Name: Indulgent Mini Egg Brownies
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 16
Cuisine: USA
Ingredients: 220g/7.7oz dark chocolate; 200g unsalted butter (3/4 cup + 2 tbsp); 3 large eggs; 125g light brown sugar (1/2 cup + 2 tbsp); 125g caster sugar (1/2 cup + 2 tbsp); 100g plain flour (3/4 cup); 50g cocoa powder (1/3 cup + 1 tbsp); 300g Mini eggs – we used the family bag, which is 297g or you would need 4 normal-size bags, with some left over for eating!

When life gives you Mini Eggs, make Mini Egg Brownies… that’s what we say anyway! Turning the deliciousness of a Cadbury Mini Egg into something even moreish was a challenge that seemed to have no bad outcome.

We amended our scrumptious brownie recipe, previously used for Kinder Bueno Brownies and Biscoff Brownies, to include one of our favourite sweet treats.

Mini Egg Brownies | Mini Egg Recipes | Easter Egg Brownies | Easter Baking | Easter Brownies

Easter is when the supermarket shelves are full of the distinctive yellow packets of Mini Eggs here in the UK, so it seems rude not to try using them in some of our recipes.

Our Mini Egg brownies are the perfect Easter brownie and something fun to bake at Easter time, or at any time of the year, to be honest – if you can get Mini Eggs, that is!

What are Mini Eggs?

Those of you not surrounded by shelves of Mini Eggs might be wondering what it is we’re making our Mini Egg brownies with.

Cadbury Mini eggs have been available since the late sixties and have remained popular ever since. Their moreish crunchy outer layer of sugar covers delicious chocolate eggs, making them mildly addictive, in our opinion!

Adding these to our brownie recipe works so well because of that same crunch, bright colours and a burst of flavour.

It’s not the first time, however, as we also have Mini Egg NYC Cookies and a Mini Egg Cookie Traybake too.

Mini Eggs can also be found in the USA and Canada, although every country seems to have slightly different colours, and the UK ones are the only eggs with speckles on the outside.

There is a slight problem, though. You might not be able to get Mini Eggs to make your brownies throughout the whole year, depending on where you are.

Mini eggs are only available around Easter in some places. So if you like our recipe, we suggest you start squirrelling them away to last the year as soon as you see them in the shops!

What is a Mini Egg Brownie?

The answer is simple, we’ve taken our Kinder Bueno Brownie recipe, removed the Kinder Bueno and introduced mini eggs. As a result, the brownie has deliciously crisp and crackly on the outside with a ridiculously soft and gooey centre.

Our Mini Egg brownies are perfect with a cup of tea or for an Easter get-together to share with friends. However, we decided not to share ours and happily ate them after our tea!

Mini Egg Brownies Recipe - Brownies in a stack

Things you’ll need to make Mini Egg Brownies

20cm (8 inch) Square Baking Tin
Baking Paper
Heatproof bowl (or saucepan)
Electric Beater (or a whisk and very strong arms)
Wooden Spoon
Rolling pin and ziplock bag (for smashing the Mini Eggs)

Ingredients for Mini Egg Brownies

Yield: 9 large squares or 16 small squares
Prep time: 25 minutes
Cooking time: 25-30 minutes
Cooling time: 2 hours

220g/7.7oz dark chocolate
200g unsalted butter (3/4 cup + 2 tbsp)
3 large eggs
125g light brown sugar (1/2 cup + 2 tbsp)
125g caster sugar (1/2 cup + 2 tbsp)
100g plain flour (3/4 cup)
50g cocoa powder (1/3 cup + 1 tbsp)
300g Mini eggs – we used the family bag, which is 297g or you would need 4 normal-size bags, with some left over for eating!

DARK CHOCOLATE

We recommend using cooking chocolate that is at least 55% cocoa, but ideally around 70% cocoa, for the best chocolatey results. Mini Eggs are also very sweet, and using dark chocolate helps to balance this sweetness. If you’re not a fan of dark chocolate, at least consider using one with the lowest percentage of cocoa rather than switching to milk chocolate.

