Mini Egg Brownies are a simple and effective way of turning the humble brownie into a pretty and seasonal treat. These Easter egg brownies are rich, dense and fudgy and oh-so-easy to make.
This recipe was first published in 2019 and updated in 2023 with new images, step-by-step instructions and ingredients notes.
Mini Egg brownies must be the ultimate, crowd-pleasing easy Easter bake. Normally, I’m quite happy to consume my mini eggs straight from the bag, thinking happy thoughts. But for once, I decided to reign in my eagerness to eat them straight away and put them to use in a recipe instead.
What I’ve come up with is an Easter egg brownie recipe that blends gooey brownies with bright, colourful & crunchy Mini Egg pieces. These brownies are a very pretty rendition of the classic, without being over the top. Basically, when this Mini Egg brownie recipe is being baked in your kitchen, it’s time for happy sighs.
Why you’ll love these Easter Egg brownies
It goes without saying really, but these Cadbury Mini Egg brownies are ideal for Easter for so many reasons:
- The recipe is quick and easy.
- Kids can help make them.
- But they are popular with adults and children alike.
- These Mini Egg chocolate brownies are deliciously dense and fudgy.
- And the crispy shell on the chocolate eggs provides great contrast.
- They are rich in chocolate flavour as both chocolate and cocoa powder are included in the recipe.
- They make great use of Mini Eggs as they are incorporated in the brownie batter and as a garnish.
- This makes them colourful and pretty.
What are Cadbury Mini Eggs?
I’m 99.9% certain that you’ll know what they are, but just in case… Cadbury Mini Eggs are confectionary made from solid Cadbury milk chocolate molded into the shape of miniature eggs. Each egg is encased in a thin coating of pastel-coloured hard candy “shell”.
The original Mini Egg colours were white, yellow, pink, and blue. In the U.K. the blue eggs have been replaced with purple ones (boo hoo).
They are suitable for vegetarians, although not vegans or anybody following a dairy-free diet.
Cadbury Mini Eggs were first introduced to the UK market in 1967. Although there are plenty of alternative versions knocking around these days, the originals are the best by far (in my humble opinion).
This easy mini egg brownie recipe requires a handful of simple ingredients:
Cadbury Mini Eggs – these little beauties are the star of the show in this Easter Egg brownie recipe.
Dark Chocolate: use quality dark chocolate (ideally 70% cocoa solids) for melting and mixing into the brownie batter. This will ensure a rich brownie base that is not overwhelmingly sweet. Perfect when combined with the sweet Mini Eggs.
Eggs: wondering why I’ve used 2 eggs and a couple of extra yolks in this recipe? That’s because the yolks help create that gooey and fudgy texture.
Cocoa powder: this ingredient builds on that bittersweet chocolate profile. Don’t leave it and please do not make the mistake of substituting hot chocolate powder for it as the latter is an entirely different product.
Flour: this Mini Egg brownie recipe requires plain (all-purpose) flour as it does not contain a raising agent. Please do not substitute it for self-raising flour which does contain raising agents. The consistency of the brownies would be altered considerably.
White Chocolate: this is an essential element of the garnish as it helps the mini egg pieces stick to the top of the bake and provides a boost of visual interest by adding contrast against the dark chocolate brownies.
Full instructions and measurements are given in the printable recipe card at the end of this post.
These mini egg brownies can be in the oven within around 15-20 minutes and they are very simple to decorate. Here are the instructions:
- Melt the butter and chocolate together.
- Stir in the sugars (break down lumps first).
- Add the eggs, egg yolks & vanilla extract and beat using a handheld balloon whisk.
- Sieve the flour, cocoa and salt into the batter and mix until just combined.
- Chop half of the mini eggs and fold them into the batter.
- Pour the batter into a prepared tin and bake for 20 minutes.
- Test with a toothpick – if raw batter is evident on the stick continue to bake for another 2-3 minutes and test again.
- When baked, take the tin out of the oven and let the brownie cool completely in the tin.
- When cool chop the remaining mini eggs and melt the white chocolate.
- Drizzle the chocolate over the uncut brownies and top with the mini egg pieces.
- Cut into squares and leave to set.
- Choose the right recipe. Use this one for a soft, fudgy style brownie, but look elsewhere if your ideal brownie is cake-like (you can still top them with the white chocolate and mini eggs.
- Always line your tin, even if it claims to be non-stick. Brownies are not easy to remove from baking tins without a liner.
- Muscovado sugar can turn lumpy during storage. Take time to remove the lumps prior to using.
- Watch the cooking time – or use a timer. It is important not to over or under-bake your brownie. Undercooking fudgy brownies can lead to a gooey (but tasty) mess, whilst overbaking brownies can make them too dry to swallow.
- As a general rule, begin testing your brownie for doneness at the minimum suggested cooking time the recipe stipulates, if not before – all oven temperatures do vary slightly.
- Use a toothpick to test doneness – insert it into the centre of the brownie and if any raw batter comes up with the stick, continue to bake for another 2-3 minutes, then retest. The brownie is done when no raw batter is evident on the stick – crumbs are fine though.
