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–+ servings
A stack of mini egg brownies topped with mini chocolate eggs and chocolate chips, arranged on a white plate with extra mini eggs scattered around.

Mini Egg Brownies (Thick and Fudgy)

Lauren
Rich, fudgy mini egg brownies topped with crunchy shells; the perfect mix of soft, gooey and crisp! The kind of bake that disappears so fast that sometimes they don't reach my kitchen table!
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Course Dessert, Party Food
Cuisine British
Servings 12 Portions
Calories 484 kcal

Equipment

  • 1  9x12x2" Baking Tin

Ingredients
  

  • 235 g Salted Butter
  • 150 g Dark Chocolate
  • 150 g Milk Chocolate
  • ½ Teaspoon Salt
  • ½ Teaspoon Instant coffee
  • 295 g Caster Sugar
  • 85 g Dark Brown Sugar
  • 5 Medium Eggs
  • 175 g Plain Flour
  • 25 g Cocoa Powder
  • Mini eggs
  • Chocolate Chips - optional for decoration

Instructions
 

  • Preheat oven to 180° fan / 400F or Gas Mark 6 and line a 9x12" tin with baking paper
  • In a large bowl add 235 g Salted Butter, 150 g Dark Chocolate, 150 g Milk Chocolate, ½ Teaspoon Salt and ½ Teaspoon Instant coffee then microwave for 1 minute & then mix, then for a further 30 seconds (may need a further 30s if lower power microwave. Can also use a Bain Marie, over simmering water until fully melted)
  • Add in both 295 g Caster Sugar and 85 g Dark Brown Sugar and mix to combine, then microwave for 1 minute and mix again
  • Add in the 5 Medium Eggs and mix in to ensure they are fully combined
  • Add in the 175 g Plain Flour and 25 g Cocoa Powder and mix to combine
  • Pour into your line baking tin
  • Add in Mini eggs (optional)
  • Bake for 30 minutes, turning the tin at 15 minutes
  • Allow to cool for 5 minutes then add your Mini eggs and Chocolate Chips - optional for decoration to the top
  • Allow to cool fully in their tray, then remove and place in the fridge for 2hrs or overnight

Notes

 
  • Makes 12, 3x3" brownies
  • Will keep for a week in the fridge in either cling film/tin foil or tupperware
  • Freeze fantastically - wrap in cling film or in a food bag and get as much air out as possible
  • Always use caster and dark brown sugar, not substitutes
  • If you don't have block butter, baking spread also works

Nutrition

Calories: 484kcalCarbohydrates: 57gProtein: 6gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 111mgSodium: 258mgPotassium: 214mgFiber: 3gSugar: 41gVitamin A: 593IUCalcium: 38mgIron: 3mg
Keyword cadbury egg brownies, easter brownies, mini egg brownies
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