Mini Egg Brownies Recipe
If you've come looking for the perfect Easter brownie recipe, this is it! These Cadbury mini egg brownies are fun, festive, and SO simple to whip up. Thanks to a combination of cocoa powder, melted butter, and melted chocolate, they're rich and fudgy with just the right amount of chew.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 brownies 1x
- Category: brownies
- Method: baking
- Cuisine: American
Ingredients
Scale
- 6 ounces (170 grams) chopped baking chocolate or chocolate wafers (semisweet or bittersweet)
- 10 tablespoons (142 grams) unsalted butter, sliced into tablespoons
- 1/2 cup, packed (106 grams) brown sugar
- 1/3 cup (66 grams) granulated sugar
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup (60 grams) all-purpose flour
- 1/3 cup (33 grams) Dutch process cocoa powder
- 1 cup (184 grams) roughly chopped Cadbury mini eggs (or similar), plus extra eggs for garnish
Instructions
- Preheat oven to 350ºF. Line an 8" square pan with parchment paper (or aluminum foil greased with cooking spray).
- Combine chocolate and butter in a microwave-safe bowl and microwave for 1 minute. Stir and continue to microwave for 30-second increments, stirring in between, until fully melted and evenly combined. Set aside to cool briefly.
- Using a medium bowl and handheld electric mixer, or a stand mixer with a wire whip attachment, beat together the granulated sugar, brown sugar, and eggs on medium-high speed for several minutes. When sufficiently whipped, the mixture should be much thicker and lighter, and should ribbon down from the beaters when they're lifted. The beaters should also leave a trail behind when mixing that retains its shape for several seconds before settling back down.
- With the mixer on low speed, slowly pour in the melted chocolate mixture. Then, add vanilla extract and salt and continue to mix until smoothly combined, scraping down the bowl and beater as needed to ensure everything is evenly incorporated.
- Add flour and cocoa to the batter and mix in on lowest speed until mostly incorporated. Wipe down the bowl and beater with a spatula once more. Add the chopped mini eggs and gently fold everything together just until evenly combined. The batter will be thick.
- Scoop batter into the prepared baking pan, spreading it out into a flat, even layer that fully covers the bottom surface. (A small offset spatula is helpful here!) Scatter the top with extra chopped eggs, a small handful of whole eggs, and any chocolate egg shavings you might have on your cutting board, pressing the bigger pieces in lightly with your palm.
- Bake brownies for 25-30 minutes, or just until edges are set and a toothpick inserted into the center comes out with no more than a few moist crumbs.
- Place pan over a wire rack and let the brownies cool completely. At that point, they can be sliced immediately, or refrigerated for about 30 minutes first for extra-clean slices.
Notes
Ingredient Notes and Substitutions:
- If using salted butter, the added salt can be reduced to 1/4 teaspoon.
- Gluten-free all-purpose flour can be used if desired, as a 1:1 swap.
- Natural cocoa powder can also be used, though Dutch cocoa will yield a slightly smoother, deeper chocolate flavor.
- Cadbury mini eggs can be substituted with any other candy-coated chocolate eggs, M&M's, or chocolate chips/chunks.
Storing and Freezing:
- Fully cooled and sliced brownies can be kept in an airtight container at room temperature, and should keep for about 1 week.
- Brownies can also be stored in a freezer-safe container or plastic bag and frozen for up to 2 months. Defrost at room temperature before serving.
Scaling This Recipe:
- For a double batch, bake in a 9x13 pan. Baking time may need to be increased slightly; look for the visual cues described in step 7 above that indicate the brownies are fully baked.
