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    Home » Brownies

    Mini Egg Brownies

    By Mike Johnson ⁠— April 18, 2019 (Updated September 18, 2022) — 6 Comments

    4.48 from 17 votes

    Rich & extremely fudgy, these Mini Egg Brownies are a simple and effective way of turning the humble brownie into a pretty Easter treat.


    Jump to Recipe Leave a Comment

    This post may contain affiliate links. Read my Disclosure page.

    Rich & extremely fudgy, these Mini Egg Brownies are a simple and effective way of turning the humble brownie into a pretty Easter treat.

    Table of contents

    • Mini Egg Brownies
    • Ingredients for Mini Egg Brownies
    • Mini Egg Brownies Recipe Troubleshooting & FAQ
    Mini Egg Brownies

    Mini Egg Brownies

    With Easter right around the corner, it seemed only right to come up with an easy and adorably festive treat. These brownies are fudgy and bursting with chocolatey goodness.

    This recipe clearly utilizes Cadbury Mini Eggs because the idea of dark chocolate, fudgy brownies with little pops of melted egg-shaped milk chocolate got me super excited. But you could totally replace the mini eggs with malted Robin's eggs and still end up with a delicious result! Regardless of which egg-shaped candy you choose, Easter only comes once a year, right? So you NEED to make these brownies ASAP!

    Mini Egg Brownies

    Ingredients for Mini Egg Brownies

    You probably have most of what you need to make these brownies already sitting in your pantry. Here’s what you’ll need:

    • Butter: The one and only. A high fat-to-flour ratio is one of the reasons these brownies are so deliciously fudgy.
    • Dark chocolate: I love using 70% cacao dark chocolate in my baked goods; but you could also opt for semisweet chocolate for this recipe. When it comes to baking with chocolate, make sure to use the highest quality one that has the fewest ingredients.
    • Cocoa powder: I recommend using Dutch-processed cocoa for that deep, chocolatey flavor although your regular unsweetened cocoa powder will work just fine!
    • Sugar: This recipe uses both granulated and dark brown sugar for the ideal brownie texture.
    • Vanilla: Leaving it out will result in brownies that taste a little bland.
    • Salt: Brownies made without salt taste a little plain, so don’t skip it.
    • Eggs: Three large (room temperature) eggs are all you need.
    • All-purpose flour: Only ½ cup of all-purpose flour is needed!
    • Cadbury Mini Eggs: These are mini egg brownies, after all...
    Mini Egg Brownies

    Mini Egg Brownies Recipe Troubleshooting & FAQ

    MINI EGG BROWNIES: FREQUENTLY ASKED QUESTIONS

    Can I double this mini egg brownie recipe?
    Yes! You can easily double the recipe, and bake it in a 13×9-inch pan. You can adjust the ‘servings’ slider from 16 to 32 in the recipe card to get the proper measurements. Just keep in mind that your brownies might take a few minutes longer to bake overall.

    Do I really need a mixer to make these mini egg brownies?
    Unfortunately, yes! Whisking the ingredients by hand just won’t incorporate as much air into the batter, which is essentially our leavening agent. The recipe also instructs you to add melted chocolate and butter to eggs while the mixture is still warm. Using a hand or stand mixer helps prevent the eggs in the batter from scrambling because the whisking motion distributes heat more evenly!

    How can you tell when the brownies are done baking?
    A toothpick is your best friend when testing brownies for doneness. You’ll want to remove these brownies when your toothpick is covered in moist crumbs; they might even still look ever so slightly underdone in the center. The residual heat of the pan will continue to finish cooking them to fudgy perfection, however, so make sure to let them cool completely in the pan.

    Mini Egg Brownies

    MINI EGG BROWNIES: TROUBLESHOOTING

    Help! My brownies don't have the shiny paper crinkle top like yours do! What did I do wrong?
    It’s likely one of three things! You either 1) used too much flour, 2) used too little sugar, or 3) baked the brownies for too long. If you used cup measures as opposed to weight measures, your ingredients were probably a little off. As weird as this sounds, measuring cups aren’t as accurate as you think and it’s easier to use too much or too little of an ingredient when using volume measures. This is why I list ingredients by grams first and why you should really be measuring by weight with a kitchen scale instead—it’s much more reliable and completely eliminates any inconsistencies.

    If you used weight measures and are STILL experiencing issues, it’s likely that the brownies were overbaked. Check out the notes above on how to test brownies for doneness.

