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Easter mini egg brownies.
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5 from 9 votes

Easter Mini Egg Brownies

These easy mini egg brownies are super fudgy, gooey, festive and perfect for the Easter holiday.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 309kcal
Author: Radwa

Equipment

  • Kitchen scale
  • Baking ban
  • 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 / 340F. 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.
    150 g dark chocolate, 130 g butter
  • 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.
    3 large eggs, 245 g caster sugar
  • Stir in the slightly cooled chocolate mixture and vanilla extract, stir well until combined.
    1 tsp vanilla extract
  • Fold in the flour and cocoa powder and gently mix until combined. Now you have a lovely fudgy brownie mixture. 
    45 g cocoa powder, 90 g plain flour
  • Pour the mixture into the baking pan and sprinkle the chocolate eggs on the top then bake for 25-30 minutes.
    200 g chocolate mini eggs

Notes

Let the brownies cool completely before taking them out of the baking pan.

Nutrition

Serving: 1serving | Calories: 309kcal | Carbohydrates: 34g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 25mg | Potassium: 150mg | Fiber: 2g | Sugar: 25g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg