Description

These Mini Egg Brownie Bites are a delightful, bite-sized treat perfect for chocolate lovers and Easter celebrations. Featuring a rich, fudgy brownie base studded with crushed mini chocolate eggs inside and topped with whole mini eggs, these easy-to-make bites combine the perfect balance of chewy brownie texture and melty candy crunch. Ready in just 20 minutes, they’re ideal for sharing or gifting during festive occasions.

Ingredients

Scale

Dry Ingredients

2 cups granulated sugar
⅔ cup unsweetened cocoa powder
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon baking powder

Wet Ingredients

1 cup unsalted butter, melted and cooled slightly
4 large eggs
2 teaspoons vanilla extract

Add-ins & Toppings

1 ½ cups mini chocolate eggs, divided

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Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease two muffin tins liberally with cooking spray to ensure the brownie bites don’t stick when baked.
Combine Dry Ingredients: In a large mixing bowl, sift together the granulated sugar, unsweetened cocoa powder, all-purpose flour, salt, and baking powder. This ensures even distribution and a smooth batter.
Combine Wet and Dry Ingredients: Add the melted and slightly cooled unsalted butter, large eggs, and vanilla extract to the dry ingredients. Mix thoroughly until the batter is smooth and fully combined without any lumps.
Add Mini Eggs to Batter: Crush 1 cup of the mini chocolate eggs gently and fold them into the brownie batter, incorporating the candy pieces evenly throughout.
Bake: Spoon the batter evenly into the prepared muffin tins, filling each cup roughly three-quarters full. Bake at 350°F for 10 to 12 minutes until the edges are set but the center remains slightly soft.
Add Topping and Finish Baking: Remove the muffin tins from the oven and gently press the remaining ½ cup of mini eggs onto the tops of each brownie bite. Return the tins to the oven and bake for an additional 3 minutes to slightly melt the topping candies.
Cool and Serve: Allow the brownie bites to cool for a few minutes in the muffin tins. Then carefully transfer them to a wire rack to cool completely before serving to ensure they set properly.

Notes

You can substitute mini chocolate eggs with your favorite small chocolate candies or chocolate chips if preferred.
For easier removal, line the muffin tins with cupcake liners instead of greasing.
Don’t overbake to keep the brownie bites fudgy; a slightly underbaked center is optimal.
Store baked brownie bites in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Allowing the brownie bites to cool completely ensures clean slices and better texture.