Mini Egg Brownies!

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.
Mini Egg Brownies! 10 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.


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

  1. Preheat and Prepare
    • Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
  2. Melt the Chocolate and Butter
    • In a heatproof bowl, melt butter and chocolate together until smooth. Let cool slightly.
  3. Mix Wet Ingredients
    • Whisk together the granulated sugar, brown sugar, eggs, and vanilla.
    • Stir in the melted chocolate mixture.
  4. Combine Dry Ingredients
    • In another bowl, whisk together flour, cocoa powder, baking powder, and salt.
    • Gradually mix into the wet ingredients until just combined.
  5. Fold in Mini Eggs
    • Stir in half of the crushed mini eggs.
  6. 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.
  7. 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

Mini Egg Brownies!
Mini Egg Brownies! 11 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.

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!

Print
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Mini Egg Brownies!

Mini Egg Brownies!

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  • Author: Kim Cooks Easy
  • 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

Units Scale
  • 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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