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    Home » Recipes » Cakes

    Published: Apr 17, 2022 · Modified: Apr 26, 2022 by Ella's Better Bakes · This post may contain affiliate links and I earn from any qualifying purchases. ·4 Comments

    Mini Egg Brownies

    Jump to Recipe Print Recipe

    Melt in the mouth, super fudgy Mini Egg Brownies are great fun to make and incredibly easy! Soft inside, with a crunchy top, blobs of gooey melted chocolate and a mini egg in each bite. The most difficult thing? Trying to resist having yet another one...

    plate of mini egg brownies

    Some like their brownies cakey, some like them fudgy. The great thing about these brownies is their texture is both fudgy AND cakey, making them the perfect brownie blend.

    Today is Easter Sunday and I have just served these brownies warm as a dessert with some homemade ice-cream and they went down a treat! They of course work perfectly cold as well.

    They are made in just a few steps and store or freeze really well, cut them up and defrost as you need them.

    brownies on a plate stacked

    You may like to try After Eight Brownies, another brownie recipe full of sheer indulgence

    Jump to:
    • Why make these Mini Egg Brownies?
    • Ingredients and Substitutions
    • Instructions
    • Top Tips
    • Variations
    • Storage
    • FAQ
    • Linked recipes
    • 📖 Recipe
    • 💬 Comments

    Why make these Mini Egg Brownies?

    Fudgy yet cakey brownie ✔️

    Covered in chunks of chocolate ✔️

    Dotted with Cadbury's Mini Eggs ✔️

    Great hot or cold ✔️

    Super easy to make ✔️

    three brownies on their sides cut up

    Ingredients and Substitutions

    Plain (all-purpose) flour: unlike self-raising or cake flour, plain (AP flour) doesn't contain raising agents, which is great as we don't want our Mini Egg Brownies to rise too much.

    Eggs: quite a few eggs are used in brownies as they are vital to bind the mixture together. The eggs provide just enough leavening to ensure they rise a little. Eggs also contain fat, which along with butter and chocolate give the perfect brownie texture.

    Unsalted butter: lots goes into brownies as the extra fat content gives them their fudgy texture.

    Vanilla extract: for a touch of vanilla flavour.

    Granulated sugar: can be substituted with white or golden caster (superfine) sugar, as this is finer you will only need 300 grams or 1.5 Cups.

    Fine salt: helps to bring our flavour.

    Baking powder: just a little to ensure a bit of rise.

    mini egg brownies ingredients
    Butter, large Mini Egg Bar, granulated sugar, dark chocolate chips, eggs, vanilla extract, Mini Eggs, Baking powder, fine salt, cocoa powder, plain (all-purpose) flour

    Chocolate + cocoa powder = perfect texture and flavour

    Mini Eggs and Mini Egg Chocolate Bar: both a full bar of mini egg chocolate and 20 mini eggs are used. You can of course add as many mini eggs as you choose. These are Cadbury Mini Egg brownies, but you can use any chocolate if you can't get hold of a bar of mini egg chocolate.

    Dark chocolate: I use Dr Oetker Extra Dark Chocolate in this mini egg brownie recipe. Many recipes will ask you to use really good quality dark chocolate, but I find Dr Oetker (or another baking dark chocolate of at least 70% cocoa solids) works just fine and is a fair bit cheaper as well.

    Cocoa powder: in order to get the right mix of cakeyness and fudgyness in our brownies we use a combination of cocoa and dark chocolate. Try to use Dutch processed cocoa powder as it will give a great flavour to your brownies.

    Instructions

    See end of post RECIPE CARD for precise quantities and instructions.

    Picture 1: line your square tin so that the greaseproof (parchment) paper hangs over the edges, this enables you to hold it to remove your baked brownies.

    Picture 2: melt your butter over a low heat, then add your chocolate and sugar and stir until the chocolate has dissolved. Set aside to cool until room temperature.

    • brownie tin lined with greaseproof paper
      Picture 1
    • chocolate drops and sugar added to melted butter
      Picture 2

    Picture 3: add lightly beaten eggs and vanilla extract to the mixture and beat in with a balloon whisk (or just a wooden spoon will be fine), ensuring fully mixed in.

    Picture 4: sift flour, cocoa, baking powder and salt together then add to your mini egg brownie batter. Mix in until fully incorporated and your batter is thick and glossy.

    • eggs beaten into brownie batter
      Picture 3
    • flour and cocoa added
      Picture 4

    Picture 5: pour into your prepared tin and add chunks of mini egg chocolate, or any other chocolate, to the top.

