Mini Egg Brownies

You can't get ready for spring without Cadbury mini eggs, so I decided to jump right into spring and throw them into my favorite dessert, brownies! These mini egg brownies are the perfect treat for your Easter Sunday gatherings.

These brownies are super dense, fudgy, and rich- each bite bursting with those delicious mini eggs. The mini eggs add a nice touch of milk chocolate to these brownies. I like to drizzle extra chocolate on top because, why not!

If you love Cadbury eggs, you must try my Creme Egg Brownies. You can use creme eggs or caramel eggs to make them! If you are looking for another Easter treat, you must try my Blueberry Coffee Cake! It's perfect for Easter Brunch.

Why You Need to Make These Mini Egg Brownies:

• Easy to make- one bowl and less than an hour to whip this recipe up! Who doesn't love a one-bowl recipe?
• Perfect for Easter Sunday brunch, lunch, dinner, and dessert.
• You can top them with drizzled chocolate or white chocolate, and decorate with extra mini eggs or even Easter sprinkles. White chocolate would be fun to color with some pastels like pink, purple, green, or blue!
• They're fun to make with kids & family.

Recipe Ingredients

Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!

• butter- I usually use unsalted butter when baking, but no worries if you only have salted butter on hand. Just omit the salt that the recipe calls for!
• chocolate- I used a chopped semi-sweet chocolate bar for this recipe, but you could use chocolate chips as well.
• Cadbury mini eggs- This recipe isn't mini egg brownies without them! You could also swap for chocolate chips if mini eggs aren't your thing.

Step-by-Step Instructions

Step 1: In a large microwave-safe bowl, melt the butter and chocolate in the microwave for 30 seconds. Take out and stir, then microwave again in 15-second intervals until smooth and no chunks of chocolate are left.

Add the sugar and stir. Mix in the eggs and vanilla, and give this a good whisk for about a minute, until fully incorporated.

Add in the flour, cocoa powder, and salt. Mix until just incorporated. Fold in 1 cup of mini Cadbury eggs. Spread this into your parchment paper-lined baking pan.

Step 2: Bake for 30-35 minutes at 350°, until the brownies are just set and a toothpick comes out with moist crumbs (not raw batter).

Step 3: Remove and allow the brownies to cool completely. Once cooled, drizzle melted chocolate on top and sprinkle on some extra crushed mini eggs. Cut into squares and enjoy!

Frequently Asked Questions

Tips and Tricks

• spoon and level your flour- I always recommend spooning and leveling your flour when baking, especially if you don't have a kitchen scale to weigh ingredients. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it's full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
• Use parchment paper- line your baking dish with parchment paper for easy removal and clean up
• Don't overbake- overbaking brownies can't lead them to be too dense and chewy, instead of fudgy. Check the brownies by inserting a toothpick into the middle- if raw batter comes out, put it back in the oven for another 3 minutes and check again. If moist crumbs come out that is fine.
• Let them cool- While I know you're going to want to dig into the brownies right away, they do continue to bake while you let them sit in the pan to cool. They also cut better once they have cooled completely.

Storing & Freezing

Mini egg brownies can be stored in an airtight container for up to 5 days.

To freeze: Once they have cooled, I recommend cutting them into squares and then placing them into a freezer-safe container or bag. They are good in the freezer for up to 3 months. Defrost by letting them sit out and come to room temperature.

If you made this recipe, I would love to know what you thought! Leave me a star rating and a comment below ⭐️ Your reviews not only help my business but other bakers as well!

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