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fudgy mini egg brownies

Fudgy Mini Egg Brownies

Aimee Field
Fudgy mini egg brownies are the perfect Easter treat. Super chocolatey, moist and fudgy brownie packed full of crunchy, sweet mini eggs.
Prep Time 25 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Course Snack
Cuisine British
Servings 16 Squares

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Brownies can be made in an 8x8 inch square tin too,  baked at the same temperature for 25-30 minutes. 
Brownies will keep in an air-tight container for up to 1 week. 
Keyword brownies, easter, mini eggs