Celebrate Easter with these delicious, chocolatey festive Easter Mini Egg Brownies! This recipe includes less than 10 easy-to-find ingredients and can be prepped in less than 20 minutes. Serve as a sweet treat or during Easter as dessert.
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Mini chocolate eggs are a popular easter treat. They are affordable, colorful, delicious and make the perfect Easter treat for kiddies and grown-ups. On this occasion, I decided to combine mini eggs with brownies to create a tasty Easter treat for everyone to enjoy and they were a hit! They were slightly fudgy, moist and filled with chocolatey goodness from the mini eggs. These yummy brownies can also be served alongside these Easy Mini Egg Cookies, Creme Egg Brownies and Mini Egg Easter Drip Cake, Easy Belgian Buns Recipe to make a lovely Easter dessert spread.
This mini egg brownie recipe is pretty simple to make and comes together very quickly. It includes pretty common baking ingredients such as flour, cocoa powder, sugar, dark chocolate and eggs. I chose to use Cadbury mini egg brownies but feel free to use and other mini eggs of your choice.
Serve these chocolate mini egg brownies as a sweet treat or dessert after a meal. Other options to serve with the Easter mini egg brownies include ice cream, whipped cream and mixed berries.
Easter Mini Egg Brownies Ingredients
- All-purpose flour: This flour or plain flour is perfect for this recipe as it does not include any leavening agents.
- Espresso: This improves and intensifies the flavor of the cocoa powder and chocolate.
- Pinch of salt: To balance out the sweet flavors in the brownie.
- Unsalted butter: Use unsalted butter as it is easier to control the amount of salt that is added to the brownies.
- Cocoa powder: Good quality dutch-processed or natural cocoa powder can be used in this recipe. You can also use equal amounts of both types of cocoa powder.
- Dark chocolate: Use good quality chocolate for the best results.
- Granulated sugar: You can also use brown sugar in place of granulated sugar.
- Eggs: Use free-range, if possible, organic eggs for best results and taste.
- Mini eggs: Freeze mini eggs for at least 2 hours before adding them to the brownie batter. This will help them to stay firm while baking.
How to Make Easter Mini Egg Brownies
1.First, preheat the oven to 180C/160C fan/gas 4. Then, combine cocoa powder, flour and salt in a bowl and set aside for later. Next, melt the butter and dark chocolate together in a clean bowl. You can do this either on the stovetop or using a microwave.
Tip: If you are melting the ingredients in the microwave then warm the chocolate and butter at 30 second intervals and stir in between each interval until both are fully melted.
2. Once the butter and chocolate have been melted, add the eggs and sugar to separate bowl.
3. Whisk the eggs and sugar in a separate bowl until a mousse-like consistency is achieved. Then, add the egg mixture into the melted chocolate mixture and fold gently until everything is well combined.
4. Sift the flour mixture into the wet mixture. Then add the mini eggs and fold gently.
5. Pour the brownie batter into a lightly greased lined tin.
6. Bake for 20 minutes or until a skewer inserted comes out clean. Once the brownie is baked, crush some extra mini eggs on the brownies.
7. Allow the brownie to completely cool before cutting and serving.
8. Finally, serve these decadent Mini Egg Brownies as a snack or dessert during Easter or any other special occasion. You may also enjoy these Fudgy Chocolate Matcha Brownies.
Tips and Tricks
- Espresso: The espresso is optional, especially if you are serving this recipe to young children or people who are not keen on caffeine.
- Butter: It is best to use unsalted butter but if you are using salted butter, consider adjusting the amount of your salt in the recipe to prevent oversalting.
- Baking: Be careful not to overbake the brownies. The brownies should still be pretty moist after baking. Over baking will cause the brownies to dry out.
- Storage: These brownies can be stored at room temperature but make sure they are wrapped up well to prevent them from drying out.
- Freezing: You can freeze leftover brownies for up to 1 month. Make sure the brownies are wrapped very well with cling film and placed in a freezer-safe container before freezing.
FAQs
Mini egg brownies are a very common sweet treat served during the Easter season. It is a regular brownie that includes mini eggs folded into the batter and extra mini eggs crushed on top. Mini eggs can be enjoyed on their own or with other sweet things like whipped cream or ice cream.
Mini eggs are a product of Cadbury that are sold all year round, especially during Easter. They have milk chocolate on the inside and candy on the outside. They are made to resemble actual mini eggs and come in different colors.
While mini eggs are popular during the spring/Easter season, they can still be found and enjoyed all year round.
Brownies can be stored in the fridge but will need to be kept in an airtight container or wrapped in some cling film before storing in the fridge.
Mini Egg Brownies
Equipment
- 1 Baking tin
Ingredients
- 90 g All-purpose flour
- 30 g Cocoa powder
- ¼ teaspoon of Espresso
- Pinch of salt
- 150 g Unsalted butter
- 145 g Dark chocolate
- 210 g granulated sugar
- 3 Eggs
- 2 packs of mini eggs frozen for atleast 4 hours
- 1 pack of mini eggs for decoration
Instructions
- Preheat the oven at 180C/160C fan/gas 4. Melt butter and dark chocolate in a bowl. Use a microwave to warm the ingredients at 30-second intervals or melt them on a stove. Once the ingredients are fully melted, mix them together until well incorporated.
- Grab a separate bowl and whisk eggs and sugar until it has a mousse-like consistency.
- Pour the egg mixture into the dark chocolate mix and fold gently until well combined.
- Sieve flour, espresso, salt and cocoa powder into the mixture and fold gently.
- Add mini eggs and stir until well combined.
- Pour the brownie batter into a lightly greased-lined baking tin and bake for 20 minutes or until a skewer comes out clean.
- Crush mini eggs, press them into the brownies and serve.
Notes
- Espresso: The espresso is optional, especially if you are serving this recipe to young children or people who are not keen on caffeine.
- Butter: It is best to use unsalted butter but if you are using salted butter, consider adjusting the amount of your salt in the recipe to prevent oversalting.
- Baking: Be careful not to overbake the brownies. The brownies should still be pretty moist after baking. Overbaking will cause the brownies to dry out.
- 1 Pack of Chocolate Mini Eggs (1oo Grams): 495.21 Calories.
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