The BEST Mini Egg Brownies

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These thick and fudgy, mini egg brownies are easy to make and perfect for Easter. Chewy brownies with a crackly top scattered with pastel mini eggs are perfect for Easter baking.

We absolutely love brownies around here and have lots of them! These triple chocolate brownies are always a hit, these fudgy brownies are perfect for those who like them plain but fudgy, and these Nutella brownies are perfectly indulgent. Or take a look at our baking recipes for more inspiration.

Jump to:

⭐️ Why this recipe works
🧾 Ingredients overview
👩🏻‍🍳 How to make it
🍯 Storing mini egg brownies
💡 Chef's Guide: Expert Tips
❓Recipe FAQ's
More chocolate recipes
The BEST Mini Egg Brownies
Meet the Chef!

⭐️ Why this recipe works

Shiny crackly top: This recipe's approach to melting chocolate and whisking the eggs and sugar introduces air into the mixture while ensuring the sugar is fully dissolved. This technique creates a meringue-like effect on the surface as the brownies bake, resulting in that coveted shiny, crackly top that brownie aficionados love. It's a clear indicator of a well-made brownie, offering both gorgeous visual element and an incredible texture contrast to the fudgy interior.
Fudgy, dense texture: Unlike cakey brownies that often rely on leavening agents, this recipe achieves its rich, dense texture through a careful balance of fat (from chocolate and butter) and minimal flour. This ratio ensures the brownies remain moist and fudgy. The dense texture not only enhances the indulgence but also makes the brownies incredibly satisfying, catering to those needing a serious chocolate fix.
Simplicity and accessibility of ingredients: The beauty of this recipe lies in its simplicity, utilizing a minimal number of ingredients that are likely already in your pantry. This accessibility ensures that you can whip up a batch of these soft and chewy brownies on a whim, without the need for a special shopping trip. The straightforward ingredient list also allows the quality of the chocolate to shine through.

🧾 Ingredients overview

In this section, I've outlined the key ingredients and why they're essential in the recipe. For precise measurements, refer to the recipe card at the bottom of the page.

Ingredients for making Easter egg brownies.

Dark chocolate: Choose at least 60% chocolate. Milk chocolate is too sweet for this recipe.
Mini eggs: You can use any chocolate mini eggs- white chocolate, smarties, or orange chocolate mini eggs.
Butter: salted or unsalted works here. I only use salted in my baking. *If you're using unsalted butter, add ½ teaspoon of salt to the recipe.
Eggs: Large-size eggs at room temperature. Room-temperature eggs whip more easily, resulting in more air being incorporated.
Sugar: Caster or granulated. I have made this recipe thousands of times (yes. really!), and using caster or granulated sugar makes no difference.
Plain flour & cocoa powder: Plain or all-purpose flour and cocoa powder are the dry ingredients that bring it all together. Sift them both together as a shortcut.

👩🏻‍🍳 How to make it

Easter egg brownies step by step

Mixing bowls with chocolate and eggs for making mini egg brownies.

Ingredients preparation: Start by organising your workspace with three bowls:
- Small Bowl: Sift the flour and cocoa powder together.
- Medium Bowl: For melting the butter and chocolate.
- Large Bowl: For whipping the eggs and sugar.
Melting chocolate and butter: Melt the chocolate and butter together. Use the microwave, heating in 30-second intervals, stirring between each to prevent burning. Alternatively, melt them in a bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water.

Eggs and sugar mixed with chocolate in a mixing bowl for brownies.

Whipping eggs and sugar: Whip the sugar and eggs until you achieve a significant volume. Use room-temperature eggs for better volume. Aim for the mixture to leave a ribbon trail when lifted, which may take about 5 minutes with an electric whisk. This step is crucial for achieving the brownies' fudgy texture and thickness.
Mixing the batter: Gently fold the melted chocolate and butter into the egg mixture to preserve air and volume.
Add the cocoa powder and flour mix, folding gently until just combined.

Brownies in a baking tray sprinkled with mini easter eggs.

Baking the brownies: Pour the batter into a lined baking tin. Scatter the mini eggs over the brownie batter, leaving some whole and chopping others for varied texture. *I don't stir mini eggs into the brownie batter because it makes them much harder to cut once baked.
Bake in a preheated oven at 350°F (165°C) for 20-25 minutes. Begin checking for doneness when the top sets but still wobbles slightly.
Allow the brownies to cool completely in the tin before slicing. This wait ensures they set properly, becoming dense and chewy.

🍯 Storing mini egg brownies

Fridge: Cool completely, then wrap tightly in plastic or place in an airtight container. Lasts up to 1 week.
Freezer: Cool, cut, and wrap in plastic, then in foil or a freezer bag. Keep up to 3 months.

💡 Chef's Guide: Expert Tips

Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.

Room temperature ingredients: Ensure your eggs are at room temperature before starting. This helps them emulsify better when mixed, resulting in a smoother batter and a better brownie texture.
Don't overmix: Overmixing the batter once the flour is added can lead to tough brownies because it develops the gluten in the flour. Mix just until the ingredients are combined for a fudgy texture.
Melting chocolate: When melting chocolate, either in a microwave or double boiler, make sure not to overheat it. Chocolate that's overheated can become grainy and bitter. If using a microwave, melt it in short bursts, stirring in between.
Do not overbake: The key to fudgy brownies is to ensure that they don't overbake and dry out. They continue to cook from residual heat after being removed from the oven. When a toothpick inserted into the centre comes out with a few moist crumbs (not wet batter), they're done.
Cooling time: Allow the brownies to cool completely in the pan before slicing. This patience is rewarded with clean cuts and a fully set texture. Chill the brownies before cutting to get even sharper edges.
Parchment paper: Line your baking pan with parchment paper, leaving an overhang on the sides. This acts as a sling, making lifting the entire batch out of the pan easier to cut.
Texture and flavor: For an extra fudgy texture, adding a tablespoon of brewed coffee or espresso powder to enhance the chocolate flavor without making your brownies taste like coffee. Or a pinch of sea salt sprinkled on top before baking can balance the sweetness and bring out the chocolate flavour.

❓Recipe FAQ's

Can I use any type of chocolate for the brownies?

You can use dark or semi-sweet chocolate for a rich, deep flavour. Milk chocolate is too sweet.

How do I know when the brownies are perfectly baked?

These brownies are baked when the top is shiny and crackly, and the brownies look set when the pan is gently shaken. The top of the brownies will also feel firm to the touch.

Can I make these brownies gluten-free?

You can substitute plain or all-purpose flour with a gluten-free flour blend for gluten-free brownies. You can just do a straight substitution.

What's the best way to cut brownies cleanly?

For clean cuts, use a sharp knife and clean it with warm water between cuts. Chilling the brownies before cutting can also help achieve neater slices.

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