What’s not to love about Mini Egg brownies? They’re rich, gooey, indulgent and filled to the brim with chocolatey goodness! Just like my Mini Egg cookies, they’re super easy to make too. (Using just one bowl in fact!) Most definitely an ideal recipe for getting the kids involved this Easter. Read on for all you need to make these bars of heaven for yourself…
For me, there are 2 staples of Easter. Mini Eggs and Creme Eggs. After making Creme Egg brownies many moons ago, (which are epic by the way and you should absolutely check them out!) I knew there was only one way to go. Mini Egg brownies!
I mean, it was a marriage just waiting to happen wasn’t it?! There’s something magical about the flavour Mini Eggs take on when they’re baked too. If it’s possible, I think they’re even more addictive!
Adapting my all time favourite one bowl fudgy brownie recipe, I knew this was going to be a very exciting recipe to develop.
When can I buy Mini Eggs?
I think the fact that you can only buy Mini Eggs between February and April make these Mini Egg brownies even more special. Unless you decide to stock up, this means it’s something that you can only enjoy around Easter time. I feel like if you don’t have the option to enjoy something whenever you want, it becomes infinitely more incredible when you can eat it!
How to make Mini Egg brownies
Here’s the lowdown on just how easy Mini Egg brownies are to make…
- Melt butter and dark chocolate together in a bowl.
- Beat in eggs.
- Beat in caster sugar until smooth.
- Mix vanilla and salt into it.
- Sift in flour and cocoa powder and mix to form a batter.
- Fold through mini eggs.
- Pour into a lined tin, smooth out and bake.
- Cool completely before slicing.
And all that takes place in just one bowl and the tin you bake it in. Sounds down right ruddy marvellous don’t you think?
Mini Egg brownie ingredients
Here’s all you need to know about the ingredients needed for making Mini Egg brownies.
- Butter – My preferred type is unsalted as it gives you complete control over the salt within the recipe, and consequently, the flavour!
- Dark Chocolate – This may surprise you but my favourite chocolate to use is Aldi’s own brand 100g bars of dark chocolate. They’re CRAZY cheap and work so well in these brownies!
- Eggs – Free range organic is my favourite and least cruel for the hens. But whatever you happen to have will work just great too.
- Sugar – My favourite is golden caster sugar. It gives a slight caramel flavour to your baked goods which is lovely! Regular caster sugar will work fine too though.
- Vanilla Extract – This is a no brainer for me. ALWAYS use a good quality vanilla extract, not the rubbish, flavourless supermarket brands. You can’t even taste those in the end product they’re that pointless!
- Salt – I never skip this. You season your meals so why wouldn’t you season your baked goods too?
- Flour – Plain (all purpose) flour is best for brownies. Self raising has leavening agents which we don’t want in this recipe.
- Cocoa Powder – Make sure you use unsweetened cocoa powder NOT drinking chocolate as that has lots of sugar in it and will upset the balance of ingredients.
- Mini Eggs – The real deal is a must here, it’s Cadbury’s Mini Eggs all the way!
Mini Egg brownie recipe tips
Worried you’re going to struggle to get it right first time? Fear not! Here’s a ton of tips to help you nail it straight away.
- Ingredients blend together FAR better when they’re all at the same temperature. So if you store your eggs in the fridge, allow them to sit at room temperature for 1 hour before using. (It doesn’t matter about the butter as you melt that anyway.)
- Ensure each ingredient has been fully mixed in before adding the next. Particularly the sugar – you should stir this until it doesn’t feel grainy on the bottom of the bowl anymore.
- Add the eggs one at a time, not both together. This is so they incorporate properly and you don’t overwhelm the batter.
- Use a really good quality vanilla extract like Nielsen Massey. Cheaper supermarket versions are pointless as you can’t even taste them in your baked goods. Trust me here, you won’t look back.
- Check you’re not using drinking chocolate instead of cocoa powder. Drinking chocolate has added sugars and will make your brownies too sweet.
- If in doubt, underbake brownies. If you overcook them – they’ll be more like cake.
- It’s tough but allow your brownies to cool completely before you attempt to remove them from the tin or the whole thing will fall apart.
- Want an epic dessert? Warm a brownie up in the microwave for 50 seconds and top with your favourite ice cream. YUM!
