Name: Mini Egg Brownies Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter; 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 chopped chocolate mini eggs (plus extra for topping)

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If you’re looking for a decadent treat with a festive twist, these Mini Egg Brownies are pure magic in every bite. Imagine ultra-fudgy chocolate brownies loaded with crunchy, colorful candy-coated mini eggs that melt into little pockets of creamy milk chocolate as they bake. This combination creates brownies that are both chewy and crunchy, rich but playful, and perfect to share with loved ones at any gathering—or simply when you need an instant chocolate fix. The whimsical pastel mini eggs make this dessert a showstopper for spring, Easter, or honestly, any time you can get your hands on those irresistible candies!

Ingredients You’ll Need

All you need is a handful of pantry staples and some festive mini eggs to whip up these showstopping brownies. Each ingredient adds something special, from decadence to structure and, of course, bursts of chocolate crunch.

Unsalted Butter: Melting the butter gives these brownies their irresistibly chewy, fudgy texture.
Granulated Sugar: Not just for sweetness, sugar helps give the brownies those gorgeous crackly tops.
Large Eggs: Eggs bind everything together and lend structure and lift.
Vanilla Extract: Just a splash brings out the complex chocolatey notes.
Unsweetened Cocoa Powder: Deepens the chocolate flavor, giving these brownies their classic fudge appeal.
All-Purpose Flour: Keeps the brownies dense yet light enough to cut into perfect squares.
Salt: Balances the sweetness and enhances the chocolate flavor.
Baking Powder: A tiny bit makes these brownies just thick enough without getting cakey.
Chopped Chocolate Mini Eggs: The real star—these crunchy, creamy candies create pops of color and texture in every bite (plus, don’t forget extra for the top!).

How to Make Mini Egg Brownies

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grab an 8×8-inch baking pan and either line it with parchment paper or lightly grease it—this step makes it so easy to lift those perfect brownie squares out later and saves on clean-up, too.

Step 2: Melt the Butter

Pop your butter in a medium saucepan and gently melt it over low heat. This low, slow melt ensures your brownies have a wonderful glossy crumb. Once it’s all melted, take the pan off the heat to cool it down slightly before adding anything else.

Step 3: Mix Sugar, Eggs, and Vanilla

With the butter slightly cooled, add in the sugar, eggs, and vanilla extract directly to the saucepan. Stir this mixture until it’s smooth and glossy and everything is completely combined—this will help create that gorgeous shiny crust on top of your Mini Egg Brownies!

Step 4: Add Dry Ingredients

Time to add your dry ingredients: cocoa powder, flour, salt, and baking powder. Gently stir until just combined—overmixing will make the brownies tough, so as soon as you see the flour disappear, it’s time to stop stirring.

Step 5: Fold in the Mini Eggs

Now for the best part: gently fold in your chopped chocolate mini eggs. This step transforms the basic batter into a festive, dreamy treat with pops of color and chocolate in every bite. Don’t over-mix once the candies are in, or their pretty colors may swirl too much.

Step 6: Pour and Top

Pour the batter into your prepared pan and use a spatula to smooth it out into the corners. Sprinkle a generous handful of extra mini eggs over the top—this not only makes your brownies look bakery-worthy, but every bite will get some extra color and crunch.

Step 7: Bake and Cool

Bake for 25 to 30 minutes, but start checking around 25. When a toothpick inserted near the center comes out with just a few moist crumbs, they’re done (underbaking a little is the secret to perfect fudgy Mini Egg Brownies). Let them cool completely in the pan for tidy slices and optimal fudginess!

How to Serve Mini Egg Brownies

Garnishes

For an extra bit of flair, try dusting your brownies with a light sprinkle of powdered sugar or a little drizzle of melted white chocolate. The additional pop of color from a few extra mini eggs on top makes each brownie look ready for a party.

Side Dishes

Pairing these brownies with a scoop of vanilla ice cream is next-level deliciousness, or go fancy with some fresh berries for a tart, juicy contrast. A glass of cold milk or hot coffee alongside takes everything up a notch.

Creative Ways to Present

Slice your Mini Egg Brownies into hearts or fun shapes for a holiday treat, or wrap them individually in parchment paper with twine for festive party favors. For Easter brunch, pile them high on a cake stand and tuck in a few pastel eggs for a charming centerpiece.

Make Ahead and Storage

Storing Leftovers

Keep leftover brownies in an airtight container at room temperature for up to 3 days—they’ll stay fudgy and delightful for snacking. If your kitchen is warm, tuck them in the fridge to prevent the chocolate from getting melty.

Freezing

These brownies freeze beautifully! Layer them between sheets of parchment paper in a freezer-safe container, and they’ll keep for up to 2 months. Just let them thaw at room temperature when you’re ready for some emergency chocolate therapy.

Reheating

Craving that just-baked texture? Pop a brownie in the microwave for about 10-15 seconds to make the chocolate gooey and the mini eggs delightfully melty. Perfect for reviving leftover treats!

FAQs

Can I use a different size baking pan?

Yes, you can use a 9×9-inch pan, but the brownies will be thinner and bake a bit faster—keep an eye on the baking time and check them early to avoid overbaking.

What if I can’t find mini eggs?

No worries! You can swap in any candy-coated chocolate, chopped chocolate bars, or even colored chocolate chips for a similar effect. The fun is in the mix!

Can I make Mini Egg Brownies gluten-free?

Absolutely. Swap the all-purpose flour for your favorite 1:1 gluten-free blend, and you’ll have brownies that are just as gooey and indulgent—be sure your mini eggs (or candies) are gluten-free too, if needed.

How do I get clean, neat brownie slices?

The key is to let the brownies cool completely before cutting. Use a sharp knife, and wipe the blade clean between each slice for those glorious, bakery-worthy squares.

Can I double the recipe?

Definitely! Double all ingredients and bake in a 9×13-inch pan, checking for doneness around 30-35 minutes. Perfect for bigger crowds, bake sales, or parties!

Final Thoughts

These Mini Egg Brownies are the kind of treat that brings instant joy. Whether you’re baking for a special occasion or simply because you can’t resist those pastel candies, I hope you give this recipe a try and share it with friends and family. Happy baking and happy munching!

Mini Egg Brownies Recipe

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4.9 from 27 reviews

Author: admin
Total Time: 40 minutes
Yield: 16 brownies 1x
Diet: Vegetarian

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Description

Indulge in these rich and chocolatey Mini Egg Brownies, perfect for Easter or any chocolate lover’s craving. Fudgy, with a delightful crunch from chopped mini eggs, these brownies are a festive treat that’s easy to make and enjoy.

Ingredients

Scale

Brownie Batter:

1/2 cup unsalted butter
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 chopped chocolate mini eggs (plus extra for topping)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and prepare an 8×8-inch baking pan with parchment paper or greasing.
Melt butter: In a medium saucepan over low heat, melt the butter.
Mix ingredients: Remove from heat and stir in sugar, eggs, and vanilla until smooth. Add cocoa powder, flour, salt, and baking powder; stir to combine.
Add mini eggs: Fold in the chopped mini eggs. Pour batter into the pan and top with extra mini eggs.
Bake: Bake for 25–30 minutes until a toothpick inserted near the center comes out with a few moist crumbs.
Cool and slice: Allow the brownies to cool completely in the pan before slicing.