Mini Egg Brownies

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These mini egg brownies are easy to make and irresistibly chocolatey. They are fugy with a shiny, crackly top and loaded with the best spring candy – mini eggs!

a stack of 4 mini egg brownies

I know I already shared these mini egg cookies with you, but how about these mini egg brownies?

I adapted my best homemade brownie recipe to be hearty enough to be loaded with mini eggs and enjoyed with wreck-less abandon.

Seriously, if you love mini eggs and brownies – these mini egg brownies are the dessert of your dreams (also, try these M&M Brownies and bunny bait!)

9 mini egg brownies cut into squares

Mini Egg Brownies: Ingredients & Substitutions

overhead photo of the ingredients in this Mini Egg Brownies recipe
  • Salted butter. Unsalted butter, coconut oil and gee all work well in this recipe.
  • Chopped chocolate. Use high-quality chocolate for the best results. Chips, chopped bars, discs, etc. all work equally well because it’s being melted. However the quality and cocoa content of your chocolate will affect the final outcome. I typically use Ghirardelli 60% dark chocolate chips.
  • Granulated sugar. white sugar or organic cane sugar are both good choices.
  • Vanilla extract. Make sure to use pure vanilla extract, and not imitation.
  • Cocoa powder. regular unsweetened cocoa powder. You can use extra dark cocoa powder for an even more intense chocolate flavor.
  • All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend. 
  • Sea Salt. I recommend using pure fine sea salt in baking and cooking. If you use iodized table salt decrease the amount of salt by half. 
  • Mini Eggs. Obviously, Cadbury mini eggs are a great choice in this recipe, but if you can get your hands on the Lindt mini eggs, I highly recommend giving them a try.
a stack of 4 mini egg brownies

How to Make Mini Egg Brownies

We’ll walk through this mini egg brownies recipe step-by-step, and don’t forget to watch the video.

Begin by combining flour, cocoa powder and sea salt in a small bowl; then set aside to use later.

two photos showing How to Make Mini Egg Brownies - combining dry ingredients

Next, melt the chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside to cool slightly.

two photos showing How to Make Mini Egg Brownies - melting chocolate and butter

Then, in the bowl of a standing mixer, beat eggs for 1 minute or until pale and thick.

Then sugar and beat for an additional 30-60 seconds, until sugar is dissolved.

Do not skip the beating – this is what creates the crinkly, shiny top!

two photos showing How to Make Mini Egg Brownies in a standing mixer -  beating eggs and sugar

Then, add the melted chocolate/butter mixture and vanilla and stir on low speed until batter is smooth and homogenous (uniform throughout).

two photos showing How to Make Mini Egg Brownies in a standing mixer - adding chocolate mixture

Then, stir in the dry ingredients, mix on low speed until just incorporated and there are no lumps.

two photos showing How to Make Mini Egg Brownies in a standing mixer - adding dry ingredients and mini eggs

Then gently stir in the mini eggs by hand.

mini egg brownie batter in a bowl with a spatula

Next, evenly spread the batter into the prepared pan. If desired, place whole or halved mini eggs on top.

Then bake the mini egg brownies in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes. Note I underbaked these brownies when I shot these photos because I like them super fudgy, for firmer brownies bake the full 30 minutes.

Place the brownie pan on a wire cooling rack to cool completely.

two photos showing mini egg brownies before and after baking

 Once cooled, cut into squares and serve. They are easier to cut once completely cooled to room temperature.

9 mini egg brownies cut into squares

Store

Store the mini egg brownies in an airtight container at room temperature for 3 days, or in the refrigerator for up to a week. 

Freeze

To freeze, cool the brownies completely, wrap them tightly in plastic wrap or vacuum seal them, then store the wrapped brownies in an airtight container in the freezer. 

two mini egg brownies

Mini Egg Brownies Recipe FAQS

What are the best mini eggs?

Cadbury Mini Eggs are the most well-known variety of the Easter candy. However, my favorite are the Lindt Mini Eggs. They are bigger and made without food coloring.

Can I double this recipe?

Yes, double the ingredients and bake the brownies in a 9×13″ glass baking dish.

Can you buy Cadbury mini eggs all year?

In the US they are mostly available in the spring (around Easter). They also sell a holiday version (mini snowballs) around Christmas time. I will often buy them in the spring and freeze them to use all year. I have found, that you can purchase them on Amazon all year round, they are just more expensive.

a stack of 2 mini egg brownies, the top one has a bite taken out of it

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Mini Egg Brownies Recipe

Laura
These mini egg brownies are made in one bowl. They are fugy with a shiny, crackly top and loaded with the best spring candy – mini eggs!
5 from 1 vote
Course Dessert
Cuisine American
Servings 16 Brownies
Calories 245
Prep Time10 minutes
Cook Time30 minutes
Cooling30 minutes
Total Time1 hour

Ingredients 
 

Instructions 

  • Preheat oven to 350 degrees F, line a 9×9” baking dish with parchment paper or lightly grease, set aside.
  • Mix flour, cocoa powder and sea salt together in a small bowl; set aside.
  • Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside to cool slightly.
  • In the bowl of a standing mixer, beat eggs for 1 minute or until pale and thick.
  • Add sugar and beat for an additional 30-60 seconds, until sugar is dissolved.
  • Add melted chocolate/butter mixture and vanilla and stir on low speed until batter is smooth and homogenous (uniform throughout).
  • Add dry ingredients, mix on low speed until just incorporated and there are no lumps.
  • Stir in mini eggs by hand.
  • Evenly spread the batter into the prepared pan. If desired, place whole or halved mini eggs on top.
  • Bake in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.*
  • Place brownie pan on a wire cooling rack to cool completely.
  • Cut into squares and serve.

Video

Notes

Ingredient Substitutions
  • Salted butter. Unsalted butter, coconut oil and gee all work well in this recipe.
  • Chopped chocolate. Use high-quality chocolate for the best results. Chips, chopped bars, discs, etc. all work equally well because it’s being melted. However the quality and cocoa content of your chocolate will affect the final outcome. I typically use Ghirardelli 60% dark chocolate chips.
  • Granulated sugar. white sugar or organic cane sugar are both good choices.
  • Vanilla extract. Make sure to use pure vanilla extract, and not imitation.
  • Cocoa powder. regular unsweetened cocoa powder. You can use extra dark cocoa powder for an even more intense chocolate flavor.
  • All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend. 
  • Sea Salt. I recommend using pure fine sea salt in baking and cooking. If you use iodized table salt decrease the amount of salt by half. 
  • Mini Eggs. Obviously, Cadbury mini eggs are a great choice in this recipe, but if you can get your hands on the Lindt mini eggs, I highly recommend giving them a try.
Store
Store the mini egg brownies in an airtight container at room temperature for 3 days, or in the refrigerator for up to a week. 
Freeze
To freeze, cool the brownies completely, wrap them tightly in plastic wrap or vacuum seal them, then store the wrapped brownies in an airtight container in the freezer. 

Nutrition

Serving: 1brownie | Calories: 245kcal | Carbohydrates: 26g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 92mg | Potassium: 145mg | Fiber: 2g | Sugar: 17g | Vitamin A: 218IU | Calcium: 20mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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