This One Bowl Mini Egg Brownies recipe boasts rich and fudgy brownies, studded with delectable chocolate eggs throughout. It is perfect for Easter or any time you crave a decadent dessert!
Why You Will Love This Recipe
Easy and Quick: This easy recipe requires only one bowl, making cleanup a breeze. And they can be made from start to finish in under an hour. It is a perfect dessert for when you're short on time but still want something delicious.
Rich and Fudgy: These Easter Egg brownies have both cocoa powder and chocolate chips making them delightfully rich and fudgy, with a deep chocolate flavor that's sure to satisfy any sweet tooth.
Crowd Pleaser: Fudgy chocolate brownies are packed with the chocolatey goodness of Cadbury Mini Eggs, making them the ultimate indulgence for Easter parties and spring gatherings.
These are the perfect treat for Easter time! They are sure to be a hit with chocolate lovers of all ages! Another fun way to use mini eggs is this Mini Egg Cookie recipe!
Looking for the full recipe? See the recipe card at the bottom of this post for the full list of ingredients, including measurements and instructions.
All-Purpose Flour: This recipe uses just a small amount of flour. It is enough to give them the structure needed to hold their shape, while also keeping them super fudgy.
Butter: The butter adds richness and flavor. You can use oil instead of butter if you prefer.
Chocolate Chips: Melted chocolate is one of the key ingredients for brownies with a fudgy texture. I use semi-sweet chocolate chips because I always have some in my pantry. But you can also use dark chocolate chips or a 4-ounce bar of semi-sweet or unsweetened baking chocolate.
Sugars: This recipe calls primarily for granulated sugar which sweetens the brownies and contributes to a moist brownie center. The brown sugar adds a deeper flavor. If you do not have brown sugar on hand then just replace it with additional granulated sugar.
Eggs: It is important to use room temperature eggs as they incorporate best into the batter. If you do not have time to bring them to room temp, see the "expert tips" section to learn what to do.
Cocoa Powder: The cocoa powder adds intense chocolate flavor to the brownies. You can use unsweetened natural cocoa powder or Dutch cocoa powder.
Cadbury Mini Eggs: This holiday candy can be found in grocery stores right after Valentine's Day all the way through Easter. They are little egg-shaped candies with a candy-coated outside and smooth milk chocolate on the inside. The candy coating on these mini chocolate eggs melts in the oven, leaving a slight crunch with a burst of chocolate flavor.
1) Crush Mini Eggs
- Reserve 15-20 whole eggs and cut the remaining eggs.
- Break the eggs open by either pressing them firmly with the flat side of a knife or putting them in a large Ziploc bag and smashing them with a mallet or rolling pin.
- You don't want them crushed finely. Just press them enough to break them open.
- I do not recommend cutting the eggs with a knife. Because they roll around it is very easy for the knife to slip and you don't want to cut yourself.
2) Melt Butter and Chocolate
- Place the butter and chocolate chips in a microwave-safe large bowl.
- Heat them in 30-second increments, stirring each time, until the mixture is smooth.
- If you do not have a microwave, melt the butter and chocolate in a saucepan over low heat.
3) Whisk Batter
- Whisk the sugars into the melted chocolate mixture while it is still warm.
- Continue whisking until the sugar has mostly dissolved into the mixture.
- Add the eggs and vanilla extract, and whisk until they are fully incorporated.
- Then add the dry ingredients on top of the batter, and whisk them in until they are mixed in and no longer visible.
- Finally, stir the mini egg pieces into the brownie batter.
- Your oven should be preheated to 350°F (177°C).
- Using a large sheet of parchment that overhangs two sides of the pan will make it easier to remove the brownies.
- Spray the parchment paper and the sides of the pan with nonstick spray.
- Spread the batter smoothly in your prepared pan then sprinkle the remaining whole eggs on top of the batter.
- If you are using a 9x9-inch baking pan the recipe will take 30-35 minutes to cook. Add an additional 10 minutes for an 8x8 pan.
- Let the brownies cool completely before you cut them.
- Mix Sugars into Warm Chocolate: For the best brownies, the sugar, and eggs must be fully incorporated into the batter. Vigorously whisk the sugar into the melted butter and chocolate while they are still warm. Keep stirring until the sugar is melted into the chocolate.
