Mini Egg Brownies

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Oooo, these Mini Egg Brownies are so insanely good, you’ll be going in for a second slice before you know it! These indulgent brownies, packed full of Mini Eggs, are the perfect Easter dessert for any chocolate lover. The rich, chocolatey aroma fills the kitchen as they bake to perfection. And the best part is, they’re super easy to make and take minutes to prepare – every bite is almost too much to handle!

A person placing a serving plate stacked with Mini Egg brownies onto a table
Lou's Recipe Overview

Lou’s recipe overview

SKILL: Beginner

TASTE: Indulge in the heavenly combination of chocolate and Mini Eggs

PROS: Who can resist Mini Eggs? It’s packed with them!

CONS: Stock up on Mini Eggs for all year round baking

Hands up who loves Mini Eggs as much as I do? I see you all out there with your hands in the air, so I know you’re going to love these Mini Egg brownies just as much as I do, and why not check out these other Mini Egg recipes as well!

If you’re like me, as soon as Mini Egg hit the supermarket shelves you can’t resist grabbing a packet or two, or three! Their sweet and crunchy texture make can’t be beaten making them the ultimate Easter treat. Their smooth crispy shell, the Dairy Milk chocolate and those springtime colours make them perfect for Easter-themed desserts, just like these brownies. That’s if you haven’t eaten them all before you get baking!

Why you should make these Mini Egg brownies

  • They’re incredibly delicious – the combination of the rich chocolate and the Mini Eggs, as their shells crack and the chocolate inside melts, is simply irresistible. They’re sure to satisfy any sweet tooth!
  • They’re easy to make – while they may look like a fancy dessert, these brownies are actually really easy to prepare, with just a few basic ingredients and one bowl!
  • They’re the perfect Easter egg alternative – impress your friends and gift these instead, or simply if you want to indulge in a sweet treat all by yourself!
  • The base recipe is easily customised – feel free to swap out the Mini Eggs and use your favourite mini Easter eggs instead; there’s so many different one to chose from
A plate full of Mini Egg brownies on a wooden table

Ingredients

Check out my shopping list for ingredients and equipment

Here are all the ingredients you’ll need to make these Mini Egg brownies…

  • Cadbury Mini Eggs – For me there’s only one Mini Egg! But there are now so many different varieties to chose from. You could swap for a Terry Chocolate Orange eggs, Smarties eggs or Milky Bar eggs
  • Dark Chocolate – I use Cadbury Bournville for these brownies, but you can swap for your preferred dark chocolate. Try to avoid milk chocolate; it contains a lot more sugar and will change the texture of the brownie cookies
  • Soft Light Brown Sugar – I like to use a mix of light brown and white caster sugar. The brown sugar brings out the richness of the chocolate in the brownies while also keeping the them soft and fudgy
  • Caster Sugar or Superfine Sugar
  • Unsalted Butter – Unsalted gives you more control of how much salt you have in your recipe, just add a pinch of fine sea salt. You can also use slightly salted butter if you prefer
  • Eggs – Make sure your eggs are at room temperature before whisking. This helps the egg protein bonds break and incorporates air into the cookie batter, keeping them nice and light
  • Plain Flour or All-Purpose Flour
  • Baking Powder

CONVERT TO CUPS: There is a cup conversion option in the recipe card to convert the ingredients. This is automatic and I can’t guarantee the accuracy. For best baking results, I recommend using digital scales and weighing the ingredients.

A person picking up a slice of Mini Egg brownies from a serving plate with lots of brownie slices

Equipment you will need

You’ll need a few basic kitchen tools and equipment and you’ll be all set to make delicious Mini Egg chocolate brownies! Here’s what you’ll need…

You’ll also need a cake pan or tray to bake the brownies in. I prefer to use a loose-based cake pan, but it will work in any of the following. You’ll also want to make sure they have deep sides…

A person placing a slice of Mini Egg brownies onto a light pink plate

How to make Mini Egg brownies

Full measurements and instructions can be found on the recipe card

The combination of rich chocolate and the Mini Eggs in these brownies is simply irresistible, and they’re sure to be a hit at any gathering or as an indulgent treat to enjoy on your own. Try serving them warm with a scoop of vanilla ice cream for the ultimate dessert experience. Here’s how to make them…

Making the brownie batter

  • Melt the butter and the chocolate together in a bowl over a pan of simmering water as a double boiler or in 30 second blasts in the microwave
  • When melted, stir everything together and leave to one side to cool
  • In a large mixing bowl whisk the sugars and the eggs until the mixture is thick, pale and fluffy. 
  • Add in the cooled melted chocolate mixture and gently stir until well combined.
  • Sieve the flour and the cocoa powder together and fold into the brownie batter mixture until evenly combined
  • Don’t over-mix the batter when folding in the flour. Be gentle and fold until the dry ingredients are just combined. Over-mixing the batter can make your brownies tough and chewy.

