If you have a sweet tooth and a love for all things chocolatey, this Mini Egg Brownies Recipe is sure to become one of your all-time favorites. Imagine fudgy, rich brownies topped with a silky, chocolate frosting and decorated with crunchy, colorful mini chocolate eggs that add both texture and a playful pop of color. Each bite melts in your mouth, balancing deep cocoa flavors with a whimsical candy surprise that’s perfect for gatherings, celebrations, or simply indulging yourself. This recipe combines straightforward ingredients with a fun and festive twist, making it an absolute joy to bake and share.
Ingredients You’ll Need
Gathering the right ingredients is the first step to achieving brownies that are moist, flavorful, and utterly irresistible. Each component plays a specific role—from the richness of dark chocolate to the light fluffiness the eggs provide, ensuring a perfect texture and taste in every bite.
- 1 cup unsalted butter: Adds buttery richness and moisture to the brownie base.
- 8 ounces dark chocolate (50-70%), chopped: Provides the deep, intense chocolate flavor that’s essential for decadent brownies.
- 2 cups granulated sugar: Sweetens and helps create a delicate crust on top of the brownies.
- 2 teaspoons vanilla extract: Enhances and balances the chocolate’s bold flavors.
- 4 large eggs: Bind the ingredients and give structure while contributing to a fudgy texture.
- ½ cup cocoa powder: Boosts the chocolate intensity and gives a rich, dark color.
- Âľ cup all-purpose flour: Provides just enough structure so brownies hold together without becoming cakey.
- ½ teaspoon salt: Brings out the chocolate’s depth and balances the sweetness.
- â…” cup unsalted butter, softened (for frosting): Creates the creamy, luscious frosting base.
- 2 cups powdered sugar (for frosting): Sweetens and thickens the frosting to perfection.
- â…“ cup cocoa powder (for frosting): Adds that lovely chocolate punch to the frosting.
- ÂĽ teaspoon salt (for frosting): Balances flavors in the frosting for a perfect finish.
- 4-6 tablespoons milk (for frosting): Adjusts the frosting’s consistency for easy spreading.
- 1 (8 oz) bag mini chocolate eggs: Adds fun, color, and a satisfyingly crunchy topping that’s iconic for this dessert.
How to Make Mini Egg Brownies Recipe
Step 1: Preheat and Prep
Start by heating your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper or greased aluminum foil to prevent sticking and ease cleanup. Prepping the pan right sets the stage for perfectly formed brownies.
Step 2: Melt Chocolate and Butter
Gently melt together the butter and chopped dark chocolate in a microwave-safe bowl or over a double boiler. Stir constantly until the mixture is smooth and glossy. This step ensures your brownies have that luxurious, fudgy character.
Step 3: Combine Ingredients
Add granulated sugar to the melted chocolate and butter mixture, whisking until dissolved to help create a delicate crust. Then stir in the vanilla extract for aromatic sweetness. Add the eggs one at a time, whisking after each addition to incorporate air and keep the batter smooth. Fold in cocoa powder, flour, and salt gently until just combined; overmixing can make the brownies tough.
Step 4: Bake
Pour the batter into your prepared pan, spreading it evenly. Bake for 28-32 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to keep that perfect fudgy texture. Once baked, allow the brownies to cool completely—this cooling step is crucial before frosting.
Step 5: Make Frosting
Beat the softened butter until it becomes light and fluffy. Add salt and gradually incorporate powdered sugar and cocoa powder, alternating with milk. This process creates a silky-smooth frosting that’s rich but not overly sweet, perfect for balancing the intense brownie flavors.
Step 6: Frost and Decorate
Spread the chocolate frosting generously over the cooled brownies, creating an even, luscious layer. Finally, crush the mini chocolate eggs slightly to reveal their colorful centers and sprinkle them liberally over the frosting. This adds a delightful crunch and festive flair that makes this Mini Egg Brownies Recipe stand out.
How to Serve Mini Egg Brownies Recipe
Garnishes
The crushed mini eggs atop these brownies are a natural festive garnish, but feel free to add an extra dusting of cocoa powder or a drizzle of melted white chocolate for a touch of elegance. Fresh berries on the side can also brighten the plate both visually and in flavor.
Side Dishes
Pair your Mini Egg Brownies with a scoop of vanilla ice cream or a dollop of whipped cream to soften the intense chocolate richness. A simple cup of coffee or a rich hot chocolate complements the brownies perfectly and makes every bite feel even more indulgent.
Creative Ways to Present
For a party, try cutting the brownies into bite-sized squares and serving them on colorful mini cupcake liners. Alternatively, layering the brownies with cream in a trifle dish topped with crushed mini eggs turns this classic treat into an eye-catching centerpiece dessert.
