These Mini Egg Brownies are rich and fudgy, packed with crunchy chocolate mini eggs. They’re like little bites of joy, perfect for a sweet treat anytime!
Honestly, who can resist that chocolatey goodness? I always make a double batch because they disappear fast—just a heads up in case you want to share! 😄
Making these brownies is so easy! Just mix your ingredients, fold in the mini eggs, and bake. They come out soft and gooey, and they’re great with a scoop of ice cream on top!
Ingredients & Substitutions
Unsalted Butter: I suggest using unsalted butter so you can control the saltiness. If you’re in a pinch, you could use salted butter and simply reduce the added salt slightly.
Granulated Sugar: This adds sweetness and structure. If you want a touch of caramel flavor, brown sugar can be a great substitute. Just remember, it may change the texture slightly.
Eggs: Eggs help bind the brownies together. For a vegan option, you could use flaxseed meal (1 tablespoon of flaxseed mixed with 2.5 tablespoons of water per egg) or unsweetened applesauce (1/4 cup per egg).
Cocoa Powder: Unsweetened cocoa is essential for that rich chocolate flavor. If you don’t have it, Dutch-processed cocoa can work too but it will give a milder taste.
Mini Chocolate Eggs: These are a fun addition! If they’re not available, you can chop up regular chocolate bars into small pieces or use chocolate chips. You’ll miss that crunchy shell but the taste will still be great!
How Can I Make Sure My Brownies Bake Perfectly?
Baking brownies just right can be tricky. You want them moist but not gooey. Here are some tips:
- Always preheat your oven. It ensures even cooking.
- Check for doneness around the 20-minute mark. A toothpick should come out with moist crumbs, not wet batter.
- Let them cool completely in the pan. This helps with cutting and gives them time to firm up.
- Use the parchment overhang for easy removal. It prevents sticking and makes cutting easier.
How to Make Mini Egg Brownies
Ingredients You’ll Need:
For the Brownie Batter:
- 1 cup (225g) unsalted butter
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- 1 cup (90g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup (200g) mini chocolate eggs (such as Cadbury Mini Eggs)
- 1/2 cup (90g) chocolate chips (optional)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes for prep time and 20-25 minutes for baking. Plus, you will want to let the brownies cool completely before serving, which is usually 30 minutes. In total, you’re looking at about 1 hour to have these delicious Mini Egg Brownies ready for enjoying!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grab a 9×13 inch baking pan and line it with parchment paper. Make sure to leave some paper hanging over the sides so you can easily lift the brownies out later. Easy peasy!
2. Melt the Butter:
In a medium saucepan, melt the unsalted butter over medium heat. Once it’s all melted, take the pan off the heat. Now, add the granulated sugar and stir it well until the butter and sugar combine smoothly.
3. Add Eggs and Vanilla:
Let the butter and sugar mixture cool for just a minute. Then, add in the eggs and the vanilla extract. Stir everything together until it’s well mixed and looks nice and creamy.
4. Combine Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. This helps to keep your brownies fluffy and well-mixed. Now, gradually add this dry mixture to your wet ingredients, stirring gently until they just come together. Remember, don’t overmix—just mix until you can’t see any more dry flour!
5. Fold in the Goodies:
Now it’s time to fold in the mini chocolate eggs and chocolate chips, if you’re using them. Gently stir until they’re evenly spread throughout the brownie batter. Your mixture should look delicious!
6. Pour and Decorate:
Pour the brownie batter into your prepared baking pan. Use a spatula to spread it evenly. For a fun touch, sprinkle some extra mini chocolate eggs on top. They will look so pretty!
7. Bake the Brownies:
Pop the pan in the preheated oven and bake for 20-25 minutes. To check if they’re done, insert a toothpick in the center; it should come out with a few moist crumbs (not wet batter). If it does, they’re ready!
8. Cool and Remove:
Once baked, let your brownies cool completely in the pan on a wire rack. This will take about 30 minutes. When they’re cool, lift them out using the parchment paper overhang.
9. Cut and Serve:
Now, it’s time to cut the brownies into squares. Serve them up and enjoy your yummy Mini Egg Brownies! Share with friends or keep them all to yourself—no judgment here!
Can I Use Different Types of Chocolate Eggs?
Absolutely! While Cadbury Mini Eggs are a classic choice, feel free to use any other chocolate-coated candies you love, such as M&M’s or Reece’s Pieces. Just keep in mind that the flavor and texture might vary slightly based on your choice!
How Can I Store Leftover Brownies?
To keep your brownies fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap before freezing to prevent freezer burn.
Can I Make These Brownies Gluten-Free?
Yes, you can! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend includes xanthan gum for better texture. The brownies will still be deliciously fudgy!
What Can I Serve with Mini Egg Brownies?
These brownies pair wonderfully with a scoop of vanilla ice cream, whipped cream, or even a drizzle of chocolate sauce. You might also enjoy them with fresh fruit, like strawberries or raspberries, for a nice tart contrast!
