Mini Egg Brownies are a delicious easter treat to add to your Easter basket! These fudge brownies have chocolate mini eggs in the batter and sprinkled on top. A drizzle of white melted chocolate makes these the best brownies ever!
This is one of my favourite new recipes! Adapted from my best homemade brownie recipe, these fudgy brownies with Cadbury Mini Eggs is such a great sweet treat.
An easy recipe that a beginning baker could easily tackle with success, these chewy brownies could also be made in a mini muffin tin and the baking time reduced to 15 minutes in a 350°F oven.
For a full list of ingredients with amounts needed to make the recipe, see the recipe card at the bottom of this page.
- unsweetened baking chocolate - if you're in a pinch, you can use the semisweet baking squares as well.
- granulated sugar
- eggs - room temperature eggs. Take them out of the refrigerator 30 to 60 minutes before you start making the brownies.
- vanilla - pure vanilla extract is best, or you can use artificial extract.
- all purpose flour
- mini Cadbury eggs - use your favourite brand; ours is Cadbury.
- white chocolate - use good quality white chocolate for melting and drizzling on top of the brownies.
step by step instructions
Preheat oven to 350°F. Grease or Line an 8x8-inch square baking dish with parchment paper. Set aside.
This recipe can be made entirely by hand and does not require an electric mixer. Making these Easter brownies is the same as making other brownies except more fun!
In a heavy-bottomed saucepan, melt butter and chocolate squares over low heat, stirring often and being careful not to scorch the chocolate.
Transfer mixture to a large mixing bowl and stir in granulated sugar, followed by both eggs and vanilla just until combined.
Stir in all-purpose flour and stir just until combined.
Stir in 1 cup of mini eggs.
Transfer brownie batter into prepared baking dish and sprinkle with additional chopped mini eggs on top of the brownies.
Bake in 350°F oven for 25 to 30 minutes. Place on wire cooling rack and allow brownies to cool for at least 15 minutes before drizzling with white chocolate.
In microwave, melt white chocolate for 30 seconds. The chocolate will still be semi-solid. Continue to stir and the remaining chocolate pieces will melt in the warm chocolate. Depending on your microwave, the chocolate may require another 15 to 20 seconds.
Drizzle melted chocolate over brownies.
storage and freezing instructions
Brownies are best enjoyed fresh in one to two days. Store cooled brownies in airtight container at room temperature for a few days. Storing the brownies in the refrigerator will give them a few added days of freshness.
Cooled brownies may be frozen for up to two months by placing in an airtight container between layers of parchment paper.
Turn this recipe into Cadbury creai egg brownies by substituting the mini eggs for the Easter cream eggs.
I haven't tested this recipe yet with gluten free flour. I would recommend trying this gluten free brownie recipe.