How To Make Mini Egg Brownies Perfect For Easter And Spring!
Cadbury mini egg brownies! They’re gooey, fudgy and the perfect dessert for Easter. Made with just 8 basic ingredients these brownies are indulgent, delicious and filled with so many mini eggs. You’re going to love them!
This mini egg brownie recipe is the perfect treat for Easter and an easy bake to enjoy throughout spring too. If you love brownies, then you’re going to love this mini egg brownie recipe! They’re gooey, indulgent and just completely irresistible.
It’s one of the easiest desserts you can ever make and they taste so good. With a vibrant and colourful appearance, the mini eggs look delicious contrasting against the dark, rich and gooey brownie.
Why You’ll Love These Mini Egg Brownies
- They take only 40 minutes including prep time!
- Once baked in the oven, the mini eggs create pools of melted chocolate.
- It’s tasty eaten on its own or served with ice cream.
- The brownies look colourful, vibrant and are so eye-catching.
- They are perfect for gatherings, parties and events.
- It’s super easy to make, even kids can make them.
Fudgy And Gooey Mini Egg Brownies
If you don’t know by now, I love a gooey brownie recipe and this mini egg brownie has that exact texture! It’s fudgy, soft and just utterly delicious. Far from cakey brownies… my worst nightmare!
These brownies are so gooey because the recipe has a lower amount of plain flour in the mixture compared to chewy and cakey type brownies.
It’s meant to be slightly crisp on the outside with a tender and gooey texture on the inside. They’re firm enough to pick up and eat yet are still soft, delicate and tasty.
Watch How To Make Mini Egg Brownies
Where Can I Buy Cadbury Mini Eggs?
Around Easter time you’ll find mini eggs pretty much everywhere! You can stock up on these chocolates around this time, so that you’ll always have a few at hand whenever you want to make them.
Easter will not be Easter if I haven’t gone through a couple packs of mini eggs. It’s the time of year when the shops are full of them: so I always get one, two or maybe five packs at a go.
You can also get mini eggs here on Amazon.
You only need 8 ingredients to make these brownies, they’re simple ingredients you might have at home already.
- Mini Eggs: Cadbury mini eggs are pastel-coloured shells that are filled with solid milk chocolate. The shells are light, crisp and adds a mild crunch to the brownies.
- Plain Flour: Adds structure, there’s not a lot of plain flour in this recipe that’s why they’re so gooey.
- Dark Chocolate: It’s best to use dark chocolate instead of milk chocolate, dark chocolate will provide a rich and dark flavour.
- Cocoa Powder: The best cocoa powder that tops all cocoa powders ever is this one here.
- Vanilla: Adds extra flavour, this right here is my favourite vanilla extract ever.
- Butter: You can use either salted or unsalted butter.
- Eggs: Use eggs at room temperature for best results.
- Sugar: Caster sugar is whisked with eggs until the mixture is pale and frothy.
If you would like to decorate your brownies, I drizzled melted white chocolate on top and sprinkled chopped mini eggs.
How To Make Mini Egg Brownies Step-By-Step
Below is a step-by-step guide on how to make gooey mini egg brownies. Full instructions are on the recipe card at the bottom with a video too.
Add butter and dark chocolate into a mixing bowl and heat till melted. I like to melt the butter and chocolate in a microwave on a medium to high heat. Stopping frequently every 10 seconds to mix with a spoon.
You can also melt the butter and chocolate by placing it in a bowl. Heat over simmering water and stir constantly. Make sure no water touches the bowl or gets into the mixture.
In a different mixing bowl add in the eggs, vanilla and caster sugar. With an electric whisk, whisk the mixture until it becomes frothy, pale and has doubled in volume.
Pour the melted butter and dark chocolate mixture into the whisked egg mixture. Then gently fold using a spatula until evenly combined. This will take time, you’ll have to be patient as mixing it quickly will take the air out of the mixture.
With a sieve, sift plain flour and cocoa powder over the mixture. Then fold with your spatula until evenly combined.
Pour the mini eggs into the brownie mixture and mix together until evenly distributed.
TIP: You can add an extra pack of mini eggs for even more mini eggs in the filling.
Pour the mini egg brownie mixture into a lined baking tin and spread evenly with a spatula. Then bake in the oven for 25 minutes.
Leave the brownie to cool down for 10 to 15 minutes. Melt white chocolate in a small mixing bowl and drizzle it all over the brownie mixture with a spoon. Chop the remaining mini eggs in half and sprinkle all over the brownie.
Cut into slices once the brownie has cooled down!
My Expert Tips
Don’t forget to line your tin, this is one of my biggest tips ever! It can be quite difficult to remove brownies from a baking tin when they’re not lined with parchment paper. When lined, you simply lift the paper by the sides and your brownies are easily removed.
Wait until the brownies have cooled down before cutting them. As these brownies are very gooey straight out of the oven, they’ll need to cool down or they’ll just fall apart.
Pick your ingredients wisely, they make a huge difference. Use a fine and dark cocoa powder, you’ll get brownies that are indulgent and rich. Using a good quality vanilla extract also helps, cheaper options and supermarket brand versions don’t give off the same flavour.
Folding the ingredients can take a bit of time but try not to rush them. Make sure the mixture is mixed well at each stage. For example, the flour and cocoa powder is mixed in well and there’s no sugar that has dropped to the bottom. Make sure to get the sides of the bowl too!
How To Store Brownies With Mini Eggs
Store the mini egg brownies in an air-tight container for up to 5 days at room temperature. If you leave the brownies in the fridge, the mini egg decoration can start to get a bit watery.
How To Make These Mini Egg Brownies Gluten-Free
Gluten-Free: Simply change plain flour to gluten-free plain flour, mini eggs are already gluten-free.
Baking Tin: I used a 9″ baking tin to create around 16 slices.
Electric Hand Whisk: To whisk the eggs and sugar together.
Spatula: A spatula is used to fold the ingredients, incorporating air into the mixture.
Mixing Bowls: You’ll need one bowl to melt the butter and chocolate and another bowl to whisk the eggs, vanilla and sugar.
Parchment Paper: Used to line the baking tin.
More Brownie Recipes
Below are even more gooey brownie recipes to try next:
More Mini Egg Recipes
- Mini Egg Cookie Bars
- Mini Egg Cheesecake
- Cornflake Easter Nests
- Shredded Wheat Nests
- Mini Egg Cookies
- Mini Egg Tiffin
Mini Egg Brownies (Gooey & Fudgy Recipe)
- 60 g Mini Eggs
- 100 g White Chocolate
- Add butter and dark chocolate into a mixing bowl and heat till melted.
- In a different mixing bowl add in the eggs, vanilla and caster sugar. With an electric whisk, whisk the mixture until it becomes frothy, pale and has doubled in volume.
- Pour the melted butter and dark chocolate mixture into the whisked egg mixture. Then gently fold using a spatula until evenly combined.
- With a sieve, sift plain flour and cocoa powder over the mixture. Then fold with your spatula until evenly combined.
- Pour the mini eggs into the brownie mixture and mix together until evenly distributed.
- Pour the mini egg brownie mixture into a lined baking tin and spread evenly with a spatula. Then bake in the oven for 25 minutes. Leave the mixture to cool down completely before cutting into it.
- Leave the brownie to cool down for 10 to 15 minutes. Melt white chocolate in a small mixing bowl and drizzle it all over the brownie mixture with a spoon.
- Chop the remaining mini eggs in half and sprinkle all over the brownie. Cut into slices once the brownie has cooled down!
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