Mini Egg Brownies

Calling all brownie lovers! If you’re looking for the perfect springtime treat that everyone will love, I promise these brownies will deliver. These Mini Egg Brownies are equal parts cute and delicious. Made with a rich and fudgy brownie base that rivals even the best box mixes, these adorable squares of chocolate goodness are giving all the spring vibes.

What makes these brownies so good?

These Mini Egg Brownies are the perfect Easter dessert! One look at those cute pastel speckled tops and you can see why. Here’s what makes these brownies so good:

Rich and fudgy. These brownies are not only adorable, but they’re downright delicious. They bake up with chewy edges, fudgy centers and are full of rich, chocolate flavor thanks to the addition of both chocolate chips and cocoa powder.

Fun and festive. Pastel candy eggs make a perfectly spring-y topping for these deliciously decadent brownies. Everyone will love them!

Easy to make. No fancy equipment needed! All you need is a bowl and a whisk and a handful of simple ingredients.

Fun to share. Look no further for the perfect Easter treat to share with your peeps! Slice and serve at Easter brunch or dinner for any easy, make ahead dessert. You can double the recipe and bake them in a 9 x 13 inch pan – perfect for feeding a crowd!

Ingredients

Brownies are one of my favorite desserts to make because they only require a handful of basic ingredients and you probably already have them in your pantry. Stock up on a few bags of Cadbury Mini Eggs and you’re in business! Here’s what you’ll need:

• Butter – we’re using unsalted butter straight from the fridge
• Sugar – a combination of granulated and light brown sugar makes the perfect brownies!
• Eggs – make sure your eggs are at room temperature. To bring them to room temp in a hurry, place the eggs in a bowl of warm water for 10 minutes.
• Flour – stir your flour in using a spatula or wooden spoon to prevent over mixing.
• Chocolate – chocolate chips and cocoa powder give these brownies a rich, chocolate flavor.
• Cadbury Mini Eggs – pile them on for a cute and crunchy brownie top!

How to make mini egg brownies

These brownies are super easy to make in under an hour with just a bowl and a whisk. No need to break out the mixer! Follow this simple step-by-step guide and check the recipe card below for ingredients and detailed instructions.

Step 1: To start, we’ll place the Cadbury Mini Eggs in a large plastic bag and use a rolling pin to break them into pieces. For best results, place the bag on top of a sturdy cutting board and use the rolling pin to pound the mini eggs until they are crushed. Set these aside while you make the brownies – or do as I do and snack on them while you bake!

Step 2: Preheat the oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper. Set aside.

Step 3: Melt the chocolate and butter together over a double boiler. You can also use a microwave, but be sure to stir often. Cool the mixture for 5 minutes.

Step 4: Add the sugars to the melted chocolate and butter. Stir to combine well.

Step 5: Add the eggs, followed by the vanilla. Whisk until fully incorporated.

Step 6: Add the dry ingredients to the chocolate mixture and fold to combine. Stir in the chocolate chips.

Step 7: Transfer the batter to the prepared pan and smooth the top with an offset spatula.

Step 8: Generously top the brownies with the crushed mini eggs.

Step 9: Bake in the center rack of the oven for 23 to 28 minutes. The brownies are done when the edges start to pull away from the sides of the pan and the center is set. A toothpick inserted into the center of the pan should come out with a few moist crumbs remaining. If the toothpick comes out completely dry, you may have over baked the brownies. Remove the pan from the oven and cool completely before slicing.

Tips for the best brownies

Use high quality ingredients. With so few ingredients in a batch of brownies, it’s important to use the highest quality ingredients you can find for the very best flavor.

Do not over mix. Over mixing the batter develops the glutens in the flour which creates a tough, gummy texture. Mixing too much after the flour has been added can prevent the brownies from rising well in the oven. Always keep the mixing to a minimum when making brownies.

Do not over bake. Over baked brownies will be dry and crumbly instead of fudgy and chewy. Keep an eye on your oven and start checking the brownies on the low end of the baking time.

Cool completely before slicing. I know, I know. All you want to do is dive right into that warm pan of freshly baked brownies. I get it! But here’s the thing. If you cut into those hot, gooey brownies right away you’ll be left with some pretty messy squares. For picture perfect brownies, let them cool completely. Then carefully remove the brownies from the pan using the parchment paper lining. Set the brownies on a nice flat surface and use a sharp knife to make swift, downward motions and pull the knife out slowly. Pro-tip: Run the knife under hot water and dry with a clean dishtowel in between each slice. It works like a charm!

How to store

These brownies will stay fresh tightly covered at room temperature for up to 3 days. If they last that long! For maximum freshness, cut each slice of brownie as needed rather than cutting all squares at once.

The brownies freeze well for up to 2 months when tightly covered. Your freezer stash never looked better!

Happy Easter and happy baking!

Looking for more delicious brownie recipes?

• The Best Brown Butter Brownies
• M&M’s Brownies
• Easy One Pot Fudge Brownies
• Lemon Brownies
• Gluten Free Brownies
• Better Than Box Mix Chewy Fudge Brownies