    Picture 6: bake for 20 minutes and then remove from the oven and add mini eggs, pressing them slightly into the brownie batter to secure. Then continue to bake for another 10-15 minutes. Remove and leave to cool in the tin.

    • Mini egg brownies in tin ready to be baked
      Picture 5
    • Mini egg brownies in tin ready to be baked
      Picture 6

    Top Tips

    • Using a brownie tin helps to ensure the brownie mixture bakes evenly because the metal separators conduct the heat evenly throughout.
    • Do not overmix your brownies, too much air can result in a more cakey texture.
    • Cool your brownies at room temperature rather than refrigerating as this can stop them from setting properly in the middle.
    • Once cooled, however, brownies can be refrigerated to achieve a more fudgy texture.
    • If you want to be sure of smooth lines when you cut your brownies, refrigerate them for 10 minutes first.

    Variations

    You can add mini eggs to the brownies themselves as well as on top. Spread half of your brownie batter in your tin, add a layer of mini eggs and then your remaining batter over the top.

    This recipe can be used as the basis for any brownie recipe. Try adding 50 grams (half a cup) of chopped walnuts instead for a bit of crunch throughout.

    baked brownies in tin

    Did you try this recipe? Please do leave a ⭐⭐⭐⭐⭐ rating in the Recipe Card at the end of this post if you can. Thank you.

    Storage

    Mini Egg Brownies keep for up to a week in an airtight container at room temperature.

    These brownies freeze well, wrapped in clingfilm (plastic wrap). If stacking in an airtight container, place a piece of greaseproof (parchment) paper between each one so that they don't stick together.

    stack of mini egg brownies

    FAQ

    What is the difference between brownies made with cocoa powder and those made with chocolate?

    Brownies made with cocoa powder tend to be soft and chewy whereas those made with chocolate are rich and fudgy. I prefer to use both because combined they produce a brownie that has a perfect texture and the cocoa powder gives added depth of chocolatey flavour that you don’t get with chocolate alone.

    Linked recipes

    featured image of an after eight brownie

    After Eight Brownies

    Rich, fudgy, deliciously dense chocolate After Eight Brownies hiding a secret layer of mint thins throughout.

    brownies featured image new

    Peanut Butter and Banana 🍌 Brownies

    A rich, chocolatey, fudgy Peanut Butter and Banana Brownie made with two bananas and a hidden layer of peanut butter.

    featured image of 6 meringue nests

    Chocolate Nutella Meringue Nests

    Easy Chocolate Nutella Meringue Nests, filled with soft Nutella and whipped double (heavy) cream, topped with mini eggs and chocolate shavings.

    📖 Recipe

    featured image mini egg brownies

    Mini Egg Brownies

    Melt in the mouth, fudgy Mini Egg Brownies are great fun to make and incredibly easy! Soft inside, with a crunchy top, dotted with gooey melted chocolate and a mini egg in each bite.
    5 from 2 votes
    Print Pin CLICK STARS to Rate this Recipe
    Course: Dessert
    Cuisine: American
    Keyword: brownies, cadbury's mini eggs, dark chocolate, mini eggs
    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Total Time: 55 minutes
    Servings: 16 brownies
    Calories:
    Author: Ella's Better Bakes
    Tried this recipe?Follow at @ellasbetterbakes or tag #ellasbetterbakes!
    TOGGLE TO ALTER SERVINGS (metric only) 16 brownies
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    Here's what you'll need...

    • Baking tin 9 inch x 9 inch
    • Large baking tray
    • Greaseproof (parchment) paper
    • Large saucepan
    • Heatproof bowl that will rest safely on the saucepan
    • Large mixing bowl
    • Spatula
    • Fine mesh sieve
    • Measuring Spoons

    Ingredients you'll need...

    • 225 g Unsalted butter (1 Cup)
    • 150 g Dark chocolate chips minimum 70% cocoa solids (¾ Cup)
    • 350 g Granulated sugar (1¾ Cups)
    • 90 g Plain (all-purpose) flour 10 level tablespoons)
    • 50 g Cocoa powder (preferably Dutch processed) (½ Cup)
    • ½ teaspoon Baking powder m
    • ¼ teaspoon Fine salt
    • 3 Large eggs (US=extra large)
    • 2 teaspoon Vanilla extract
    • 110 g Mini egg bar or milk chocolate bar
    • 20 Mini Eggs

    Here's what we do...