EGGS

We recommend using room-temperature eggs, so remove these from the fridge early on!

How to Make Mini Egg Brownies – Step-by-Step Method

Grease and line a 20cm square baking tin with baking paper and preheat the oven to 180C.

Put the Mini Eggs in a ziplock bag, seal it, and use a rolling pin to roughly break the eggs. You want to keep them in big chunks. Usually, we would just hit each once around once and they break easily apart.

Mini Egg Brownies - Breaking the Mini Eggs into pieces in a ziplock bag

Add the chocolate and butter to a heatproof bowl and microwave in 30-second bursts until melted. Set aside to cool.

Mini Egg Brownies Recipe Method - Melted chocolate and butter in a bowl

Add the eggs and sugars to a large mixing bowl and beat with an electric hand whisk until pale and fluffy – about 5 minutes.

Pour the cooled chocolate mixture into the bowl with the eggs and gently fold together with a wooden spoon until just combined.

Sift in the flour and cocoa powder and fold again until combined.

Fold through most of the broken Mini Eggs, reserving a handful or so for decorating the top of the brownie before cooking.

Transfer the mixture to your prepared baking tin, smoothing everything up to the edges in an even layer with a spatula.

Decorate the top with the remaining Mini Eggs, evenly spacing them over the surface. There’s no need to push them in.

Mini Egg Brownies Recipe Method - Brownie batter and mini eggs in the tin before baking

Bake for 25-30 minutes, until crackly on top and a skewer poked into the center comes out with just a few moist crumbs. We like a gooey brownie, so usually slightly underbake it.

Leave in the tin for about 15 minutes before transferring to a wire rack to cool completely (about 2 hours).

Slice into squares and enjoy!

Mini Egg Brownie Recipe after cooling and removed from the tin

How do you get gooey, fudgy brownies?

Brownies are either like a dense chocolate cake, or more fudgy and gooey. Personally, we prefer the latter, so we’ve made this recipe to match that.

The achieve the “fudgy effect”, you need to not cook them too long, just until the skewer comes out with moist crumbs, but not a wet mixture. Essentially, you undercook them slightly. Remember they will continue to cook a little after you remove them from the oven.

You can increase the cooking time if you’d like them to be more cakeish, but we recommend trying this way first!

Mini Egg Brownies - Brownies with mini eggs around them

How to Store Mini Egg Brownies

These Mini Egg Brownies will last for up to 3-5 days in an airtight container. You can always pop them in the microwave for 20-30 seconds if you’d like to soften them up/have a nice warm brownie.

Can you Freeze Mini Egg Brownies?

Mini Egg Brownies can be frozen for up to 3 months, so they’re a great treat to make in advance.

Wait for them to cool fully before wrapping up thoroughly Once they’ve cooled down (and you’ve tried them, of course), pop them in a zip-lock bag and freeze.

Mini Egg Brownies - on a plate with fork

Are Mini Egg Brownies Gluten-free?

They can be! Replace the plain flour with gluten-free flour. Mini Eggs are gluten-free, so it’s fine to use these in a gluten-free recipe.

What Else Can I Make with Mini Eggs

We can certainly help you if you have some Mini Eggs left over or if Mini Egg brownies aren’t your cup of tea! We have developed an amazing Mini Eggs Cookie recipe that joins New York City Style Cookies with Mini Eggs to make a huge, chunky cookie that’s oozing chocolate on the inside. They are fantastic if we do say so ourselves.

Mini Egg Brownies surrounded by Mini Eggs

Having made Mini Egg Brownies and Cookies, we didn’t rest on our laurels. We have also adapted our cookie recipe and made it into a Mini Egg Cookie tray bake, also known as a Mini Egg Cookie Bar.

What more could your sweet-tooth need in life? Who doesn’t want to try squares of deliciously chocolaty and succulent cookie, baked full of Mini Eggs?

Yield: 16