Go Back
+ servings
Mini Egg Brownies cut into 12 squares on a blue crackles surface
Print Recipe
5 from 6 votes

Mini Egg Brownies

Rich, dense and fudgy, these Chocolate Mini Egg Brownies are a simple and effective way of turning the humble brownie into a pretty Easter treat.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 307kcal


For the Brownies

  • 120 g/ 1/2 cup/ 4 1/4 oz Butter (unsalted)
  • 170 g/ 1 cup/ 6 oz Dark chocolate
  • 100 g/ 1/2 cup / 3 1/2 oz White sugar
  • 110 g/ 1/2 cup/ 4oz Dark Muscovado sugar
  • 2 Eggs (large, free range)
  • 2 Egg yolks (large, free range)
  • 2 tsp Vanilla extract
  • 1/4 tsp Salt
  • 30 g/ 1 oz Cocoa powder
  • 85 g/ 2/3 cup/ 3 oz Plain (all purpose) flour


  • 30 g/ 1 oz White chocolate
  • 60 g/ 2 oz 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 a bain marie
  • Stir in the sugars
  • Add the eggs & yolks and beat to just combine using a handheld balloon whisk
  • Stir in the vanilla extract
  • Sieve the flour, cocoa and salt into the batter and mix until just combined and no streaks of dry ingredients remain
  • 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
  • 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 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
  • Cut into 12 pieces and leave to set
  • Stores for 2-3 days in an airtight container


Calories: 307kcal | Carbohydrates: 36g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 140mg | Potassium: 180mg | Fiber: 3g | Sugar: 25g | Vitamin A: 338IU | Calcium: 38mg | Iron: 3mg