Mini Egg Brownies
Mini egg brownies are a delightful twist on the classic chocolate brownie recipe, perfect for Easter or any time you crave a fun treat. These rich and fudgy brownies are studded with colourful, crunchy Cadbury’s mini eggs, adding a pop of sweetness and texture to every bite.
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Ingredients
- 185 g Dark Chocolate (70%)
- 185 g Unsalted Butter
- 275 g Caster Sugar
- 85 g Plain Flour or Gluten Free Flour
- 100 g Chocolate Mini Eggs (plus extra for the topping)
- 40 g Cocoa Powder
- 3 lrg Eggs
Mini Egg Brownie Recipe
Melt butter and dark chocolate in a pan on a low heat or microwave 30 seconds a time time until melted. Set aside.
Heat oven at 160°c Fan oven.
Sieve flour and cocoa powder in a bowl
Reserve some whole mini eggs for the topping then bash the chocolate mini eggs with a rollings whilst still in the packet or use a freezer bag.
Whisks eggs and sugar until pale, thick and creamy.
Pour cooled chocolate mixture over eggy mousse. Fold in using figure 8 method until thoroughly mixed in.
Add the sieved powder and mix in slowly until thoroughly blended.
Finally stir in chopped mini eggs.
Add to lined tins spreading evenly then top with whole mini eggs and press in slightly. Bake for 26 minutes.
Allow to cool in tin then grab the greaseproof paper from either side of tin and pull out carefully. Cut in to squares and keep in a air tight container for up to 7 days to keep fresh.
Type of sugar for brownies
It is up to you what type of sugar you use but the best type is caster sugar for brownies to give a smooth surface. In this recipe I used granulated because I ran out of caster sugar so the texture isn’t as smooth as it should be, but they still taste exactly the same as with caster sugar.
Top Tips
Eggs and Sugar: Whisk these together until they are light fluffy and creamy looking. It usually takes about 3 minutes in a electric mixer.
Flour and Cocoa: Sieve these ingredients to make the brownies lighter and resulting in a smooth texture.
Butter and Chocolate: Fold the melted butter and chocolate slowly into the creamy mixture until everything is mixed together.
How to Store Mini Eggs Brownies
When cool and sliced, store them in a air tight container. They will keep for up to 7 days.
Can I freeze Easter Mini Egg Brownies
Yes, mini egg brownies freeze really well for up to 3 months. Wrap in tin foil or baking paper and store in a air tight container.
Can I cook these in the air fryer?
Yes, use the same temperature as in the recipe and reduce the time by 5 minutes.
Serving Suggestions
Warm the brownies and serve with ice cream.
If you like this recipe you may also like:
Sour Cherry Chocolate Brownies
Mini Egg Brownies
Equipment
Ingredients
- 185 g Dark Chocolate (70%)
- 185 g Unsalted Butter
- 275 g Caster Sugar
- 85 g Plain Flour or Gluten Free Flour
- 100 g Chocolate Mini Eggs (plus extra for the topping)
- 40 g Cocoa Powder
- 3 lrg Eggs
Instructions
- Melt butter and dark chocolate in a pan on a low heat or microwave 30 seconds a time time until melted. Set aside.
- Heat oven at 160°c Fan oven.
- Sieve flour and cocoa powder in a bowl
- Reserve some whole mini eggs for the topping then bash the chocolate mini eggs with a rollings whilst still in the packet or use a freezer bag.
- Whisks eggs and sugar until pale, thick and creamy.
- Pour cooled chocolate mixture over eggy mousse. Fold in using figure 8 method until thoroughly mixed in.
- Add the sieved powder and mix in slowly until thoroughly blended.
- Finally stir in chopped mini eggs.
- Add to lined tins spreading evenly then top with whole mini eggs and press in slightly. Bake for 26 minutes.
- Allow to cool in tin then grab the greaseproof paper from either side of tin and pull out carefully. Cut in to squares and keep in a air tight container to keep fresh.