Mini Egg Brownies

These mini egg brownies are fudgy, gooey, and loaded with Cadbury mini eggs; they are the best Easter treat for the whole family.

Mini Egg Brownies

Easter is just around the corner! To make these easter brownies with Cadbury mini eggs, you will need simple ingredients most of them are already in your pantry.

They are SUPER easy to make, and kids love it.

Ingredients

Sugar: I am using caster sugar, but you can use granulated or brown sugar.

Plain flour (All-purpose flour): It is the best for making brownies; DON'T use self-rising flour as it has leavening agents, which are not suitable in this recipe.

Cocoa powder: Use natural cocoa powder or dutch-processed cocoa powder (NOT drinking chocolate).

Butter: I prefer using unsalted butter to control the salt and flavor of these brownies.

Chocolate: I prefer to use high-quality chocolate with at least 60% cocoa content.

Eggs: We will use 3 large eggs at room temperature.

Cadbury Mini eggs: Use any kind you like; in this recipe, I used Cadbury mini eggs; they are colorful and delicious. You can also use Kinder mini eggs, Milkybar mini eggs or Smarties milk chocolate mini eggs.

Vanilla extract: It enhances the chocolate flavour, so use a good quality.

How to Make Easter Brownies With Cadbury Mini Eggs?

One: Preheat the oven to 170C/340F and grease a 9-inch baking pan with butter or line with parchment paper.

Two: Microwave the chocolate and butter together for 20 seconds. Whisk them well until melted and a lovely buttery chocolate mixture. Then Set aside to cool.

Three: In a large bowl, mix eggs and sugar well using an electric hand mixer or stand mixer on high speed until you have a thick pale mixture.

Four: Stir in the slightly cooled chocolate mixture and vanilla extract, stir well until combined.

Five: Fold in the flour and cocoa powder and gently mix until combined. Now you have a lovely fudgy brownie mixture. 

Six: Transfer the brownie batter to the prepared pan and sprinkle the chocolate eggs on the top then bake for 30-35 minutes.

Tip: I prefer to add the min eggs whole. However, you can crush them by placing them in a zip-lock bag and using a rolling pin to crush them.

Top Tips

• For best results, make sure that all the ingredients are at room temperature. This ensures they all blend well. So, make sure to take the eggs and butter out of the fridge at least an hour before you start making this recipe.
• Don’t overbake your brownies; otherwise, it will take on a cake texture instead of a gooey, fudgy texture.
• Cool the Brownie completely before taking it out of the baking pan.
• Make sure you grease the baking pan well with butter or line with baking paper so you can easily remove the brownies from the pan.

How To Freeze Them

Place a baking paper between the brownies to stop them from sticking together. This also makes it easy to grab one or two at a time then put them in a freezer bag.

They will keep for 3 months in the freezer. I have never had any problems with freezing them.

To Thaw: Leave it at room temperature to defrost; it takes about 3-4 hours to defrost completely.

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