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...
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.
You may like to try After Eight Brownies, another brownie recipe full of sheer indulgence
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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 ✔️
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.
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.
Picture 1 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.
Picture 3 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.
Picture 5 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.
Did you try this recipe?
Please leave a ⭐⭐⭐⭐⭐ rating in the Recipe Card below.
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.
FAQ
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
After Eight Brownies
Rich, fudgy, deliciously dense chocolate After Eight Brownies hiding a secret layer of mint thins throughout.
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.
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
Mini Egg Brownies
Here's what you'll need...
- Baking tin 9 inch x 9 inch
- Large saucepan
- Heatproof bowl that will rest safely on the saucepan
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.
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.
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