These soft and fudgy mini egg brownies are a delicious Easter brownie filled and topped with chocolate mini eggs. Taking just 10 minutes to prepare, this mini egg tray bake is perfect for any Easter party and makes a delicious and pretty Easter dessert too.
Following my cherry bakewell blondies and biscoff blondies, which have the same crispy edges and dense rich centres, I wanted to share a gooey brownie recipe with you too, and what better than to make a rich chocolate brownie with mini eggs!
Why we love this recipe
- Mini egg chocolate brownies are a fun and easy recipe to make with kids – be prepared for many Cadbury mini eggs to be eaten during the making of them!
- Gently pressing chocolate mini eggs on the cooked brownies help them keep their colour (when you cook them they can become pale and slightly brown in the oven.)
- These rich chocolate brownies have super moist and gooey centres, and chewy edges.
- This chocolate brownie recipe is great to use up leftover chocolate Easter eggs and other Easter candy too – just like these shredded wheat nests!
Ingredients notes and substitutions
- Mini eggs – I like to use Cadbury’s mini eggs, but you can use other makes of chocolate mini eggs.
- Dark Chocolate – use the best quality 70% cocoa dark chocolate you can for the brownie batter to provide the richest chocolate flavour in your brownies.
- Milk chocolate – to stir through the brownie batter for chunks of chocolate in the cooked brownies. You can use white chocolate or dark chocolate if you prefer, dark chocolate will make richer brownies, and white chocolate in them will be slightly sweeter. You can also substitute with chocolate chips or more mini eggs.
- Eggs – large eggs at room temperature rather than straight out of the fridge.
- Butter – I prefer to use unsalted butter and then add a pinch of salt to taste. If you want to use salted butter in this recipe then don’t add any extra salt.
- Flour – plain flour or all purpose flour. This recipe doesn’t use as much flour as some brownie recipes to make these brownies soft and fudgy.
- Cocoa powder – cocoa powder makes the brownies taste rich. Use unsweetened cocoa powder. I like to use Dutch cocoa powder.
- Sugar – caster sugar is best for this recipe, as using regular white / granulated sugar can make the brownies more cakey. If all you have is regular white sugar they will still taste great, just won’t have exactly the same texture.
How to make this recipe
- Preheat oven to 160˚C fan / 180˚C / 320˚F convection / 356˚F. Line a 20 x 20 cm (8 x 8″) square baking tin with baking paper / parchment paper.
- Gently butter and chocolate in a heatproof bowl set over a pan of simmering water then leave to cool.
- Place the eggs and caster sugar in a stand mixer bowl and whisk…
- …until light, fluffy and doubled in volume.
- Mix in cooled melted chocolate.
- Sift in flour, salt and cocoa powder and stir gently with a spoon until just combined.
- Fold in mini eggs and roughly chopped chocolate.
- Pour in to prepared tin and bake until a skewer inserted in to the middle comes out sticky, not covered in raw brownie batter.
Fudgy brownies are made with less flour than their cakey brownies, and have a slightly higher fat content.
If brownies are gooey this can mean they are slightly undercooked, but this slight stickiness is what some people prefer rather than over cooked, cakey brownies. The brownies shouldn’t be runny in the centre, but slightly gooey. It is up to you which texture you prefer!
My recipe tips
- Whisking the eggs and sugar together until light and fluffy ensures the brownie has crispy meringue like edges.
- Gently press the Cadbury mini eggs for the topping in when the brownie has come out of the oven and is still warm – you will be able to press them in without the top of the brownie cracking. If you sprinkle the brownie with eggs before placing it in the oven to bake, it will rise around the eggs and they will get lost in the brownie. They also become slightly brown when heated and not the vivid colours that look pretty!
- Make sure the oven is preheated before placing the brownies in to cook.
- Do not over bake.
- To test if the mini egg brownie is cooked, insert a skewer in the centre. If it comes out with runny raw batter on, place the brownies back in the oven for another 2 minutes. If the skewer comes out with chunks of sticky batter on it, it is ready.
- Store in an airtight container at room temperature for 5-7 days.
- You can also freeze the brownies for up to 1 month.
- All mini eggs – you can make these chocolate brownies with mini eggs and no chocolate chunks – add an extra 60g of mini eggs in to the batter. I personally felt the sugar shell was a little too sweet to use all mini eggs.
- Leftover Easter eggs – Stir roughly broken leftover Easter eggs through the brownie batter instead of milk chocolate and mini eggs.
- Vanilla – You can add a teaspoon of vanilla extract or essence if you like. Whilst I love using vanilla in baking, I felt these brownies tasted better without it.
More chocolate recipes
Mini Egg Brownies
- 185g (6.5oz) 70% cocoa dark chocolate
- 185g (6.5oz) unsalted butter
- 225g (1 c) caster sugar
- 3 eggs size large
- 60g (¼ c plus 2 tablespoons) plain flour
- pinch salt
- 60g (½ c) cocoa powder
- 40g (1½ oz) mini eggs
- 60g (2oz) milk chocolate roughly chopped in to chunks
- 80g (3oz) mini eggs for the top of the brownie
- Preheat the oven to 160˚C fan / 180˚C / 320˚F convection / 356˚F.
- Line a 20 x 20cm (8 x 8") square baking tin with baking paper / parchment.
- In a ban marie (a heatproof bowl set over a pan of barely simmering water), melt the dark chocolate and butter. Cool.
- Using a stand mixer fitted with the whisk attachment, or an electric whisk, whisk the eggs and caster sugar together for 3-5 minutes until light and doubled in volume.
- Gently stir the cooled melted butter and chocolate into the fluffy beaten eggs and sugar.
- Sift in the plain flour, salt and cocoa powder and stir with a spoon until just combined.
- Gently fold in 40g (1½ oz) mini eggs and 60g (2oz) roughly chopped milk chocolate.
- Pour the mixture into the prepared tin and knock gently to release any air bubbles.
- Place in the preheated oven and bake for 20-23 minutes, until the brownie doesn't wobble in the middle, and a skewer inserted into the middle of the brownie comes out sticky not raw.
- (If the skewer comes out very sticky and covered in runny batter, return to the oven for 2 minutes and test again. Repeat if need be.)
- Take the brownie out of the oven and whilst still warm sprinkle over the remaining mini eggs, gently pressing them in slightly.
- Leave to cool in the tin. Cool completely before cutting in to squares.
- Store in an airtight container at room temperature for 5-7 days, or freeze for up to 1 month.