What is your Easter baking project this year? Mine are these easter brownies with mini easter egg that are so fudgy, gooey, and loaded with mini chocolate eggs.
To make these Mini Egg Brownies, you will need just 7 ingredients; so simple to make, and kids love it.
Easter is just around the corner, and I think everyone loves Easter because, in Easter, flowers are blossoming, and the sun shines more. If you love Easter, celebrate it by making a delicious treat and make your whole family happy. These brownies are the perfect sweet treat to make this Easter; they are fudgy, cheerful, and so delicious.
Why this recipe works?
- Fudgy and chocolaty
- Kids and adults adore them
- Easy dessert to make
- Cheerful and suitable to make for birthday parties
What’s in These Easter Brownies With Mini Easter Egg?
Sugar: I am using caster sugar, but you can use granulated or brown sugar.
Plain flour: All-purpose flour is the best for making brownies; do not use self-rising flour as it has leavening agents, which are not suitable in this recipe.
Cocoa powder: Use natural unsweetened cocoa powder, not drinking chocolate.
Butter: I prefer using unsalted butter to control the salt and flavour of these brownies.
Chocolate: I like using dark chocolate. However, you can use semi-sweet chocolate. You can also use half semi-sweet and half dark.
Eggs: We will use 3 large eggs at room temperature.
Mini eggs: Use any kind you like; in this recipe, I used Cadbury mini eggs; they are colourful and lovely.
Vanilla extract: It enhances the chocolate flavour, so use a good quality.
How to make Easter Brownies With Mini Easter Egg?
- Preparations: Preheat the oven to 170C. Grease a 9-inch baking pan with butter or line with baking paper.
- 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.
- In a bowl, mix eggs and sugar well using an electric hand mixer or stand mixer on high speed until you have a thick pale mixture.
- Stir in the slightly cooled chocolate mixture and vanilla extract, stir well until combined.
- Fold in the flour and cocoa powder and gently mix until combined. Now you have a lovely fudgy brownie mixture.
- Pour the mixture into the baking pan and Sprinkle the chocolate eggs on the top then bake for 25-30 minutes.
Top tips:
- The secret for soft and fudgy brownies is to mix the eggs and sugar well to make a fluffy mixture.
- For better 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 these Easter Brownies.
- Don’t overcook your brownies; otherwise, it will take on a cake texture instead of a gooey, fudgy texture.
- Feel free to add some mini chocolates into the batter if you like. You can crush about ½ cup of mini chocolate eggs and stir them in the batter before pouring into the baking pan.
- 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 Mini Eggs Brownie from the pan.
- You can drizzle some melted chocolate (dark or white) over the Easter Brownies once cooled down if you like.This is a nice touch for a special occasion.
Serving Suggestions
You can serve with these brownies anything you like, such as soda, milk, tea, coffee or hot chocolate. Try it also with my Sahlab recipe. You can also top the Brownie with a scoop of ice cream; it makes it more delicious.
Freezing
You can freee these brownies. I used to double the ingredients and make 2 pans of brownies. Slice them up and place them in airtight containers. They will keep for 3 months in the freezer.
I also put small sheets of baking paper between them to stop them from sticking together. This also makes it easy to grab one or two at a time. I have never had any problems with freezing them. When I want one, I just take it from the freezer and leave it at room temperature to defrost; it takes about 3-4 hours to defrost completely.
Recipe FAQs
Any chocolate eggs will work fine; you can use Galaxy Golden Eggs, Cadbury mini eggs, Kinder mini eggs, Milkybar mini eggs or Smarties milk chocolate mini eggs. For me, I used Cadbury mini eggs.
You can top your brownies with Oreo biscuits, M&M’s, white or dark chocolate chips or even some chopped nuts.
I don’t want to disappoint you, but the answer is ‘Yes’; please measure your ingredients well using a scale. It is so important for a good result.
For example, if you added more flour, the brownies will turn out dry, not fudgy. So, to get an accurate measurement, please use a digital scale like this one (Weighmax)
Yes, you can, and you will get the same perfect result.
No, you can’t. The result will be a bitter-tasting brownie. However, if you are concerned about the amount of sugar you consume, you can use any sweetener instead of sugar, such as Swerve or Erythritol. The result will be just fine.
Yes, you can. Just use gluten-free flour. I know Cadbury mini eggs are already gluten-free, but you need to check because that may change from place to place.
Simply place them in a ziplock bag and use a rolling pin to smash them.
Tools used in making these Easter Brownies:
- Baking ban: I Prefer to use a baking pan with removable bottom; it releases the Brownie from the pan easily.
- Electric whisk: Important for mixing the eggs and sugar well.
- Kitchen scale: For measuring all the ingredients accurately.
Dessert Recipes you may like
- Coffee loaf cake
- Cinnamon pie
- Chocolate marshmallow fudge recipe
- Oat and honey granola bars
- Blueberry white chocolate cake
More Chocolate Dessert Recipes
Easy Easter Brownies With Mini Easter Egg
Equipment
- Electric whisk
Ingredients
- 90 g plain flour
- 45 g cocoa powder
- 130 g butter
- 150 g dark chocolate
- 3 large eggs
- 245 g caster sugar
- 200 g chocolate mini eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 170C. Grease a 9-inch baking pan with butter or line with baking paper.
- 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.
- In a bowl, mix eggs and sugar well using an electric hand mixer or stand mixer on high speed until you have a thick pale mixture.
- Stir in the slightly cooled chocolate mixture and vanilla extract, stir well until combined.
- Fold in the flour and cocoa powder and gently mix until combined. Now you have a lovely fudgy brownie mixture.
- Pour the mixture into the baking pan and sprinkle the chocolate eggs on the top then bake for 25-30 minutes.
Notes
- Feel free to add some mini chocolates into the batter if you like. You can crush about ½ cup of mini chocolate eggs and stir them in the batter before pouring into the baking pan.
- 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 Mini Eggs Brownie from the pan.
- You can drizzle some melted chocolate (dark or white) over the Easter Brownies once cooled down if you like.This is a nice touch for a special occasion.
Nutrition
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If you have a question about this Easter Mini Egg Brownies recipe, please leave a comment or contact me via the contact page. And if you make this recipe, don't forget to rate it and let me know how it turned out in the comment section below. Thanks for visiting my blog.
Nora
These brownies turned out amazing and so fudgy; I used 80% dark chocolate and added more crashed mini eggs in the batter.
Adeline
These lovely mini eggs brownies are not only for easter. My kids love them, and I make them all year round.
Hala
Really loved these brownies. They were so fudgy.
Angy
I made these amazing brownies with my youngest son; I never made such fudgy brownies before. This recipe is amazing. I will definitely make it again. Thanks!
Lyn
These look delicious but disappointed there are no measurements for us who don't have a scale. I beg to differ than you can't bake without one. I have for over 50 years and my mother and grandmother before me have made wonderful baked goods without one. I actually don't know a single person with a scale that weighs food. Just saying nicely, if you want a US audience, you may want to consider having cups, tablespoons, etc. options on your recipes. Your site is beautiful and recipes look delicious. I don't mean to be discouraging, just hoping to be helpful. Best wishes to you.