- Once cooked, always let the brownies cool in the pan.
- Never cut brownies until they are completely cold. They have a tendency to split & crumble if cut when still warm.
Frequently asked questions
There are a few reasons why these Easter egg brownies are wonderfully soft, gooey and fudgy. First of all, a relatively small amount of flour is incorporated into the batter to avoid them being too cake-like. In addition, the butter is melted with the chocolate rather than creaming the butter and sugar together. Brown sugar is included to improve fudginess and a couple of additional egg yolks help in this respect too.
Dark muscovado sugar is essential to create the fudgy texture depicted in these brownies. If using all white sugar expect the brownie to be less fudgy in texture.
These brownies will keep fresh for up to 3 days when stored in an airtight container at room temperature. Do not chill them as the shell on the mini eggs will get watery.
If you would like to freeze them, it is best to do so before the white chocolate and mini eggs have been added to the top, since again, the cold temperature will adversely affect the mini eggs.
I’m not currently able to suggest how to make these mini egg brownies gluten-free. Try this recipe instead, folding 75g of chopped Mini Eggs into the batter and, once baked, top with white chocolate and more Mini Eggs.
Similarly, try this recipe for fudgy vegan brownies, and top with vegan chocolate and vegan mini eggs.
- Micro Mini Eggs – there’s no need to chop these, just mix 75g into the batter.
- Reduce the amount of Mini Eggs used – either just leave them out of the brownie batter or replace them with 75g chocolate chips (milk, white, dark or a mixture).
- Smarties Mini Eggs – these are bolder in colour.
- Milky Bar Mini Eggs – make an eye-catching monochrome change.
- Chocolate Orange Mini Eggs – mix the zest of an orange into the brownie batter and top with these beauties.
- Creme Eggs – for double the fun use Cadbury Mini Eggs to garnish your Easter Egg brownies but chop 5 mini Creme Eggs up and mix them into the cake batter.
And finally… This mini egg brownie recipe is dedicated to my wonderful Gran. I’ve heard it said many times that memories are often associated with food and I have to agree. My Gran had a particular soft spot for Mini Eggs and I seem to have inherited that fondness for these chocolates from her. I cannot seem to eat a single one without thinking about her (not one). For that food association, I am so very grateful.
More Mini Egg recipes
Have you made this Cadbury Mini Egg brownies recipe? I hope you enjoyed them. Let me know how you got along by leaving a comment or rating below. You can also show me your creation on Instagram by tagging me @jane_littlesugarsnaps.
Mini Egg Brownies
- 1 Square 8-inch baking tin
For the Brownies
- 120 g Butter (unsalted)
- 170 g Dark chocolate
- 100 g White sugar
- 110 g Dark Muscovado sugar
- 2 Eggs (large, free range)
- 2 Egg yolks (large, free range)
- 2 teaspoons Vanilla extract
- ¼ teaspoon Salt
- 30 g Cocoa powder
- 85 g Plain (all purpose) flour
- 75 g Cadbury Mini Eggs
- 30 g White chocolate
- 75 g Cadbury Mini Eggs
Make the Brownies
- Preheat (fan) oven to 180C/ 350F/ GM4 and line a 7x 7 inch baking tin with butter and parchment.
- Weigh out the sugar and break down any lumps in the muscovado sugar using your fingers.
- Melt the butter and chocolate together in the microwave or over a bain-Marie.
- Stir in the sugars.
- Add the eggs, egg yolks and the vanilla extract and beat to just combine using a handheld balloon whisk.
- Sieve the flour, cocoa and salt into the batter and mix until just combined and no streaks of dry ingredients remain.
- Roughly chop 75g of Mini Eggs (not too small) and stir into the batter.
- Pour into the tin and bake for 20 minutes. At this point test with a toothpick – insert it into the centre of the brownie – if raw batter is evident on the stick continue to back for another 2-3 minutes and test again. Continue until the toothpick comes out with no raw batter clinging to it but if a few crumbs are evident, this is fine.
- Take the tin out of the oven and let the brownie cool completely in the tin.
- Carefully chop each mini egg into 3-4 pieces.
- Melt the white chocolate and drizzle over the brownie – use a small knife or teaspoon to do this (or pipe if you feel like being fancy).
- Quicky top with the mini egg chunks – take time to put the larger colourful shells facing upwards and then scatter any smaller chunks over more randomly at the end.
- Before the white chocolate sets, cut the traybake into 16 pieces and leave to set completely.
- Stores for 2-3 days in an airtight container at room temperature.
- Choose the right recipe. Use this one for a soft, fudgy style brownie, but look elsewhere if your ideal brownie is cake-like (you can still top them with the white chocolate and mini eggs
- Always line your tin, even if it claims to be non-stick. Brownies are not easy to remove from baking tins without a liner
- Watch the cook time. It is very easy to under or over cook brownies. Set a timer and start testing just before the recipe approaches the recommended cooking time since all ovens vary slightly
- Let the cool completely before decorating and chopping. Warm brownies will crumble when cut