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These mini egg brownies are super thick, fudgy, and packed with chocolate. The ultimate Easter bake for Mini Egg fans!
Why You’ll Love These Mini Egg Brownies
If you love a rich, fudgy brownie with a crackly top, this recipe is for you.
They’re packed full of crushed and whole Mini Eggs, making them perfect for Easter or any time you get your hands on a bag.
The combination of melted chocolate, cocoa powder, and chocolate spread gives these brownies a deep chocolate flavour.
Plus, the Mini Eggs add crunch and sweetness throughout the whole brownie.
What Makes This Recipe Special?
This is not your average brownie recipe. It’s richer, fudgier, and more indulgent thanks to a few added extras.
You don’t just get chocolate chips in the batter – these are loaded with creamy chocolate spread and plenty of Mini Eggs inside and on top.
They bake into thick, decadent squares with a chewy edge and soft centre.
Although the recipe is simple, these may just be the best brownies you’ll ever bake.
Equipment You’ll Need
To make these brownies, you’ll need:
- Mixing bowls – For making the brownie batter.
- Electric whisk or stand mixer – For aerating the eggs and sugar.
- Spatula – To fold the batter gently and evenly.
- 8×8-inch (20x20cm) baking tin – Lined with non-stick parchment paper.
- Sharp knife – For cutting into clean, even squares.
- Parchment/baking paper – To line the tin for easy removal.
Why This Recipe Works So Well
- Super Fudgy Texture: Thanks to the balance of ingredients and chill time.
- Extra Chocolatey: Mini eggs and chocolate spread ensure there’s lots of chocolate in every bite.
- Perfect for Easter: A seasonal bake that’s fun to share with friends or family.
- Customisable: Swap in different chocolate spreads or even try different candy pieces.
Ingredients for Mini Egg Brownies
- 170g unsalted butter, melted & cooled slightly (¾ cup)
- 250g caster sugar (1¼ cups)
- 3 large eggs, room temperature
- 250g dark chocolate, melted & cooled slightly (9 oz)
- 150g Cadbury’s chocolate spread (or any chocolate spread) (½ cup)
- 100g plain flour (¾ cup)
- 30g cocoa powder (¼ cup)
- 1 tsp salt
- 300g Mini Eggs (1½ cups) – 150g for the batter, 150g for the top
Tin size: 8×8-inch (20x20cm)
How to Make Mini Egg Brownies
Step 1: Prep Your Tin and Oven
Preheat your oven to 190C/170C fan (375F/340F fan). Line an 8×8-inch tin with non-stick baking paper, leaving an overhang on the sides.
Step 2: Whisk the Butter and Sugar
In a large mixing bowl, whisk the melted butter and caster sugar together using an electric whisk until combined.
Step 3: Whisk in the Eggs
Add the eggs and whisk for several minutes until the mixture is super thick, pale, and fluffy.
Step 4: Add the Melted Chocolate
Pour in the melted and slightly cooled dark chocolate and the chocolate spread, then whisk again until smooth and fully combined.
Step 5: Fold in the Dry Ingredients
Sift in the plain flour, cocoa powder, and salt, then gently fold with a spatula until just a few streaks of flour remain.
Step 6: Add the Mini Eggs
Fold in 150g of chopped or whole mini eggs into the batter, making sure they’re evenly distributed.
Step 7: Pour into Tin
Pour the batter into a lined 8×8” tin and smooth out the top using the back of a spoon or spatula.
Step 8: Add the Topping
Scatter the remaining 150g of mini eggs evenly across the top of the brownie batter.
Step 9: Bake
Bake in the centre of a preheated oven at 190C/170C fan for around 25 minutes.
Step 10: Tent if Needed
If the mini eggs start to brown too much or the edges look like they’re cooking faster than the centre, tent the tin with foil for the last 5 minutes of baking.
Cooling and Serving Tips
Let the brownies cool completely in the tin. This step is essential as it helps the brownies set properly.
For best results, refrigerate overnight before slicing. This makes them easier to cut into neat squares.
If desired, press a few extra Mini Eggs into the top as soon as they come out of the oven for extra colour and texture.
