Jump to Recipe
These Mini Egg Brownies are fudgy with a gooey center and packed with mini chocolate eggs — a delightful spring treat. Easy to make and quick to become a family favorite, they’re the perfect Easter dessert.
If you love rich, fudgy brownies studded with Cadbury Mini Eggs, this recipe is for you. The brownies are chocolatey, festive and ideal for an Easter dessert table.
WHY THIS RECIPE WORKS
- Mini Eggs: Cadbury Mini Eggs are folded into the batter and scattered on top for a festive look and crunchy bursts of candy.
- Fudgy texture: The recipe produces ultra-fudgy brownies with a gooey center.
- Easy dessert: No mixer required — just simple bowls, a whisk and a spatula for a crowd-pleasing treat.
INGREDIENT NOTES
Key ingredients used in these brownies. See the recipe card below for the full amounts.
- Mini eggs: Crush most into the batter and reserve some to sprinkle on top for decoration and texture.
- Butter: Melted with the dark chocolate to create a smooth chocolate base.
- Eggs: Use room-temperature eggs for the best texture — remove them from the fridge 1–2 hours before baking.
- Semi-sweet chocolate chips: Choose a dark chocolate that’s not too bitter — around 54–55% cocoa works well.
- Cocoa powder: Dutch-processed, unsweetened cocoa gives the best, deep chocolate flavor.
STEP-BY-STEP INSTRUCTIONS
This recipe is straightforward and doesn’t require an electric mixer. You’ll only need two bowls, a whisk and a spatula. The full recipe is in the recipe card below.
Before you start, preheat the oven to 160ºC / 320ºF (conventional). Line a 20×20 cm square pan with parchment paper.
STEP 1: Gently melt the butter and dark chocolate together until smooth. In a separate large bowl, combine the brown sugar and granulated sugar. Pour the melted chocolate mixture over the sugars and whisk until combined.
STEP 2: Add the eggs, one at a time, mixing after each addition. Once both eggs are incorporated, whisk for 1–2 minutes to help create a glossy, crinkled top on the brownies.
STEP 3: Stir in the vanilla. Sift the all-purpose flour, cocoa powder and salt into the batter and fold gently until just combined. Crush the mini eggs into varied-sized pieces and fold most of them into the batter.
STEP 4: Pour the batter into the prepared pan and smooth the surface with a spatula. Scatter the remaining mini eggs on top.
STEP 5: Bake for 40–45 minutes. Allow the brownies to cool completely on a wire rack before slicing and serving.
EXPERT BAKING TIPS
- Use a kitchen scale: Measuring by weight (grams) is the most accurate method and gives consistent results.
- Don’t over-mix: Fold gently at the end to ensure everything is combined without developing excess gluten, which can make brownies cakey.
- Pan color matters: Light-colored aluminum pans bake more gently and yield a softer crumb. Dark pans absorb more heat and can produce a thicker, drier crust.
FAQ
The brownies are done when the center has just set. Insert a butter knife: if there’s wet batter, bake 5 minutes longer; if the knife has moist crumbs, they’re ready.
Both work. Cold brownies firm up and taste extra fudgy — great if made a day ahead and stored in the fridge. Room temperature slices are softer if you prefer that texture.
Yes. Storing overnight, particularly in the fridge, helps the brownies become richer and fudgier.
STORAGE
Two simple storage options:
- Room temperature: Store in an airtight container or wrapped in plastic to keep the brownies fudgy. They stay soft for 2–3 days. For best texture, wait to slice until serving.
- Fridge: Refrigerated brownies firm up and intensify in fudginess; store uncut in an airtight container overnight if making ahead.
Other Brownie Recipes To Try
-
Everyday Bakes (Easy pantry-friendly recipes)
-
Blueberry Crumb Bars (Buttery Shortbread & Blueberry Filling)
-
Brown Butter Blondies (Chewy with Crispy Edges)
-
The Best Lemon Bars with Buttery Shortbread Base
If you loved this recipe, please leave a star review and tag @juliemarieeats on Instagram.
Mini Egg Brownies
Equipment
-
20×20 cm baking pan
-
Parchment paper
Ingredients
MINI EGG BROWNIES
- 125 g butter
- 125 g dark chocolate chips
- 100 g brown sugar
- 100 g granulated sugar
- 2 eggs (room temperature)
- 2 teaspoon vanilla extract
- 150 g all-purpose flour
- 2 tablespoon cocoa powder
- ½ teaspoon salt
- 100 g mini eggs (to fold into batter)
- 50 g mini eggs (to sprinkle on top)
Instructions
MINI EGG BROWNIES
- Preheat the oven to 160ºC / 325ºF (conventional). Line a 20×20 cm square pan with parchment paper.
- Melt the butter and dark chocolate together until smooth.
- In a separate bowl, combine the brown sugar and granulated sugar. Pour the melted chocolate over the sugars and whisk to combine.
- Add the eggs one at a time, mixing after each. Whisk for 1–2 minutes to help create a crinkled top.
- Stir in the vanilla. Sift in the flour, cocoa powder and salt, and fold gently until just combined.
- Crush 100 g mini eggs into varied pieces, fold most into the batter.
- Pour the batter into the prepared pan, smooth the surface and sprinkle the remaining 50 g mini eggs on top.
- Bake for about 40–45 minutes. Cool completely on a rack before slicing and serving.
Nutrition
Carbohydrates: 31g
Protein: 3g
Fat: 13g