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!

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!)

Mini Egg Brownies: Ingredients & 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.

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.

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.

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!

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

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

Then gently stir in the mini eggs by hand.

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.

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

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. 

Recipe FAQS

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