Mini Egg Brownies

Rich fudgy brownies filled and topped with delightfully crunchy mini eggs. These Easter homemade mini egg brownies are a seasonal treat you definitely won’t want to miss!

Rich fudgy brownies filled and topped with delightfully crunchy mini eggs.

Plenty of chocolate for everyone!

It’s Easter egg hunts season for the kids! I often find we have plenty of mini eggs and all sorts of other Easter themed chocolates in the house. As with others, I’m sure my children would have no problems in demolishing the lot! Sometimes however, we also enjoy getting creative with our stash! Enter my mini egg brownies! These are PERFECT if you fancy a bit of a change to munching through bags of mini eggs. Although I must admit, that’s a pretty good way to enjoy them too! 😘

How do you like your mini egg brownies?

There are so many preferences for brownies out there: fudgy, chewy, cakey, firm, gooey… the list is endless! And honestly, one brownie recipe just cannot satisfy everyone! Personally, I prefer my brownies more fudgy or chewy. I like the dense texture of it, rather than a cakey one others prefer. For me, the perfect brownie is chewy and rich and wonderfully dense in texture.

As a little side note, brownies are made with a lot less flour than a cake or a cookie. This is what helps give it that chewy gorgeous texture, so don’t fret when you see the proportions of flour to all your other ingredients is substantially less! Trust the process, it works I promise!

What ingredients do I need to make mini egg brownies?

  • Butter: I like to use unsalted butter so I can control how much salt is in the bake.
  • Cocoa: essential in a brownie for all that beautiful chocolatey loveliness!
  • Caster sugar: for sweetness in your bake. Brownies and blondies use a lot of sugar, so don’t be alarmed when measuring it out!
  • Eggs: helps with the structure of the brownies.
  • Vanilla: purely for beautiful flavour.
  • Flour: this recipe uses plain flour. Using plain flour helps me control how much rise I allow my brownies to have. This allows me to get the perfect chewy texture.
  • Baking powder: gives just a little extra lightness to the brownies so they’re not too dense once baked.
  • Salt: enhances the flavour of your bake. You won’t taste it, don’t worry!
  • Mini eggs: the star of this bake, definitely not one you want to swap out!

What tools and equipment do I need to make brownies?

  • Baking tin*: you will need an 8”x 8” pan to make these brownies. One with a loose bottom is my preference.
  • Parchment paper: to line your baking tin. This stops your brownie from sticking to your pan and makes it loads easier to remove from the tin too.
  • Digital kitchen scales*: I always recommend using digital kitchen scales to weigh your ingredients out. This is because weighing out your ingredients is a more accurate measurement, and will ensure better results.
  • Measuring spoons*: used to measure smaller quantites of ingredients such as tablespoons (tbsp) and teaspoons (tsp). A set of dedicated measuring spoons is far more accurate than using your everyday eating spoons, which can vary greatly in size.
  • Sieve*: to remove lumps from your dry ingredients, helping make sure everything is mixed together evenly.
  • Mixing bowl*/small mixing bowl* any bowl large enough will do: plastic, glass, the choice is yours! The smaller bowl is for the chocolate mixture at the start of your recipe.
  • Whisk*: to mix together your ingredients together initially, ensuring everything is fully combined.
  • Spatula*: to use to mix ingredients together towards the end of your method. You don’t want to beat it and add extra air into your batter, so folding is best.
  • Rolling pin*: the fun way to break up your mini eggs!

How to make mini egg brownies

These brownies are dense and chewy, packed with lots of broken mini eggs within the brownie and on top. They come together in super quick time too, the only bit you need some patience for is the cooling time!

ingredients needed for this bake: unsalted butter, cocoa powder, caster sugar, eggs, vanilla, plain (all purpose) flour, baking powder, salt and mini eggs. Recipe by movers and bakers

Step 1: Line an 8″ baking tin with parchment paper and set it aside. Preheat your oven to 180C/350F while you make your brownies

Step 2: Place 200g of your mini eggs into a large sealable food bag and seal it. Using a rolling pin, bash the mini eggs until they have all broken into chunks. Have fun with this bit!

Mixing the melted butter and cocoa powder together into a smooth glossy chocolatey delight! Recipe by movers and bakers

Step 3: Melt your butter in a small bowl. I do this in the microwave in short burst of 10-20 seconds, swirling or stirring in between. Add in the cocoa powder and whisk it together until silky smooth. Set aside to cool slightly.

