by Jessie M 6 Comments
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These chewy Easter Mini Egg Brownies make the best Easter dessert. Easy to make brownies loaded with mini eggs! Beautiful and delicious!
I love Easter and everything that goes with it! The hope of warmer weather, visiting family, and of course Easter chocolate! Mini eggs have always been a favourite of mine so I've added them into my chewy brownie recipe and the results was a beautiful Easter creation.
Why You'll Love Them
Perfect texture. These brownies have the perfect chewy texture and shiny crinkle top.
Mini Eggs. Who doesn't love mini eggs! They add the perfect crunch to these brownies.
Easy. This recipe use one bowl and is done by hand. Making these an easy to make Easter dessert.
Perfect for Easter.A great dessert for Easter parties and dinner.
How to Make These Brownies
Start by preheating your oven to 350F and line a 8×8 baking pan with parchment paper. The parchment paper should over hang on the edges slightly to allow you to easily remove the brownies from the pan.
Chop the bakers chocolate and place in a microwave safe bowl. Melt in the microwave by stopping and stirring the chocolate in 20 second increments.
In a large mixing bowl combine melted butter and sugar and whisk by hand until well combined. This usually takes 2-3 minutes. Add in the eggs and vanilla. Vigorously whisk until mixture is light and colour and has volume. This usually takes a good 5 minutes.
Pour in the melted chocolate and whisk until mixture is well combined.
Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix.
Fold in the chocolate mini eggs.
Pour batter into the lined pan and spread evenly. Top with some extra mini eggs, press them slightly into the batter.
Bake for 28 minutes or until the middle is set. Let the brownies fully cool into the pan before slicing.
Frequently Asked Questions
Storing the Brownies
Store brownies in an airtight container at room temperature, they keep for well for four days after baking.
Do I Need to Use Room Temperature Eggs?
Yes, you do. Room temperature eggs allows the eggs to break down easier in the batter. It also allows more air to enter the eggs while whisking.
How Do I Get a Shiny Brownie Top?
The shiny top comes from breaking down the eggs. Once you add your room temperature eggs into the batter whisk vigorously for a good 5 minutes. The batter will become light in colour and thicker in viscosity.
If you make these Easter mini egg brownies please leave a star rating and comment below!
For more delicious baking ideas you canfollow me on PinterestandInstagram@jessiebakestreats
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Easter Mini Egg Brownies
Jessie M
These chewy Easter Mini Egg Brownies make the best Easter dessert. Easy to make brownies loaded with mini eggs! Beautiful and delicious!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 26 minutes mins
Course dessert, Holiday
Cuisine American, Canadian
Servings 9 large or 16 smaller brownies
Equipment
square baking pan
sifter
Ingredients
- 4 oz semi sweet bakers chocolate
- 1/2 C salted butter melted
- 1 C white sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 3/4 C all purpose flour spooned and levelled
- 1/4 C unsweetened cocoa powder
- 1/2 tsp salt
- 1 C mini eggs plus more for adding on top of the batter
Instructions
Preheat oven to 350F and line a 8×8 square baking pan with parchment paper.
Chop the bakers chocolate and place in a microwave safe bowl. Melt in the microwave. Be sure to stop and stir every 20 seconds.
4 oz semi sweet bakers chocolate
In a large mixing bowl combine melted butter and sugar and whisk by hand until well combined. This usually takes 2-3 minutes.
1/2 C salted butter, 1 C white sugar
Add in the eggs and vanilla. Vigorously whisk until mixture is light and colour and has volume. This usually takes a good 5 minutes. This is what gives brownies their crinkle top.
2 large eggs, 1 tsp vanilla extract
Pour and mix in the melted chocolate.
4 oz semi sweet bakers chocolate
Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix.
3/4 C all purpose flour, 1/4 C unsweetened cocoa powder, 1/2 tsp salt
Fold in the mini eggs.
1 C mini eggs
Pour batter into the lined pan and spread evenly around the pan. Top with some extra mini eggs, pushing them slightly into the batter.
Bake for 28 minutes or until edges are stiff and middle is set. You do not want to over bake the brownies.
Allow brownies to cool fully in the pan before slicing.
Notes
Be sure to use room temperature eggs. If you forget to take the eggs out of the fridge to warm up, run the eggs under warm water for a few minutes.
Store in an airtight container at room temperature up to 4 days.
Keyword brownie, brownies, easter, easter desserts, easter mini egg brownies, easter recipes, easter treats, how to make mini egg brownies, mini egg brownies, mini eggs, the best mini egg brownies
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Reader Interactions
Comments
Tammy
Loved these! The brownies were so chewy and my kids loved the mini eggs!Reply
Jessie M
Happy you liked them! Thank you for leaving a rating.
Reply
Madbatteroclock
These are amazing! Will definitely make them again! Easy to follow recipe and equally delicious with less sugar and m&m’sReply
Jessie M
Thank you so much the nice comment! Happy you enjoyed them 🙂
Reply
Ana
These are really delicious! I think next time I will pair the dark chocolate mini eggs I used with a dark chocolate bar (vs semisweet). Perfect Easter treat!Reply
Chelsea Russell
I haven’t made the recipe yet but I just want to say a huge thank you for restating the amount needed under the instructions. It is such a life saver and makes its 10x easier and faster to follow!
Reply
