Prepare to fall in love with these irresistibly rich, chocolatey Mini Egg Brownies! The classic fudgy brownie gets a festive makeover, thanks to colorful, crunchy candy mini eggs nestled throughout each bite. Whether you’re making them as a bright spring centerpiece, a fun Easter treat, or simply to satisfy your sweet tooth, this recipe delivers a wonderful contrast of gooey chocolate and playful pastel shells. Trust me, once you bake a batch of Mini Egg Brownies, they’re bound to become a repeat favorite for every chocolate lover in your life.
Ingredients You’ll Need
You don’t need a long shopping list to whip up bakery-worthy Mini Egg Brownies. Every ingredient here plays a special role, creating brownies with the perfect balance of fudgy texture, deep cocoa flavor, and those iconic pastel pops. Here’s what brings these treats together:
- Unsalted Butter: Melting the butter gives the brownies their signature fudgy consistency and rich flavor.
- Granulated Sugar: Sweetens the batter and creates that irresistible crackly top.
- Large Eggs: Bind everything together, providing structure and chewiness.
- Vanilla Extract: Adds a warm, aromatic note that rounds out the chocolate.
- Unsweetened Cocoa Powder: Delivers the deep chocolate taste that sets these brownies apart.
- All-Purpose Flour: Just enough for structure, keeping the brownies dense and moist.
- Salt: Balances the sweetness and intensifies the chocolate flavor.
- Baking Powder: Provides a little lift so your brownies aren’t too dense.
- Chopped Chocolate Mini Eggs: The star ingredient! These candies add crunch, color, and extra chocolatey bites throughout.
- Extra Mini Eggs for Topping: A finishing touch for a bakery-worthy look and extra bursts of candy.
How to Make Mini Egg Brownies
Step 1: Prep Your Pan and Ingredients
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper for easy lifting, or lightly grease it if you prefer. Prepping your pan first makes cleanup a breeze and guarantees prettier brownie slices later!
Step 2: Melt the Butter
Grab a medium saucepan and melt your unsalted butter over low heat. Melting the butter, instead of just softening it, is what gives these Mini Egg Brownies that deeply fudgy texture we crave.
Step 3: Stir in Sugar, Eggs, and Vanilla
Remove the pan from the heat and whisk in the sugar, eggs, and vanilla extract. This sequence keeps the eggs from cooking on contact and ensures everything combines smoothly, creating a thick, glossy batter base.
Step 4: Mix in Dry Ingredients
Add the cocoa powder, flour, salt, and baking powder to the wet mixture. Stir gently until just incorporated—don’t overmix, as we want to keep the brownies soft and tender, never tough.
Step 5: Add the Mini Eggs
Fold in 3/4 cup of chopped chocolate mini eggs, distributing them as evenly as possible. It’s totally fine if some pieces are bigger than others—variety adds fun texture and surprise bites!
Step 6: Pour and Top
Spread the brownie batter evenly into your prepared pan, smoothing out the top with a spatula. For that signature bakery look, scatter a handful of extra mini eggs across the surface before baking. This way, everyone gets a taste of those colorful candies right from the top!
Step 7: Bake to Perfection
Slide the pan into the oven and bake for 25–30 minutes. Test with a toothpick inserted near the center: you want moist crumbs, not raw batter, stuck to the toothpick. This gives you ultra-fudgy Mini Egg Brownies.
Step 8: Cool and Slice
Allow your brownies to cool completely in the pan before cutting. Not only does this help them set up for clean slices, but it also enhances their decadent texture. Once cooled, lift out the slab with the parchment and cut into squares—get ready for the big reveal!
How to Serve Mini Egg Brownies
Garnishes
A sprinkle of extra mini eggs on top is a must for both visual appeal and that first sweet crunch. You can also dust the brownies with a touch of powdered sugar for a wintry look, or add a few shavings of chocolate for extra decadence.
Side Dishes
Serve Mini Egg Brownies alongside fresh fruit like strawberries or raspberries for a bright, tangy contrast. They also pair beautifully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream for an irresistibly simple dessert plate.
Creative Ways to Present
Try stacking brownies on a tiered cake stand for a festive table centerpiece, or wrap individual squares in parchment and tie with pastel ribbon for adorable gifts. For parties, cut them into bite-size cubes and skewer with mini eggs for a playful brownie pop.
Make Ahead and Storage
Storing Leftovers
Mini Egg Brownies keep beautifully at room temperature for up to 3 days. Store them in an airtight container to maintain their moisture and keep the candy coating crisp.
Freezing
For longer storage, wrap cooled brownies individually or as a block in plastic wrap, then place in a freezer bag. They’ll stay fresh for up to two months, making it easy to enjoy a chocolatey treat on demand!
Reheating
To enjoy that just-baked texture, warm leftover brownies in the microwave for 10–15 seconds. If reheating from frozen, let them thaw first, then zap briefly until soft and gooey.
FAQs
Can I use regular chocolate eggs instead of mini eggs?
Absolutely! If mini eggs aren’t available, swap in any candy-coated chocolate eggs or even chopped-up chocolate bars. Each version creates a delicious twist on classic Mini Egg Brownies.
How do I make brownies extra fudgy?
The trick is slightly underbaking and letting the brownies chill before slicing. Following these steps ensures a dense, rich center in every bite.
Can I double the recipe?
Yes! Double everything and bake in a 9×13-inch pan. Just check for doneness around 30–35 minutes, as the baking time may be a little longer for thicker brownies.
What’s the best way to chop mini eggs?
For safety and ease, place the mini eggs in a sturdy zip-top bag and crush them gently with a rolling pin. This keeps them from rolling away while giving you a fun mix of chunky and crumbly bits.
Are Mini Egg Brownies suitable for kids to help make?
Definitely! Kids love mixing in the mini eggs and scattering them on top. It’s a simple, fun baking project that’s just as delightful to make as it is to eat.
Final Thoughts
I can’t wait for you to experience the joy (and pure chocolate bliss) of these Mini Egg Brownies. They’re easy, festive, and so much fun to share. Whip up a batch for your next gathering, holiday, or cozy weekend treat—you might just find yourself baking them all year long!
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Mini Egg Brownies Recipe
- Total Time: 40 minutes
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
Indulge in these decadent Mini Egg Brownies, perfect for Easter or anytime you crave a chocolatey treat. Fudgy, rich, and studded with mini chocolate eggs, these brownies are a delightful dessert for any occasion.
Ingredients
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)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or grease it.
- Melt Butter: In a saucepan, melt butter over low heat.
- Combine Ingredients: Remove from heat and stir in sugar, eggs, and vanilla until smooth. Add cocoa powder, flour, salt, and baking powder; mix until just combined.
- Add Mini Eggs: Fold in chopped mini eggs. Pour batter into the pan, smooth the top, and add extra mini eggs on top.
- Bake: Bake for 25–30 minutes until a toothpick inserted comes out slightly moist.
- Cool and Serve: Let brownies cool completely before slicing.
Notes
- For extra fudgy brownies, underbake slightly and chill before cutting.
- Use pastel mini eggs for a festive touch during spring or Easter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 190
- Sugar: 18g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
