The Mini Egg Brownies Recipe is pure joy baked into every fudgy bite—think gooey chocolate brownie base studded with colorful, crunchy Mini Eggs, perfect for Easter or any time chocolate cravings strike. Whether you’re prepping a springtime treat or just want to brighten an ordinary afternoon, this delightfully simple dessert combines classic brownie comfort with the playful crunch of candy shells. The vivid speckles of Mini Eggs make every slice pop with fun, and the irresistible contrast of creamy chocolate and crisp sugar shell will have everyone reaching for seconds.
Ingredients You’ll Need
You’ll be amazed by how just a handful of pantry staples transform into ultra-decadent brownies, with each ingredient playing a vital role. These simple components guarantee maximum flavor and unbeatable texture — and those Mini Eggs truly steal the spotlight!
- Unsalted butter, melted: Provides rich flavor and keeps the brownies extra moist.
- Granulated sugar: Brings sweetness and that iconic shiny, crackled top.
- Large eggs: Help bind everything together and create fudgy density.
- Vanilla extract: Adds warm, aromatic undertones that set off the chocolate.
- Unsweetened cocoa powder: Delivers deep chocolate flavor—use a good one for best results.
- All-purpose flour: Gives the brownies structure, so you get neat, chewy squares.
- Salt: Enhances all the other flavors and prevents the brownies from tasting flat.
- Baking powder: Offers just a touch of lift, so the brownies aren’t too dense.
- Mini Eggs, roughly chopped: Burst with pockets of chocolate and color throughout each bite.
- Mini Eggs, whole (for topping): Make every square picture-perfect and doubly tempting.
How to Make Mini Egg Brownies Recipe
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, letting a bit overhang for easy brownie removal later. This prep step is a total game-changer—no stuck brownies, ever!
Step 2: Whisk Your Wet Ingredients
In a large mixing bowl, whisk together the melted unsalted butter and sugar until the mixture is smooth and slightly lighter in color. The goal here is to dissolve the sugar a bit for that classic crackly brownie crust.
Step 3: Add Eggs and Vanilla
Pop in the eggs and the vanilla extract, whisking until the mixture is glossy, thick, and fully combined. Don’t rush here—this is where your brownies get their fudgy richness!
Step 4: Fold in Dry Ingredients
Sift in your cocoa powder, flour, salt, and baking powder directly over the wet mixture. With a spatula, gently fold until you no longer see dry streaks; this step keeps your brownies tender and avoids overmixing.
Step 5: Add the Chopped Mini Eggs
Now comes the fun part—stir in the roughly chopped Mini Eggs. Each bite will be loaded with surprise bursts of chocolate crunch and vibrant color.
Step 6: Pour and Top
Pour the luscious brownie batter into your lined pan and smooth the top so it bakes evenly. Gently press the reserved whole Mini Eggs into the surface, spacing them for a photo-worthy finish.
Step 7: Bake to Perfection
Slide your pan into the oven and bake for 25 to 30 minutes. For fudgier brownies, aim for the shorter time; for cakier brownies, go a little longer. The center should be set and a toothpick inserted should come out mostly clean but with a few moist crumbs.
Step 8: Cool and Slice
Let the brownies cool completely in the pan before lifting out and cutting into squares. This patience pays off with neat slices and maximum chewiness.
How to Serve Mini Egg Brownies Recipe
Garnishes
Powdered sugar dusted lightly over the top or a drizzle of melted chocolate gives these brownies that bakery-fresh finish. Add a few extra chopped Mini Eggs on top right before serving for even more crunch and color!
Side Dishes
A scoop of vanilla ice cream alongside a warm Mini Egg Brownie is pure bliss! For a lighter touch, pair your brownies with fresh raspberries or strawberries, which play perfectly against the rich chocolate.
Creative Ways to Present
Try cutting brownies into fun shapes with cookie cutters for a festive dessert tray, or stack squares with whipped cream and extra Mini Eggs for an easy brownie parfait. For parties, serve in cupcake liners for a grab-and-go treat everyone loves.
Make Ahead and Storage
Storing Leftovers
Pop any leftover brownies in an airtight container at room temperature for up to three days. A slice of bread in the container keeps them super soft—the ultimate hack for days-long fudginess!
Freezing
Want to save Mini Egg Brownies Recipe for later? Just wrap individual pieces well in plastic wrap and pop them in a freezer bag. They’ll keep beautifully for up to two months. Thaw at room temperature when that sweet tooth strikes.
Reheating
For bakery-style warmth, microwave a brownie square for 10 seconds—it’ll taste like it just came out of the oven, with the Mini Eggs slightly melty and delicious.
FAQs
Can I use different types of candy eggs in the Mini Egg Brownies Recipe?
Absolutely! Feel free to swap in your favorite candy-coated chocolate eggs or even pastel M&Ms for a twist, especially if you’re making these outside of Easter season. The classic Mini Eggs, though, melt into the brownie just right.
How do I make my brownies extra fudgy?
For super-fudgy results, make sure not to overbake—the center should still be slightly underdone when you pull them out. Using high-quality cocoa powder and slightly under-mixing the batter also locks in moisture and chewiness.
Can I double the Mini Egg Brownies Recipe?
Definitely! Double all the ingredients and use a 9×13-inch pan. Keep an eye on the bake time, as it may need an extra 5 to 10 minutes—always check with a toothpick for perfect doneness.
Are these brownies nut-free?
The recipe itself doesn’t include nuts, but always check your specific brand of Mini Eggs and baking ingredients for possible cross-contamination if you’re baking for someone with allergies.
What’s the best way to cut brownies cleanly?
Let the brownies cool completely before slicing, and use a sharp knife wiped clean between slices. For extra tidiness, chill the brownies for 30 minutes and use a large chef’s knife.
Final Thoughts
If you’re craving a treat that’s both nostalgic and incredibly indulgent, you can’t beat the Mini Egg Brownies Recipe! It’s ultra-chocolatey, joyfully colorful, and always a crowd-pleaser. Give them a try—you’ll want to make this recipe part of your regular dessert rotation, no special occasion required.
Print
Mini Egg Brownies Recipe
- Total Time: 40 minutes
- Yield: 9 brownies 1x
- Diet: Vegetarian
Description
Indulge in the rich and chocolatey goodness of these Mini Egg Brownies. Perfect for Easter or any time you’re craving a decadent treat, these brownies are filled with chopped Mini Eggs and topped with whole ones for a delightful crunch in every bite.
Ingredients
Brownie Batter:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 3/4 cup Mini Eggs, roughly chopped
Topping:
- 1/4 cup Mini Eggs, whole
Instructions
- Preheat the oven: to 350°F and line an 8×8-inch baking pan with parchment paper.
- Mix wet ingredients: In a large bowl, whisk melted butter and sugar until smooth. Add eggs and vanilla extract, whisk until well combined.
- Add dry ingredients: Sift in cocoa powder, flour, salt, and baking powder. Fold into wet ingredients until no streaks remain.
- Stir in Mini Eggs: Add chopped Mini Eggs to the batter and mix.
- Bake: Pour batter into pan, top with whole Mini Eggs, and bake for 25–30 minutes.
- Cool and serve: Allow to cool before slicing into squares.
Notes
- For fudgier brownies, bake on the shorter end of the time range.
- You can add chocolate chips for extra richness or use different candy-coated chocolate eggs for variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 22g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