Step 4: In a separate larger bowl, whisk together your eggs and sugar until completely combined. Slowly drizzle in your cooled chocolate mixture, beating as you go so it’s all evenly mixed together. Add in your vanilla and stir in.

Folding in the mini eggs. Recipe by movers and bakers

Step 5: Into your mixing bowl, sift in the flour, baking powder and salt. Fold this into your chocolatey mixture rather than whisking so you don’t add air to your batter. Finally, tip in 200g broken mini eggs and fold through.

Step 6: Pour your brownie batter into your prepared baking tin and push it into the corners then level the top. Use the additional mini eggs to gently stud the top of your brownies. Bake in your preheated oven for 30-35 minutes until no longer wobbly and the edges feel firm to touch. Remove from the oven and leave in the tin to cool completely before cutting into squares. Enjoy!

Baked mini egg brownies must be left to cool completely before cutting. Recipe by movers and bakers

What baking tin do you need for chocolate brownies?

Metal tins are best for making your mini egg brownies at home. This is because they distribute heat evenly and ensure an even bake. I would recommend avoiding glass, silicone, or ceramic dishes to make brownies in. Glass dishes absorb heat, leading to burnt or over baked edges for your brownies. Silicone does not conduct heat at all, which means it will take longer to bake your brownies. And ceramic dishes are very similar to glass: they conduct heat well, but can result in over baked brownies.

How do I line a baking tin?

There are many ways to line a square baking tin. The simplest way is to cut two strips of baking parchment slightly smaller than one side of your tin first. Lightly brush your tin all over with melted butter. Then lay your strips of parchment paper in your tin in a cross shape. Press and smooth onto the tin, ensuring the edges and corners are folded to give you nice neat edges.

How to know when brownies are done?

When do you pull mini egg brownies out of the oven? Too soon and you’ll end up with an underbaked runny mess. Too late and you’ll have a well baked chocolatey slab that is tough and potentially too dense to eat. So here are my top tips and things to look for to help you decide when your brownies are done:

  • You want to make sure your brownies are completely firm all around the edges. I don’t mean hard as a rock, but firm so there is no air when pressed. It should feel like the baked texture of a cake, but only along the edges. I sometimes find I need to turn my tin in the oven, depending on how evenly it’s baking. This is just to ensure all sides are equally baked.
  • If you wiggle your tin, it shouldn’t look like a crust floating on top of a pool of brownie. In other words, it should not jiggle around. Instead, remove your mini egg brownie from the oven when it has a crust on top and feels a little fudgy when gently pressed. If it does look or feel more liquidy in the middle, simply leave it in the oven for a few more minutes.
  • Skewer tests don’t work too well on brownies. This is because testing the middle using the skewer/crumb test will inevitably leave you with overbaked edges. If you wish to use a skewer, test your brownie about 1″ in from the edge of the tin. If it comes out clean, you’re good to go!

What is the best way to cut brownies?

Leaving your brownies to cool completely before cutting them is the best way to help you get lovely neat brownie pieces. Brownies are normally slightly underbaked when removed from the oven. So leaving it to cool completely allows just a little more firming from residual heat.

When cutting your cooled brownies, always remember to use a sharp knife. Dip your knife in hot water and wipe it down before cutting. Repeat this process, dipping and drying your knife, in between eat cut for really clean cut lines for your brownies.

I like to cut my brownies (when baked in an 8″ square) into sixteen pieces, so 4×4. For me, these brownies are perfect at this size, as they are rich and chunky and just the right amount. However, I do know that many people enjoy more than less, so do decide what size you cut depending on your preferences.

How long do mini egg brownies last? How do I store my brownies?

These mini egg brownies will keep for up to 4 days once baked. They should be stored in an airtight container, in a cool place away from direct sunlight.

Can I freeze brownies?

Yes, absolutely you can! Read on for how to freeze your brownies.

How to freeze brownies

If you wanted to freeze these brownies, make sure they are completely cool. Slice them up and double wrap each piece individually and securely in cling film. You can freeze these mini egg brownies for up to three months.

How to defrost brownies

When you’re ready to enjoy your brownies again, defrosting couldn’t be simpler! All you have to do is unwrap your brownie pieces (as many as you wish!), and place it on a cooling rack to come to room temperature. How long it takes to defrost will depend entirely on the temperature of the room you are defrosting them in. If you’re impatient, you can microwave them for 40-50 seconds to speed up the process.

Can I make these mini egg brownies gluten free and dairy free?

