Mini Egg Brownies
A Step-by-Step Guide to Making the Perfect Mini Egg Brownies
Published: April 14, 2022 · Modified: February 18, 2025 by Jennifer Ryan

Few things capture the spirit of Easter baking like a tray of rich, fudgy brownies studded with Cadbury Mini Eggs. These beloved candies, with their pastel-colored crisp shells and creamy milk chocolate centers, add the perfect crunch to every bite. The beauty of this recipe lies in its simplicity: a handful of pantry staples, a few expert techniques, and less than an hour in the kitchen will yield a dessert so indulgent it’s bound to be the highlight of your Easter celebrations. Whether you’re baking for family, gifting friends, or simply treating yourself, this Mini Egg Brownie recipe is guaranteed to impress.
What Makes These Mini Egg Brownies So Special?
Brownies are a timeless treat, but adding Cadbury Mini Eggs takes them to another level. These brownies strike the perfect balance between rich, gooey chocolate and the satisfying crunch of Mini Eggs. The crisp outer layer gives way to an ultra-fudgy center, while the chocolate eggs provide pockets of creaminess throughout. Unlike traditional brownies, this Easter-inspired version combines texture, flavor, and festivity, making it an unbeatable seasonal favorite.
The Ingredients You’ll Need
To make these Mini Egg Brownies, you’ll need a handful of baking staples:
- Dark chocolate – Adds deep, rich cocoa flavor.
- Unsalted butter – Ensures a smooth, velvety texture.
- Caster sugar – Sweetens and helps create the crackly top.
- Eggs – Adds structure and richness.
- Vanilla extract – Enhances the chocolate flavor.
- Plain flour – Forms the base of the batter.
- Cocoa powder – Intensifies the chocolate taste.
- Salt – Balances the sweetness.
- White & dark chocolate chips – Extra pockets of melted chocolate.
- Cadbury Mini Eggs – The star ingredient, adding crunch and creaminess.
Video: How to make Mini Egg Brownies
Step-by-Step Guide: How to Make Mini Egg Brownies
1. First, preheat the oven to 170 °C, spread the parchment paper in a 9×9 square pan, and set it aside.
2. Put the sugar in the mixing bowl.
3. Then melt 120g of butter and dark chocolate in a separate bowl in the microwave; add to the bowl of sugar and beat until mixed.
4. Add the eggs to the brownie mixture and mix again.
5. Next add vanilla essence. Sift the flour, cocoa, and salt and mix until well dissolved.
6. Fold the chocolate chips and mini eggs into the brownie mixture and mix well.
7. Place the brownie mixture in a lined pan.
8. Position a mini egg in the center of each square you cut out to decorate the brownie. The size of this pan can be cut into 15 squares. Then bake for 25 minutes.
9. After the brownies have been baked, place them on a cooling rack. After 5 minutes, remove the brownie from the pan and place it on a cooling rack to allow it to cool completely.
10. When it has cooled completely, remove the parchment paper, cut it into 15 pieces, and serve.
Tips for the Perfect Fudgy Brownies
- Choose High-Quality Chocolate – The foundation of any great brownie is the chocolate you use. Opt for high-quality dark chocolate with a deep, rich flavor. Using real chocolate instead of just cocoa powder enhances both the taste and texture, making your brownies irresistibly fudgy.
- Mix with Care – When incorporating the dry ingredients, stir just until combined. Overmixing activates the gluten in the flour, which can result in a more cake-like texture rather than the desired fudgy consistency. A few streaks of flour in the batter are perfectly fine and will disappear during baking.
- Perfect Baking Time Matters – Brownies continue to cook in the pan after being removed from the oven, so it’s best to take them out when the center still looks slightly underbaked. A toothpick inserted should come out with moist crumbs, not wet batter. This ensures the brownies set into a perfectly soft and gooey texture.
- Cooling is Crucial – As tempting as it is to dive in immediately, allowing your brownies to cool completely is key. Cutting into them too soon can cause them to fall apart. For the cleanest slices, let them rest in the pan for about 10–15 minutes, then transfer them to a wire rack to cool fully before slicing.
- Serve for Maximum Indulgence – For an extra decadent treat, warm up a brownie in the microwave for 10–15 seconds and serve it with a scoop of vanilla ice cream. The contrast between the warm, gooey brownie and the cold, creamy ice cream creates the ultimate dessert experience.
Storage & Freezing Tips for Ultimate Freshness
Room Temperature Storage: Keep your Mini Egg Brownies fresh by storing them in an airtight container at room temperature for up to 5 days. To maintain their soft, fudgy texture, avoid leaving them exposed to air, as this can dry them out.
How to Freeze for Long-Term Storage:
For longer storage, freezing is the perfect solution! Simply wrap the brownies in plastic wrap or parchment paper, then place them in a freezer-safe bag or airtight container. This helps prevent freezer burn and preserves their delicious flavor. Properly stored, your brownies will keep well for up to 3 months.