Other Easter recipes you might like
Mini Egg Brownies Recipe
Here is what you will need to make 16 bars.
(For a printer friendly version, see the recipe card at the end of this post)
- 200g (7 oz) Mini Eggs
- 110g (1/2 Cup) Unsalted Butter
- 110g (3.9 oz) Dark Chocolate
- 2 Eggs
- 225g (1 + 1/8 Cup) Golden Caster Sugar
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 60g (1/2 Cup) Plain Flour
- 2 tbsp Cocoa Powder
- 20cm (8″) Square Baking Tin
- Large Microwavable Bowl
First thing’s first – lightly grease and line your baking tin with baking paper and preheat your oven to 180°C/Fan 170°C.
Next, take half the Mini Eggs (100g | 3.5 oz) and cut them in half. It’s not as faffy as it sounds – they actually cut pretty easily. This step is optional but I feel like it makes them stretch a little further.
To make the brownie batter, melt the butter (110g | 1/2 Cup) and dark chocolate (110g | 3.9 oz) together in a large bowl in the microwave, in 10 second intervals. Stir well between each time.
Then one at a time, add the eggs (x 2) and beat until fully incorporated.
Now it’s time to add the sugar (225g | 1 + 1/8 Cup). Beat this really well, until it doesn’t feel grainy on the bottom of the bowl anymore.
Next add the vanilla (1 tsp) and salt (1/2 tsp) to get some real flavour in there. Mix briefly until blended.
Now sift in the flour (60g | 1/2 Cup) and cocoa powder (2 tbsp) and fold JUST until you can’t see any more streaks of flour running through the batter.
Now for the good stuff – add HALF of the chopped Mini Eggs (50g | 1.75 oz) and HALF of the whole (50g | 1.75 oz) Mini Eggs to the batter.
Mix briefly until they’re evenly distributed throughout the brownie batter…
Then pour the batter into your prepared tin and smooth out.
Take all the remaining halved and whole Mini Eggs and randomly dot them over the top. Gently press them into the batter.
Bake your Mini Egg brownies in the centre of the oven for 20-25 minutes until the top is crispy. If you’re in any doubt – under bake rather than over bake. They will firm up slightly when cooled.
Now this is important. Allow your Mini Egg brownies to cool completely in the tin before attempting to remove them. When they are cooled, slice into 16 bars and store in an airtight container (I prefer metal) at room temperature and consume within 5 days.
Have you made this recipe?
Will these gorgeous Mini Egg brownies be making their way into your home? I’d love to know if they are! Send me your pics and comments on Facebook, Twitter & Instagram or email me at firstname.lastname@example.org.
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200g (7 oz) Mini Eggs
110g (1/2 Cup) Unsalted Butter
110g (3.9 oz) Dark Chocolate
225g (1 + 1/8 Cup) Golden Caster Sugar
1 tsp Vanilla Extract
1/4 tsp Salt
60g (1/2 Cup) Plain Flour
2 tbsp Cocoa Powder
20cm (8″) Square Baking Tin
Large Microwavable Bowl
- Lightly grease and line your tin and preheat your oven to 180°C/Fan 170°C.
- Cut half the Mini Eggs in half.
- In 10 second intervals in the microwave, melt together the butter and dark chocolate in a large bowl.
- Beat in the eggs one at a time until fully incorporated.
- Stir in the sugar. Continue stirring until it doesn't feel grainy on the bottom of the bowl.
- Add the vanilla and salt and mix through.
- Sift in the flour and cocoa powder then fold in just until you can't see anymore flour in the batter.
- Add half the whole Mini Eggs and half the halved Mini Eggs into the batter and mix through.
- Pour the batter into your tin and smooth out. Top with all the remaining Mini Eggs.
- Bake for 20-25 minutes until the top is crispy.
- Allow to cool completely before removing and slicing into 16 bars.
Store at room temperature in an airtight container. (My favourite are metal.)
Eat within 5 days.
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Nutrition Information:Yield: 16
Serving Size: 1
Amount Per Serving:Calories: 231Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 39mgSodium: 50mgCarbohydrates: 29gFiber: 1gSugar: 24gProtein: 2g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
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