Mini Egg Brownies (Thick and Fudgy)

These mini egg brownies are my favourite dessert for Easter! Quick and easy to make, they come out thick and fudgy with crackly tops and are studded with mini eggs and chocolate chips in every bite.

Everything comes together in one bowl, which makes these really easy to put together. Plus, the brownies are great for prepping ahead of time, so I can move on to Easter meal mains and sides like my honey-roasted carrots, oven-roasted cauliflower cheese, and beef dripping roast potatoes for a stress-free holiday feast. 

These Easter brownies are a must-have on my holiday table, but they’re requested in my home throughout the year. You can easily swap the toppings depending on what you like and make them kid-friendly. I’d double the recipe if you’re feeding a crowd. They don’t last long in our house.

There’s just something about Mini Eggs that makes everything feel a little bit like spring. As soon as they appear on the shelves, I can’t resist grabbing a bag or two, and these Mini Egg Brownies are one of my favourite ways to use them!

Ingredients and Notes for Mini Egg Brownies

Please be sure to scroll down to the recipe card for the complete ingredient list and details. 

• Salted Butter: I use Kerrygold salted butter. If you don't have block butter, a baking spread or margarine also works.
• Chocolate: I use a combination of milk chocolate and dark chocolate to add richness and moisture to the batter, which helps create that fudgy centre and crackly top. I prefer to use chopped chocolate bars, but any high-quality chocolate will work. 
• Instant Coffee: this doesn’t make the mini egg brownies taste like coffee. It simply enhances the chocolate flavour. Don't skip it!
• Sugar: a combination of caster sugar and dark brown sugar provides the perfect balance of texture, flavour, and colour. I don’t recommend using any sugar substitutes, or the brownies won’t bake up the same. 
• Eggs: these add richness and give the brownies structure, so they hold their shape. 
• Flour: plain (all-purpose) flour forms the base of the brownie batter.
• Cocoa Powder: use unsweetened regular cocoa powder or Dutch process cocoa powder. Save any leftovers to make chocolate cracknell, too. 
• Add-Ins & Toppings: mini eggs are included in the batter and sprinkled on top of the brownies. I also like to include chocolate chips on top of the batter for extra chocolatey goodness, but you can use one or the other, if preferred.

How to make Mini Egg Brownies

Preheat your oven and line a 9x12x2" baking tin with baking paper.

Melt the butter, chocolate, salt, and coffee in the microwave. Start with 1 minute. Then, whisk to combine, and continue to heat for 30 seconds. You can also use a Bain-Marie if you aren’t a fan of the microwave.

Whisk in both sugars, and microwave again before adding the eggs. I always use a whisk to combine the ingredients! It mixes everything more smoothly than a spatula or spoon and saves you from flour lumps. Plus, using a whisk means you can skip sieving the flour, eliminating a step.

Once smooth, whisk in the remaining dry ingredients.

Pour the batter into a prepared baking tin. 

Sprinkle mini eggs over the batter.

Bake until the brownies are set, and a skewer inserted into the centre comes out clean or with just a few moist crumbs. I turn the tin halfway through baking to promote even cooking! 

Cool slightly. Then, sprinkle more mini eggs and chocolate chips on top as desired.

Cool in the tin completely. Then, transfer the Easter brownies to the fridge to chill and set before cutting. I prefer to let them chill overnight, but you can get away with 2 hours if you’re in a rush!

My Top Tips and Tricks for Perfect Brownies

Making the mini egg brownie batter

• Don’t overheat the chocolate mixture. When melting the butter and chocolate, heat in short bursts and stir in between. Overheating can cause the chocolate to seize or become grainy, which can affect the texture of the brownies. 
• Use room temperature eggs. Cold eggs can cause the melted chocolate mixture to stiffen. Let them sit out for 20-30 minutes before mixing for a smoother batter.
• Avoid overmixing once the flour is added. Mix just until the flour and cocoa powder are incorporated. Overmixing can lead to dense or cakey brownies instead of fudgy ones.
• Rotate the tin halfway through baking. Ovens can have hot spots, so turning the tin at the 15-minute mark ensures even baking across the entire tray.

Baking the brownies and toppings

• Don’t overbake. The centre should still have a slight jiggle when you take the brownies out of the oven. They will continue to set as they cool, giving you the best fudgy texture.
• Swap the toppings. I use mini eggs to make Easter brownies, but they can easily be swapped with whatever toppings you like best. Chocolate chips, M&M’s, peanut butter chips, coconut flakes, or chopped nuts all taste great. 
• Make kid-friendly brownies. Mini eggs can be a choking hazard for little ones. So, I sometimes omit them from half the tin, adding more chocolate chips for kid-friendly bites.

How to Store

Mini egg brownies are great to make a day or two in advance. If you have any leftovers, transfer them into a airtight, sealed container or wrap them in cling film or foil. 

They will keep fresh:

• in the fridge for up to 7 days
• or freeze fantastically for up to 2 months.

Thaw in the fridge or at room temperature before serving.

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