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Homemade mini egg brownies

Mini Egg Brownies (Gooey & Fudgy Recipe)

Michelle
Here's how to make mini egg brownies, perfect for Easter and spring! These brownies are so gooey, tasty and are very easy to make.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dessert
Cuisine British
Servings 16 Brownies
Calories 332 kcal

Ingredients
 
 

Topping (Optional)

Instructions
 

  • 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.

Topping (Optional)

  • 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!

Video

Notes

You can add an extra pack of mini eggs (80g) for even more mini eggs in the filling.

Nutrition

Calories: 332kcalCarbohydrates: 29gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 59mgSodium: 110mgPotassium: 177mgFiber: 3gSugar: 19gVitamin A: 364IUVitamin C: 1mgCalcium: 34mgIron: 2mg
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