Fudgy mini egg brownies are the perfect Easter treat. Super chocolatey, moist and fudgy brownie packed full of crunchy, sweet mini eggs.
Is there anyone on the planet who doesn’t like Mini Eggs? Seriously, they are SO addictive and SO delicious. I quite honestly don’t buy packets of them, as I have no self control when they’re in the house and they will be gone within the day! So making these brownies was a real treat let me tell you! The brownie is fudgy, moist and so decadent. It’s the base recipe I use for all my brownies as it really doesn’t fail! So adding mini eggs into the mix just made it even more delicious and addictive! And perfectttt for Easter weekend baking!
Key Ingredients You’ll Need
- Dark Chocolate – The brownie batter is made with 200g of melted dark chocolate. You might be worrying if you’re not a dark chocolate fan, but stick with it. It doesn’t make a bitter brownie, but it does mean that its not too sweet. Brownies have a lot of sugar in and of course we’re adding mini eggs into these! So having a dark chocolate for the base brownie batter helps to balance the sweetness.
- Caster sugar – Look theres no beating around the bush here, these brownies are not in anyway a ‘healthy’ bake, so yes there is alot of sugar. But please don’t be tempted to reduce it. All the ingredients in a recipe are imperative to its success, so just enjoy your treat!
- Mini Eggs – I think it goes without saying that most people think of Cadburys when you talk about mini eggs, but you can use whichever brand you like best. Personally, I really like the M&S speckled eggs too – though they aren’t as sweet as Cadburys, so perhaps bear that in mind if you use them.
How to make fudgy mini egg brownies
This brownie recipe is superr simple and really quick to make. You do however need to chill the brownies before you cut into them! This is what creates the super decadent and fudgy centre, so don’t skip it and cut into them warm. It’ll be a hot gooey mess, and not in a good way!
Making the brownie batter
The first step in making these mini egg brownies is to finely chop the chocolate. Melted butter will then be poured over the chocolate, and whisked together until all the chocolate has melted so its really important to chop the chocolate very fine. This’ll ensure the chocolate melts quickly and evenly. Once you have a gloriously silky chocolate butter mixture (seriously it’ll look so good, you’ll want to dive in right there and then!), the sugar can be whisked in.
The beauty of this brownie recipe is that you don’t need any fancy equipment. Just a simple whisk and spatula.
Once the sugar is well incorporated, you can then add the remaining dry ingredients – plain flour and salt. Salt is always really important in a bake, as it helps to bring out the flavours and works especially well with chocolate. This is why you’ll always see salt in a chocolate chip recipe too!
Finally, the eggs can be stirred in to create a thick delicious batter. Before you pour this into your baking tin, you need to add your mini eggs! I roughly chopped the mini eggs, but you could leave them whole if you wanted. I also only added about 3/4 into the batter initially, then poured it into the tin and pressed the remaining mini eggs on top of the batter once level. This is purely for aesthetics so that you can see lots of mini eggs on top of the brownie once baked
Baking the brownies
Baking brownies can be a finnicky thing. You don’t want to overcook them, but the usual method of inserting a cocktail stick into the centre doesn’t work, as you want them to still have gooey batter in the middle! So how do you know when to take them out?
Well, I have two options for you. The first being, that the brownies are ready when they just have a slight jiggle in the very middle. Or secondly, once they’ve reached over 80C in the centre – you can test this with a food thermometer.
Once they’re out of the oven, you must must wait to cut into them. At least till they’re completely cooled, but ideally once they’ve chilled in the fridge for at least 1 hour. This will give them the most delicious fudgy, moist texture that really takes these brownies to the next level!
Tips & Tricks
Personally I think dark chocolate works the best, as it ensures the overall brownie isn’t too sweet. But you could try this with milk chocolate instead.
Yes! Brownies freeze really well, which is great if you don’t want to eat them all in one go! Just make sure to wrap each piece well in clingfilm, so its absolutely air-tight. They’ll keep for up to one month. Defrost at room temperature before eating.
Any candy-coated chocolate would work well. So m&m’s or smarties perhaps! The peanut m&m’s work work especially well in my opinion!
Honestly, brownies and mini eggs should always go together. Rich, decadent, fudgy, moist and full of delicious mini eggs. They’re just SO good. I like them best with an afternoon cuppa, but you could have them with ice cream as a dessert, or for an Easter themed afternoon tea perhaps!
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Fudgy Mini Egg Brownies
- 200 g dark chocolate
- 175 g unsalted butter
- 265 g caster sugar
- 200 g plain flour
- 1/4 tsp table salt
- 3 large eggs
- 150 g mini eggs
- For the brownies: Grease and line an 9x9inch square tin and preheat the oven to 200C/180C Fan/Gas Mark 6. Then finely chop the chocolate and place into a large bowl. Melt the butter and pour over the chocolate, then using a whisk, whisk together until completely melted. Then whisk in the sugar until combined.
- Then whisk in the flour and salt, until combined as a thick paste. Finally add the eggs and using a silicone spatula or wooden spoon, stir together until well combined and a thick pourable batter.
- Roughly chop the mini eggs and stir about 3/4 into the batter. Then pour the batter into the prepared tin and level out. Scatter the remaining chopped mini eggs on top, then bake in the oven for 20-25 minutes. Leave to cool completely in their tin, then place into the fridge for 1 hour before cutting.