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–+ servings
Mini cadbury egg brownies sit cut with a few laying sideways to show the center speckled with mini eggs on brown parchment paper with a small fluted plate beside topped with cadbury mini eggs.
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Easter Mini Egg Brownies

This Easter Mini Egg Brownies recipe includes a fudgy center with bites of chocolate mini eggs that also adorn the top of these brownies.
Course Dessert
Keyword bars, chocolate, holiday baking
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 16
Calories 229kcal
Author Sylvie Taylor

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 / 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

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 ¾ 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 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.
  • 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 18×18 cm or 7×7 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.
Recipe by Roamingtaste

Nutrition

Calories: 229kcal