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–+ servings
overhead photo of mini egg brownies that have just been cut, to show the mini egg decoration

Mini Egg Brownies

Robyn
These soft and fudgy Cadbury's 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.
5 from 5 votes
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Prep Time 15 minutes
Cook Time 23 minutes
Course baking, Dessert
Cuisine International
Servings 16 brownies
Calories 229 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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. 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.
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 – use unsweetened 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.
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 so hiding most of them, and they will go slightly brown 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.

Nutrition

Calories: 229kcalCarbohydrates: 26gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 57mgSodium: 20mgPotassium: 86mgFiber: 2gSugar: 20gVitamin A: 353IUVitamin C: 1mgCalcium: 29mgIron: 1mg
Keyword chocolate brownies, Easter brownies, gooey chocolate brownies

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