Introduction
Mini Egg Brownies Recipe is the ultimate chocolate indulgence, blending the gooey richness of classic brownies with the colorful crunch of Cadbury Mini Eggs. Imagine biting into a chewy, fudgy square with pockets of melted chocolate and bursts of candy-coated joy — it’s a dessert that celebrates both comfort and festivity. Whether you’re baking for Easter, spring gatherings, or simply craving something irresistibly sweet, this recipe brings joy in every bite. The aroma of melted dark chocolate and butter wafting through your kitchen promises happiness baked into every crumb.
Thank you for reading this post, don't forget to subscribe!Why You’ll Love This Mini Egg Brownies Recipe
Irresistibly fudgy texture: Soft, rich centers with crisp edges for perfect contrast.
Festive flair: The Mini Eggs add color, crunch, and Easter magic.
Simple ingredients: Pantry staples combine for a bakery-quality dessert.
Customizable: Swap Mini Eggs with M&Ms or chocolate chunks any time of year.
Crowd-pleaser: A hit with both kids and adults at spring brunches or parties.
No mixer needed: Melt, whisk, bake — that’s it!
Make-ahead friendly: Keeps perfectly moist for days when stored right.
Guaranteed chocolate satisfaction: For true chocolate lovers who crave depth and flavor.
Ingredients for Mini Egg Brownies
For the Brownie Base:
1 cup unsalted butter
8 ounces dark chocolate (50–70%), chopped
2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs
½ cup cocoa powder
¾ cup all-purpose flour
½ teaspoon salt
For the Cocoa Frosting:
⅔ cup unsalted butter, softened
2 cups powdered sugar
⅓ cup cocoa powder
¼ teaspoon salt
4–6 tablespoons milk
For the Topping:
1 (8 oz) bag of Cadbury Mini Eggs, lightly crushed
Ingredient Notes & Substitutions:
For an even deeper flavor, use espresso powder (½ teaspoon) to intensify the chocolate.
Substitute part of the dark chocolate with milk chocolate for a sweeter taste.
Add chopped nuts or white chocolate chunks for extra crunch.
To make gluten-free Mini Egg Brownies, use a 1:1 gluten-free flour blend.
How to Make Mini Egg Brownies
Step 1: Preheat and Prepare
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or greased foil. Leave some overhang to easily lift out the brownies later.
Step 2: Melt Butter and Chocolate
In a heatproof bowl, melt butter and dark chocolate together using short microwave bursts or a double boiler. Stir until silky smooth and glossy. This step ensures the base stays rich and fudgy.
Step 3: Add Sugar and Eggs
Whisk the sugar into the warm chocolate mixture until fully incorporated. Then add vanilla and the eggs, one at a time, whisking after each to create a thick, glossy batter that traps air for that crackly top.
Step 4: Combine Dry Ingredients
Sift together flour, cocoa powder, and salt. Gently fold them into the chocolate mixture until just combined — overmixing can make brownies cakey instead of fudgy.
Step 5: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 28–32 minutes. The toothpick test: insert it into the center; it should come out with moist crumbs, not wet batter. Let cool completely before frosting.
Step 6: Make Cocoa Frosting
In a large bowl, beat softened butter until fluffy. Add powdered sugar, cocoa powder, and milk, alternating until creamy and smooth. Adjust consistency with more milk if needed.
Step 7: Frost and Decorate
Spread frosting evenly over cooled brownies. Lightly crush Mini Eggs and sprinkle them generously on top. Press them slightly into the frosting to stick. Cut into squares and serve your stunning Easter Mini Egg Brownies!
Pro Tips for Perfect Mini Egg Brownies
How do you make brownies more fudgy than cakey?
Use less flour and more fat (butter + chocolate). Avoid overbaking — pull them out when the center still looks slightly underdone.
Can I use milk chocolate instead of dark?
Yes! Milk chocolate creates a sweeter, creamier flavor, while dark chocolate delivers depth. You can also mix both for balance.
How to get that crackly brownie top?
Whisk sugar and eggs thoroughly until glossy before adding dry ingredients — this creates the shiny, flaky crust we all love.
Best Ways to Serve Mini Egg Brownies
Serve your Mini Egg Chocolate Brownies with a scoop of vanilla ice cream, a drizzle of salted caramel sauce, or a dollop of whipped cream for an indulgent dessert.
Nutrition Information (Per Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 320 kcal |
| Total Fat | 18g |
| Carbohydrates | 38g |
| Sugars | 29g |
| Protein | 4g |
| Fiber | 2g |
Storage and Leftovers
Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps fresh for up to 1 week.
Freezer: Wrap individual squares tightly and freeze for up to 2 months. Thaw at room temperature before serving.
To restore freshness, warm in the microwave for 10–15 seconds for that gooey texture again.
FAQs About Mini Egg Brownies Recipe
Can I make Mini Egg Brownies ahead of time?
Absolutely! You can bake them a day in advance and store them covered. Frost and top with Mini Eggs just before serving.
Do Mini Eggs melt when baked?
When mixed into the batter, some may crack or melt slightly, adding chocolatey swirls. For best results, reserve most Mini Eggs for topping after baking.
Can I make Mini Egg Brownies without frosting?
Yes, they’re delicious on their own! The frosting adds richness, but plain Fudgy Mini Egg Brownies are equally divine.
Variations
Blondie version: Swap cocoa for white chocolate and brown sugar.
Vegan option: Use vegan butter and flax eggs.
Nutty twist: Add walnuts or pecans for crunch.
Holiday version: Replace Mini Eggs with red and green candies for Christmas brownies.
Mini Egg Brownie Bites: Bake in a muffin tin for individual treats.
Conclusion
If you’re looking for the best Mini Egg Brownies Recipe, this one guarantees gooey centers, chocolate-rich flavor, and a festive burst of color in every bite. Perfect for Easter or any chocolate celebration, these brownies are easy, fun, and guaranteed to impress.