    • Heat your oven to 150°C Fan/170°C/325°F/Gas Mark 3.
    • Place your large baking tray into your oven to heat.
    • Grease your baking tin, then cut out two strips of greaseproof (parchment) paper which are the width of the tin and long enough to cover the base, both sides and allow for an overhang of about 2 inches on each side. You will hold the overhang later, to lift the cake from the tin (see picture in blog post).
    • Add boiling water to your saucepan, it needs to be about a third full. Keep to a gentle simmer on a low setting and place your heatproof bowl on top. Be careful, it will be hot. The base of the bowl must not touch the water below.
    • Add your butter to your heatproof bowl and gently melt.
    • Mix in your dark chocolate and granulated sugar and stir until melted.
    • Carefully remove your heatproof bowl, pour the mixture into your large bowl and leave to cool until at room temperature (needs to be cool enough not to cook the eggs when added).
    • Beat your eggs and then beat them, along with your vanilla extract, into your brownie batter with your balloon whisk, making sure they are totally mixed in.
    • Sift your flour, cocoa, baking powder and salt together and then beat into your brownie batter using your balloon whisk. Ensure everything is totally incorporated and no lumps of flour remain.
    • Pour into your prepared tin and level with the back of a spoon.
    • Place chunks of chocolate over the top of your brownie batter.
    • Place on your preheated baking tray in the centre of your oven and bake for 20 minutes, then remove and dot over your mini eggs. Push them down very slighly to secure.
    • Bake or another 10-15 minutes.
    • The brownies are ready when there is a slight wobble in the middle section. A skewer inserted into the centre should have some fudgy cake stuck to it but not lots of wet cake batter, if that is the case then bake for another 5 minutes and then test again.
    • Leave to cool completely in your brownie tin, then remove by lifting out holding the overhang of greaseproof paper.
    • Cut into 16 squares.
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    Supporting Notes

    • To ensure your brownies are fudgy and not cakey keep your mixing to a minimum so that you do not incorporate extra air. Your batter should be silky in texture when ready
    • Ensure you cool your brownies at room temperature, don't be tempted to refrigerate to speed up the process because they won't set properly inside if cooled too quickly. Also, don't try to cut them up before totally cool.
    • Brownies like to be baked at just the right temperature for just the right amount of time. Overbake just by minutes and they are cakey, under bake and they can be raw in the middle.
    • To know when they are baked, give the tin a gentle shake and look for a bit of a wobble, just in the very middle but not a huge jelly-like wobble.
    • Another test is to insert a skewer or cocktail stick into the centre of your After Eight Brownies and continue baking if it comes out coated in uncooked batter. If just coated in a few cakes, fudgy bits then your brownies are done.
    • If you want to be sure of smooth lines when you cut your brownies, refrigerate them for 10 minutes first.
    STORAGE
    Mini Egg Brownies keep for up to a week in an airtight container at room temperature.
    These brownies freeze well, wrapped in clingfilm (plastic wrap). If stacking in an airtight container, place a piece of greaseproof (parchment) paper between each one so that they don't stick together.

    Make Your own Notes on this Recipe here...

    Click here to add your own private notes.
    « Simple Jam and Coconut Cake (traybake)
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    Comments

    1. Jayne says

      April 21, 2022 at 12:32 pm

      There is vanilla in the recipe list but I can't see it anywhere in the method steps either at the top of the recipe card or in it. Sorry if I missed it.

      Reply
      • Ella's Better Bakes says

        April 21, 2022 at 6:56 pm

        Hi Jayne, whoops you are totally right, thanks for letting me know. Vanilla is added along with the beaten eggs, I've now updated the recipe.
        Enjoy your brownies! Do let me know how they turned out.

        Reply
        • Jayne says

          April 30, 2022 at 1:50 pm

          5 stars
          So I made the Brownies without the vanilla and according to everyone who had them, they are the best Brownies they have ever had, they were described as out of this world delicious! Seriously, I have had more amazing feedback about these. I am a novice Baker so not sure about the vanilla if i make them again. I have been told to make them the exact same way as last time! Will now try some if your other recipes.

          Reply
          • Ella's Better Bakes says

            April 30, 2022 at 6:52 pm

            Hi Jayne, I'm really so pleased to hear that your brownies were such a success and everyone loved them so much! That is truly great news. Thank you for taking the time to feedback, I very much appreciate it, it is so good to know that recipes are well received.
            Happy future baking 🎂

            Reply

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