If you’re looking for a festive, chocolaty treat that dazzles with every bite, this Mini Egg Brownies Recipe is just what you need to brighten your day or holiday celebrations. These brownies are rich, fudgy, and bursting with colorful, crunchy mini chocolate eggs that add a playful surprise to a classic dessert. Perfectly balanced between deep cocoa notes and sweet candy crunch, this recipe is a joyful twist that’s both simple to make and irresistible to share with friends and family.
Ingredients You’ll Need
The beauty of this Mini Egg Brownies Recipe lies in its simple, pantry-friendly ingredients that come together to create an amazing explosion of flavor and texture. Each element plays a crucial role, from the buttery richness to the sweet crunch of those little candy-coated eggs.
- Unsalted butter (1/2 cup or 1 stick): Brings a creamy richness that forms the base of your brownies.
- Granulated sugar (1 cup): Sweetens your brownies while contributing to their tender crumb.
- Large eggs (2): Bind the ingredients and add moisture for a fudgy texture.
- Vanilla extract (1 tsp): Enhances the chocolate flavor with a subtle aromatic warmth.
- Unsweetened cocoa powder (1/3 cup): Provides that intense chocolate punch every brownie deserves.
- All-purpose flour (1/2 cup): Gives structure to your brownies without weighing them down.
- Salt (1/4 tsp): Balances sweetness and brings out the chocolate’s depth.
- Baking powder (1/4 tsp): Adds just a touch of lift for the perfect brownie texture.
- Mini chocolate eggs (1 cup, roughly chopped): The star ingredient, adding crunch, color, and that memorable candy-coating crunch throughout.
- Semisweet chocolate chips (1/2 cup, optional): For a melty surprise that enhances the chocolate intensity.
How to Make Mini Egg Brownies Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (175°C) and lining an 8×8-inch baking pan with parchment paper. This ensures your brownies won’t stick and will come out in neat squares, ready for sharing or sneaky snacking.
Step 2: Melt the Butter and Mix Sugar, Eggs, and Vanilla
In a medium saucepan over low heat, melt the butter slowly so it becomes smooth and golden. Remove it from the heat and immediately stir in the sugar, eggs, and vanilla extract. Mix until the batter looks glossy and smooth, which guarantees a rich and tender brownie base.
Step 3: Incorporate the Dry Ingredients
Sift the cocoa powder, flour, salt, and baking powder together to avoid lumps, then gently fold them into the wet mixture. This step is key to making brownies with that perfect fudgy yet slightly cakey texture that everyone loves.
Step 4: Fold in Mini Eggs and Chocolate Chips
Carefully fold in the chopped mini chocolate eggs along with the optional semisweet chocolate chips. This ensures each bite gets a delightful crunch and bursts of melted chocolate. Save a handful of chopped mini eggs for sprinkling on top before baking.
Step 5: Bake Your Brownies
Pour the batter into your prepared pan and smooth the top. Sprinkle the reserved mini eggs on the surface to create that inviting, colorful topping. Bake for 22 to 25 minutes, until a toothpick inserted near the center comes out with just a few moist crumbs clinging to it.
Step 6: Cool and Cut
Let your brownies cool completely in the pan. Cooling is essential because it allows the fudgy texture to set firmly, making it easier to cut perfect squares without crumbling.
How to Serve Mini Egg Brownies Recipe
Garnishes
For a beautiful presentation, dust your brownies lightly with powdered sugar or drizzle melted white chocolate over the top. A few extra mini eggs or even some crushed peppermint candies can be scattered around the serving plate to invite smiles from your guests.
Side Dishes
Serve these brownies alongside a scoop of vanilla or mint ice cream for a classic pairing. Fresh berries or a dollop of whipped cream can add a lovely contrast that balances the rich chocolate.
Creative Ways to Present
Transform these treats into party favors by wrapping individual brownies in colorful parchment paper tied with twine. For a festive touch, arrange them on a tiered dessert tray or layer them in clear jars with alternating layers of mini eggs for a visually stunning and delicious gift.
