When Should You Add Mini Eggs to Brownies?

For the best results, mix most of the mini eggs into the batter right before pouring it into the pan. Then press a few on top just before baking. This way, some melt into gooey pockets of chocolate, while others stay crisp and colorful on the surface. For extra inspiration, check out other creative mini egg cookie or bar recipes.

What Happens If You Don’t Use Eggs in Brownies?

Eggs give brownies structure, lift, and that shiny, chewy top. Without them, brownies can be crumbly, dry, or dense. If you're baking egg-free, try a flax or chia egg or a store-bought egg replacer. The texture may change slightly, but the rich chocolate flavor still shines. When baking for a group, test a small batch first to see what works best.

What Makes Brownies Fudgy?

That gooey, dense texture comes from using more chocolate and butter, less flour, and minimal mixing. Keep the bake time short, too. Cooling brownies in the fridge also deepens the fudgy bite. Want more indulgence? Stir in chocolate chips or swirl in ganache before baking.

Why Do We Love Brownies?

Mini egg brownies are the perfect mix, Rich chocolate flavor, gooey centers, crisp tops, and colorful candy crunch. Whether it’s nostalgia or just that perfect texture, brownies win hearts fast. Baking and sharing them turns a simple treat into a memory. It’s a sweet way to connect with others.

Mini Egg Brownies Recipe – Fudgy, Fun, and Irresistible

Name: Mini Egg Brownies Recipe That’s Rich, Fudgy, and Fun to Make
Prep time: 1 h
Cook time: 30 min
Total time: 3 h 30 min
Yield: 16 pieces
Cuisine: American
Ingredients: 200 g dark chocolate; 200 g unsalted butter; 4 medium eggs; 275 g light brown sugar or caster sugar; 100 g plain flour; 50 g cocoa powder; 150 g chocolate chips; 250 g mini eggs; 50 g milk chocolate, melted; extra mini eggs for topping

Description

Mini egg brownies are a rich, gooey Easter treat made with dark chocolate, cocoa powder, and pastel candy eggs. Perfect for spring or any chocolate craving.

Ingredients

Scale

200 g dark chocolate

200 g unsalted butter

4 medium eggs

275 g light brown sugar or caster sugar

100 g plain flour

50 g cocoa powder

150 g chocolate chips

250 g mini eggs

Decoration:

50 g milk chocolate, melted

extra mini eggs for topping

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Instructions

1. Preheat your oven to 180ºC (160ºC fan) and line a 9×9 inch baking tin with parchment paper.

2. Melt the dark chocolate and butter together until smooth, either in the microwave or over a pan of simmering water. Let cool slightly.

3. In a separate bowl, whisk the eggs and sugar together until pale, doubled in volume, and leaves a trail.

4. Gently fold the melted chocolate mixture into the egg and sugar mixture.

5. Add flour and cocoa powder, then fold gently again.

6. Stir in the chocolate chips and most of the mini eggs, saving some for the top.

7. Pour the batter into the prepared tin and smooth the top.

8. Press the reserved mini eggs on top and bake for 25 to 30 minutes, until the center has a slight wobble.

9. Cool completely in the tin, then chill in the fridge for 2 hours for best results.

10. Drizzle with melted milk chocolate and top with extra crushed mini eggs before serving.

Notes

These brownies stay fresh for 5 to 7 days at room temperature or in the fridge.

You can freeze slices for up to 3 months.

Try different mini egg brands or flavors for a fun twist.

Chill the brownies overnight for an even denser texture.

Prep Time: 1 hour
Cook Time: 30 minutes
Category: Traybakes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 280
Sugar: 24g
Sodium: 75mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 3g
Cholesterol: 60mg