These Mini Egg Brownies are the perfect Easter dessert. Not only are these chewy brownies full of chocolate, but they're topped with crispy Cadbury mini eggs that are perfectly sweet. This is one of the easiest treats that will be a family favorite.
If you're a fan of dark chocolate, these Easter egg brownies can't be missed. They're a baking tradition in our house that everyone gobbles up. We like to use whole mini eggs, but you can easily mash them up so that they're easier to eat. If you have kids in this house, mashing up the chocolate eggs will probably be their favorite baking job.
The other reason that we make these brownies quite a bit is because of the fudgy texture. We've tried other brownie recipes, but we always come back to this as our Easter treat. Why mess with perfection when you've already found the best? This will be the best dessert after you have served the Easter smoked leg of lamb.
Cocoa powder - Adding the cocoa powder gives the chocolate flavoring in a subtle way without adding a ton of sweetness.
Baking soda - Just a pinch of baking soda helps the brownies to have that fudgy texture.
Salted butter - Salted butter is perfect for this recipe as it pairs nicely with the chocolate flavor.
Hot coffee - You cannot taste the coffee a bit in these brownies. It really just enhances the flavor of the chocolate. If you prefer you can just sub in hot water.
Sugar - Sugar gives the sweetness that we love!
Eggs - Eggs are the binding agent that holds everything together.
Flour - I use all-purpose flour for my baking needs.
Vanilla - The flavor of vanilla extract is delicious.
Salt - Just a little bit of added salt to enhance the other flavors.
Cadbury mini eggs - These are so good and are seasonal so check in the Easter candy aisle at the store. (You can also use any other type of mini chocolate eggs for this recipe too). If you want to make these another time of the year and can't find mini eggs sub in another candy-coated chocolate like M&M's.
How To Make Mini Egg Brownies
The instructions for making these brownies are so easy to do. Once you get started, you'll see why we make these brownies all the time.
Step One: Preheat the oven to 350 degrees. Grease a 9X13 baking dish.
Step Two: Mix together the cocoa powder and baking soda. Add in half of the butter and mix.
Step Three: Add the hot coffee and stir to thicken the brownie batter.
Step Four: Put in the rest of the butter and eggs. Mix well.
Step Five: Pour the mixture into the prepared pan. Put on half the mini eggs and bake for 30-35 minutes in the oven.
Expert Tip: The mini eggs will sink into the batter as it bakes - don't worry - this is why we saved half the eggs to top after the brownies are done!
Step Six: Once done, remove from the oven and top with the rest of the eggs.
Chocolate chips - You can add some mini chocolate chips or even white chocolate chips on top as well. There is always room for more chocolate.
Shredded coconut - Sweetened coconut on top is a great texture and taste.
Chopped nuts - Any type of chopped nuts (walnuts, pecans, peanuts, etc.) would be a great crunchy topping to add as well.
How do you know when brownies are done baking in the oven?
The best way to check the doneness of brownies is to give the baking pan a little shake after it's baked in the oven. There should be a slight jiggle in the center, but not too much.
The toothpick test doesn't really work well here because the brownie batter is fudgy and will stick to the toothpick, making it look like it's not as baked as it really is.
How do you stop brownies from sticking to the square baking tin or pan?
Greasing the pan is your best bet but you can also line the pan with parchment paper as well. If you do use parchment paper, have the edges of the paper hanging over the sides of the prepared tin or pan so that you can lift the brownies out of the pan by pulling on the edges of the paper.
How to store leftover brownies
Brownies taste so good as leftovers. All you need to do is store them in an airtight container and keep out the air. You can leave them on the counter at room temperature. If you want a warm brownie, just pop it in the microwave on low heat and warm up.
If you want to freeze these mini egg brownies, go for it. You can easily add them to a freezer-safe container or bag and save them for later. To unthaw, just move them to the fridge and give them a few hours.
- ¾ cup cocoa powder
- ½ teaspoon baking soda
- ⅔ cup salted butter melted
- ½ cup hot coffee
- 2 cups sugar
- 2 eggs
- 1 ⅓ cups flour
- 1 teaspoon vanilla
- ¼ tsp salt
- 9 oz Cadbury Mini Eggs
- Preheat oven to 350. Grease a 9x13 baking dish.
- In a medium bowl stir together the cocoa powder and baking soda. Add half the butter and mix well.
- Add the hot coffee. Stir until the mixture thickens.
- Add the remaining butter and eggs. Mix well. Now, add the dry ingredients and vanilla.
- Mix until smooth.
- Spread in the prepared pan. Top with half the mini eggs. Bake for 30-35 minutes until the center only jiggles slightly.
- Top with the remaining mini eggs. We like to add some whole and some chopped. Cool and enjoy!