Thawing & Serving Suggestions:
When you’re ready to indulge, take a brownie out of the freezer and let it thaw at room temperature. If you prefer a warm, melty treat, pop it in the microwave for 10–15 seconds. Serve with a scoop of ice cream or a drizzle of chocolate sauce for an extra indulgent dessert!
How Many Calories Are in Chocolate Brownies?
Each slice of these homemade Mini Egg Chocolate Brownies contains 406 calories. This indulgent recipe makes 15 generous portions, making it perfect for bake sales or sharing with friends.
If you’re looking to reduce the calorie count, you can:
- Skip the chocolate chips in the batter.
- Omit the extra Mini Eggs on top.
These simple adjustments can help lighten the brownies while still keeping them rich and delicious!
Mini Egg Brownies
Equipment
- Electric whisk or stand mixer
- Sharp knife or slicer
Ingredients
- 165 grams Unsalted Butter
- 360 grams Caster sugar
- 120 grams Dark chocolate
- 75 grams Cocoa powder
- ¼ Teaspoon Salt
- 2 Eggs
- 120 grams Plain flour
- 1 Teaspoon Vanilla extract
- 100 grams White chocolate chips
- 100 grams Dark chocolate chips
- 100 grams Cadbury's Mini eggs
- 60 grams Cadbury's Mini eggs to decorate
Instructions
- First, preheat your oven to 170 °C and line a square 9x9 tin with parchment paper, and set it to one side.
- Add your sugar to a mixing bowl.360 grams Caster sugar
- Next, melt your butter and 120g of dark chocolate in separate bowls using a microwave, then pour them into your bowl of sugar and whisk until combined.120 grams Dark chocolate, 165 grams Unsalted Butter
- Add your eggs to the brownie mixture and mix again.2 Eggs
- Add in your vanilla extract.1 Teaspoon Vanilla extract
- Sieve your flour, cocoa powder, and salt and mix until well incorporated.75 grams Cocoa powder, 120 grams Plain flour, ¼ Teaspoon Salt
- Fold in your chocolate chips and mini eggs into the brownie mixture and mix well.100 grams White chocolate chips, 100 grams Dark chocolate chips, 100 grams Cadbury's Mini eggs
- Empty the brownie mixture into your lined tin.
- Decorate your brownies by placing a Mini egg on the center of each square that will be cut. This size pan can be cut into 15 squares.60 grams Cadbury's Mini eggs
- Then bake your brownies for 25 minutes. Once your brownies have finished baking, place your pan onto a cooling rack.
- After 5 minutes, remove the brownies from the tin and place them onto the cooling rack to finish cooling.
- Once fully cooled, remove the parchment paper and slice your mini egg brownies into 15 portions, and serve.
Video
Notes
Nutrition
2 thoughts on “Mini Egg Brownies”
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What’s the best way to melt chocolate for brownies?
The best way to melt chocolate for brownies is using gentle, indirect heat to avoid burning or seizing. Here are three foolproof methods:
1. Double Boiler (Bain-Marie) – Best for Smooth, Even Melting
This method ensures slow, controlled melting without overheating.
Steps:
- Fill a saucepan with about 1–2 inches of simmering (not boiling) water.
- Place a heatproof bowl over the pan, making sure it doesn’t touch the water.
- Add the chopped chocolate and stir occasionally until it melts smoothly.
- Remove from heat and let it cool slightly before adding to the batter.
✅ Pros: Even heat distribution, prevents burning.
❌ Cons: Takes slightly longer than other methods.
2. Microwave – Quick & Easy
This is the fastest method, but it requires careful monitoring.
Steps:
- Chop the chocolate into small, even pieces.
- Place it in a microwave-safe bowl.
- Heat in 15–20 second intervals at 50% power, stirring between each interval.
- Stop heating when most of the chocolate is melted—residual heat will melt the rest.
✅ Pros: Fast and convenient.
❌ Cons: High risk of overheating or burning if not watched closely.
3. Direct Heat (Saucepan) – Not Recommended
Some people melt chocolate directly in a saucepan over low heat, but this method can easily burn or seize the chocolate. If using, stir constantly and remove from heat as soon as it starts melting.
✅ Pros: No extra dishes needed.
❌ Cons: High risk of burning; not ideal for delicate chocolate.
Best Practice: For the smoothest, glossy chocolate with no risk of burning, the double boiler method is best. If you’re short on time, the microwave works well—just heat carefully in short bursts.
More Easter Treat Ideas
If you love these Mini Egg Brownies, why not try other festive desserts? Some favorites include:
- Mini Egg Milkshakes – A creamy, chocolatey Easter drink.
- Chocolate Easter Cupcakes – Perfect for holiday gatherings.
- Triple Chocolate Cookies – Rich, chewy, and packed with cocoa goodness.
- Homemade Waffles with Berries – A delightful Easter breakfast option.
Delicious, my brownies came out perfect, first time, it was difficult to get my hands on the mini eggs this time of year though.
Mini egg brownies look so good too, with all the bright colors. I’m glad you liked the recipe Kay.