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Mini egg brownies on a baking tray with parchment paper.

The BEST Mini Egg Brownies

Indulge in these rich, fudgy mini egg brownies, perfect for any chocolate lover. With a delightful crunch from the mini eggs, these brownies are a treat for all occasions.
5 from 7 votes
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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 16 brownies
Author: Deborah Rainford

Ingredients

  • 225 g (1 ¾ cups) caster sugar
  • 3 eggs
  • 225 g (1 cup) butter
  • 225 g (8 oz) dark chocolate
  • 100 g (¾ cup) plain flour
  • 100 g (1 cup) cocoa powder
  • 1 packet mini eggs, chopped

Instructions

Preheat and Prepare:

  • Preheat your oven to 160ºC and line a 23cm square baking pan with parchment paper.

Prepare Bowls:

  • Bowl 1: Medium bowl for butter and chocolate.
  • Bowl 2: Small bowl for whisking together plain flour and cocoa powder.
  • Bowl 3: Large bowl 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 combined. Alternatively, melt them together in the microwave in 30-second bursts, stirring in between to avoid burning.

Whip Eggs and Sugar:

  • In Bowl 3, use an electric hand whisk to whip the eggs and sugar until the mixture is thick and resembles mayonnaise.

Combine Mixtures:

  • Gradually pour the melted chocolate into the egg mixture, whisking continuously to blend. Add the flour and cocoa mixture, whisking until smooth.

Bake:

  • Pour the batter into the prepared baking pan. Sprinkle chopped mini eggs on top. Bake for about 30 minutes, until the top is set but the center still wobbles slightly.

Cool:

  • Let the brownies cool completely in the pan before slicing.

Notes

  • Melting Chocolate: If you don’t have a suitable pan for melting chocolate and butter, use the microwave method described above.
  • Egg and Sugar Texture: Whip the eggs and sugar until very thick to ensure a rich, fudgy brownie texture.
  • Combining Ingredients: Gradually mix the melted chocolate into the egg mixture to temper the eggs and avoid cooking them.
  • Checking Doneness: Use the wobble test; the center should slightly wobble while the top is set. Overbaking will result in less fudgy brownies.
  • Cooling: Allow brownies to cool completely in the pan for proper setting. 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, refrigerate for a longer shelf life, or freeze 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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