These Mini Egg Brownies are super fudgy, rich, decadent, and delicious.
This brownie batch is fudgy, rich, decadent, and packed with mini easter eggs. The Mini Egg Brownie is an easy delicious dessert that comes together in less than an hour.
About This Recipe
- This recipe comes together very quickly in no time. Also, all the ingredients are simple, and no fancy component is used in this recipe.
- This recipe calls for dark chocolate and cocoa powder. The combination of both these rich ingredients adds a ton of chocolate flavor and contributes to the fudgy texture.
- We need eggs as well as yolk in this recipe. Eggs create the bonding in the recipe, and the yolk makes a moist and fudgy brownie.
- The fat source in this recipe is butter. Butter should melt with dark chocolate before adding it to the recipe. Melting the butter again helps to have a softer brownie.
- Since this is a Mini Egg Brownie recipe, we will add one cup of crushed mini eggs to the batter and place some on top for additional flavor and crunch.
How To Make these Mini Egg Brownies
- Start by whisking the eggs, yolk, vanilla extract, and brown sugar. Do not rush this step. It would be best to whisk the mixture for 3-4 minutes. The mixture should become thick, light in color, and double the size.
- Melt the butter and chocolate over a double boiler until smooth and silky. Set it aside to cool down slightly.
- Pour the chocolate and butter mixture into the egg mixture and mix gently until just well combined, but do not overmix. Overmixing deflates the batter, and we do not want that to happen.
- Sift the flour, cocoa powder, and salt over the batter and gently mix. Add the crushed eggs and mix.
- Pour the batter into the lined square pan. Bake the brownie for 20-25 minutes.
- Let the brownies cool down thoroughly before cutting them.
See more Brownie recipes here;
Red Velvet Cheesecake Brownies
📖 Recipe
Mini Egg Brownie
These Mini Egg Brownies are super fudgy, rich, decadent, and delicious.
Ingredients
- 7 ounce Dark chocolate, About 200 grams
- 1 cup Butter
- 3 Eggs, Room temperature
- 1 Yolk, Room temperature
- 1½ cups Light brown sugar, Packed
- 2 teaspoon Vanilla Extract
- ¾ cup All-purpose flour, Spooned and leveled
- ½ cup Cocoa powder
- ½ teaspoon Salt
- 1 cup Mini chocolate eggs, Chopped
- ⅓ cup Mini chocolate eggs, For topping
Instructions
- Preheat the oven to 330°F, and line an 8X8 inch square pan with parchment paper. Set it aside.
- Melt the chocolate and butter over a double boiler until smooth and glossy. Let it cool down slightly.7 ounce Dark chocolate, 1 cup Butter
- Use the whisk attachment to whisk the eggs, yolk, sugar, and vanilla extract until light in color, fluffy, and double in size.3 Eggs, 1 Yolk, 1½ cups Light brown sugar, 2 teaspoon Vanilla Extract
- Add the chocolate and butter mixture to the egg mixture and gently mix. Do not overmix.
- Sift the flour, cocoa powder, and salt over the batter and gently fold them in.¾ cup All-purpose flour, ½ cup Cocoa powder, ½ teaspoon Salt
- Fold in the chopped mini chocolate eggs. Pour the batter into the lined pan and Place the extra eggs on top of the batter.1 cup Mini chocolate eggs, ⅓ cup Mini chocolate eggs
- Bake for 20-25 minutes. The surface will become shiny and crackle and the edges set. Let the brownies cool down completely before cutting them.
Nutrition
Calories: 299kcalCarbohydrates: 32gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 74mgSodium: 185mgPotassium: 180mgFiber: 3gSugar: 23gVitamin A: 420IUCalcium: 40mgIron: 2mg
Tried this recipe?Let us know how it was!
Ollie says
10/10! I tried this at the office and now I have to make them over the weekend. I will let you know how it goes! Thank you
Arezou Bahador says
Give it a try, Oliver 🙂
Becky says
Absolutely delicious!!!
The texture, sweetness and the presentation were absolutely perfect!
Thank you!!!!
Arezou Bahador says
Thank you so very much, Becky, for your feedback.