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mini egg brownies recipe

Mini Egg Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Heather Mubarak
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 16 brownies 1x
  • Category: Bars & Brownies
  • Method: Baking
  • Cuisine: American


These Mini Egg Brownies are equal parts cute and delicious. Made with a rich and fudgy brownie base that rivals even the best box mixes, they’re chock full of pretty pastel chocolate candies for a fun and festive springtime treat!


Units Scale
  • 6 ounces semi-sweet or bittersweet chocolate chips
  • 1/2 cup (113 g) unsalted butter, cubed
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar, packed
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla
  • 3/4 cup (95 g) all purpose flour, spooned and leveled
  • 2 tablespoons Dutch process cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips, optional
  • 3/4 cup Cadbury Milk Chocolate Mini Eggs, crushed in pieces


  1. Preheat the oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper. Allow the sides of the parchment to extend over the sides of the pan by about 2 inches for easy removal of the brownies once baked. Set aside.
  2. In a medium heat safe bowl over a double boiler, melt together the chocolate chips and butter. Stir frequently and melt until shiny and smooth. Remove the mixture from the heat and let cool for about 5 minutes.
  3. Add the granulated and brown sugar to the chocolate and butter mixture and whisk to combine well. The batter will be grainy.
  4. Add the eggs, one at a time, followed by the vanilla. Mix to combine well.
  5. In a separate bowl, sift together the flour, cocoa powder and salt.
  6. Using a large spatula or wooden spoon, fold the dry ingredients into the chocolate mixture. Be careful not to over mix. Stop when a few streaks of flour remain and add the 1/2 cup of semi-sweet chocolate chips. 
  7. Transfer the batter to the prepared pan and smooth the top with an offset spatula. 
  8. Sprinkle the top of the brownies with crushed mini eggs, generously covering the top. 
  9. Bake for 25 to 28 minutes or until the edges of the brownies are pulling away from the sides of the pan and the center is set.
  10. Cool the browies in the pan on a wire rack for a least one hour. Use the parchment paper overhang to lift the brownies out of the pan. Slice and serve. 


Store brownies tightly covered at room temperature for up to 3 days.

May be frozen.