Yes absolutely! You can substitute your plain/all purpose flour for a suitable gluten free alternative in this recipe. Do add in a little Xanthan gum if you can tolerate it too for better texture. Whilst the the brownies in this recipe can themselves be made dairy free, mini eggs are not dairy free. This means this particular brownies recipe cannot be made dairy free.

Additional tips for making this mini egg brownies recipe

  • Always make sure you’ve prepared your tools and ingredients before you start mixing: line your baking tin with parchment paper, preheat your oven and get your ingredients out ready to use. It’s easy to get flustered if you’re not fully prepared!
  • This brownie mixture is really quite a thick one. Don’t be alarmed by this, your brownies will turn out wonderful once baked!
  • Feel free to add in some extra chocolate chips or nuts to your brownie mixture when you add in your mini eggs, if you wish. I like these to be purely mini eggs, but if you wanted the additional texture, go for it!
  • I’ll say it again: make sure your brownie is COMPLETELY COOL before you cut it. And use a sharp knife to help you get through the crust more easily.
  • If you wish, you can scatter your baked and cooled brownies with even more broken mini eggs too. Why not, right? 😇

Troubleshooting

If you have any other questions about this recipe, please use the comments below to ask away and I’ll do my best to help! And if you made and enjoyed this, I’d love to hear from you too!

And don’t forget: if you make this recipe for mini egg brownies, please consider leaving a rating and review below. I would truly love to know how you enjoy making them and it really helps others looking for a good recipe too! You could even post a picture on Instagram and tag me when you share it with the world, I’d really love to see! 😊

More mini egg themed recipes for you to enjoy

Don’t forget too to check out these other yummy mini egg recipes on my blog:

Mini egg cookies: gorgeous chewy cookies with wonderful crispy edges. Plenty of gooey and melty chocolate chips. And lots and lots of mini eggs too. Easter doesn’t get much better with mini eggs!

Mini egg cupcakes: these cupcakes are perfect Easter bakes! Beautiful moist chocolate cupcakes topped with light vanilla buttercream and mini eggs. Delish!

Mini egg fudge: creamy, melt-in-the-mouth and so so smooth, with a delightfully beautiful sugar-coated crunch from the yummy mini eggs, this three ingredient fudge needs to be on your making list!

Thanks for joining me today, my friends! Happy Easter and happy baking! x

Recommended equipment and ingredients I used *

Baking tinDigital kitchen scales
Measuring spoonsSieve
Mixing bowl/small mixing bowlWhisk
SpatulaRolling pin
* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!

Mini Egg Brownies

5 from 1 vote
Recipe by movers and bakers Course: DessertCuisine: American, BritishDifficulty: Easy
Cook Mode

Keep the screen of your device on

Servings

16

servings
Prep time

10

minutes
Baking time

30

minutes
Calories

300

kcal
Cooling time

1

hour 

30

minutes
Total time

2

hours 

10

minutes

Chewy and fudgy brownies packed with crisp mini eggs. A perfect Easter bake!

Ingredients

  • 170 g (¾ cup) unsalted butter, melted

  • 75 g (½ cup + 3 tbsp) cocoa powder

  • 285 g (1¼ cups + 3 tbsp) caster sugar

  • 3 large eggs

  • 2 tsp vanilla

  • 150 g (¾ cup + 3 tbsp) plain (all purpose) flour

  • ¾ tsp baking powder

  • ½ tsp salt

  • 280 g mini eggs

Directions

  • Line an 8″ baking tin with parchment paper and set it aside. Preheat your oven to 180C/350F while you make your brownies
  • Place 200g of your mini eggs into a large sealable food bag and seal it. Using a rolling pin, bash the mini eggs until they have all broken into chunks. Have fun with this bit!
  • Melt your butter in a small bowl. I do this in the microwave in short burst of 10-20 seconds, swirling or stirring in between. Add in the cocoa powder and whisk it together until silky smooth. Set aside to cool slightly.
  • In a separate larger bowl, whisk together your eggs and sugar until completely combined. Slowly drizzle in your cooled chocolate mixture, beating as you go so it’s all evenly mixed together. Add in your vanilla and stir in.
  • Into your mixing bowl, sift in the flour, baking powder and salt. Fold this into your chocolatey mixture rather than whisking so you don’t add air to your batter. Finally, tip in 200g broken mini eggs and fold through.
  • Pour your brownie batter into your prepared baking tin and push it into the corners then level the top. Use the additional mini eggs to gently stud the top of your brownies. Bake in your preheated oven for 30-35 minutes until no longer wobbly and the edges feel firm to touch. Remove from the oven and leave in the tin to cool completely before cutting into squares. Enjoy!

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