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Mini Egg Brownies

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These Mini Egg Brownies are thick, fudgy, and loaded with colorful chocolate mini eggs for the perfect Easter dessert. They have a crispy top, gooey center, and bursts of crunchy chocolate in every bite. Perfect for springtime baking or using up leftover Easter candy!

Ingredients

Scale
  • ½ cup unsalted butter, melted
  • 1 cup semi-sweet chocolate chips
  • ¾ cup granulated sugar
  • ¼ cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup chopped Mini Eggs (plus extra for topping)

Instructions

  1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
  2. Melt Butter & Chocolate: In a microwave-safe bowl, melt butter and chocolate chips in 30-second intervals, stirring between each, until smooth. Let cool slightly.
  3. Whisk Sugars & Eggs: In a large bowl, whisk granulated sugar, brown sugar, eggs, and vanilla extract until light and fluffy (about 2 minutes).
  4. Mix in Chocolate: Slowly whisk in the melted chocolate mixture until fully combined.
  5. Combine Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder.
  6. Fold Together: Gradually mix the dry ingredients into the wet mixture until just combined. Gently fold in 1 cup chopped Mini Eggs.
  7. Bake: Pour the batter into the prepared pan and spread evenly. Sprinkle extra Mini Eggs on top for decoration. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool & Serve: Let the brownies cool completely before slicing. Enjoy as is, or serve warm with ice cream!

Notes

  • For extra crunch, press additional Mini Eggs into the brownies right after baking.
  • Want gooier brownies? Slightly underbake them and let them set as they cool.

 

  • Storage: Keep in an airtight container at room temperature for 3 days or freeze for up to 3 months.