Fudgy and strewn with crunchy mini eggs makes a batch of these Easter Egg Brownies great for a pick-me-up or to pack into a lunch box. They come together in one bowl and bake in 30 minutes for an ideal quick dessert!
Table of Contents
Ingredients and substitutions for Easter Egg Brownies
- Butter: Butter helps create that silky texture we love about brownies whilst also helping them rise. You could sub with non dairy butter, though I have not tried this. I do not recommend subbing oil in equal measure as it will likely make your brownies denser.
- Brown sugar: The brown sugar helps to make the brownies fudgy, however, you could substitute in equal measure with superfine or caster sugar which will result in a chewier final brownie. This also helps give your topping a caramelized flavor that wouldnโt be the same with superfine or caster sugar.
- Eggs: As well as adding structure to the brownies, the eggs bind everything together so are essential. You could substitute with vegan ingredients such as chia eggs or apple sauce, however, they have not been tested so might impact the dense texture of the brownies.
- Plain flour: Plain flour or all purpose is best because it helps give the brownies their texture without making them cakey or firm like bread if you use cake or bread flour. You also donโt want to overwork the dough so you donโt make these too stiff so only mix until you can see no more dry portions in your bowl.
- Salt: Without salt the chocolate flavors will be dull so it is essential to adding dimension to the brownies. Sea salt is best, but rock or kosher salt also works well.
- Cocoa Powder: The star ingredient here so youโll want a nice high quality cocoa powder for a truly chocolate packed flavor. I do not recommend substituting melted chocolate in equal measure here as this can be quite dense, however, chocolate chips or chunks would work well as an addition.
- Mini eggs: The small Easter eggs with a crunchy outer shell and chocolatey center make these perfect from the minute you can get them at the supermarket.
See recipe card for quantities.
How to make Easter Egg Brownies:
Step 1: Melt: Place the butter and sugar over a double boiler (or in a microwave) and heat through, whisking to melt evenly and help to dissolve the sugar.
Step 2: Add other ingredients: Add one egg and whisk to combine and repeat before tossing in the flour, salt and cocoa powder and whisk to combine.
Step 3: Mini eggs: Toss ยพ of the mini eggs into your brownie batter. Stir to combine and pour into your tin, adding mini eggs on top.
Step 4: Bake: Bake until a skewer comes out clean on the edges, but fudgy in the centerโฆyou should be able to smell the brownies from the oven.
Step 5: Cool and slice: Allow to cool fully and slice evenly.
Step 6: Serve: Grab one and dig in! Great served alongside a glass of milk.
FAQโs for the best Easter Egg Brownies
Quite honestly the easiest way to make any brownie recipe more cakey is to simply bake them longer. Instead of baking for the recommended timeframe below, leave for a further 5-7 minutes or until a knife or skewer comes out clean when inserted into the center instead of fudgy.
The key to these fudgy brownies is that they are only mixed until the flour is fully combined which helps to avoid activating the gluten in the flour as well as only baking for specified time as each minute longer will result in brownies that are more cakey than fudgy.
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Easter Mini Egg Brownies
Ingredients
- 200 grams / 7 ounces butter cubed
- 275 grams / 1 cup + 3 tablespoons light brown sugar
- 110 grams / 2 large eggs room temperature
- 106 grams / โ cup plain flour
- 83 grams / ยพ cup cocoa powder sifted
- ยฝ teaspoon sea or kosher salt
- 100 grams / โ cup mini eggs lightly broken
Instructions
- Preheat your oven to 180C/350F and line a baking tin with greaseproof paper.
- Place the butter and sugar in a double boiler on medium heat until the butter is beginning to melt.
- Whisk to combine and help the sugar and butter mix evenly, continue whisking to help dissolve the sugar for at least 1 minute.
- Remove from the heat and allow to cool for 2 minutes.
- Add in one egg and whisk until well combined, repeat with the remaining egg until the mixture is smooth.
- Whisk in flour, salt and cocoa powder until the brownie batter is combined and smooth.
- Set aside a handful of the mini eggs and toss ยพ of the eggs into your brownie batter, stirring to combine.
- Pour into prepared baking tin and smooth out.
- Scatter the mini eggs over the top of the batter and bake for 30 minutes and you can smell it wafting from your oven.
- Remove and allow to cool.
- Slice.
- Best served with a glass of milk.
Notes
- Cocoa Powder: The star ingredient here so youโll want a nice high quality cocoa powder for a truly chocolate packed flavor. I do not recommend substituting melted chocolate in equal measure here as this can be quite dense.
- Brown sugar: The brown sugar helps to make the brownies fudgy, however, you could substitute in equal measure with superfine or caster sugar which will result in a chewier final brownie.
- Square tin: A 18ร18 cm or 7ร7 inch square baking tin works well here, though a rectangle tin would also work well.
- Freezing the brownies: Once they have cooled completely, wrap them tightly or place them in a freezer-safe container. They can be stored in the freezer for up to 2-3 months.
Nutrition
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