Name: Fudgy Mini Egg Brownies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 16
Cuisine: Baking
Ingredients: 3/4 cup (169.5g) unsalted butter; 1 cup (190g) semi-sweet chocolate chips; 1/2 cup (100g) granulated sugar; 1/2 cup (100g) brown sugar; 1 tsp vanilla extract; 3 eggs, room temperature; 3/4 cup (105g) all-purpose flour; 2 tbsp (20g) cocoa powder; 1/4 tsp baking powder; 1/4 tsp salt; 1/2 cup mini eggs (plus extra for topping)

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These mini egg brownies are the perfect easter dessert! They are so chocolatey and fudgy – they are addictive!

I am a cadbury mini egg lover! So around easter, I always feel a need to put a twist on everyday baking recipes by including mini eggs. I have been working on perfecting my brownie recipe for years and it pairs perfectly with these egg chocolates. These mini egg brownies are fudgy, rich, dense and so chocolatey! They are definitely a decadent treat and without a doubt will be a hit at any easter gathering.

INGREDIENTS NEEDED TO MAKE THIS MINI EGG BROWNIE RECIPE:

Mini eggs: they are the star ingredient in this recipe. I personally love the Cadbury Mini Eggs but you can use any brand of mini eggs.
Chocolate: good quality chocolate is key in brownies. You can use either chocolate chips or a chopped chocolate bar.
Butter: unsalted butter is melted with the chocolate in a bain-marie.
Sugars: this recipe calls for both granulated sugar and brown sugar to give the brownies the perfect sweetness and texture!
Eggs: make sure your eggs are at room temperature.
Vanilla extract: pure vanilla extract is best.
Flour: it is important to measure your flour properly for these brownies to ensure you obtain the fudgy texture. I recommend using a kitchen scale.
Cocoa powder: a little bit of cocoa powder is used in this recipe for extra chocolatey goodness and to help with the fudgy texture.
Baking powder: this recipe uses just a touch of leavener to get a bit of a thicker brownie but still avoiding a cakey texture.
Salt: balances the sweetness of the brownies.

HOW TO MAKE FUDGY MINI EGG BROWNIES:

First, preheat your oven to 350F and line an 8×8 inch baking pan with parchment paper. In a bowl, combine the flour, cocoa powder, baking powder and salt, and set aside.

In a bain-marie, melt the butter and chocolate chips together, whisking regularly. When the mixture is smooth, remove from the heat. Add the sugars and whisk well.

In the meantime, using a stand-mixer (or hand-mixer), beat the eggs until foamy and pale. This will take 5 to 10 minutes. Fold in the vanilla extract and the eggs into the chocolate mixture. Gently, fold in the dry ingredients until just combined. Add in the mini eggs.

Pour the brownie batter into the prepared baking pan and with the help of an off-set spatula, smooth out the top. Sprinkle the batter with extra mini eggs. (This step is optional but it will make your brownies look nicer!)

Bake for 22-25 minutes. The edges will look set but the centre will appear underbaked. This is normal – the brownies will keep baking and setting while cooling in the pan. Once completely cooled, with the help of the parchment paper, remove the brownies from the pan and cut into 16 squares. Enjoy!

A FEW TIPS TO GET THE PERFECT MINI EGG BROWNIES:

Make sure you use room temperature eggs. They will blend better with the rest of the batter.
Do not skip whipping the eggs – it is an important step to obtain the fudgy texture.
MEASURE YOUR FLOUR WITH A KITCHEN SCALE! Well, actually measure all the ingredients with a scale. Every measuring cup is slightly different and flour, especially can easily be mis-measured. Using a scale will ensure you get the perfect fudgy mini egg brownies!
Do not skip spreading the batter evenly in the pan. You want even baking throughout.
Do not overbake the brownies! When you pull them out of the oven after 25 minutes, the centre should look a bit underbaked (will wiggle a bit if you shake the pan) while the edges should have set. The brownies will continue baking in the pan while cooling.
Waiting for the brownies to cool before cutting them is by far the most difficult part… But the brownies will fall apart if you try to cut into them too early.

HOW TO STORE THESE BROWNIES:

These brownies are very moist so will last well up to 5 days in an airtight container.

FOR MORE EASTER RECIPES, CHECK OUT MY:

If you make these fudgy mini egg brownies, leave a comment below and share a picture on instagram with the tag @mapleetchocolat and/or #mapleetchocolat 🙂 Don’t have time to make the recipe now? Pin it for later by clicking on any of the pictures above!

Fudgy Mini Egg Brownies

Author: Charlotte
Total Time: 45 minutes
Yield: 16 1x

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Description

These mini egg brownies are the perfect easter dessert! They are so chocolatey and fudgy – they are addictive!

Ingredients

Scale

3/4 cup (169.5g) unsalted butter
1 cup (190g) semi-sweet chocolate chips
1/2 cup (100g) granulated sugar
1/2 cup (100g) brown sugar
1 tsp vanilla extract
3 eggs, room temperature
3/4 cup (105g) all-purpose flour
2 tbsp (20g) cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1/2 cup mini eggs (plus extra for topping)

Instructions

Preheat your oven to 350F and line an 8×8 inch baking pan with parchment paper.
In a bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.
In a bain-marie (or in the microwave), melt the butter and chocolate chips together. Whisk regularly. When the mixture is smooth, remove from the heat. Add the sugars and whisk well.
In the meantime, using a stand-mixer or hand-mixer, beat the eggs until foamy and pale (5-10 minutes). Fold in the vanilla extract and the eggs to the chocolate mixture.
Gently, fold in the dry ingredients until just combined. Add in the mini eggs.
Pour the brownie batter into the prepared baking pan and with the help of an off-set spatula, smooth out the top. Sprinkle the batter with extra mini eggs.
Bake for 22-25 minutes. Th edges will look set but the centre will appear underbaked. This is normal – the brownies will keep baking and setting while cooling in the pan. Once completely cooled, remove the brownies from the pan and cut into 16 squares.