If you’re looking for a joyful, chocolatey treat that’s as fun to make as it is to eat, you’re going to fall head over heels for this Mini Egg Brownies Recipe. Imagine a fudgy, rich brownie base swirled with colorful, crunchy Mini Eggs that deliver both a pop of pastel and an irresistible bite. Whether you’re baking for Easter, a spring brunch, or just want to brighten up your afternoon, these brownies are pure happiness in every square!
Ingredients You’ll Need
Baking up a batch of this Mini Egg Brownies Recipe is wonderfully simple, and each ingredient plays a starring role in creating that perfect chewy texture, deep chocolate flavor, and signature candy crunch. Let’s break down what you’ll need—and why you’ll love every single component.
- Unsalted butter: Creates a rich, melt-in-your-mouth base and helps dissolve the sugar for a shiny, crackly top.
- Granulated sugar: Adds sweetness and helps produce that classic brownie texture we all crave.
- Large eggs: Bind everything together and contribute to the brownies’ fudgy structure.
- Vanilla extract: Enhances the chocolate flavor and adds aromatic warmth.
- Unsweetened cocoa powder: The key to deep, intense chocolate flavor without extra sweetness.
- All-purpose flour: Just enough to hold the brownies together while keeping them gooey.
- Salt: Balances the sweetness and sharpens the chocolate notes.
- Baking powder: Gives a slight lift for a tender crumb without making the brownies cakey.
- Mini Eggs (crushed slightly): The star of the show! They add color, crunch, and a burst of creamy chocolate in every bite.
- Semi-sweet chocolate chips (optional): For extra pools of melted chocolate throughout—totally indulgent and completely optional.
How to Make Mini Egg Brownies Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides so you can lift out the brownies easily later. This step makes cleanup a breeze and ensures perfect squares every time.
Step 2: Melt the Butter
Place the unsalted butter in a medium saucepan over low heat. Let it melt gently, stirring occasionally. Once melted, remove the pan from the heat. Melting the butter first helps the sugar dissolve smoothly for that crave-worthy shiny top.
Step 3: Mix in Sugar, Eggs, and Vanilla
With the butter off the heat, stir in the granulated sugar, eggs, and vanilla extract. Mix until everything is thick, glossy, and fully combined. You want the batter to look smooth and shiny—this is where the magic starts!
Step 4: Add Dry Ingredients
Sift or sprinkle in the unsweetened cocoa powder, flour, salt, and baking powder. Stir gently, just until everything comes together. Be careful not to overmix—this keeps your brownies tender and fudgy.
Step 5: Fold in the Mini Eggs and Chocolate Chips
Now for the fun part! Fold in about three-quarters of your crushed Mini Eggs and, if you’re feeling extra decadent, the semi-sweet chocolate chips. Save the rest of the Mini Eggs for the top. Every spoonful of batter should be studded with colorful surprises.
Step 6: Bake to Perfection
Pour the batter into your prepared pan and smooth out the top. Sprinkle the remaining Mini Eggs evenly over the surface. Slide the pan into the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. For fudgier brownies, err on the shorter side of baking.
Step 7: Cool and Slice
Let your brownies cool completely in the pan before slicing. This not only makes cutting easier but also helps set that perfect fudgy texture. Grab your sharpest knife, lift the brownies out using the parchment, and slice into generous squares.
How to Serve Mini Egg Brownies Recipe
Garnishes
For a festive finish, dust your Mini Egg Brownies with a sprinkle of powdered sugar or drizzle with melted white chocolate. You can even add a few extra Mini Eggs on top just before serving for an extra pop of color and crunch.
Side Dishes
Pair your brownies with a scoop of vanilla bean ice cream, a dollop of whipped cream, or a handful of fresh berries. The creamy, cool sides balance the dense chocolate, making each bite even more irresistible.