TOP TIP: Make sure to whisk the eggs and the sugar for at least 3 minutes to ensure plenty of air is incorporated. This will help keep the brownies light and fudgy, rather than heavy and dense.

Assembling the brownies

  • Line your cake pan or brownie pan with parchment paper
  • Pour in half the brownie batter, and use the back of a spoon or an angled palette knife to level the batter
  • Scatter over half of the Mini Eggs then pour over the remaining brownie batter and level off again

TOP TIP: When lining your cake or brownie pan, allow a little excess parchment to overhang the sides. This makes it easier to lift out the blondies when they have cooled.

Baking the brownies

  • Bake the brownies for 30-35 minutes in a pre-heated oven at 180C/ 350F
  • At 30 minutes, scatter the remaining Mini Eggs on top of the baking brownies, pushing them into the batter slightly
  • When baked, allow the brownies to cool for at least 15 minutes before lifting out of the pan
  • Leave to completely cool on a wire cooling rack before slicing and serving

TOP TIP: Check the brownies often and take them out of the oven when they are just set, with a few crumbs sticking to a toothpick inserted in the centre.

What to serve the brownies with

These Mini Egg brownies are delicious on their own, but if you want to take them to the next level, there are plenty of ways to serve them. Here are a few ideas…

  • Vanilla ice cream – The classic pairing of warm squidgy brownies and cold ice cream is hard to beat. Add a scoop of vanilla ice cream on top of a freshly baked brownie for a simply heavenly combo!
  • Whipped cream – If you prefer something a bit lighter then add a dollop of fresh whipped cream, mixed with vanilla bean paste, on top of a brownie for a creamy, fluffy contrast to the rich chocolatey flavour
  • Fresh berries – Go for a fruity twist and try serving these Mini Egg brownies with a handful of fresh berries, such as strawberries, raspberries, or blackberries. The tartness of the fruit can help balance out the sweetness and richness of the brownies
  • Caramel sauce – If you’re a big fan of caramel, then why not drizzle some caramel sauce on top of the Mini Egg brownies for an extra decadent touch

Simply, these brownies are versatile enough to pair with a wide range of toppings, so feel free to get creative and experiment with different flavour combos.

Jug of chocolate sauce being poured over a stack of three chocolate brownies filled with Mini Eggs

Top tips for making Mini Egg brownies

Here are my five tips for making the perfect chocolate brownies…

  • Make sure your eggs are at room temperature – Fridge-cold eggs straight are harder to whisk and get thick and fluffy mixture that you’re looking for. So make sure to get them out of the fridge in plenty of time and let them come up to room temperature. Alternatively, pop them in warm tap water for 10 minutes and they will come up to temperature.
  • Don’t be tempted to over-bake – Lots of brownie recipes have different bake times, and you oven won’t be exactly the same as mine. I’ve tried and tested this recipe so many times but for you it’s important to test your brownies at about 5 minutes before the end of the bake time and bake for a little longer if needed.
  • Don’t overbake your brownies – For the perfect texture, the centre of the brownies will not quite be fully baked. So rather than testing the centre, test the edge of the brownies about 1-inch in. Poke with a toothpick and if it comes out with a few crumbs and a tiny smear of batter, they’re done. If you wait until your skewer comes out of the centre of the brownie clean, then you’ve gone too far and you’ll have dry, cakey brownies.
  • Let them cool – Let your brownies cool in the pan for at least 15 minutes before removing them. This will help them set and make them easier to cut. If you want warm brownies, reheat them in the oven for a few minutes before serving.
  • Getting the perfect slice – If you want perfect edges to your brownie slices when you slice them, then firstly they have to be completely and utterly cool! Pop them in the fridge for 30 minutes to chill, then when you slice the brownies up, you’ll get nice straight edges; no tears.

With these top tips in mind, you’ll be well on your way to making perfect Easter brownies every time, good luck!

Stack of three chocolate brownies filled with Mini Eggs and drizzled in chocolate sauce

FAQs about Mini Egg brownies

What size cake pan do I need?

I recommend using a 9-inch square cake pan or brownie tray; this will give you a nice thick brownie layer that you can pack full of Mini Eggs.

How many brownies does the recipe make?

Depending on how big you slice the brownies, the recipe will make 12-16 slices.

How should I store the brownies?

The brownies are best kept stored in an air-tight container at room temperature.

How long will the brownies keep for?

If stored correctly the brownies will keep up to 5 days in an air-tight container.

Is it possible to freeze the brownies?

