Get ready for Spring with these super fudgy Easter mini egg brownies! Loaded up with chopped-up mini eggs and white chocolate chips, these chocolate fudge brownies are perfect for Easter. These brownies take just 15 minutes to prepare and you don't need a mixer.
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This might be the best mini egg brownie recipe! These mini eggs brownies are just so fudgy and packed with one of my fave candies. I made it my mission to create a recipe for brownies that are super fudgy (no cakey brownies here) and you don't need to pull out a mixer. After a lot of testing, I got there!
I used white chocolate chips for these brownies with mini eggs because I thought the color (and taste) paired well with the mini eggs, but you can use semi-sweet chocolate chips if you prefer.
If you want another Cabudry mini eggs recipe, try out my mini egg cookies!
Ingredient Notes
- Sugar: I use a combination of light brown sugar and regular granulated sugar.
- Cocoa Powder: I'm using Dutch processed cocoa powder because it makes your brownies much richer, but you could use natural cocoa powder too. Just note that might be slightly lighter in color.
- Espresso Powder: a little bit of espresso powder is going to make your brownies so much more chocolatey! You won't taste the espresso at all.
- Chocolate: use a dark chocolate bar and make sure you chop it up finely, this will make it easier for the chocolate to melt.
- Mini Eggs: I used Cadbury mini eggs but you can use any brand of mini eggs!
- Eggs: 3 eggs might seem like a lot, but it is going to make these brownies super gooey and fudgy.
Step by Step Instructions
Step 1: Preheat your oven to 350/175 and line an 8x8 pan with foil. In a bowl, melt the butter in the microwave.
Step 2: Add your cocoa powder to the hot melted butter and whisk until smooth. Then add in your chopped chocolate. Let sit for a minute or two, then whisk until smooth.
Top Tip
Adding the cocoa powder to hot, melted butter is going to 'bloom' the cocoa powder, giving you a richer chocolate taste.
Step 3: In a separate bowl, whisk the eggs with the granulated sugar and light brown sugar. Whisk for 1:30-2 minutes. This is going to give you those crackly tops. How do you know when it's ready? Stop whisking, if the top of the mixture turns bubbly and slightly lighter in color, then you're done!
Step 4: Pour the sugar mixture into the melted chocolate and whisk until smooth. Add in the vanilla extract and whisk again.
Step 5: Pour the flour, espresso powder and salt. Use a rubber spatula to mix until just combined.
Step 6: Gently stir in the chopped mini egg candy and white chocolate chips.
Step 7: Pour the brownie batter into your prepared pan. Sprinkle over some extra mini eggs and white chocolate chips.
Step 8: Bake for 26-30 minutes. Let cool completely in the pan before removing and slicing into squares. Enjoy!
My Top Baking Tips & Notes
- Kitchen Scale: I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Let the Brownies Cool: until you lift them out of the pan. If you do it while they're still too hot or warm, they will collapse when you try to take them out.
- Crushing Mini Eggs: The safest way to crush Mini Egg candies is to place them in a ziplock bag and then crush them with a rolling pin.
- Spring Candy: Substitute mini eggs for Spring pastel M&Ms or you can slice up Creme Eggs and place them on top of the brownies just before baking.
- Chill the Brownies: if you want SUPER fudgy brownies, then once the mini eggs brownies have cooled in the pan, place in the pan in the fridge. Chilling them is going to make the brownies even more fudgy.
- Clean Brownie Slices: want to get super clean brownie bars? Make sure you chill the brownies once they've cooled. Then, every time you slice the bars, wash the knife under hot water and quickly dry it with a paper towel. This will give you clean cuts!
Want More Spring Recipes?
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Thank you!
Ella
Recipe
Easter Mini Egg Brownies
Equipment
- 8" square pan
Ingredients
- ¾ cup (170 grams) unsalted butter
- ½ cup (45 grams) dutch processed cocoa powder
- 4 oz (113 grams) dark chocolate chopped
- 3 large eggs cold
- ½ cup (100 grams) light brown sugar
- 1 cup (200 grams) granulated sugar
- 1 teaspoon vanilla extract
- ½ cup (60 grams) all purpose flour
- 1 teaspoon espresso powder
- 1 teaspoon kosher salt
- 1 cup (185 grams) mini eggs crushed or chopped
- ¾ cup (135 grams) white chocolate chips
Instructions
- Preheat the oven to 350°F/180°C. Take an 8×8 pan and line it with parchment paper or foil. Make sure it overhangs as that will make it easier to lift out the brownies.
- Place the butter in a medium bowl and melt in the microwave. You want the butter to be hot or warm.¾ cup (170 grams) unsalted butter
- Add the cocoa powder to the warm butter and whisk until smooth. Then add in your chopped chocolate. Let sit for a minute or two, then whisk until smooth.½ cup (45 grams) dutch processed cocoa powder, 4 oz (113 grams) dark chocolate
- In another bowl, whisk the eggs with the light brown sugar and granulated sugar. Whisk for 90-120 seconds, this is going to give you a shiny crust. You'll know it's ready when the mixture has lightened in color and there are bubbles on top when you stop whisking.3 large eggs, ½ cup (100 grams) light brown sugar, 1 cup (200 grams) granulated sugar
- Once the melted chocolate has cooled slightly, pour in the egg mixture. Whisk until smooth. Stir in the vanilla.1 teaspoon vanilla extract
- Fold in the salt, espresso powder and flour until combined.½ cup (60 grams) all purpose flour, 1 teaspoon espresso powder, 1 teaspoon kosher salt
- Stir in the chopped up mini eggs and white chocolate chips.1 cup (185 grams) mini eggs, ¾ cup (135 grams) white chocolate chips
- Pour the brownie batter into your prepared pan. You can sprinkle over extra white chocolate chips and mini eggs if you wish! Bake in the preheated oven for 26-30 minutes. A toothpick inserted should come out with moist crumbs. Let cool completely in the pan.
- For a fudgier texture, once the brownies have cooled place the pan in the fridge.
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