Mini Egg Brownies are the most delicious treat for your Easter dessert table. They're also the perfect size for Easter baskets too. They're rich, fudgy, and filled with Cadbury mini chocolate eggs. All you need is 10 simple ingredients.
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📋 About the Recipe
- Decadent mini egg brownies! These brownies are made with triple chocolate and are the best way to satisfy a chocolate craving.
- Need just 15 minutes of prep. Homemade brownies have a longer baking time than Mini Egg Cookies, but they are just as quick to get into the oven. If you're looking for a quick and easy Easter recipe, these brownies are the perfect Easter dessert.
- So much better than boxed brownie mix. If you've only ever made brownies from a box mix, you're in for a treat! These brownies are just as easy to make from scratch, yet 100x better tasting and made without preservatives and unnecessary additives.
🛒 Ingredients
A few notes about the ingredients:
- Unsalted butter - The key to making gooey brownies. Without enough butter, brownies will become more cake-like.
- Chocolate chips - I prefer the flavor of semisweet chocolate chips, but you can use any chocolate you like. Dark chocolate, milk chocolate, chocolate bars broken into pieces or chocolate chunks will all work, so use what you have or can find!
- Sugar - Makes these brownies perfectly sweet. White granulated sugar is best.
- Flour - I have only tested this recipe using all-purpose flour. For best results, I do not recommend substituting the flour with an alternate flour such as almond flour or coconut flour. These kinds of flour absorb liquid very differently and will negatively impact the end result.
- Chocolate Easter eggs - I used Cadbury's mini eggs, but any brand of mini milk chocolate eggs will work well here. You will usually see these Easter treats popping up in grocery stores around Easter time (right after Valentine's day).
⁉️ Substitutions and Alterations
- Microwave alternative: If you don't have a microwave, you can melt the butter and chocolate chips together using a double boiler on the stovetop. If you've never made a double boiler before, this resource will help: How to Melt Chocolate in a Double Boiler.
- Coffee granules substitute: This ingredient simply enhances the chocolate flavor. If you don't have coffee handy, just omit it completely.
📓 Instructions
- Preheat and prep. Preheat the oven to 350 degrees F. Line a 9x13 baking pan with parchment paper.
- Melt the chocolate chips. Place the semisweet chocolate chips and unsalted butter in a large bowl. Microwave in 30 second intervals, stirring in between, until melted and smooth.
- Add the sugar, vanilla extract, and coffee granules. In the same bowl as the melted chocolate mixture, add the sugar, vanilla, and instant coffee and whisk until combined.
- Whisk the eggs. In a small, separate bowl, whisk the eggs for 1 minute until frothy. Once frothy, add it into the chocolate mixture and mix to combine.
- Mix the dry ingredients. In a medium bowl, combine the flour, cocoa powder, baking powder, and kosher salt. Pour into the chocolate mixture and stir until just combined.
- Fold in chopped mini chocolate eggs. Using a rubber spatula, mix until the eggs are evenly distributed throughout the batter.
- Spread in the prepared baking pan. The brownie batter will be thick so you'll need a spatula to spread it evenly in the pan. Bake for 32 to 36 minutes, or until a toothpick inserted in the center of the brownies comes out mostly clean.
- Sprinkle with easter eggs. When the mini egg brownies are just pulled from the oven and still hot, sprinkle with whole chocolate eggs and lightly press them into the top of the brownies to secure.
- Cool completely. Allow the mini egg brownies to cool completely before removing from the pan. Once cool, slice into 15 to 20 brownies, depending on your preferred size.
❄️ How to Store
To store: Transfer the cooled, Cadbury mini egg brownies to an airtight container and store at room temperature for up to 3 days.
To freeze: If desired, these mini Easter egg brownies can also be frozen. Allow the fudgy brownies to cool completely directly in the baking dish, then remove them and slice into individual brownies. Wrap each individual brownie in plastic wrap, then place the wrapped brownies together in a large zip top freezer bag and freeze for up to 3 months.
To defrost: If frozen, these Easter treats will defrost best at room temperature. Set the brownies at room temperature for about 2 hours, then enjoy the chewy brownies once softened again.
🔍 Recipe FAQs
The key to making fudgy brownies is using more fat than flour. In this recipe, we're using a 2:1 ratio, meaning there is twice as much butter as flour. This creates gooey, fudgy Easter egg brownies.
Since these brownies are fudgy, not cakey, the toothpick should not come out completely clean. Instead, it should be mostly clean with a few moist crumbs. If the brownies seems overly wet and the brownies don't appear set at all, continue baking.
Yes! This is especially important when baking fudgy chocolate brownies because the mini egg brownies continue to set significantly as they cool. If you attempt to cut them before they have cooled, they will be quite messy and not have nice clean, cut lines.
💭 One More Tip
How to crush the mini Easter eggs: Place the chocolate eggs in a zip top bag such as a ziplock bag and tightly seal. Using a meat mallet or rolling pin, gently smash the eggs until they break into about the same size as the chocolate chips.
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Mini Easter Egg Brownies
Equipment
Ingredients
- 1 cup (2 sticks) unsalted butter
- 2 cups semisweet chocolate chips
- 1 ½ cups granulated sugar
- 1 tablespoon vanilla extract
- 2 teaspoons coffee granules (not brewed)
- 4 large eggs, room temperature
- ½ cup all purpose flour
- ½ cup unsweetened dutch process cocoa powder SEE NOTES
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup lightly crushed mini sugar coated milk chocolate easter eggs (such as Cadbury)
- ½ cup whole mini sugar coated milk chocolate easter eggs (such as Cadbury)
Instructions
- Preheat the oven to 350 degrees F. Line a 9x13 inch baking pan with parchment paper.
- Add butter and chocolate chips to a large microwave safe bowl. Microwave in 30 second intervals, stirring in between, until melted and smooth.
- Whisk in sugar, vanilla, and coffee granules.
- In a small bowl, whisk the eggs for 1 minute until frothy. Whisk eggs into the chocolate mixture.
- In a medium bowl, combine flour, cocoa powder, baking powder, and salt. Pour into the chocolate mixture and stir until just combined.
- Fold chopped mini easter eggs into the brownie batter until evenly distributed throughout.
- Pour batter into prepared baking pan. Batter will be thick, so use a spatula to spread it evenly throughout the pan. Bake for 32 to 36 minutes or until a toothpick inserted in the center of the brownies comes out mostly clean.
- While brownies are still hot, sprinkle whole mini easter eggs on top of the brownies. Lightly push them into the brownies to secure.
- Let brownies cool completely, before removing from the pan, and slicing into 15 to 20 equal-sized pieces.
Notes
- To lightly crush the easter eggs: Place ½ cup of mini eggs in a zip top bag. Seal the bag and use a meat mallet to smash the eggs until they break into pieces, about the same size as the chocolate chips.
- It is important to use DUTCH PROCESS cocoa powder for this recipe. It makes the brownies extra fudgy. If you don't have dutch process cocoa, use ½ cup unsweetened cocoa powder and use ½ teaspoon baking soda instead of the baking powder.
Nutrition
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