Mini Egg Brownies 

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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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Mini Egg Brownies sliced into squares with pink icing

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.

melting butter and chocolate in a bowl collage

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.

Stirring eggs into brownie batter in a bowl collage

Fold the mini eggs into the batter. I used whole and chopped Cadbury’s mini eggs.

Folding Cadbury's Mini Eggs into brownie batter

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.

Topping brownies with mini chocolate eggs

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.

Close up on two squares of mini egg brownies topped with pink icing and Cadbury's Mini Eggs

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

Mini Egg Brownies

Mini Egg Brownies are the perfect Easter treat! Gooey chocolate brownies loaded with Cadbury’s mini eggs… simply irresistible!!

Print
Rate

Course: Brownies

Cuisine: American

Keyword: Easter Brownies, Mini Egg Brownies

Prep Time: 15 minutes

Cook Time: 28 minutes

Total Time: 43 minutes

Servings: 16 squares

Calories: 309kcal

Video

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!

Nutritional Info

Calories: 309kcal | Carbohydrates: 34g | Protein: 5g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 218mg | Potassium: 220mg | Fiber: 2g | Sugar: 18g | Vitamin A: 381IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg



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