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These are the most fudgy and chocolatey mini egg chocolate brownies for Easter ever. Made with chocolate mini eggs inside the brownie, topped with silky chocolate ganache and colourful Easter mini eggs.
The perfect Easter dessert
With Easter just around the corner, I realised I bought way too many chocolate mini eggs than I could possibly eat. Naturally, I decided that they simply cannot go to waste, so I created this mini egg brownie recipe. Layers upon layers of rich chocolate, perfect ooey gooey centre, silky smooth chocolate ganache and crunchy mini eggs – make the best Easter dessert!
The best part about these brownies is that they are very easy, quick and fool-proof to make. They are ideal as the main dessert for your Easter table, but also after Easter if you have leftover mini eggs.
What chocolate is best for mini egg brownies?
The best type of chocolate to use for mini egg chocolate brownies is good quality dark chocolate, at least 60% cocoa. Now, good quality doesn’t necessarily mean you should splurge on artisan chocolate. Instead, buy the type of dark chocolate that you would enjoy eating on its own. Try to avoid baking chocolate, as it can be lower quality than chocolate designed to be eaten right out the pack.
Lastly, in addition to chocolate, you also want to use good quality cocoa powder. Always use unsweetened, pure cocoa powder for the maximum flavour. Always remember – when it comes to brownies, cocoa powder is the most important ingredient, even more so than chocolate. See below why!
Brownies are fairly simple recipes, only requiring a handful of ingredients. Because of this, we need to make sure the ones we use are of good quality. This recipe can be used for regular brownies by leaving out the mini eggs and chocolate ganache. However, I strongly recommend using the ganache because it’s SO GOOD!
Pure cocoa powder
Cocoa powder is the most important ingredient for brownies. Although most people assume it’s the chocolate that gives the intense flavour, it’s actually the cocoa powder. Pure cocoa powder is 100% chocolate taste and will make the mini egg brownies super rich. However, do not use more than the quantity in this recipe as it can make the brownies cakey. Always go for unsweetened dark cocoa powder, which will pack the strongest flavour. I like to use this one, but there are many different options available.
As mentioned earlier, it’s important you use the right chocolate for the job. Rather than baking chocolate, go for a dark chocolate you like to eat. Anything over 60% solids will work well and give the mini egg brownies an intense flavour.
I like to use a combination of plain granulated sugar and dark brown sugar. We’re working with very intense flavours here, which contain very little sugar. As a result, we need to counter the bitterness of the chocolate with a good amount of sugar. Plain white granulated sugar will so the job and add regular sweetness to your brownies. Soft brown sugar will add a new layer of caramel taste, which works wonders in the recipe. If you do not have it in your pantry, you can replace it with dark brown or plain sugar.
Now, I have a confession to make… I. hate. coffee. I know, I’m an odd ball. So when it came to this recipe, I tested it out with and without coffee. When added in the right amount, coffee will make the chocolate POP even more. The best part about it? You cannot taste the coffee at all. Trust me, as a declared enemy of coffee I would know! I like to use instant coffee for its simplicity, as you only need to add a little boiling water on top. However, you can also use filter or machine coffee, and even espresso.
The mini eggs are what makes brownies turn into a wonderful Easter dessert. Being based in the UK, every year we buy loads of mini chocolate eggs, and end up having too many leftover. Here are the ones I’ve used, but any other brands of chocolate mini eggs will work just as well. These are great to be used inside the mini egg chocolate brownies, but also for decoration.
How to make Easter mini egg chocolate brownies
The mini egg brownies have two main components: the brownie and the chocolate ganache. To make the brownie batter, we must first melt the butter and chocolate separately. Use the microwave for speed and ensure you cover the butter with a lid to prevent making a mess. Melting the chocolate can also be done in the microwave, in small bursts of 15-30 seconds. This will prevent the chocolate from burning and becoming too bitter. Once the butter and chocolate are melted, let them cool down to room temperature. If the ingredients are too hot, they will scramble the eggs and ruin your batter.
Next up, combine the melted butter with the sugar and vanilla, whipping them with a mixer. Afterwards, add in the coffee, melted chocolate and eggs, mixing the ingredients well to incorporate.
After combining all the liquid ingredients, the result will be a viscous dark substance. Now we can add in the dry ingredients. I like to sieve the flour, cocoa powder and salt to prevent any lumps. The next part is very important. Use a spatula to fold in the dry ingredients into the wet, and do it gently. If you overwork the batter, the end result will be a cakey brownie – which is not what we want. The less you mix, the more fudgy your brownies will be.
The batter is ready, so we can add the toppings: chocolate mini eggs. Please don’t try to slice the mini eggs with a knife, as you might lose a finger like I almost did. Instead, place them in a ziplock bag and use a rolling pin to crush them. Here is also where you will add the remaining chopped dark chocolate. Once added, fold them in very gently – again, to prevent overworking the batter.
We’re now ready to bake our mini egg chocolate brownies! I used a 30cm rectangular baking tray like this one, but you can use any shape (of similar size). Line the tray with baking paper, then grease it with butter. Pour in the brownie batter, then level it with a spatula.
