These squishy Easter mini egg brownies made with Cadbury mini eggs and lots of chocolate are one of the most indulgent Easter recipes.
Ready to bake some fantastic decadent mini egg brownies? Try these homemade brownies; they are a family favorite, the perfect Easter treat.
And if you are craving some blondies as well, check out the White Chocolate Raspberry Blondies or the Easy Brownie Blondies Recipe.
Why should you bake these Easter brownies?
- Chocolate: If you love chocolate, this recipe is heaven! Melted chocolate and mini chocolate eggs make this recipe perfect for all the chocolate junkies.
- Easy recipe: Melt chocolate and butter, stir the ingredients, and bake.
- Make ahead: You can bake the mini egg brownies ahead and keep your cooking schedule free during the big day.
- Perfect addition to the Easter basket.
Recipe ingredients
Cadbury mini eggs:
- The Easter candy consists of a relatively hard milk chocolate egg coated with a pastel-colored, crispy shell. The eggs will not melt in the oven, making these brownies unique: the fudgy, gooey brownie spiked with crispy chocolate pieces.
- You will need 3 small bags of mini chocolate eggs, 2 for the batter and 1 for the topping. One little bag weighs 3 oz (90 g).
Chocolate:
- When baking with so much chocolate, use the best quality chocolate you can afford, something you would enjoy eating plain as well. If the chocolate doesn’t taste good, the baked goods won’t be great either.
- You will need dark chocolate with about 70% cacao.
Butter:
- I prefer to use unsalted butter and add a pinch of salt; this way, I can control the amount of salt I use better.
Other ingredients: all-purpose flour, baking powder, fine sea salt, granulated sugar, eggs (at room temperature), and vanilla extract.
Step-by-step instructions
- Preheat the oven to 350°F (180°C).
- Butter and line the baking dish with parchment paper.
Melt chocolate at bain-marie:
- Chop the chocolate roughly. Place it in a heatproof bowl. Add the cubed butter and a little bit of salt.
- Bain-marie: Pour some water into a saucepan. Place the bowl on top, but make sure that the bowl doesn’t touch the water (1).
- Melt butter and chocolate slowly, often stirring, until the mixture is smooth.
- 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.
- Set aside to cool slightly while preparing the rest of the ingredients (2).
Chop ¾ of the mini eggs roughly. Work carefully, they are hard, and the knife tends to slip off the slippery surface. Set aside
Stir the batter:
- Beat the eggs, sugar, and vanilla extract in a medium bowl with a hand mixer until foamy (3).
- Add the lukewarm melted chocolate mixture and combine (4).
- Mix flour, baking powder, and salt. Sieve the mixture over the wet ingredients and fold in carefully (5).
- Fold through ¾ of the chopped mini eggs (6).
- Pour the brownie batter into the prepared baking pan and smooth the surface with a spoon.
- Sprinkle the remaining whole mini eggs on top of the brownie mix (7).
Bake:
- Place the baking dish in the hot oven and bake for 30-35 minutes until the center is almost set and the top is crispy. The baking time depends on your oven and the pan you used.
- Let cool in the pan; the Easter egg brownies will set more while they cool (8).
Expert tips
- Most important tip: use a digital kitchen scale to measure the ingredients (Amazon affiliate link). Baking is a science, and it requires precise measurements. Measuring by volume can produce such different results, especially when it comes to flour and butter. And if you use those inaccurate amounts, you’re more likely to get inaccurate results. A kitchen scale will give you the most precise measure ensuring the best bake possible.
- Be careful when chopping the mini eggs; you don’t want to cut yourself.
- The ingredients should have room temperature; think about removing the eggs from the fridge in 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).
Alternative ingredients
If you want to bake these fudgy brownies any other time of the year when mini eggs are not available or not wanted, replace the eggs with M&M’s, for instance.
Or replace them with a mixture of chocolate chips or chopped chocolate (milk, white or semisweet), chopped walnuts, or pecans.
Recipe FAQ
You will find them in larger supermarkets, but only around Easter time, starting in February and ending shortly after Easter.
In America, look for mini eggs made by Hershey’s.
Otherwise, use M&M’s or Smarties instead.
Let cool completely in the pan before removing and slicing them. Otherwise, they will fall apart.
Keep the Cadbury mini egg brownies in an airtight container for up to 4 days.
Freeze for up to 3 months and defrost on the counter or in the fridge. It works best to freeze the pieces until solid on a tray and then transfer them to a freezer bag. This way, you can remove only a couple of brownies whenever you crave them.
More quick desserts
- Easy Brownie Blondies Recipe
- White Chocolate and Raspberry Blondies
- Easy Strawberry Turnovers (with Puff Pastry)
- Red Velvet Mini Bundt Cakes
- Easy Vanilla Muffin Recipe
- Peppermint Chocolate Chip Cookies
- Pumpkin Puree Muffins (with Chocolate Chips)
- Philadelphia Pumpkin Cheesecake (No-Bake)
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📖 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 200 g
- ½ cup unsalted butter 4.2 oz/ 120 g
- 3 bags Cadbury mini eggs, divided a total of about 9 oz/ 250 g Note 2
- 3 eggs large, at room temperature
- 1 cup granulated sugar 7 oz/200 g
- 1 teaspoon pure vanilla extract
- 1 ¼ cup all-purpose flour 5 oz/ 140 g
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
Instructions
- Preheat the oven to 350°F (180°C). 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.
- 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 ¾ of the mini eggs roughly. Work carefully, they are hard, and the knife tends to slip off the smooth surface. Set aside
Batter:
- Beat the eggs, sugar, and vanilla extract until foamy. Add the lukewarm chocolate-butter mixture and combine.
- Mix flour, baking powder, and salt. Sieve the mixture over the wet ingredients and fold in carefully.
- Fold through ¾ of the 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.
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
- A digital kitchen scale will give you the most precise measure ensuring the best bake possible.
- In America, look for mini eggs made by Hershey’s. Otherwise, use M&M’s or Smarties.
- 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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