Dense, fudgy chocolate brownies with an Easter twist – these Cadbury Mini Egg Brownies are simply irresistible! Find a layer of Mini Eggs baked into the brownies and extra ones on top to add pretty pops of pastel colour.
About these Mini Egg Brownies
- FLAVOUR: The brownies are made with 70% dark chocolate, givimg them a rich, intense flavour that isn’t overly sweet. As well as the creamy milk chocolate filling, the Mini Egg shells add a sweet, vanilla-like flavour.
- TEXTURE: if you’ve been following this recipe blog for a while you will know that we only like dense, fudgy, gooey brownies around here, and these Mini Egg Brownies are just that. Soft, squidgy and delicious! What I love about the addition of the Mini Eggs (apart from the taste!) is that the shells stay crunchy throughout and the milk chocolate filling firms up as the brownies set which adds a little bite throughout.
- EASE: the best thing about brownies is that they are so easy to make and suitable for all baking levels. Honestly, this recipe requires zero baking skills. The hardest part is waiting for the brownies to cool before tucking in!
Quick recipe overview
You can find the full detailed recipe at the bottom of this blog post, but here’s a quick overview (plus a few helpful tips) so you know what to expect.
First up is the basic 5-ingredient brownie mixture. Butter, dark chocolate, sugar, eggs and flour come together to form a glossy, thick brownie batter. Top tip for you: whisk the sugar and eggs for a good couple of minutes until pale in colour, thick and foamy; this will keep the brownies a paper-thin, shiny and crackly top.
Then layer the Cadbury Mini Eggs with the brownie mixture. When developing this recipe I thought about folding the Mini Eggs into the mixture, which of course you can do and is probably a bit easier and quicker. However, I really loved the idea of sandwiching a layer of the Mini Eggs between two layers of brownie mixture because that way, I knew each brownie had an equal amount of Mini Eggs. Plus it made for a pretty picture don’t you think? 😊
Now it’s in the oven until just cooked through. Notice the emphasis on ‘just’? The baking time for brownies really can make or break the texture. Here’s the thing… brownies will continue to cook as they cool down out of the oven. So it’s best to underbake them by a couple of minutes if you’re hoping for a gooey, fudgy brownie.
How to know when the brownies are done? The brownies should be set on top (no wet mixture), with small cracks showing around the outside edge, and only the middle should have a slight wobble. The photograph below on the left was taken when the brownies first came out of the oven. The photograph below on the right was taken once the brownies had cooled down in the fridge for two hours. Notice the difference? When the brownies first come out of the oven they will appear underbaked, but as they cool down, they will firm up and turn perfectly fudgy.
The final step is to push a handful of extra Mini Eggs into the top to add pretty pops of colour. Do this as soon as the brownies are out of the oven and still warm.
Top tips for making Mini Egg Brownies
- Use the correct-sized baking tin. I can’t stress this enough: using a different type of tin will affect the baking time and ultimately, the texture of your brownies. Here is a link to the same baking tin I used for this recipe.
- Always line the baking tin, even if it’s non-stick. Brownies aren’t easy to remove without using greaseproof paper.
- To get a paper-thin crackly top on your brownies, whisk the eggs and sugar until pale in colour, thick and foamy.
- Add the Mini Eggs on top straightaway when the brownies are out of the oven. That way you can easily push them in and they will stay put.
- Leave the brownies to cool completely before slicing. Either 2 hours in the fridge or 4-5 hours at room temperature.
Have you made this recipe?
I really hope you enjoyed it! And I’d also love to hear what you think, so please leave a comment or rating below. You can also drop me a DM on Instagram or show me your Mini Egg Brownies by tagging me @jessie.bakes.cakes
Mini Egg Brownies
- 150 g Unsalted butter
- 150 g 70% dark chocolate I used Lindt
- 2 large Eggs at room temperatue
- 220 g Caster sugar
- 150 g Self-raising flour
- 200 g Mini Eggs
- Preheat the oven to 180°C (fan). Line an 8inch square baking tin with greaseproof paper. Set aside for now.
- Melt the butter and dark chocolate in the microwave in 30-second blasts, stirring after each, until completely smooth. Set aside to cool down.
- Whisk the eggs and sugar in a separate bowl for 1-2 minutes until pale in colour, thick and foamy.
- Pour the melted chocolate mixture into the whisked eggs. Then tip in the flour and gently fold everything together to make a thick brownie mixture.
- Spoon half of the brownie mixture into the baking tin and spread to the edges. Top with a layer of Mini Eggs (saving a handful for the decoration on top), followed by the rest of the brownie mixture spreading it out to conceal the Mini Eggs underneath.
- Bake for 18-20 minutes. The brownies should be set on top (no wet mixture), with small cracks showing around the edge, and only the middle should wobble a little if you give the baking tin a gentle shake.
- Immediately push the remaining Mini Eggs into the top of the brownies. Place in the fridge to set for 2 hours or leave to cool at room temperature for at least 4 hours.
- Slice into 12 and enjoy!
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