Mini Egg Brownies

Mini Egg Brownies – Deliciously thick and fudgy brownies that are rich in chocolate flavour, and loaded with crushed Cadbury’s Mini Eggs. The PERFECT brownies for Easter!

Mini Egg Brownies Recipe

Looking for an indulgent treat to make for Easter? Look no further.

These brownies are incredibly thick and fudgy, rich in chocolate flavour, and packed FULL of crushed Cadbury’s Mini Eggs.

They’re so quick and easy to make, yet a very impressive dessert that both kids and adults will love!

Looking for more Easter treats? Check out my Peanut Butter Easter Eggs, Mini Egg Cookies, and my Creme Egg Brownies.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these brownies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

• Unsalted butter
• Granulated sugar
• Cocoa powder: I love and use Dr. Oetker Fine Dark Cocoa Powder.
• Salt
• Large eggs: You’ll need 2, straight from the fridge.
• Vanilla extract
• Plain/all-purpose flour: You only need 1/2 cup (60g) of flour. Using such a small amount of flour is what makes for extra fudgy brownies!
• Chocolate chips: You can use milk, dark, or semi-sweet.
• Cadbury’s Mini Eggs: 300g/10oz, crushed. You’ll be using half (150g) in the brownie batter, and the rest for the top of the batter.

How to make Mini Egg Brownies

To make these brownies, simply place the butter, sugar, cocoa powder, and salt into a large microwave-safe bowl, and heat for 30 seconds.

Stir well, then continue heating in 30 second intervals (stirring after each one) until combined and very warm/hot to the touch.

Add the eggs and vanilla extract, and mix well until combined.

Fold in the flour until fully combined.

Gently fold in the chocolate chips and half of the crushed Mini Eggs.

Pour the batter into an 8×8-inch square baking pan lined with parchment paper and spread out evenly.

Top with the rest of the crushed Mini Eggs.

Bake for 35 – 40 minutes, or until the centre is no longer jiggly and a toothpick inserted comes out almost clean with a few moist crumbs.

Allow to cool completely in the pan on a wire rack before cutting into bars.

TIP: For clean, neat brownie slices, I recommend putting the pan in the freezer for an hour before slicing.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

These Mini Egg Brownies are:

• super quick and easy to throw together
• deliciously thick and fudgy
• rich in chocolate flavour
• loaded with Cadbury’s Mini Eggs

How long will these brownies last? These brownies will stay fresh, stored in an airtight container, at room temperature or in the fridge for up to 1 week.

Can I freeze these brownies? Yes, they also freeze well for up to 3 months. Thaw overnight in the fridge before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!

Try these brownies next!

• Peanut Butter Cup Brownies
• Caramel Crunch Brownies
• Fudgy KitKat Brownies
• Nutty Caramel Brownies

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