Name: Mini Egg Brownies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 16
Ingredients: 113g (½ cup*) butter, salted or unsalted; 85g (½ cup) semi-sweet chocolate; 150g (¾ cup) granulated sugar; 50g (¼ cup, packed) soft brown sugar; 2 large eggs; 1 teaspoon vanilla paste or extract; 30g (⅓ cup) cocoa powder; ½ teaspoon salt; 63g (½ cup) all-purpose flour; 170g (6oz) mini eggs, divided

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These easy mini egg brownies make the perfect easter dessert. The crisp mini eggs pair well with these chewy brownies and add some fun pops of color. The mini egg brownie recipe is super easy to make, too, all in one bowl!

My classic brownie recipe and mini egg cookie bars inspired these Cadbury mini egg brownies. I love fudgy brownies, even more so when there are different textures throughout them.

Biting into chunks of chocolate from the mini eggs adds a fun textural element and milk chocolate flavor.

Ingredients

Find the amounts of the simple ingredients for this fudgy mini egg brownies recipe in the recipe card at the bottom of this post. Here is a rundown of what you will need.

Unsalted butter or salted butter– Melted butter adds fat, chewiness, and taste to these brownies. The hot butter melts the sugar and helps create the shiny crinkle tops.
Semi-sweet dark chocolate – Choose good quality chocolate with cocoa butter (don’t use compound chocolate which uses vegetable oils.)
Sugar – Granulated white sugar and soft brown sugar are used – There’s a large amount of sugar in brownies because this helps create a fudgy texture and helps create a crinkle top. Soft brown sugar brings moisture, while granulated sugar makes a chewier brownie.
Large eggs
Salt – Salt enhances the flavor.
Vanilla – Chocolate’s best friend. Choose a good quality pure vanilla extract or vanilla paste.
Unsweetened Cocoa powder – provides extra chocolate oomph. The type of cocoa powder can be dutch process cocoa powder or natural cocoa powder.
All-purpose flour – Only a small amount of all-purpose flour is used for some stability but not too much, so the brownie stays moist.
Mini chocolate eggs– The mini eggs make these easter brownies. This recipe uses Cadbury mini eggs. Some are in the brownie batter and then extra mini eggs are added to the brownies after baking.

See the recipe card for quantities.

How to Make Chocolate Mini Egg Brownies

Preheat an oven to 350°F (180°C) and line an 8×8 square baking pan with parchment paper.

In a large bowl, melt butter and chocolate in 20-second intervals, stirring each time until the chocolate and butter have melted together. Alternatively, melt it in a medium saucepan over low heat.

Beat in the sugars while the melted chocolate mixture is still hot.

eggs in melted chocolate making mini egg brownies.

Add in the eggs and vanilla and beat well together until combined.

Beat in the cocoa powder and salt until well combined.

Fold in the flour until it’s a thick and glossy batter.

Pour the mixture into the prepared baking pan. Add on half the easter eggs. They will sink into the batter as they bake.

cadbury mini eggs pressed into fudgy brownie batter.

Bake the brownies for approximately 28-33 minutes until a knife or skewer inserted into the pan comes out with a few moist crumbs still sticking to it. No wet brownie batter should be left, but the brownie should still be moist.

The baking time will depend on your oven. For best results, slightly underbake brownies rather than over-bake them.

While baking the brownies, take a sheet of parchment paper on a wooden board. Place a handful of mini eggs on one half of the parchment paper and fold half of the paper over the top.

Use a rolling pin to bash the eggs carefully under this parchment paper until they are broken into pieces. Don’t overdo it, or you’ll crush them too far.

When the brownies come from the oven, add the broken pieces of egg on top. You can gently press them in slightly.

Slicing

Let the warm brownies cool in the pan before lifting them from the pan and slicing them. For extra clean brownies slices, chill them in the fridge before slicing.

Serving

Serve the brownies as they are, or add a scoop of vanilla ice cream.

Storage

Store any leftover easter egg brownies at room temperature or in the fridge in an airtight container for up to a week. These easy brownies are great for a bake sale because they stay soft and moist.

Brownies freeze very well too, and they’re delicious to eat frozen because they stay chewy! Wrap them up tightly in plastic wrap or a freezer bag and freeze them for up to 3 months.

More Brownie and Mini Egg Recipes

If you enjoyed these fudgy chocolate brownies, you might like these recipes too!

Mini Egg Brownies

Yield: 16

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Fudgy chocolate brownies filled with Cadbury mini eggs.

Ingredients

113g (½ cup*) butter, salted or unsalted
85g (½ cup) semi-sweet chocolate
150g (¾ cup) granulated sugar
50g (¼ cup, packed) soft brown sugar
2 large eggs
1 teaspoon vanilla paste or extract
30g (⅓ cup) cocoa powder
½ teaspoon salt
63g (½ cup) all-purpose flour
170g (6oz) mini eggs, divided

Instructions

Preheat an oven to 350°F (180°C) and line an 8x8 square baking pan with parchment paper.
In a large bowl, melt butter and chocolate in 20-second intervals, stirring each time until the chocolate and butter have melted together. Alternatively, melt it in a medium saucepan over low heat.
Beat the sugars into the melted chocolate mixture while it is still hot. Add in the eggs and vanilla and beat until combined.
Beat in the cocoa powder and salt until well combined. Fold in the flour.
Pour the mixture into the prepared baking pan. Add on half the easter eggs. You can gently press them into the batter, though they will also sink as they bake.
Bake the brownies for approximately 28-33 minutes until a knife or skewer inserted into the pan comes out with a few moist crumbs sticking to it. No wet brownie batter should be left, but the brownie should still be moist. The baking time will depend on your oven.
While baking the brownies, take a sheet of parchment paper on a wooden board. Place a handful of mini eggs on one half of the parchment paper and fold half of the paper over the top.
Use a rolling pin to bash the eggs carefully under this parchment paper until they are broken into pieces. Don't overdo it, or you'll crush them too far.
When the brownies come from the oven, add the broken pieces of egg on top. You can gently press them in slightly.
Let the warm brownies cool in the pan before lifting them from the pan and slicing them. For extra clean brownies slices, chill them in the fridge before slicing.

Notes

*The cup sizes given are US-size cups. Note that these are smaller than metric. For best results, use grams.

Mini Egg Brownies

Ingredients