- Use Room Temperature Eggs: If you don't have the time to let the eggs sit on the counter to come up to room temperature, place them in a bowl of warm tap water for 5 minutes. This will bring the temperature up quickly and as long as your water isn't super hot it won't cook the eggs.
- Use a Parchment Sling: Cut your parchment paper where it is long enough to extend over two sides of the pan, but fits into the bottom of the pan on the other two sides. This gives you handles you can pull up on to remove the brownies for easy cutting while keeping the shape of the brownies intact.
- Add More Eggs on Top: The whole mini eggs will sink into the batter as the brownies bake. If you want them to be on top of the brownies then let the pan cook for 10-15 minutes before pressing the eggs into the top.
- Replace the Cadbury Eggs with chocolate chunks mixed into the batter. You can still place some mini eggs on top of the brownies to keep them Easter themed.
- For a treat that you can enjoy year-round, use M&Ms as the candy!
- Add 1 teaspoon of espresso powder. It won't taste like coffee, but just like in these brownie cookies, the powder enhances the chocolate flavor.
- Drizzle with melted white chocolate for an even more festive look!
- Keep it simple! Even though this is a quick brownie recipe, you can make it even faster by using a brownie mix.
Yes, you can use a toothpick to check the doneness of brownies, but instead of it coming out of the brownies clean, like with cakes, it will have moist crumbs on the toothpick. If the toothpick has wet batter on it then the brownies need to continue cooking.
Fudgy Easter brownies have a higher ratio of fat than cakey brownies. They have more butter and eggs and usually call for melted chocolate instead of just cocoa powder. Cake-like brownies have lower quantities of those ingredients and often have more flour.
Transfer the cut brownies to an airtight container and store them at room temperature for up to 3 days.
More Easter Recipes
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Mini Egg BrowniesRecipe by:
- 1 9-ounce bag Cadbury mini eggs
- ¾ cup butter 170 grams
- ¾ cup semisweet chocolate chips 168 grams
- 1 cup granulated sugar 200 grams
- ⅓ cup brown sugar 75 grams
- 3 large eggs
- 2 teaspoons vanilla extract
- ⅓ cup unsweetened cocoa powder 26 grams
- ¾ cup all purpose flour 98 grams
- ½ teaspoon salt
- Preheat your oven to 350°F (177°C). Prepare a square baking dish by cutting two strips of parchment paper and placing it in the pan like a sling, with the sides overhanging. Spray the paper and the pan with nonstick cooking spray.
- Reserve 15-20 eggs. Break the remaining eggs open by pressing on them firmly with the flat side of a knife, or by placing them in a resealable bag and crushing them with a rolling pin or mallet.
- Place the butter and chocolate chips in a large microwave-safe bowl. Microwave in 30-second intervals, stirring after each time until the butter and chocolate are melted and smooth.¾ cup butter, ¾ cup semisweet chocolate chips
- Add the granulated and brown sugars, and whisk vigorously until smooth.1 cup granulated sugar, ⅓ cup brown sugar
- Whisk in the eggs and vanilla extract, mixing until they are fully incorporated.3 large eggs, 2 teaspoons vanilla extract
- Add the cocoa powder, flour, and salt, and stir until the dry ingredients are no longer visible. Then add the crushed mini eggs and stir until they are evenly distributed throughout the batter.⅓ cup unsweetened cocoa powder, ¾ cup all purpose flour, ½ teaspoon salt, 1 9-ounce bag Cadbury mini eggs
- Pour the brownie mixture into the prepared square baking dish and spread it evenly throughout the pan. Press the whole eggs into the top of the brownie. Bake for 30-35 minutes for a 9x9-inch pan, or 40-45 minutes for an 8x8-inch pan. Cool completely before cutting.
- Check on the brownies after 15 minutes. If the mini eggs have sunk you can sprinkle some additional eggs on top. Or wait until the brownies have cooked for 10-15 minutes before adding the whole eggs on top.
- As hard as it is to wait for your brownies to cool, letting them cool completely will help you to serve them without them falling apart.
- You can warm the brownies in the microwave for 15-30 seconds.
- Store leftover brownies in an airtight container for up to 3 days.