These fudgy mini egg brownies are chewy with a slightly crisp edge and a crackly top. Loaded with pastel mini eggs, they're the best thing that will happen to you this Easter.
These Easter mini egg brownies are fudgy as opposed to cakey. It's just how I prefer them. To get them fudgy, we start with melted butter and chocolate. Whip the eggs with sugar and fold it all together with some cocoa powder and flour. It's an easy recipe that is perfect for baking with kids. In fact, this recipe is based on one of my most famous recipes... ever!
Mini Egg Brownies
Like this recipe? Pin it to your Brownies pinboard!
Follow SavvyBites on Pinterest
- Dark chocolate
- Butter- salted or unsalted works here. I only use salted in my baking. I just don't see the point of having 2 types of butter in my fridge.
- Eggs- Large or medium size (room temperature) is perfect. This recipe is really forgiving, so either size will work. Just stay away from small eggs. They're just too small.
- Sugar- caster or granulated. I've noticed that lately in my local Aldi they're only stocking granulated sugar. I have made this recipe thousands of times (yes. really!) and using caster or granulated makes no difference.
- Plain flour & cocoa powder- the dry ingredients that bring it all together.
Step by step directions
Step 1 & 2
Making the base of the mix
The easiest way to make this recipe is to start with 3 bowls.
- 1- small bowl for mixing the flour and cocoa powder.
- 2- medium bowl for melting the butter and chocolate together.
- 3- large-ish bowl for whipping the eggs and sugar.
Step 1- Melt the chocolate and butter in the microwave in 30-second intervals mixing after each time so the chocolate doesn't burn. If you don't have a microwave then use a metal or glass bowl over a pan of simmering water being sure to not let the water touch the bottom of the bowl.
Step 2- Using an electric hand whisk (or a stand mixer, if you have one) whisk the sugar and eggs. Room temperature eggs whisk better and gain more volume than cold eggs. We are looking for MEGA volume here, so be sure to use room temperature eggs. *This step is the one that you need patience with. It truly sets these brownies up for that super fudgy texture and rise making them nice and thick. As you can see in the above photo, the eggs need to leave a ribbon on the surface of the mix. This took me about 5 minutes using an electric whisk.
Step 3 & 4
Folding it all together
- Pour the melted chocolate and butter into the egg mixture and fold them together. Be relatively gentle here. You've spent so much time adding air and volume to the eggs, don't lose patience and knock it all out now. The mix will thicken up as soon as you start to fold them together.
- Now add in the cocoa powder and flour and fold in again.
Step 5 & 6
Baking the brownies
- Pour the brownie batter into the lined tin and top with the mini eggs. I left some whole and chopped some up just because I wanted every bite to have some mini egg rather than just dot whole ones around the surface.
- Bake the brownies in a lined tin in a preheated oven for about 20-25 minutes and then start checking for doneness. The brownies are baked when there is a bit of a wobble, but the top is set. Use a toothpick or a paring knife to insert into the brownies. If it comes out with wet-looking brownie batter put them back in. If there are just a few crumbs then they're done.
- Let the brownies cool in the tin completely before slicing. They're so fudgy that if you try to cut them while they're still warm, you'll end up with a fudgy mess. Let them set and get dense and chewy.
Most brownies freeze like a dream and these are no different. You can freeze them for up to 4 months just wrapped in foil. Or store them in the fridge for a week. They also keep well at room temperature for a few days, but they're much softer.
May I also highly suggest that you take some time to warm one up and serve it with some vanilla ice cream on top!
More brownie recipes
Tools used to make mini egg brownies
Ultra Fudgy Mini Egg Brownies Recipe
- 225 g (1 cups) caster sugar
- 3 (3) eggs
- 225 g (8 oz) butter
- 225 g (1 ⅕ cups) dark chocolate
- 100 g (3 ½ oz) plain flour
- 100 g (1 cups) cocoa powder
- 1 (1) packet mini eggs, chopped
- Preheat the oven to 160ºC and line a 23cm (9 inch) square baking pan with parchment paper.
- Get yourself 3 bowls. In bowl 1 (a medium bowl that fits snugly over a pan) place the butter and chocolate. *See notes. For bowl 2 (a small bowl) whisk the plain flour and cocoa powder. Then, in bowl 3 (a large-ish bowl) place the eggs and sugar
- Place bowl 1 (the butter and chocolate over a pan of simmering water. Let the chocolate and butter melt together and whisk well so that they are fully incorporated.
- While the chocolate and butter are melting, use an electric hand whisk to whip the eggs and sugar. This will take a good few minutes. We want the eggs and sugar mixture to be almost as thick as mayonnaise. (See the above photo.)
- Once the eggs and sugar are whipped and the chocolate is melted, slowly pour the chocolate into the egg mixture and whisk (not an electric whisk a regular one) to blend together. Add the flour and cocoa to the bowl and whisk again.
- Pour the mixture into a 9x9 (23cm) square tin lined with baking paper. Sprinkle the mini eggs over top and bake in a 160ºC oven for about 30 minutes. The top should feel (and look set) but the brownies should still wobble slightly when you wiggle the pan.
- Let the brownies cool completely before slicing.
THANKS SO MUCH FOR READING AND COOKING ALONG WITH ME! IF YOU MAKE THIS RECIPE OR HAVE A QUESTION, I’D LOVE IT IF YOU LEFT A COMMENT AND A RATING. YOU CAN ALSO FOLLOW ALONG ON PINTEREST, FACEBOOK AND INSTAGRAM TO SEE WHAT WE’RE EATING, PINNING AND A LITTLE BEHIND THE SCENES TOO!