Why You Should Refrigerate Overnight
Chilling your brownies after baking helps them firm up, making the centre even more fudgy.
It also ensures that your slices come out clean.
Tips for the Best Mini Egg Brownies
- Don’t Overbake: The toothpick test won’t work here, as they should be gooey when they come out of the oven. They’ll continue to cook and set as they cool.
- Use a Dark Chocolate you like: I tend to use dark chocolate that’s around 55% cocoa for the perfect balance of richness and sweetness.
- Cool Before Cutting: Always wait until fully cooled to avoid messy slices and a gooey middle (unless that’s what you’re looking for).
- Tent with Foil: If your oven runs hot, this prevents burning the Mini Eggs.
- Press Extra Eggs on Top: This gives a pretty finish and an extra crunch.
Customisation Ideas
- Use mini caramel eggs or creme eggs instead of Mini Eggs for a gooey surprise.
- Drizzle with melted white chocolate after baking for decoration.
Serving Suggestions
These brownies are rich enough to enjoy on their own, but you can also:
- Serve warm with vanilla ice cream.
- Dust with icing sugar for a simple finish.
- Cut into bite-sized squares for Easter dessert platters.
Storage Tips
Store in an airtight container at room temperature for up to 4 days.
For longer freshness, refrigerate for up to 7 days. You can also freeze the brownies for up to 2 months—just defrost in the fridge overnight.
Watch My Step-by-Step Video
Want to see exactly how they’re made? Watch the full tutorial on my Fitwaffle Kitchen YouTube Channel.
For more quick and fun Easter bakes, follow me on:
Instagram – @fitwafflekitchen and @fitwaffle
TikTok – @fitwaffle
Pinterest – fitwaffle
More Brownie Recipes to Try
If you loved these Mini Egg Brownies, here are two more recipes from FitwaffleKitchen.com to try:
- Thick NYC Mini Egg Cookies – Bakery-style cookies that are thick, gooey, and packed with Easter chocolate.
- Mini Egg Cookie Pie – A giant, soft cookie loaded with chocolate chips and mini eggs, finished with buttercream icing.
Mini Egg Brownies
Ingredients
- 170 g unsalted butter melted & cooled slightly (¾ cup)
- 250 g caster sugar 1¼ cups
- 3 large eggs room temperature
- 250 g dark chocolate melted & cooled slightly (9 oz)
- 150 g Cadbury’s chocolate spread or any chocolate spread (½ cup)
- 100 g plain flour ¾ cup
- 30 g cocoa powder ¼ cup
- 1 tsp salt
- 300 g Mini Eggs 1½ cups – 150g for the batter, 150g for the top
Instructions
Step 1: Prep Your Tin and Oven
- Preheat your oven to 190C/170C fan (375F/340F fan). Line an 8x8-inch tin with non-stick baking paper, leaving an overhang on the sides.
Step 2: Whisk the Butter and Sugar
- In a large mixing bowl, whisk the melted butter and caster sugar together using an electric whisk until combined.
Step 3: Whisk in the Eggs
- Add the eggs and whisk for several minutes until the mixture is super thick, pale, and fluffy.
Step 4: Add the Melted Chocolate
- Pour in the melted and slightly cooled dark chocolate and the chocolate spread, then whisk again until smooth and fully combined.
Step 5: Fold in the Dry Ingredients
- Sift in the plain flour, cocoa powder, and salt, then gently fold with a spatula until just a few streaks of flour remain.
Step 6: Add the Mini Eggs
- Fold in 150g of chopped or whole mini eggs into the batter, making sure they’re evenly distributed.
Step 7: Pour into Tin
- Pour the batter into a lined 8x8” tin and smooth out the top using the back of a spoon or spatula.
Step 8: Add the Topping
- Scatter the remaining 150g of mini eggs evenly across the top of the brownie batter.
Step 9: Bake
- Bake in the centre of a preheated oven at 190C/170C fan for around 25 minutes.
Step 10: Tent if Needed
- If the mini eggs start to brown too much or the edges look like they’re cooking faster than the centre, tent the tin with foil for the last 5 minutes of baking.