Make Ahead and Storage
Storing Leftovers
Wrap leftover brownies tightly in plastic wrap or store them in an airtight container at room temperature to keep them moist and tasty for up to 3 days. Refrigeration can dry them out, so only refrigerate if your kitchen is very warm.
Freezing
Mini Egg Brownies freeze wonderfully. Wrap individual squares or the whole pan tightly in plastic wrap and then foil to prevent freezer burn. They keep well for up to 3 months. Thaw at room temperature when ready to enjoy, and add fresh mini eggs on top if desired.
Reheating
If you prefer warm brownies, reheat individual pieces in the microwave in 10-15 second intervals until just warm. Avoid reheating the decorated top for too long, as the mini eggs may melt. Warm brownies taste deliciously gooey and fresh from the oven.
FAQs
Can I use milk chocolate instead of dark chocolate?
Yes, you can substitute milk chocolate, but the brownies will be sweeter and less intensely chocolatey. Dark chocolate offers a richer, more balanced flavor that many prefer in this Mini Egg Brownies Recipe.
Are mini eggs necessary or can I use other candies?
Mini chocolate eggs are the signature topping and give a seasonal, festive touch. However, you can definitely use other candies like chopped chocolate bars, M&Ms, or chocolate chips depending on your preference and occasion.
Can I make these brownies gluten-free?
Absolutely! Just swap the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different, but the brownies will still be delicious and moist.
How thick should I spread the frosting?
Spread enough frosting to cover the entire surface smoothly without it dripping over the edges. Around a quarter to a half-inch thickness works beautifully to balance the fudgy brownies and crunchy candies on top.
Can I make Mini Egg Brownies Recipe vegan?
With some substitutions like vegan butter, egg replacers, and dairy-free milk, you can adapt this recipe to be vegan. Keep in mind the texture and taste may vary slightly, but it’s definitely a tasty option.
Final Thoughts
This Mini Egg Brownies Recipe is a delightful way to infuse your baking routine with both rich chocolate goodness and cheerful, candy-coated fun. Whether for holidays, birthdays, or any chocolate craving, these brownies bring warmth and smiles to the table. Don’t hesitate—grab your ingredients and treat yourself and your loved ones to this charming and delicious dessert today!
Print
Mini Egg Brownies Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Mini Egg Brownies, rich chocolate brownies topped with creamy cocoa frosting and festive mini chocolate eggs. Perfectly moist and fudgy with a sweet, velvety frosting and a fun candy crunch, this recipe is ideal for celebrations or an indulgent treat.
Ingredients
Brownie Batter
- 1 cup unsalted butter
- 8 ounces dark chocolate (50-70%), chopped
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- ½ cup cocoa powder
- Âľ cup all-purpose flour
- ½ teaspoon salt
Chocolate Frosting
- â…” cup unsalted butter, softened
- 2 cups powdered sugar
- â…“ cup cocoa powder
- ÂĽ teaspoon salt
- 4–6 tablespoons milk
Topping
- 1 (8 oz) bag mini chocolate eggs
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper or grease it with aluminum foil to ensure easy removal of the brownies after baking.
- Melt Chocolate and Butter: In a large bowl, melt the butter and chopped dark chocolate together either in the microwave in short bursts or over a double boiler, stirring frequently until the mixture is smooth and fully combined.
- Combine Ingredients: Whisk in the granulated sugar into the melted chocolate and butter mixture, then add the vanilla extract. Incorporate the eggs one at a time, whisking thoroughly after each addition to create a smooth batter. Gently fold in the cocoa powder, all-purpose flour, and salt, mixing just until combined to avoid overworking the batter.
- Bake: Pour the prepared batter into the lined baking pan and spread it evenly. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Remove from oven and allow the brownies to cool completely in the pan before frosting.
- Make Frosting: In a bowl, beat the softened butter until it becomes light and fluffy. Add the salt, then gradually beat in the powdered sugar and cocoa powder, alternating with milk to reach a smooth, creamy consistency ideal for spreading.
- Frost and Decorate: Once the brownies are fully cooled, frost the top evenly with the chocolate frosting. Lightly crush the mini chocolate eggs and sprinkle them generously over the frosting for a colorful, festive finish.
Notes
- Ensure brownies are fully cooled before frosting to prevent melting the frosting.
- Use parchment paper for easier removal and cleaner edges.
- Adjust milk in frosting to achieve desired spreading consistency.
- Store brownies in an airtight container at room temperature for up to 3 days.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour blend.
