Go Back
+ servings
Close up of chocolate brownies with white chocolate and mini egg garnish.
Print Recipe
5 from 14 votes

Mini Egg Brownies

Mini Egg Brownies are a simple and effective way of turning the humble brownie into a pretty seasonal treat. These Easter egg brownies are rich, dense and fudgy and oh-so-easy to make.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 16
Calories: 266kcal


  • 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.


Expert Tips

  • 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

Storage Instructions

These brownies will keep fresh for up to 3 days when stored in an airtight container at room temperature. Do not chill them as they mini eggs will get watery.

Freezing Instructions

If you would like to freeze them, it is best to do so before the white chocolate and mini eggs have been added, since again, the cold temperature will adversely affect the mini eggs.


Calories: 266kcal | Carbohydrates: 30g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 107mg | Potassium: 137mg | Fiber: 2g | Sugar: 22g | Vitamin A: 278IU | Vitamin C: 0.3mg | Calcium: 48mg | Iron: 2mg