These mini egg brownies are fudgy, have crackly tops, and are packed full of mini eggs. They’re the perfect, easy Easter brownies. They have both melted chocolate and cocoa powder for the best flavor and texture. The brownies come together so easily and you don’t need an electric mixer.
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Why you'll 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 color to create the crackle tops.
- Quick and easy: They're so easy to make and you don't need an electric mixer.
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
- 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.
- White chocolate: You will need a bit of white chocolate for the splatters on top.
- 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 mini eggs. These birds nest cookies are perfect for using up any extra mini eggs.
- Cocoa powder: Natural and dutch processed cocoa powder will work great here. Dutch will give you a deeper, richer flavor (what I used), and natural will give you a less rich flavor.
- 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.
✔️ Ingredient substitutions and variations
There are tons of brands of milk chocolate covered eggs being sold around Easter time. My favorite brand is Cadbury because they have the creamiest milk chocolate middles. You can play around with different flavors of mini eggs.
If you love Cadbury creme eggs, you should check out these creme egg brownies! And this mini egg cheesecake.
Some other variations:
- 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 favorite toasted and chopped nuts.
- Drizzle with biscoff, nutella, and/or salted caramel sauce.
👩🍳 How to make mini egg brownies
Prep: 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.
Step 1: 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. Remove from heat and let cool to room temperature.
Step 2: In a large bowl, whisk eggs, granulated sugar, and brown sugar until lightened in color and thickened. This takes about 30-60 seconds.
Tip: Alternatively you can melt the chocolate and butter in the microwave in 10 second increments, stirring in between. Let cool to room temperature.
Step 3: Add salt and vanilla extract, whisk to combine. Add cooled melted butter and chocolate, gently fold to combine.
Step 4: Sift flour and cocoa powder right into the same bowl. Gently fold just until no more dry streaks of flour remain.
Step 5: Add 1 cup of mini eggs and fold. Pour into lined baking pan, spreading out the batter to the edges.
Bake for 32-37 minutes. They’re ready when the edges are set and the middle is puffed up. Bake it less for more gooey fudgy brownies and more for a firmer brownie.
Step 6: Bake for 32-37 minutes. They’re ready when the edges are set and the middle is puffed up. Bake it less for more gooey fudgy brownies and more for a firmer brownie.
Step 7: Remove from oven and immediately top with pieces of white chocolate. Let sit for 5 minutes, then use the back of a spoon to smear the white chocolate into irregular "splatters".
Step 8: Top with remaining mini eggs. Crush a few and sprinkle on top for more texture. Let cool completely before cutting.
Expert Fudgy Brownie Tips:
- 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.
- Crackly tops: Room temperature eggs and sugar should be whisked until thickened and lightened in color. This will take about 30-60 seconds by hand with a wire whisk. You don't need an electric mixer. This creates that crackly top.
- Don't overmix: Once the melted butter and chocolate are added to the whisked eggs, fold gently. Overmixing will cause a dense, tough brownie.
- 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.
🥄 Make ahead and storage
These brownies are best eaten at room temperature or slightly warmed.
The brownies will keep well stored refrigerated in an airtight container for up to 3 days.
You can freeze them in an airtight container for up to 2 months. Warm them slightly before eating so they taste freshly baked.
🍫 Natural VS Dutch processed cocoa powder
Dutch processed cocoa is typically treated with potassium carbonate (a basic solution), giving it a rich, dark flavor. Natural cocoa powder doesn't have anything added, is slightly more acidic and has a milder flavor.
If you're unsure what kind of cocoa powder you're purchasing, check the ingredients! Natural cocoa powder will only have one ingredient and dutch processed will have two.
I prefer dutch processed for brownies because they're more intense but if you prefer a lighter flavor then natural cocoa powder is the way to go!
Either cocoa powder will work in these mini egg brownies. Or if you prefer a less chocolatey mini egg dessert, these mini egg bars are perfect to make.
❔ What makes a great brownie flavor?
A good quality chocolate will give the mini egg brownies a lot of flavor and a soft texture. Use darker chocolate with a higher cocoa percentage if you like dark, rich brownies. That's what I used!
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 much sweeter.
These cherry brownies and tangy lemon brownies are both fudgy and filled with bright, fresh flavors.
Recipe FAQs
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.
Chill the brownies in the fridge or freezer until cold and hard. This will make them much easier to cut and give you crisp cuts. Let them sit at room temperature before enjoying.
🐇 More related recipes
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📖 Recipe
Mini Egg Brownies
Equipment
- eight inch square baking pan see notes
Ingredients
- ¾ cup unsalted butter
- 7 oz dark chocolate or semisweet chocolate chips (see notes for conversion amounts)
- 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 dutch processed for richer flavor, or natural for a more subtle flavor
- 1 ½ cup cadbury mini eggs or other candy coated mini chocolate eggs
- 4 oz white chocolate broken into pieces (optional for topping)
Instructions
- 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. Remove from heat and let cool to room temperature while you work on the batter.¾ cup unsalted butter, 7 oz dark 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 color 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 cadbury mini eggs
- Add 1 cup of mini eggs and fold. Pour into lined baking pan, spreading out the batter to the edges. Bake for 32-37 minutes. They’re ready when the edges are set and the middle is puffed up. Bake it less for more gooey fudgy brownies and more for a firmer brownie.1 ½ cup cadbury mini eggs
- Remove from oven and immediately top with pieces of white chocolate. Let sit for 5 minutes, then use the back of a spoon to smear the white chocolate into irregular "splatters". Top with remaining mini eggs. Crush a few and sprinkle on top for more texture. Let cool completely.4 oz white chocolate
- 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.
Video
Notes
- You'll need 7 oz or 200g of dark 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 will be more sweet.
Sophia
Such a delicious recipe!! I didn’t have the cadbury mini eggs and white chocolate on hand so I went ahead and just made plain brownies. They turned out so chewy and fudgy, with a perfect little crust. Wow! My new favourite recipe!
Angus
These were great! Super quick, I added a few walnuts on top too.
Maeva
Me and my family loved it! It was very yummy