Still fudgy but with a bite of crunchy mini eggs makes a batch of these Easter Egg Brownies great for a pick-me-up or to pack into a lunch box.
Honestly, it’s hard because these disappear quickly in our house so putting them into baking means hiding them away. The best part of these brownies is that they aren't too sweet which is quite common when you add sweets into baking.
Why you’ll love these
One bowl wonder
These are made in one bowl which makes clean up a breeze!
5 minute prep
One bowl and only 5 mintues needed to mix these together.
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 wouldn’t 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 don’t want to overwork the dough so you don’t 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 you’ll 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.
Equipment needed to make this
Greaseproof paper: Lining your baking tin will make getting those brownies out a breeze.
Small saucepan: To melt your butter you need a double boiler.
Sieve: Sifting the cocoa powder helps ensure your brownie batter is smooth without any lumps.
Whisk: It’s easiest to make your brownies with a large whisk to create a smooth batter.
Mixing bowl: A medium mixing bowl is needed for the brownie.
FAQ’s for the best Easter Egg Brownies
What weight are large eggs in baking?
Okay, so the key with these brownies is making sure the eggs are either large (weighing between 60-70 grams or 2.11-2.46 ounces in their shells), if your eggs are less than this, simply substitute with an additional small egg. This will ensure the brownies don’t taste eggy and that the butter is still the main wet ingredient which helps give these their fudge texture.
How can I make my brownies more cakey?
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
How do I ensure my brownies are 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.
More brownie recipes you'll love
How to make Easter Egg Brownies:
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 the majority 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.
Best served with a glass of milk.
This Easter Egg Brownies recipe includes a fudgy center with bites of chocolate mini eggs that also adorn the top of these brownies.
200 grams / 7 ounces butter, cubed
275 grams / 1 cup + 3 tablespoons light brown sugar
2 large eggs, room temperature
106 grams / ⅔ cup plain flour
83 grams / ¾ cup cocoa powder, sifted
½ teaspoon sea or kosher salt
100 grams / ⅔ cup mini eggs, lightly broken
- 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 the majority 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.
- Best served with a glass of milk.
Recipe by Roamingtaste
- Serving Size: 1 brownie
- Calories: 229 calories per serve