocolate and, if possible, weigh ingredients rather than using volume cups.
- Butter: Unsalted butter — a higher fat ratio gives these brownies their fudgy texture.
- Dark chocolate: I use 70% cacao, chopped. Semisweet works too; choose the best-quality chocolate you can find.
- Cocoa powder: Dutch-processed cocoa gives a deeper flavor, but natural unsweetened cocoa is fine.
- Sugar: A mix of granulated and dark brown sugar balances sweetness and chewiness.
- Vanilla: Adds depth — don’t skip it.
- Salt: Enhances the chocolate flavor.
- Eggs: Three large eggs at room temperature.
- All-purpose flour: Only a small amount is needed to keep the brownies dense and fudgy.
- Cadbury Mini Eggs: These give the brownies their Easter charm, but any similar candy will do.
Mini Egg Brownies Recipe Troubleshooting & FAQ
MINI EGG BROWNIES: FREQUENTLY ASKED QUESTIONS
Can I double this mini egg brownie recipe?
Yes. Double the ingredients and bake in a 13×9-inch pan. The baking time will likely increase by a few minutes; test for doneness as described below.
Do I need a mixer to make these mini egg brownies?
A mixer (hand or stand) is recommended. Whisking the eggs and sugars on high introduces air and creates the proper texture and structure. The mixer also helps combine warm melted chocolate with eggs without scrambling them.
How can I tell when the brownies are done?
Insert a toothpick or wooden skewer into the center. Remove the brownies when the skewer has moist crumbs clinging to it — the center may still look slightly underbaked. The brownies will firm up as they cool, so let them cool completely in the pan for the best texture.
MINI EGG BROWNIES: TROUBLESHOOTING
My brownies don’t have a shiny, crinkled top — what happened?
There are a few possible causes: too much flour, too little sugar, or overbaking. If you measured by volume (cups) you may have had inconsistent amounts; weighing ingredients is more accurate. Also, removing the brownies from the oven a touch early helps preserve a shiny, crackly top and fudgy interior. See the doneness note above.
These simple Mini Egg Brownies are an easy, crowd-pleasing Easter dessert. They bake up fudgy and rich, with colorful little candies throughout — perfect for gifting or serving at a holiday gathering.
*Blog post and recipe updated April 4, 2022*
Print Recipe
Mini Egg Brownies
Ingredients
- 227 g unsalted butter
- 113 g 70% cacao dark chocolate chopped
- 45 g unsweetened natural or Dutch process cocoa powder divided
- 200 g granulated sugar
- 55 g dark brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon fine sea salt
- 3 large eggs (~150 g)
- 60 g all-purpose flour
- 1 cup Cadbury Mini Eggs
Instructions
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Grease an 8×8-inch pan with butter and line it with parchment paper, leaving an overhang on all sides. Butter the parchment and set the pan aside.
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Place the chopped chocolate and 2 tablespoons (15 g) of the cocoa powder in a medium heatproof bowl and set aside.
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Melt the butter in a small saucepan over medium heat until it reaches a vigorous simmer, stirring frequently. Pour the hot butter over the chocolate mixture and let it sit for 2 minutes. Whisk until smooth and fully melted, then set aside to cool slightly.
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Preheat the oven to 350°F (180°C).
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In a stand mixer fitted with the whisk attachment or with an electric hand mixer, whisk together the granulated sugar, brown sugar, vanilla, salt, and eggs on high speed for exactly 10 minutes. This aeration helps produce the desired texture.
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With the mixer on low, slowly pour in the slightly cooled chocolate mixture and mix until smooth and uniform.
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Sift in the flour and the remaining cocoa powder, then gently fold with a rubber spatula until just combined. Fold in about ½ cup of the mini eggs.
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Pour the batter into the prepared pan and smooth the top. Scatter the remaining mini eggs over the surface. Bake until a wooden skewer inserted in the center comes out with moist crumbs and the edges look set, about 30–35 minutes. The center will seem slightly underbaked; allow the brownies to cool completely in the pan to finish setting.
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When cooled, use the parchment overhang to lift the brownies from the pan. Cut into 16 bars and serve.
Notes
Nutrition
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