Yes! Once they are fully cooled, slice up the brownies and wrap them in baking parchment before placing in a freezer-proof container. They will keep for up to 3 months. Remember to fully defrost the brownies before eating.

Can I half the recipe for a smaller batch?

Yes you can! The recipe quantities can easily be halved for a smaller batch, and I regularly do this if I don’t want to bake the full amount. For a half batch, I bake the brownies in an 8-inch square cake pan and get between 9 and 12 slices.

Mini Egg Brownies - Featured

More brownie recipes to try

If you liked this Mini Egg brownies recipe here are some other recipes that I think you’d enjoy…

Mini Egg Brownies - Featured

Mini Egg Brownies

5 from 1 vote
Serves : 16 slices
These indulgent brownies, packed full of Mini Eggs, are the perfect Easter dessert for any chocolate lover – every bite it almost too much to handle!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients
 

VIDEO

Instructions
 

  • Preheat the oven to 180C/350F, and line a brownie tin or 9-inch square cake tin with baking parchment.
  • Add the dark chocolate and butter to a heatproof bowl and gently melt in a microwave in 30-second blasts. Alternatively place the bowl over a pan of simmering water and gradually melt it, stirring until smooth. Leave to one side to cool down slightly.
    200 g Butter, 200 g Dark Chocolate
  • In a large mixing bowl, beat together the eggs, soft brown sugar and caster sugar with a handheld mixer until thick, pale and fluffy. Alternatively, whisk together in a stand mixer with the balloon attachment.
    200 g Light Soft Brown Sugar, 4 Eggs, 150 g Caster Sugar
  • Pour the cooled chocolate mixture into the egg mixture and gently whisk together until the mixture is silky and smooth.
  • Sieve together the flour, baking powder and cocoa powder, and add to the chocolate mixture. Gently fold together with a metal spoon or spatula until everything is well combined.
    120 g Plain Flour, 1 tsp Baking Powder, 50 g Cocoa Powder
  • Pour half the batter into the lined brownie tin, and scatter over the Mini Eggs; make sure to save some for on top of the brownies. Pour over the remaining brownie batter and smooth over with an angled spatula.
    250 g Mini Eggs
  • Bake for 35 minutes until firm but still a little gooey in the centre. After 25 minutes, remove the brownies from the oven and scatter over the remaining Mini Eggs pushing them into the brownie batter. Return the brownies to the oven and bake for a further 10 minutes
  • Test the brownies with a skewer after 30 minutes. Make sure you check the brownie about 1-inch from the edge of the pan; if it comes out with moist crumbs then its ready. If its still gooey bake for another 5 minutes and test again.
  • Leave the brownies to cool in the pan for 10-15 minutes, then lift out using the baking parchment and leave to fully cool on a wire cooling rack.
  • For perfect slices, once they are fully cooled pop the brownies in the fridge for 30 minutes to chill before cutting into pieces. They will be firmly set and you will end up with nice straight edges.

Notes

What size cake pan do I need?
I recommend using a 9-inch square cake pan or brownie tray; this will give you a nice thick brownie layer that you can pack full of Mini Eggs.
How many brownies does the recipe make?
Depending on how big you slice the brownies, the recipe will make 12-16 slices.
How should I store the brownies?
The brownies are best kept stored in an air-tight container at room temperature.
How long will the brownies keep for?
If stored correctly the brownies will keep up to 5 days in an air-tight container.
Is it possible to freeze the brownies?
Yes! Once they are fully cooled, slice up the brownies and wrap them in baking parchment before placing in a freezer-proof container. They will keep for up to 3 months. Remember to fully defrost the brownies before eating.
Can I half the recipe for a smaller batch?
Yes you can! The recipe quantities can easily be halved for a smaller batch, and I regularly do this if I don’t want to bake the full amount. For a half batch, I bake the brownies in an 8-inch square cake pan and get between 9 and 12 slices.

Nutrition

Serving: 1sliceCalories: 377kcalCarbohydrates: 46gProtein: 5gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 71mgSodium: 114mgPotassium: 206mgFiber: 3gSugar: 34gVitamin A: 412IUVitamin C: 0.1mgCalcium: 63mgIron: 3mg

DISCLAIMER

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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Hi I’m Lou

… Dessert obsessed baker, busy 9-to-5er, and the recipe developer and photographer behind Crumbs and Corkscrews. Based in the UK, I live in the beautiful Cotswolds. I’m so glad to have you here with me and I can’t wait for you to start trying some of my recipes.

1 thought on “Mini Egg Brownies”

  1. 5 stars
    These brownies were spot on on the fudgy level. Loved the recipe. We made a half batch as per Lou’s instructions in the post and it was just the right amount for us. We also added in the mini Cream Eggs as well as Mini Eggs for an extra chocolate treat. Going to make these again.

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