Mini Egg Brownies
, Updated Oct 13, 2022
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Mini Egg Brownies are the perfect Easter treat! Gooey chocolate brownies loaded with Cadbury’s mini eggs… simply irresistible!!
You will also love my Mini Egg Cookies
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Easter = Chocolate, am I right? Easter also means Cadbury’s Mini Eggs are everywhere and I for one am incapable of resisting them! They are seriously addicting with their crisp shell and intense vanilla aroma…
Mini Egg Brownies are the obvious Easter Brownie treat (other than my Creme Egg Brownies, of course!).
You can use leftover Easter chocolate in these brownies too, assuming leftovers and chocolate are something you are familiar with 🙂
In fact I quite liked using milk chocolate in these brownies, it makes a bit of a change from my usual brownie recipe.
Here’s what you will need to make my Easter Brownies
A standard square 8 inch brownie pan is best for these brownies. Other than that you need a large mixing bowl, a spoon and a fine sieve 🙂
- Chocolate chips or Easter chocolate eggs – any leftover chocolate bar
- Unsalted butter
- Brown sugar
- Large eggs
- Good quality unsweetened cocoa powder
- Plain flour (all purpose)
- Vanilla extract or paste
- Cadbury’s Mini eggs (and Smarties Mini Eggs if you like!)
- Icing sugar and food colouring if you want to add a splash of colour to make ‘em pretty!
HOW TO MAKE MINI EGG BROWNIES
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Preheat the oven to 180C (350F) / 160C (325F) Fan setting. Mist a 20cm square cake pan with cake release and line with baking paper, letting the paper overhang the edges of the tin.
Put the butter and chocolate chips into a mixing bowl. Microwave for short 30 second bursts, stirring and repeating until the butter melts. Stir gently together until the chocolate has melted. Cool slightly.
Add the brown sugar and the eggs and stir vigorously to combine. Sift in the flour and cocoa powder and stir until you have a thick and glossy batter.
Fold the mini eggs into the batter. I used whole and chopped Cadbury’s mini eggs.
Transfer to your pan and level. Top with extra mini eggs (they will sink slightly when the brownies are baked). Bake for 28 minutes or until the brownies are slightly squidgy in the middle.
Allow the brownies to cool down before slicing. Use a large knife and wipe the blade between each slice to cut the brownies into small squares.
Easter and mini eggs are full of pastel colours and so a little pink icing seemed like the perfect topping for these brownies. This is totally optional of course…
STORING AND FREEZING BROWNIES
Mini Egg Brownies stay lovely and fresh for 4-5 days in an airtight container at room temperature. You can heat them for a few seconds in a microwave if you like them extra gooey!
You can also freeze the brownies, without any icing, for up to three months. Wrap individual squares in cling film and foil for an emergency chocolate treat! Thaw in the fridge overnight or at room temperature before serving.
TIPS FOR PERFECT BROWNIES
- If you don’t have a microwave you can melt the chocolate and butter using the double boiler method. Set the bowl with your butter and chocolate over a saucepan of simmering water and stir until the batter and chocolate have melted.
- The secret to perfectly gooey brownies lies in the baking time. Make sure not to bake them for too long them as they will end up on the cake-y side. The brownies are ready when the middle still feels a bit squidgy and a toothpick inserted in the centre comes out with a few moist crumbs.
- Perfectly sliced brownies: chill the brownies for an hour and slice with a sharp knife, wiping the blade between each slice.
Have you made my Mini Egg Brownies? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Mini Egg Brownies
Video
Ingredients
For the brownies
- 200 g (⅞ cup) unsalted butter cubed
- 200 g (1 ⅓ cups) milk or dark chocolate chips (or chopped leftover Easter eggs)
- 200 g (1 cup) dark brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- 125 g (1 cup) flour plain /all purpose
- 50 g (¼ cup) cocoa powder unsweetened
- ½ tsp salt
- 300 g (10 ½ oz) Cadbury's Mini Eggs chopped or whole
Topping (optional)
- 130 (1 cup) icing sugar to dust
- 1 tsp vanilla extract
- water as needed
- pink food colouring as needed
Instructions
- Preheat the oven to 180C (350F) / 160C (325F) Fan setting. Mist a 20cm (8 inch) brownie pan with cake release and line with baking paper, letting the paper overhang the edges.
- Put the butter and chocolate chips into a mixing bowl. Microwave for 30 seconds, stir and repeat until the butter melts. Stand for a minute or so then stir together until the chocolate has melted. Cool slightly before adding the eggs.
- Add the sugar and eggs and stir vigorously with a wooden spoon to combine.
- Sift in the flour and cocoa powder and stir to combine until you have a thick and glossy batter.
- Fold most of the mini eggs into the batter, reserving a few to use over the top.
- Spoon into the brownie tin and level. Top with a few mini eggs. Bake for 28 minutes or until the brownies still feel slightly squidgy in the middle.
- Leave the brownies to cool for at least a couple of hours before lifting out of the tin and slicing. If you slice them while they are still warm they will fall apart so please be patient!
- Mix all the ingredients for the icing in a bowl, adding enough water to create a thick but pourable icing. Drizzle over the brownies before slicing.
Notes
- If you don’t have a microwave you can melt the chocolate and butter using the double boiler method. Set the bowl over a saucepan of simmering water and stir until the batter and chocolate have melted.
- The secret to perfectly gooey brownies lies in the baking time. Make sure not to over-bake them as they will end up on the cake-y side. The brownies are ready when the middle still feels a bit squidgy and a toothpick inserted in the centre comes out with moist brownie crumbs.
- Perfectly sliced brownies: chill the brownies for an hour and slice with a sharp knife, wiping the blade between each slice.
- The brownies will stay fresh for 3-5 days in an airtight container at room temperature. You can also freeze them for up to three months for chocolate emergencies!
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
