Mini egg brownies are the perfect fudgy chocolate Easter treat. These brownies are packed with butter and dark chocolate, completely indulgent, and super easy to make.
Use your preferred candy-shelled mini eggs. Cadbury mini eggs are smaller than the Darrell Lea speckled eggs that I use. You could fit a couple of the smaller ones on each brownie piece, but I prefer the taste of the Darrell Lea eggs.
This is an easy melt and mix recipe and generous with the number of brownies it makes. Perfect for gifting and entertaining over the Easter long weekend.
There are more chocolate treats to be found in the Easter Recipes library. Including these very easy five-minute mini Easter egg nests.
Sara xxx
Printable Recipe
Mini Egg Brownies
Ingredients
- 375 g unsalted butter
- 375 g dark chocolate
- 6 eggs
- 1 tablespoon vanilla bean paste
- 450 g caster sugar (superfine)
- 250 g plain flour (all purpose)
- 1 teaspoon salt
- mini Easter eggs to decorate
Instructions
- Pre-heat oven to 180°C (360°F) and line a 25 x 35 cm (10" x 13") brownie tin with parchment paper.
- In a microwave-safe bowl, melt butter and chocolate, stirring every 30 seconds until just melted and combined. Set aside to cool for a few minutes until body temperature.
- Whisk eggs, vanilla and sugar in a large bowl until well combined.
- Whisk the chocolate mixture into the egg mixture until well combined.
- Sift in flour and add salt, stir through until just combined.
- Pour the brownie mixture into the prepared tin.Do not decorate with eggs at this time.
- Place the brownie tin into the oven and bake for 20 minutes.
- Remove the brownie tin from the oven. Gently press mini eggs into the top of the brownie. Space the eggs on top according to the size you would like the cut brownies to be once baked.
- Place the brownie tin back in the oven for a further 10 minutes to finish baking.Test brownies with a skewer, it will come out clean when they are baked through.
- Once baked, remove the brownies from the oven and allow to cool in the tin for 15 minutes before removing from the tin and placing on a cooling rack to finish cooling.
- Once cool, cut the brownies to size. Store in an airtight container.
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
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