Creative Ways to Present
Turn your Mini Egg Brownies Recipe into a show-stopping dessert platter by cutting the brownies into bite-sized pieces and threading them onto skewers with marshmallows and extra Mini Eggs. Or, stack them high on a cake stand for a playful centerpiece at your next party!
Make Ahead and Storage
Storing Leftovers
Keep any leftover brownies in an airtight container at room temperature for up to 3 days. The Mini Eggs stay crunchy, and the brownies actually get even fudgier as they sit—if they last that long!
Freezing
These brownies freeze beautifully. Wrap individual squares tightly in plastic wrap and pop them in a freezer bag. They’ll keep well for up to 2 months. Just thaw at room temperature whenever the craving strikes.
Reheating
If you want that fresh-from-the-oven warmth, microwave a brownie square for about 10 seconds. The chocolate chips will melt into gooey puddles, and the aroma will make your kitchen smell like a bakery all over again.
FAQs
Can I use different types of chocolate eggs in this Mini Egg Brownies Recipe?
Absolutely! While classic candy-coated Mini Eggs are iconic, feel free to swap in dark chocolate or caramel-filled eggs for a fun twist. Just crush them gently so they distribute evenly in the batter.
How do I know when the brownies are done baking?
Check for doneness by inserting a toothpick into the center. If it comes out with a few moist crumbs (but not wet batter), your brownies are ready. For extra fudgy brownies, take them out on the earlier side of the baking window.
Can I double this Mini Egg Brownies Recipe for a crowd?
You sure can! Double all the ingredients and bake in a 9×13-inch pan. Keep an eye on the baking time—it may need a few extra minutes, so use the toothpick test to guide you.
Are these brownies suitable for making ahead for parties or holidays?
Definitely. Bake the brownies a day in advance and store them covered at room temperature. The flavors meld beautifully overnight, making them perfect for entertaining or gifting.
What’s the best way to crush Mini Eggs for this recipe?
Place the Mini Eggs in a zip-top bag and gently tap them with a rolling pin or the bottom of a sturdy glass. You want chunky pieces, not fine crumbs, so you get that delightful burst of candy in every bite.
Final Thoughts
If you’re ready to add a dash of color and a whole lot of joy to your baking, this Mini Egg Brownies Recipe is the perfect place to start. Each bite is a little celebration—so grab your apron and a bag of Mini Eggs, and let’s bake up some memories!
Print
Mini Egg Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these festive Mini Egg Brownies, a perfect blend of rich chocolate and colorful crushed mini eggs baked to fudgy perfection. Ideal for Easter or any holiday celebration, these brownies combine classic chocolate brownie flavors with a playful candy crunch for a crowd-pleasing dessert.
Ingredients
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Add-ins
- 1 cup Mini Eggs (crushed slightly)
- 1/4 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and allow easy removal of the brownies.
- Melt Butter and Mix Wet Ingredients: In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the granulated sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Incorporate the unsweetened cocoa powder, all-purpose flour, salt, and baking powder into the wet mixture. Stir gently until just combined to avoid overmixing, which can make brownies tough.
- Fold in Mini Eggs and Chocolate Chips: Gently fold in about three-quarters of the crushed Mini Eggs and the optional semi-sweet chocolate chips to distribute the candy and chocolate throughout the batter.
- Pour and Top: Pour the brownie batter evenly into the prepared baking pan. Smooth the top with a spatula and sprinkle the remaining crushed Mini Eggs on top for a colorful, festive look.
- Bake: Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached, indicating fudgy brownies.
- Cool and Serve: Let the brownies cool completely in the pan on a wire rack before lifting out and slicing into nine squares for serving.
Notes
- For fudgier brownies, bake on the shorter end of the time range, slightly underbaking is key.
- You can customize your brownies using pastel or dark chocolate Mini Eggs depending on the season or preference.
- Store the brownies in an airtight container at room temperature for up to 3 days or freeze for extended storage.
Nutrition
- Serving Size: 1 brownie
- Calories: 260
- Sugar: 23 g
- Sodium: 95 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 50 mg
