Cake Classes And Recipe Blog

Mini Egg Brownies

The ultimate in Easter treats… I bring you these epic Mini Egg Brownies. Fudgey, chocolatey and full of Easter vibes Make a cuppa, bake and enjoy!
Mini egg brownies


190g Butter
190g Dark Chocolate
100g Plain Flour
30g Cocoa Powder
3 Large Eggs
260g Golden Caster Sugar
70g Dark chocolate chips
2 x packs of mini eggs


9 x 9 inch square tin
The ultimate in Easter treats… I bring you these epic Mini Egg Brownies. Fudgey, chocolatey and full of Easter vibes Make a cuppa, bake and enjoy! Loaded with easter vibes, these yummy brownies will always be a huge hit.


MIni Egg brownies

Lets start by preheating your oven and line your cake tin. Now lets make Mini egg brownies.

Baking –

Put the butter and dark chocolate into a bowl and microwave on 30 second bursts until melted. Once almost melted, stir until completely melted then leave to cool down.

Now in another bowl sieve together the flour and cocoa powder to get rid of any lumps. Stir this so the 2 combined evenly.

In another bowl put in the sugar and eggs. Whisk these together using a mixer or electric hand whisk on high. This should take a few minutes. You want this to look light, fluffy and double in volume. Also when it pours off a spoon, it should leave a ribbon on the surface for a few seconds.

Now pour the cooled chocolate over your egg mixture and slowly fold this carefully as you don’t want to knock out any air. Once mostly combined, you can then add in the flour mix and again, fold through the brownie mix with a spatula taking care to keep it light.

Add in your dark chocolate chips and crushed mini eggs and fold through until even.

Cook –

Pour this brownie chocolate mixture into your lined cake tin and smooth over with a palette knife. Put into your oven and cook for 25 minutes.

Open the oven door and give the tin a shake. A great tip is if you can see that the centre wobbles lots it is not done. I’d recomment cooking for another 5 minutes and then it should be done.

*Please cook according to your oven. It may be done quicker or need longer time. Cook in 5 minute intervals until cooked. You can tell when it is fully cooked when the centre has a very tiny slight wobble just in the middle. It will continue to set as it cools. This will make a lovely fudgey brownie.*

Decorate –

Leave to completely cool down in the tin and then refrigerate in the tin for 1-2 hours. Drizzle over some melted chocolate and mini eggs.Take the mini egg brownie out the tin and slice them into 12 sections.

Enjoy x

These mini egg brownies will keep in an air tight container for a few weeks or freezer for a month.

Take a look at my other recipes

Love Mini eggs? Then you’ll love this Giant Mini Egg Cookie

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