Easter Mini Egg Brownies

These squishy Easter mini egg brownies made with Cadbury mini eggs and lots of chocolate are the most indulgent Easter treat.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 35

Servings

Calories 303kcal

Author Adina

Preheat the oven to 350°F (180°C). Butter and line the baking dish with parchment paper.

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.

Chop ¾ of the mini eggs roughly. Work carefully, they are hard, and the knife tends to slip off the smooth surface. Set aside

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 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.

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).