Is there anything better than a rich, gooey, chocolatey brownie? How about a rich, gooey and chocolatey brownie bursting with Cadbury mini eggs?! These brownies are so delicious and indulgent and so easy to make. A perfect Easter bake. What’s not to love?!

I already have quite a collection of mini egg recipes on my blog, such as my Mini egg traybake, my Mini egg pavlova, and more recently, my Mini egg cheesecake. Clearly, I am mini egg obsessed!

As always, you want to use dark chocolate in these brownies as that is what gives the brownies that classic fudgy and dense texture. Some people like to use a good quality dark chocolate, but I really don’t notice much difference in my brownie recipe between the branded bars and the cheaper supermarket versions. Just use whatever you prefer or can afford.

The key to getting that perfect fudgy and dense brownie is to make sure you don’t over-bake them. All ovens are different, but you want to remove the brownies when the middle jiggles a little. If the middle jiggles too much when you shake the tin slightly, it’s under-baked and needs longer in the oven.

If you’re a mini egg addict like me, you can add some mini eggs on the top to decorate as the brownies are cooling; just carefully push them onto the top of the brownies.

When cooled, I like to put my brownies in the fridge overnight. This makes them extra fudgy and easy to cut. This isn’t essential, but I do find it makes a huge difference.

I hope you love these brownies!

Happy Easter!

Adrianna x

Mini Egg Brownies

TheAutisticBaker

Rich, chocolatey, fudgy brownies bursting with mini eggs

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Prep Time 10

Cook Time 35

Total Time 45

Servings 9

Ingredients

220 g Butter Melted
220 g Dark Chocolate Melted
3 Free-Range Eggs Medium or large
300 g Caster Sugar
60 g Cocoa Powder
120 g Plain Flour
300 g Mini Eggs

Instructions

First, melt the butter and Dark chocolate together in the microwave for 30 second bursts, or on a low heat on the stove. Leave to cool completely for around 30 minutes before moving on to the next step.
Preheat the oven to 180/160 Fan and grease and line an 8"/20cm square tin. Set aside.
Using a mixer or electric whisk, whisk together the eggs and sugar until ribbons form when the whisk is pulled away. This will take around 3-5 minutes.
Gradually and gently add the cooled melted butter and chocolate and fold in carefully with a spoon or spatula, in a figure of 8 motion.
Gradually fold in the cocoa powder and flour, along with the mini eggs (You might want to set aside 10 or so mini eggs to decorate the brownies with later).
Add the mixture into the prepared tin and place in the centre of the oven and bake for 25-35 minutes or until a skewer inserted into the centre has a few moist crumbs.
Whilst the brownies cool, place a few of the mini eggs onto the brownies to decorate if you wish.
Leave to cool completely for around 3-4 hours, then refrigerate for at least 2 hours- preferably overnight. Cut into 9 squares.

Notes

The melted chocolate and butter mixture must be COMPLETELY cooled before adding to the mixture otherwise it will cook the eggs. It will take around 30 minutes to cool to room temperature.

The eggs and sugar should be whisked until a trail of ribbons form when the whisk is pulled away. This will take 3-5 minutes.

You must use dark chocolate to get the chocolatey fudgy texture.

Cheap dark chocolate works fine for brownies. I used cheap dark chocolate with a 50% cocoa content and it worked fine.

The higher the cocoa content in the dark chocolate, the richer and fudgier the brownies will be.

Be careful not to knock any air out of the eggs and sugar- you need to carefully fold the ingredients in a figure of 8 motion.

All ovens vary, but the brownies will be done when the centre wobbles. You are also looking for moist crumbs when a skewer in inserted into the centre. If the skewer is still covered in raw batter, they are not yet done. If the skewer is clean, they are overbaked.

The brownies will continue to cook as they cool. Refrigerating them also helps them to set and makes them easier to cut.

Cool the brownies for 3-4 hours and then place in the fridge for at least 2 hours, preferably overnight for best results.

These brownies will last for 4-5 days in an airtight container.

Mini Egg Brownies