These mini egg brownies are fudgy, have flaky tops, and are packed with mini eggs. They’re the perfect, easy Easter brownies. They have both melted chocolate and cocoa powder for the best flavour and texture. The brownies come together so easily and you don’t need an electric mixer.
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Why you will LOVE this recipe:
- Soft and fudgy: The perfect brownie texture.
- Mini eggs: The milk chocolate mini egg middles get all soft and gooey in the oven.
- Crackle tops: Eggs and sugar are whisked until thickened and lightened in colour to create the crackle tops.
- Quick and easy: They're so easy to make and you don't need an electric mixer.
What makes a great brownie flavour
A good quality chocolate will give the mini egg brownies a lot of flavour and a soft texture. Use darker chocolate with a higher cocoa percentage if you like dark, rich brownies. Use a lesser percentage for less dark brownies.
Semi-sweet chocolate chips work great in this recipe as well! You could use milk chocolate, but I don't prefer it because milk chocolate made the brownies too sweet.
Natural VS Dutch processed cocoa powder
Either will work in these mini egg brownies. Dutch processed cocoa is treated with potassium carbonate (a base), giving it a rich, dark flavour. Natural cocoa powder is slightly more acidic and has a milder flavour.
I prefer dutch processed for brownies because they're more intense but if you prefer a lighter flavour then natural cocoa powder is the way to go!
The deal with the eggs
There are tons of brands of milk chocolate covered eggs being sold around Easter time. My favourite is Cadbury because they have the creamiest milk chocolate middles.
You can play around with different flavours of mini eggs such as Reese's and Whoppers.
If you love Cadbury creme eggs, you should check out these creme egg brownies!
Flavours and mix-ins
You can jazz up these brownies any way you like. Some ideas:
- Top them with a milk chocolate ganache chocolate frosting
- Add a layer of oreos or biscoff to the bottom of the pan before pouring batter on top
- Add your favourite toasted and chopped nuts
- Drizzle with biscoff, nutella, and/or salted caramel sauce.
How to ensure a fudgy texure every time
- Measure flour properly: Weigh flour for most accurate results. If not, measure with a measuring cup properly. Stir the flour with a spoon to fluff it up and spoon it gently into the cup. Scrape the excess off the top of the cup without packing it in.
- Beat eggs and sugar: Room temperature eggs and sugar should be whisked until thickened and lightened in colour. This will take about 30-60 seconds by hand with a wire whisk. You don't need an electric mixer.
- Don't overmix: Once the melted butter and chocolate are added to the whisked eggs, fold gently. You don't want to overwork the batter, especially once the flour is added.
- Don't overbake: The brownies are ready when the edges are set and the middle looks puffed and jiggly. If you insert a toothpick, the batter should stick to the tip of the toothpick in moist crumbs. The brownie will continue to cook as it cools and sets.
Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!
Chocolate: Good quality dark chocolate bars work best in this recipe. For a less rich and dark brownie use semi-sweet chocolate chips or milk chocolate bars. Keep in mind that they will be sweeter if you use milk chocolate.
Butter: A good quality, real butter works the best here. If you use salted butter, omit the salt in the brownie recipe and use a lightly salted butter.
Mini eggs: Any candy coated mini chocolate eggs (or even candies like m&ms) will work great in this recipe. I prefer to use cadbury brand.
All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
Cocoa powder: Natural and dutch processed cocoa powder will work great here. Dutch will give you a deeper, richer flavour (what I used), and natural will give you a less rich flavour.
Chocolate chips will work well in this recipe. I wouldn't use milk chocolate chips, the brownies will be too sweet. If you want to use milk chocolate, use a good quality milk chocolate bar.
You could definitely use milk chocolate if you prefer. It may be a touch sweeter though. Use a good quality milk chocolate bar, I don't recommend using milk chocolate chips.
It'll have potassium carbonate written in the ingredients. Natural cocoa powder should only have one ingredient - cocoa powder.
Yes, check on the brownies five minutes earlier because they may be ready a bit earlier.
Yes, double the recipe by tapping the 2x button in the recipe card.
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Mini Egg Brownies
- ¾ cup unsalted butter
- 7 oz chocolate Use your favourite good quality chocolate bar. You can use semi-sweet chocolate chips in a pinch.
- 3 large eggs room temperature
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 1 tablespoon pure vanilla extract
- ¼ teaspoon sea salt
- ¾ cup all purpose flour 90g
- ¼ cup cocoa powder use dutch processed for richer flavour or natural for a more subtle flavour
- 1 ½ cup mini candy coated chocolate eggs cadbury or other candy coated chocolate eggs will work
- Preheat oven to 355°F (180°C). Line an 8” square baking pan with parchment paper, leaving handles to help lift the brownies out later.
- Fill a saucepan with a few inches of water and find a heat safe bowl that fits on top without touching the water. Bring the saucepan with water to a simmer.
- Cut butter and chocolate into small pieces so they melt easier and place into the bowl. Put the bowl on top of the saucepan with simmering water and stir until the butter and chocolate melts.¾ cup unsalted butter, 7 oz chocolate
- Alternatively you can melt the chocolate and butter in the microwave in 10 second increments, stirring in between. Let cool to room temperature.
- In a large bowl, whisk eggs, granulated sugar, and brown sugar until lightened in colour and thickened. This takes about 30-60 seconds. The longer you whisk, the more crackly the tops will be. You can use an electric mixer if you have one.3 large eggs, ¾ cup granulated sugar, ½ cup brown sugar packed
- Add salt and vanilla extract, whisk to combine. Add cooled melted butter and chocolate, gently fold to combine.1 tablespoon pure vanilla extract, ¼ teaspoon sea salt
- Sift flour and cocoa powder right into the same bowl. Gently fold just until no more dry streaks of flour remain.¾ cup all purpose flour, ¼ cup cocoa powder, 1 ½ cup mini candy coated chocolate eggs
- Add 1 cup of mini eggs and fold. Pour into lined baking pan, spreading out the batter to the edges. Top with more mini eggs. Bake for 32-37 minutes. They’re ready when the edges are set and the middle is puffed up.1 ½ cup mini candy coated chocolate eggs
- Remove from oven and carefully press any extra mini eggs on top of the brownies. Let cool completely.
- Once cooled, lift them out by pulling at the parchment paper. Slice into 16 squares (four by four). Clean the knife with a damp towel between each cut for clean slices.
- You'll need 7 oz of chocolate, this is about 2 regular size chocolate bars (check the weights on the packets to confirm).
- If you use semi-sweet chocolate chips, you'll need 7oz or 1 cup + 3 tablespoons of regular size chocolate chips.
- You can use milk chocolate chips for less rich, milder tasting brownies. They may be too sweet so I wouldn't recommend it.