Mini Egg Brownies (One Bowl!)

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!

These Mini Egg Brownies are rich, fudgy, and made in just one bowl, which means less mess and quicker cleanup. They take less than an hour from start to finish, which is perfect when time is tight, but you still want something homemade.

The deep chocolate flavor comes from both cocoa powder and melted chocolate, and the Cadbury Mini Eggs add festive color and crunch in every bite.

They’re a fun way to celebrate Easter without a complicated recipe! Another fun way to use mini eggs is this Mini Egg Cookie, or try my No-Bake Mini Egg Cheesecake for a creamy, make-ahead dessert that’s perfect for spring celebrations.

Ingredient and Substitution Info

Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, 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, just replace it with additional granulated sugar.
• Eggs: 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.
• 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.

How to Make Mini Egg Brownies

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

• The sugar and eggs must be fully incorporated into the batter for the best brownies. 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.
• 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.

4) Bake

• 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.
• Spray the parchment paper and the sides of the pan with nonstick spray.
• 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.
• Let the brownies cool completely before you cut them.

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