Fudgy Mini Egg Brownies

This might be the best mini egg brownie recipe! These mini eggs brownies are just so fudgy, and they have a crackly top that I know we all love. 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! Or, if you're looking for more chocolatey goodness, then you need to try my marbled cheesecake brownies, triple chocolate brownies, oreo chocolate chip cookies and chocolate cake with cream cheese frosting!

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 slighter 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.

See the recipe card for full information on ingredients and quantities.

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.

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.

Expert Tips & Tricks

• 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!