Mini Egg Brownies are the ultimate Easter-inspired treat, combining rich, fudgy brownies with crunchy, chocolatey mini eggs. These decadent brownies are loaded with gooey chocolate and bursts of candy-coated crunch, making them perfect for spring celebrations, Easter baskets, or just a sweet indulgence any time of year.
Why You’ll Love This Recipe
- Rich and fudgy texture – These brownies are soft, dense, and full of chocolate flavor.
- Mini egg crunch – The candy-coated chocolate eggs add the perfect crisp texture.
- Easy to make – Simple ingredients and minimal prep time.
- Perfect for Easter and beyond – A festive and fun treat for all ages.
- Customizable – Add caramel, nuts, or a chocolate drizzle for extra indulgence.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter (melted)
- Semi-sweet chocolate (chopped or chips)
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Baking powder
- Salt
- Mini chocolate eggs (crushed and whole)
Directions
- Preheat and Prepare
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- Melt the Chocolate and Butter
- In a heatproof bowl, melt butter and chocolate together until smooth. Let cool slightly.
- Mix Wet Ingredients
- Whisk together the granulated sugar, brown sugar, eggs, and vanilla.
- Stir in the melted chocolate mixture.
- Combine Dry Ingredients
- In another bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gradually mix into the wet ingredients until just combined.
- Fold in Mini Eggs
- Stir in half of the crushed mini eggs.
- Bake the Brownies
- Pour the batter into the prepared pan and spread evenly.
- Press the remaining whole and crushed mini eggs on top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and Serve
- Let brownies cool completely before slicing.
Servings and Timing
- Servings: Makes 12 brownies
- Prep Time: 10 minutes
- Bake Time: 25-30 minutes
- Total Time: About 40 minutes
Variations
- Caramel Mini Egg Brownies – Swirl in caramel sauce before baking.
- Nutty Brownies – Add chopped hazelnuts or almonds for extra crunch.
- Double Chocolate Brownies – Mix in extra chocolate chips.
- White Chocolate Mini Egg Brownies – Swap dark chocolate for white chocolate.
- Gluten-Free Option – Use a gluten-free flour blend.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keeps fresh for up to a week.
- Freezing: Freeze brownies for up to 3 months. Thaw before serving.
- Reheating: Microwave for 10-15 seconds for a warm, gooey texture.
FAQs
Can I use different chocolate eggs?
Yes, any candy-coated chocolate eggs work well in this recipe.
How do I get a fudgier brownie texture?
Use more brown sugar and slightly underbake them.
Can I add a frosting or glaze?
Yes, a chocolate ganache or vanilla glaze would be delicious.
How do I cut clean brownie squares?
Let them cool completely and use a sharp knife wiped clean after each cut.
Can I make these ahead of time?
Yes, bake a day ahead and store in an airtight container.
Can I use milk chocolate instead of semi-sweet?
Yes, but the brownies will be sweeter.
What’s the best way to crush mini eggs?
Place them in a ziplock bag and gently crush them with a rolling pin.
Can I make these into brownie bites?
Yes, bake in a mini muffin tin for about 12-15 minutes.
How do I know when the brownies are done?
A toothpick inserted should come out with a few moist crumbs, not wet batter.
Can I add coffee to enhance the chocolate flavor?
Yes, adding a teaspoon of instant espresso powder deepens the chocolate taste.
Conclusion
Mini Egg Brownies are the perfect combination of rich chocolate and crunchy candy-coated mini eggs, making them an irresistible treat for Easter or any time you need a fun, chocolatey dessert. With a fudgy texture and bursts of sweet crunch, these brownies are sure to be a hit. Try them today and enjoy a deliciously festive treat!
PrintMini Egg Brownies!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Egg Brownies are ultra-fudgy, chocolatey, and packed with crushed candy-coated mini eggs. The crisp, colorful shell of the mini eggs adds a delightful crunch, while the chocolate melts into the gooey brownie base. Perfect for Easter, spring gatherings, or any time you need a fun chocolate treat!
Ingredients
- For the Brownies:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup chocolate chips (optional, for extra fudginess)
- 1 cup Mini Eggs, crushed (plus extra for topping)
Instructions
- Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Grease an 8×8-inch baking pan and line with parchment paper.
- Mix Wet Ingredients:
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
- Add eggs and vanilla extract, whisking until fully combined.
- Prepare Dry Ingredients:
- In a separate bowl, sift together flour, cocoa powder, salt, and baking powder.
- Make the Batter:
- Gradually mix the dry ingredients into the wet mixture.
- Fold in chocolate chips (if using) and crushed Mini Eggs.
- Bake:
- Pour batter into the prepared pan and spread evenly.
- Sprinkle extra Mini Eggs on top for decoration.
- Bake for 25–30 minutes, until the edges are set but the center is slightly gooey.
- Cool & Slice:
- Let cool in the pan for 10–15 minutes, then lift out and cut into squares.
Notes
- For extra gooey brownies, slightly underbake them and let them set as they cool.
- Storage: Keep in an airtight container for up to 4 days or freeze for later.
- Want a twist? Drizzle with melted white chocolate for extra sweetness!
- Recipe Details
Nutrition
- Calories: ~250
- Sugar: ~24g
- Sodium: ~80mg
- Fat: ~12g
- Saturated Fat: ~7g
- Unsaturated Fat: ~4g
- Trans Fat: ~0g
- Carbohydrates: ~34g
- Fiber: ~2g
- Protein: ~3g
- Cholesterol: ~40mg
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