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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
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:
Alter quantities (metric only) 16 brownies

Here's what you'll need...

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.

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