Mini Egg Easter Brownies

Add these Mini Egg Brownies to your Easter baking list! These fudge brownies have chocolate mini eggs in the batter and sprinkled on top. A drizzle of white melted chocolate gives them a little glam and they’re oh-so-yummy! If you love desserts with mini eggs, you’re in for a treat!


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Chocolate Fudge Brownies

These fudgy mini egg brownies are the perfect treat to satisfy a chocolate craving. We made them with homemade brownies but you could easily use boxed brownie mix as well!

If it’s your first time making brownies from scratch – you’ve got this!! This recipe is fool-proof and I have tested it dozens of times.

If you love these brownies, try my vanilla Easter trifle too! It’s the perfect holiday centerpiece and dessert recipe.

Ingredients

For a full list of ingredients with amounts needed to make the recipe, see the recipe card at the bottom of this page.

Ingredients for mini egg brownies with text overlay.
  • unsweetened baking chocolate – if you’re in a pinch, you can use the semisweet baking squares as well. The unsweetened dark chocolate works best though! No cocoa powder in this recipe – the baking chocolate gives it flavor and a nice fudgy texture.
  • butter
  • 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. You can also substitute the eggs with chopped cadbury cream egg or your favorite easter candy.
  • white chocolate – use good quality white chocolate for melting and drizzling on top of the brownies.

What makes brownies more fudgy?

The eggs and melted butter, combined with the baking chocolate create a delicious fudgy texture. Taking them out of the oven a few minutes early also ensure the perfect brownie texture. 

How to make Cadbury Mini Egg brownies

STEP ONE – Preheat oven to 350°F. Grease or Line an 8×8-inch square baking dish with parchment paper. Non-stick spray works well too. 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!

STEP TWO – In a heavy-bottomed saucepan, melt butter and chocolate squares over low heat, stirring often and being careful not to scorch the chocolate.

STEP THREE – Transfer chocolate mixture to a large mixing bowl and stir in granulated sugar, followed by both eggs and vanilla just until combined.

STEP FOUR – Stir in all-purpose flour and stir just until combined.

Mini eggs added to the brownie batter with spatula.

STEP FIVE – Stir in 1 cup of mini eggs. You may want to reserve a few to sprinkle on top of the brownies right before baking.

Mini eggs are scattered on top of brownie batter in white baking dish.

STEP SIX – Transfer brownie batter into prepared pan and sprinkle with additional chopped mini eggs on top of the brownies. You can also chop a few easter eggs and the candy shell will fall apart. These can be sprinkled over top of the brownies before baking.

Baked brownies are drizzled with melted white chocolate.

STEP SEVEN – 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.

STEP EIGHT – 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.

Baked mini egg brownies, cut into squares on pink baking dish.

STEP NINE – Drizzle melted chocolate over brownies. Allow the brownies to set for at least 30 minutes before cutting into squares using a sharp knife. ENJOY!

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.

variations

Turn this recipe into Cadbury cream egg brownies by substituting the mini eggs for the Easter cream eggs. Creme eggs never last in our house and I can’t imagine having enough to make a batch of brownies!

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.

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Mini egg brownies on blue plate.

Mini Egg Easter Brownies


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  • Author: Sandra Flegg
  • Total Time: 35 minutes
  • Yield: 12 servings

Description

Add these Mini Egg Brownies to your Easter baking list! These fudge brownies have chocolate mini eggs in the batter and sprinkled on top. A drizzle of white melted chocolate gives them a little glam and they’re oh-so-yummy! If you love desserts with mini eggs, you’re in for a treat!


Ingredients

1/2 cup butter

2 ounces unsweetened chocolate

2 large eggs

1 cup granulated sugar

1 teaspoon vanilla

3/4 cup all purpose flour

1 cup mini eggs (reserve a few to sprinkle on top of brownies before baking)

2 ounces white chocolate, melted for drizzle on top of cooked brownies


Instructions

  1. Preheat oven to 350°F. Grease or Line an 8×8-inch square baking dish with parchment paper. Non-stick spray works well too. Set aside.
  2. In a heavy-bottomed saucepan, melt butter and chocolate squares over low heat, stirring often and being careful not to scorch the chocolate.
  3. Transfer chocolate mixture to a large mixing bowl and stir in granulated sugar, followed by both eggs and vanilla just until combined.
  4. Stir in all-purpose flour and stir just until combined.
  5. Stir in 1 cup of mini eggs. You may want to reserve a few to sprinkle on top of the brownies right before baking.
  6. Transfer brownie batter into prepared pan and sprinkle with additional chopped mini eggs on top of the brownies. You can also chop a few easter eggs and the candy shell will fall apart. These can be sprinkled over top of the brownies before baking.
  7. 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.
  8.  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. 
  9. Drizzle melted chocolate over brownies. Allow the brownies to set for at least 30 minutes before cutting into squares using a sharp knife. ENJOY!

Notes

Storage & 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.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American

3 Comments

  1. Mini eggs are my kryptonite! Love love love them! Can’t wait to make these for easter when I start seeing these little gems pop up in the stores 🙂






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