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