Easter is the perfect time to indulge in all things chocolate, and what better way to do that than by making a batch of Mini Egg Brownies? These decadent treats are a fun twist on the classic brownie, bursting with colorful, crispy Mini Eggs.
Whether you’re looking to impress your guests at an Easter gathering or simply satisfy your sweet tooth, these brownies will surely hit the spot.
Not only do these Easter egg brownies look beautiful, they also have an addictive crackly top and a fudgy center.
The best part is that these best mini egg brownie recipe can be easily customised. Simply add in any of your favourite Easter chocolate.
This is the perfect brownie for Easter and they make lovely homemade gifts,
Why You’ll Love Cadbury Mini Egg Brownies
- Perfectly Fudgy: The base of these brownies is rich, fudgy, and packed with chocolatey goodness. The combination of melted chocolate and cocoa powder creates that gooey, melt-in-your-mouth texture everyone loves.
- Crisp, Candy Coating: The Mini Eggs bring a delightful crunch and burst of sweetness with every bite. As the brownies bake, the candy coating melts slightly while keeping its signature crunch, adding an irresistible contrast to the soft, fudgy brownie.
- Easter Vibes: The colorful eggs give these brownies a festive, cheerful look. It’s an easy way to add some Easter magic to your baking without needing to get too complicated.
- Kid friendly: Kids love to make these and the whole family will enjoy them.
Tips for Perfect Mini Egg Brownies
- Don’t Overbake: To ensure a fudgy texture, keep an eye on the brownies as they bake. Every oven is different, so start checking for doneness around 20 minutes.
- Chop the Mini Eggs: Roughly chop the Mini Eggs before placing them on top. This way, each bite will have a nice distribution of candy and brownie, rather than just one egg per bite.
- Use High-Quality Chocolate: The dark chocolate you use for the base will affect the flavor of the brownies. Choose a good quality chocolate with at least 60% cocoa for the best results. Use dark chocolate 80% and above for a richer more indulgent brownie
Mini Egg Brownie Ingredients
You just need the following ingredients to make this mini egg brownies recipe.
- Cadbury Mini Eggs – or any of your favourite mini chocolate eggs or favourite Easter candy,
- Unsalted Butter – can use salted
- Chocolate chips – I use semi-sweet dark chocolate chips, can use milk chocolate or dark chocolate
- Eggs – can sub for a vegan egg replacement
- Sugar – any granulated sugar will work
- Vanilla Extract – can skip but it adds delicious flavor
- Plain Flour – must use all purpose flour, self raising will not work for this recipe
- Cocoa Powder – use unsweetened or your fudgy brownies will be far too sweet
Variations
Blondies – Skip the chocolate powder and use white chocolate chips instead of dark to make mini egg Easter blondies.
Creme eggs – Use chopped creme egg pieces to make delicious creme egg brownies.
How To Make Mini Egg Brownies
Full details in the recipe card at the end of this post.
- Lightly grease and and prepare your baking tin with parchment paper
- Cut half of the Mini Eggs in half. Alternatively add the mini eggs to a ziplock bag and use a rolling pin to crush
- In a large bowl, melt the butter and chocolate chips together in the microwave
- Once melted, add in the eggs
- Stir in the sugar and vanilla
- Next sift in the flour and cocoa powder, then gently mix in
- Add in whole Mini Eggs and half of the halved Mini Eggs to the brownie batter gently mix
- Pour the batter into the prepared tin and smooth the top. Scatter the remaining Mini Eggs over the top.
- Bake for 20-25 minutes, or until the top is crispy.
- Allow the bars to cool completely before removing from the tin and cutting into 16 bars. Store in an airtight container.
Love Easter baking? Then check out these Easter recipes, mini egg cookies, mini egg cookie bars, or cornflakes Easter nests. And if you love Easter then you will love these Easter nails and Easter wallpaper.
Fudgy Mini Egg Brownies
Ingredients
- 200 g Mini Eggs
- 110 g Unsalted Butter
- 110 g Dark Chocolate chips
- 2 Eggs
- 225 g Brown Sugar
- 1 tsp Vanilla Extract
- 60 g Plain Flour
- 2 tbsp Cocoa Powder
Instructions
- Lightly grease and line a 20cm (8″) square baking tin, and preheat your oven to 180°C (Fan 170°C).
- Cut half of the Mini Eggs in half.
- In a large bowl, melt the butter and chocolate chips together in the microwave
- Once melted, beat in the eggs
- Stir in the sugar and vanilla
- Sift in the flour and cocoa powder, then gently mix in
- Add in whole Mini Eggs and half of the halved Mini Eggs and gently mix
- Pour the batter into the prepared tin and smooth the top. Scatter the remaining Mini Eggs over the top.
- Bake for 20-25 minutes, or until the top is crispy.
- Allow the bars to cool completely before removing from the tin and cutting into 16 bars. Store in an airtight container.
Mini Egg Brownies are the perfect treat for Easter, combining the best of both worlds: rich, fudgy chocolate brownies and the beloved crunch of Mini Eggs. They’re easy to make, look gorgeous, and taste even better. Plus, with just a few simple ingredients, you’ll have a show-stopping dessert that everyone will love. So, what are you waiting for? Get baking and enjoy a slice (or two) of these irresistible Mini Egg Brownies!
Happy Easter and happy baking!
