These fudgy Mini Egg brownies are rich chocolate brownies full of chocolate and mini eggs. They come together in one bowl, require no mixer, and have a crinkle top. Mini egg lovers, this one’s for you!
This is the best mini egg brownie recipe. The brownies have fudgy centers and an intense chocolate flavour. It’s got perfect crackly tops, and delicious mini eggs throughout!
The brownies use eggs and melted butter which adds to the rich fudgy texture. Combined with the sugar and dry ingredients, the brownies are then poured into a prepared pan and baked to perfection.
These brownies are a great treat to whip up for spring or Easter! They are sure to be a hit.
Why this recipe works
Better than boxed – After making these homemade brownies you’ll never go back to a boxed mix.
Easy to make – No electric mixer required. One bowl, simple everyday ingredients.
Extra fudgy brownies – Using two types of cocoa powder really makes these the ultimate fudgy brownies!
Mini Egg crunch – The Mini Eggs gives a satisfying crunch that compliments the gooey fudgy brownies well.
Scroll to view a few ingredients notes. Full recipe and measurements can be found in the recipe card below.
Butter – Unsalted works best for baking. This will be melted.
Chocolate chips- I used semi-sweet chocolate chips to contrast the brownies. If this is to sweet for you, use semi-sweet, dark, or omit it all together.
Eggs – Remove two hours before baking.
Espresso powder – This enhances the brownie flavour and really brings them to the next level.
Natural unsweetened cocoa powder – Natural cocoa powder is acidic and bitter. It’s got a strong chocolate flavour. My favourite go-to is Hershey’s.
Mini Eggs – I used store brand Cadbury but no name works as well.
Step by step instructions
Here is how to make and bake these mini egg brownies. You will need a 9×9 pan, a whisk, and a spatula.
Step 1 – Prep. Grease the pan. For easy removal of the brownies, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set side.
Step 2 – Whisk wet ingredients. Melt the butter. Whisk in one egg at a time as well as the vanilla. Then whisk in the sugars.
Step 3: Add in dry ingredients. Mix in the dry ingredients. Make sure there are no dry streaks. Then, fold in chocolate chips and mini eggs.
Step 4: Bake the brownies. Pour the batter into the prepared pan. Place extra mini egg’s on top of the brownie batter. Bake for 35-40 minutes, depending on your oven. Bake until a toothpick inserted comes out with a few crumbs.
Step 5: Cool the brownies. The brownies still bake in the pan as they cool down. Therefore it’s best to wait until they’re completely cooled before slicing. If you cut them while hot/very warm they’ll fall apart.
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- When you are making the brownies, you need to gently fold the rest of the ingredients after the eggs are beaten. Use a spatula, and not a whisk.
- The eggs have to be added in one at a time to help maximize the amount of air added into the batter.
- Line the bottom and two sides with parchment paper. Grease the other two sides. This will allow for the easiest removal from the pan.
- You want to mix the butter and sugar together when the butter is really hot. Allow it to cool for 5 min before adding in the eggs – you don’t want to cook them!
Do I have to add mini eggs/chocolate chips?
Nope! Feel free to leave either or both out!
How do I know my brownies are ready?
When the edges are set and the middle is a little bit under baked. If you stick a toothpick in and it comes out with wet batter on it give it another 5 minutes of baking time and check again. If the toothpick comes out with crumbs it is ready.
Why did my brownies sink?
This means that the brownies were too under done. Even if the edges look set, you have to make sure the middle is too because that takes the longest to bake. Mine took nearly 50 minutes.
My brownies don’t have a crinkle top.
This is due to several reasons. Did you over beat your batter when adding in the dry ingredients? Did you substitute or add less of an ingredient in? These topics all work towards that crinkle top!
Storing & Freezing
You can store these brownies in an airtight container at room temperature for up to 3 days.
To freeze, allow the brownies to cool completely. Then slice and wrap each one in plastic wrap and a bag and place in the freezer. Let them thaw at room temperature before serving.
Check out these recipes
- Pumpkin Banana Muffins
- Maple Syrup Chocolate Chip Cookies
- Chocolate Caramel Cookies
- Butterscotch Chocolate Chip Cookies
Mini Egg Brownies
- Preheat the oven to 350°F. Grease an 8×8 or 9×9 pan. For easy removal of the brownies, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside.
- In a large bowl, whisk together melted butter, eggs, and vanilla extract until smooth.1 cup butter, 3 eggs, 2 tbsp vanilla
- Whisk in sugars.3/4 cups brown sugar, 1/3 cup white sugar
- Toss in cocoa powder, flour, espresso powder, and salt into the bowl and fold with rubber spatula until just combined. Do not overmix!1 cup all-purpose flour, 1/2 tsp espresso powder, 1/2 tsp salt, 3/4 cups unsweetened cocoa powder
- Add in the mini eggs and fold in a few times.3/4 cups Mini Eggs
- Pour the batter into the prepared pan. Place extra mini egg's on top of the brownie batter. Bake for 35-40 minutes, depending on your oven. If you want extra fudgy brownies, start checking around the 30 minute mark. For normal fudgy-ness, bake until a toothpick inserted comes out with a few crumbs.
- The brownies still bake in the pan as they cool down. Therefore it’s best to wait until they’re completely cooled before slicing. If you cut them while hot/very warm they’ll fall apart. Enjoy!