Mini Egg Brownies

Time to Cook: 
20 minutes
Time to Prepare: 
10 minutes
Number of Servings: 
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Easter is all about eggs-whether dyed or chocolate, and this recipe has both the real thing and the candy version! Cadbury Mini Eggs make these brownies festive and decadent for your Easter party or a fun treat to enjoy at home. Baking leftover candy into brownies or cookies is a great way to use up all the bits that the kids (or you) can't finish after the Easter bunny visits. You could always freeze your leftover chocolate, but these are so easy, why not whip up a batch for lunchboxes or to take to work as a special treat? Even the kids can do it!

The hardest part of all will be resisting their chocolatey siren call.

mini egg brownies recipe

Mini eggs make these dark, rich brownies even more special


2 oz unsweetened baking chocolate, chopped

1 oz semi sweet chocolate, chopped

1/2 cup unsalted butter

1 cup brown sugar

1/4 cup granulated sugar

2 eggs

1 tsp vanilla

1 cup flour

1/4 tsp baking powder

1/8 tsp salt

3/4 cup chocolate chips, divided

1 cup Cadbury Mini Eggs


1. Preheat the oven to 350 F. Butter a 9x9 inch pan and line with parchment paper.

2. In a medium sized saucepan over low heat, melt the chocolates together with the butter over low heat until smooth, stirring. Remove from the heat. Stir in the sugars, whisking until they have melted slightly and become smooth. Add the eggs one at a time, whisking well after each. Stir in the vanilla.

3. In a small bowl, stir together the flour, baking powder and salt with a fork. Add to the chocolate mixture, stirring with a wooden spoon until blended into a thick batter. Stir in 1/2 cup of chocolate chips. Pour the batter into the prepared pan and smooth the top. Sprinkle with the mini eggs and remaining 1/4 cup of chocolate chips.

4.  Bake the brownies around 20-25 minutes until a toothpick inserted into the centre comes out clean, or with a few moist crumbs clinging to it. Let cool in the pan before removing from the pan and letting cool completely.

5. Slice into pieces before storing in an airtight container. The brownies will keep for about three days on the counter.

Adapted from Martha Stewart