Make Ahead and Storage
Storing Leftovers
Store your brownies in an airtight container at room temperature for up to three days to maintain that perfect moist and fudgy texture. If your kitchen is warm, refrigeration is fine but bring them to room temperature before serving for the best flavor.
Freezing
Mini Egg Brownies Recipe leftovers freeze beautifully. Wrap individual squares tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to three months and thaw overnight in the fridge before enjoying.
Reheating
To revive your brownies, warm them in the microwave for 10-15 seconds. This melts the chocolate chips and softens the brownie, giving you that freshly-baked sensation in seconds. Just be careful not to overheat and dry them out.
FAQs
Can I use regular chocolate chips instead of mini eggs?
Absolutely! You can substitute the mini chocolate eggs with your favorite chocolate chips or chunks, but the mini eggs add that special colorful crunch that makes this recipe so unique.
What if I don’t have an 8×8 inch pan?
That size works best for the thickness and baking time, but if you don’t have one, a 9×9 pan will work too. Just keep an eye on the baking time and adjust slightly as needed.
How do I make these brownies extra fudgy?
Try slightly underbaking the brownies and chilling them before cutting. The residual heat continues to set the brownies while keeping them moist and gooey inside.
Can I make this recipe vegan?
To make this recipe vegan, use vegan butter or coconut oil, substitute eggs with flax eggs, and use vegan chocolate mini eggs or chips. The texture and taste will be a bit different but still delicious.
Are these brownies good for holiday parties?
Yes! Mini Egg Brownies Recipe is especially perfect during Easter or any spring celebration thanks to the colorful mini eggs, but their rich flavor makes them a crowd-pleaser year-round.
Final Thoughts
There’s something wonderfully joyful about making and sharing these Mini Egg Brownies Recipe with people you care about. The balance of rich chocolate and crunchy mini eggs is pure happiness in every bite. If you’re ready to bake a batch of brownies that bring smiles and maybe even a bit of nostalgia, this recipe is your new best friend in the kitchen. Grab your baking pan, get those mini eggs ready, and treat yourself to a delightfully sweet experience!
Print
Mini Egg Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Egg Brownies are a delightful Easter-themed treat featuring a rich, fudgy chocolate base studded with colorful mini chocolate eggs. Perfectly baked to achieve a slightly crisp top and moist interior, these brownies combine classic chocolate flavor with festive candy for a fun and delicious dessert.
Ingredients
Brownie Batter
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
Add-ins
- 1 cup mini chocolate eggs (such as Cadbury Mini Eggs), roughly chopped
- 1/2 cup semisweet chocolate chips (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the brownies.
- Melt Butter and Mix Wet Ingredients: In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and stir in the granulated sugar, eggs, and vanilla extract until the mixture is smooth and glossy, creating a rich base for the brownies.
- Add Dry Ingredients: Sift together the unsweetened cocoa powder, all-purpose flour, salt, and baking powder to avoid lumps. Gradually add this to the wet mixture and stir until fully combined into a smooth batter.
- Fold in Mini Eggs and Chocolate Chips: Gently fold in the roughly chopped mini chocolate eggs along with the optional semisweet chocolate chips, distributing them evenly without overmixing.
- Transfer Batter and Add Topping: Pour the brownie batter into the prepared baking pan and smooth the top evenly with a spatula. Sprinkle a few extra chopped mini eggs on top for a festive touch and added texture.
- Bake the Brownies: Bake in the preheated oven for 22–25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs, indicating a fudgy texture.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack before cutting into 9 squares for serving, ensuring clean slices and perfect texture.
Notes
- For extra fudgy brownies, slightly underbake and chill before slicing.
- You can substitute the mini eggs with other candy-coated chocolate eggs depending on the season.
- Use parchment paper for easy removal and cleanup.
- Optional semisweet chocolate chips enhance chocolate richness but can be omitted if desired.