    Mini Egg Brownies

    If you’ve been looking for an easy Easter treat to try, you can’t go wrong with these simple, yet delicious Mini Egg Brownies.

    *Blog post and recipe updated April 4, 2022*

    Mini Egg Brownies
    Print Recipe
    4.48 from 17 votes

    Mini Egg Brownies

    Rich & extremely fudgy, these Mini Egg Brownies are a simple and effective way of turning the humble brownie into a pretty Easter treat.


    Prep Time25 minutes mins
    Cook Time30 minutes mins
    Total Time55 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: Brownies & Bars, Easter Dessert, Fudge Brownies
    Servings: 16 brownies
    Calories: 287kcal
    Author: Mike Johnson

    Ingredients

    • 227 g unsalted butter
    • 113 g 70% cacao dark chocolate chopped
    • 45 g unsweetened natural or Dutch process cocoa powder divided
    • 200 g granulated sugar
    • 55 g dark brown sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon fine sea salt
    • 3 large eggs (~150 g)
    • 60 g all-purpose flour
    • 1 cup Cadbury Mini Eggs
    Metric - US Customary

    Instructions

    • Grease an 8×8-inch pan with butter, then line with parchment paper, leaving an overhang on all sides. Grease the parchment with butter, then set aside.
    • Combine the chopped chocolate and 2 tablespoons (15 g) of cocoa powder in a medium heatproof bowl and set aside.

    • Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, stirring often. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.

    • Preheat oven to preheat to 350°F (180°C).
    • In the bowl of a stand mixer fitted with the whisk attachment, or using an electric hand mixer, whisk together the granulated sugar, brown sugar, vanilla extract, salt, and eggs for exactly 10 minutes on high speed.
    • With the mixer on low, pour in the slightly cooled chocolate mixture and mix until smooth.
    • Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined. Fold in about ½ cup of the mini eggs.
    • Pour the batter into the prepared baking pan and smooth the top with a spatula. Sprinkle the remaining mini eggs on top and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 30-35 minutes. The center of the brownies will seem underbaked, but the brownies will continue to set as they cool. Allow brownies to cool completely in the pan.
    • Use the parchment paper to lift the cooled brownies out of the pan. Cut into 16 bars and serve.

    Notes

    *It’s better to pull the brownies out of the oven early than leave them in too long—if you overbake the brownies, they’ll be dry & tough.

    Nutrition

    Serving: 1 brownie | Calories: 287kcal | Carbohydrates: 32g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 173mg | Potassium: 104mg | Fiber: 2g | Sugar: 26g | Vitamin A: 348IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg
    Did you try this recipe?Tag @mikebakesnyc and use the hashtag #mikebakesnyc!

    MikeBakesNYC LLC owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this website unless authorization is given. If you enjoyed the recipe and would like to publish it on your site, please re-write it in your own words, and link back to my site and recipe page. Read my Disclosure page. This post may contain affiliate links.

    Filed Under

    BrowniesHolidaysSpringChocolate
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    Comments

      4.48 from 17 votes (17 ratings without comment)

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      If you made this recipe, I'd love for you to leave a rating + review below to let me know how you liked it! If you have any questions, please feel free to leave those below too!

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      Mike

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      Recipe Rating




    1. Kikix

      May 12, 2020 at 11:51 am

      What makes the brownies crack on top? Mine always dont have those cracks.

      Reply
      • Michael Johnson

        May 13, 2020 at 11:12 am

        That shiny, crackly crust is actually a very thin layer of meringue that rises when eggs are beaten into creamed butter and sugar. You can encourage its formation by beating the batter for longer than usual after adding the eggs and before adding any other ingredients!

        Reply
    2. Karin

      April 10, 2020 at 6:52 pm

      Thank you for the delicious recipe, but my mini eggs on top was all gone in to the dough. What was I making wrong?

      Reply
      • Michael Johnson

        April 10, 2020 at 10:06 pm

        Sometimes they just like to sink down during baking. You can always add some more halfway through the baking process next time if they disappear again!!

        Reply
    3. Marcia

      April 07, 2020 at 12:03 am

      Hi Mike,
      I have been following you for a while. You are very engaging and make the food very appealing . You are the real deal. Deep the recipes coming and continue to dance!

      Reply
      • Michael Johnson

        April 07, 2020 at 10:17 am

        Ahh, thank you!!

        Reply

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