These mini egg brownies are made with Cadbury mini eggs and lots of chocolate. They are a classic Easter bake and a favorite in my family every year.
These homemade mini egg brownies are rich, simple, and a great way to use up extra mini eggs. A tall batch of chocolate brownies topped with mini eggs, they fit perfectly on any Easter dessert table. Just like these Mini Egg Cookie Bars.
If you want more bar-style desserts, try the White Chocolate Raspberry Blondies or the Easy Brownie Blondies Recipe.
Prep Time:ย 20 minutes |ย Cook Time:ย 35 minutes |ย Ingredients:ย 8 + saltย |ย Servings:ย 16 pieces|ย Difficulty:ย Easy
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Recipe ingredients
Cadbury mini eggs: Mini eggs have a hard chocolate center with a crisp sugar shell. They hold their shape in the oven, which adds texture to the brownies. You will need 3 small bags (about 90 g / 3 oz each): 2 bags for the batter and 1 for the topping.
- Cadbury mini eggs are usually available in larger supermarkets around Easter, starting in late winter and disappearing shortly after the holiday.
- If mini eggs are not available, use Hershey's mini eggs in the US, or replace them with M&M's or similar chocolate candy.
Chocolate: Use good-quality dark chocolate (around 70% cocoa). The flavor of the chocolate matters in this recipe. Make Tiramisu Brownies or Condensed Milk Brownies, too.
Other ingredients: All-purpose flour, unsalted butter, baking powder, fine salt, granulated sugar, eggs (room temperature), and vanilla extract.
You can also add chocolate chips, chopped chocolate, walnuts, or pecans.
See the recipe card for detailed instructions and full information on ingredients and quantities.
How to make mini egg brownies?
- Preheat the oven to 350ยฐF/ 180ยฐC. Line and grease a baking pan with parchment paper.
- Chop ยพ of the mini eggs roughly. Work carefully, they are hard, and the knife tends to slip off the slippery surface. Set aside
Melt chocolate at bain-marie:
- Step #1: Roughly chop the chocolate and place it in a heatproof bowl with the butter and a pinch of salt.
- Step #2: Melt over a bain-marie, stirring until smooth. Let cool slightly.
Tip: Make sure that the water underneath the bowl of chocolate is barely simmering and never comes to a boil. If the water gets too hot, remove the saucepan from the heat and continue stirring the chocolate off the heat until melted.
Stir the batter:
- Step #3: In a bowl, beat the eggs, sugar, and vanilla until light and slightly foamy.
- Step #4: Add the melted chocolate mixture and mix until combined.
- Step #5: Sift in the flour, baking powder, and salt. Fold gently into the batter.
- Step #6: Add the chopped mini eggs and fold again.
Bake:
- Step #7: Pour the batter into the prepared pan and smooth the top. Scatter the remaining whole mini eggs over the surface.
- Step #8: Bake for 30-35 minutes, until the center is set and the top looks slightly crisp. Let cool completely in the pan before slicing.
Tips
Measurements: Use a digital kitchen scale for consistent results.
Caution: Chop mini eggs carefully to avoid slipping.
Baking time: Slightly underbaked brownies stay fudgy; overbaked ones become more cake-like. Check out the Chocolate Cherry Brownies, too.
Let them cool completely in the pan before removing and slicing them. Otherwise, they will fall apart.
How to store?
Store in an airtight container at room temperature for up to 4 days.
Freeze for up to 3 months. Freeze in pieces first, then transfer to a container or bag.
More quick desserts
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๐ Recipe
Easter Mini Egg Brownies
Equipment
- Baking dish of about 9x9 inches (23x23 cm) or 10x8 inches (25x20cm)
Ingredients
- 7 oz dark chocolate 70% cacao
- ยฝ cup unsalted butter
- 3 bags Cadbury mini eggs divided a total of about 9 oz/ 250 g, Note 2
- 3 large eggs at room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 ยผ cup all-purpose flour
- ยฝ teaspoon baking powder
- ยผ teaspoon fine sea salt
Instructions
- Preheat the oven to 350ยฐF (180ยฐC). Butter and line the baking dish with parchment paper.
Bain-marie:
- Chop the chocolate roughly. Place it in a heatproof bowl. Add the cubed butter and a pinch of salt.7 oz dark chocolate 70% cacao + ยฝ cup unsalted butter
- Bain-marie: Pour some water into a saucepan. Place the bowl on top, but make sure that the bowl doesn't touch the water.
- Melt the ingredients slowly, often stirring, until the mixture is smooth.
- Don't overheat: Make sure that the water underneath the bowl of chocolate is barely simmering and never comes to a boil. If the water gets too hot, remove the saucepan from the heat and continue stirring the mixture off the heat until melted.
- Set aside to cool slightly while you prepare the rest of the ingredients.
Prepare mini eggs:
- Chop ยพ of the mini eggs roughly. Work carefully, they are hard, and the knife tends to slip off the smooth surface. Set aside2 bags of mini eggs
Batter:
- Beat the eggs, sugar, and vanilla extract until foamy. Add the lukewarm chocolate-butter mixture and combine.3 large eggs + 1 cup granulated sugar + 1 teaspoon pure vanilla extract + chocolate butter
- Mix flour, baking powder, and salt. Sieve the mixture over the wet ingredients and fold in carefully. Fold through ยพ of the chopped mini eggs. 1 ยผ cup all-purpose flour + ยฝ teaspoon baking powder + ยผ teaspoon fine sea salt + chopped mini eggs
- Pour the batter into the prepared baking dish and smooth the surface with a spoon. Sprinkle the remaining whole chocolate eggs on top.1 bag mini eggs
Bake:
- Bake for 30-35 minutes until the center is almost set and the top is crispy (Note 3).
- Let cool in the pan; the brownies will set more while they cool.
Notes
- Measurements: A digital kitchen scale will give you the most precise measure, ensuring the best bake possible.
- Alternative candy: In America, look for mini eggs made by Hershey's. Otherwise, use M&M's or Smarties.
- Baking time: When in doubt, it is better to undercook slightly than overcook brownies. If they are undercooked, they will be particularly gooey in the middle; if overcooked, they will have a cake-like texture (they will still taste great, though).
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