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Mini egg brownies on a baking tray with parchment paper.

The BEST Mini Egg Brownies

Rich & extremely fudgy, these Mini Egg Brownies are a gorgeous way to elevate your brownie game. These brownies are the perfect easy chewy fudgy brownie. They're thick, made with melted dark chocolate and cocoa powder and only take 30 minutes.
5 from 7 votes
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Course: Easy Baking
Cuisine: British
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 12 brownies
Author: Deborah Rainford

Ingredients

  • 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

Instructions

  • Preheat the oven to 160ºC (320ºF) and line a 23cm (9 inch) square baking pan with parchment paper.

Prepare your bowls:

  • Bowl 1: Medium, for butter and chocolate. *See notes.
    Bowl 2: Small, whisk together plain flour and cocoa powder.
    Bowl 3: Large for eggs and sugar.
  • Melt chocolate and butter: Place Bowl 1 over a pan of simmering water, ensuring the bottom doesn’t touch the water. Melt the chocolate and butter, whisking until fully incorporated.
  • Whip eggs and sugar: In Bowl 3, use an electric hand whisk to whip the eggs and sugar until thick (like mayonnaise).
  • Combine: Slowly pour the melted chocolate into the egg mixture, using a regular whisk to blend. Then, add the flour and cocoa mixture, whisking until smooth.
  • Bake: Pour the batter into the prepared tin. Sprinkle chopped mini eggs on top. Bake for about 30 minutes. The brownies should set on top but still wobble slightly.
  • Cool: Let the brownies cool completely in the tin before slicing.

Notes

  • Melting chocolate: If you don’t have a pan that fits the bowl for melting chocolate and butter, you can melt them together in the microwave in 30-second bursts, stirring in between to avoid burning.
  • Eggs and sugar: Achieving the right texture is crucial. Whip until the mixture is very thick to ensure your brownies have a rich, fudgy texture.
  • Mixing: When combining the chocolate with eggs and sugar, do it gradually to temper the eggs and avoid cooking them.
  • Checking doneness: Use the wobble test. If the centre slightly wobbles but the top is set, they’re ready. An overbaked brownie loses its fudginess.
  • Cooling: Cooling in the tin allows the brownies to set properly. Cutting too soon can lead to crumbles and mess. For cleaner cuts, chill the brownies for an hour before slicing.
  • Storage: Store in an airtight container at room temperature for up to 4 days or refrigerate for a longer shelf life. They can also be frozen for up to 3 months.

Nutrition

Calories: 261kcal | Carbohydrates: 40g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 41mg | Potassium: 311mg | Fiber: 5g | Sugar: 24g | Vitamin A: 98IU | Calcium: 54mg | Iron: 4mg
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