Baking the brownie can be tricky, as the toothpick test might make you more confused. Bake the mini egg chocolate brownies at 160°C (340°F) with fan or 180°C (360°F) without for 25 minutes. Once baked, the centre should not jiggle anymore. Therefore, I recommend checking the brownies at the 20 minute mark. If the centre isn’t jiggly, pull them out early. After baking, let the brownies cool down completely, for a few good hours. Cut into it only once it’s cooled down to get perfect edges.
Making the chocolate ganache
Chocolate ganache is one of those baking wonders that’s so simple to make and tastes ridiculously good. Once again, use high quality semi-sweet chocolate for maximum flavour. Begin by heating up the whipping / heavy cream until it starts to bubble. Once hot, add it over the chopped chocolate and let them sit for 5 minutes. Following this, give the mixture a good mix to combine and ensure the chocolate is fully melted.
Cover with plastic film, then pop in the fridge for a minimum of 1-2 hours. Once the consistency looks spreadable, it’s time to whip the ganache. Use a hand mixer and whip it up for 2-3 minutes until it looks airy and lighter in colour. Now it’s ready to use immediately on the mini egg brownies!
Decorating the mini egg brownies
My favourite part is always putting all the elements of the dessert together. Put the chocolate ganache in a piping bag fitted with a star nozzle. Pipe a circle on each piece of brownie to resemble a bird’s nest. Add chocolate mini eggs on top and decorate with sprinkles or broken bits of mini eggs.
I hope you enjoy these mini egg chocolate brownies and have a wonderful Easter!
Frequently asked questions
How do I store brownies?
The best way to store brownies is in an airtight container at room temperature for up to 4-5 days. For the mini egg chocolate brownies, I recommend storing the brownies before cutting them and without the ganache. Pipe the ganache on and add the mini eggs before serving the brownies. Word of caution: if it’s very hot where you are, the fridge might be a better option – see below.
Can brownies be refrigerated?
I do not recommend storing brownies in the fridge. The fridge is a very dry environment for the fudgy brownies, and it can dry them out. However, if you do want to keep them fresh for longer, here’s what you need to do. Wrap the cooked brownie (without ganache or decorations) in plastic film, then place in an airtight container. Store in the fridge for up to 2 weeks. To serve, leave them at room temperature for 1-2 hours, then decorate with ganache.
Why do brownies come out cakey?
There are a few reasons as to why your brownies came out cakey. Firstly, the main reason why brownies come out cakey is baking them for too long. The rule of thumb with brownies is to never, ever bake for longer. 20 to 25 minutes are more than enough for this recipe. Stop baking the brownies once the centre is no longer jiggly. Secondly, over-mixing the batter will result in a cakey consistency. Make sure to be gentle once the flour has been added and only fold in your chocolate carefully. Lastly, adding less butter or more egg can also make your brownies more cakey in texture.
Are decadent desserts your favourite thing ever? Give these recipes a go!
- Mini Cake with Cream Cheese Frosting and Blueberry Jam
- Heart Lava Cake with Naturally Pink Ruby Chocolate
- Homemade Cinnamon Rolls Better Than Cinnabon
- Easy Banana Muffins with Dark Chocolate
If you’ve tried this recipe out, please don’t forget to rate and comment on this recipe. I love hearing from you, so feel free to reach out to me on social media as well and tag me in your posts!
Mini egg chocolate brownies with chocolate ganache
- 100 g dark chocolate chips ⅔ cup
- 100 g mini chocolate eggs ⅔ cup
- 180 g melted butter ¾ cup
- 100 g granulated sugar ½ cup
- 50 g soft brown sugar* ¼ cup
- 2 eggs
- 100 g flour ¾ cup
- 30 g pure dark cocoa powder ¼ cup
- ½ tsp instant coffee*
- 1-2 bags mini chocolate eggs for decoration
- 150 ml fresh whipping cream / heavy cream ⅔ cup
- 150 g semi-sweet chocolate, chopped 1 cup
- Pre-heat your oven to 160°C (340°F) with fan or 180°C (360°F) without. Line a 30cm (12 inch) baking tray with baking paper and grease it with butter.
- Chop the chocolate into small chunks. Melt half of the chocolate in the microwave in small intervals of 20 seconds until fully melted. Let the melted chocolate cool before using.
- Place the melted butter, sugar and vanilla in a large bowl, mixing with a hand mixer until fully combined. Add in the eggs and whisk well to combine.
- Dissolve the instant coffee in 1 ½ tbsp of boiling water, then add it into the butter mixture. *
- Add in the cooled melted chocolate into the wet ingredients, mixing it well. Sieve in the flour, cocoa powder and salt. Use a spatula to fold in the flour, careful not to over mix. Folding everything in gently will give the brownies a fudgy texture, as opposed to cakey.
- Chop or crush the chocolate mini eggs into smaller chunks. Add the mini eggs and remaining chocolate into the batter, folding them gently. Place the mixture in the lined tin. Bake for 20 minutes, then allow to cool completely.
- Once fully cooled, cut the brownies into 16 equal pieces.
- Heat the cream in the microwave until hot and starting to bubble. Cut the chocolate into small chunks, then place it in a medium bowl.
- Pour the hot cream over the chocolate and give it a quick stir. Let the hot cream melt the chocolate for a few minutes, then add the salt and whisk everything until fully incorporated.
- Cover with cling film/plastic wrap, then place in the fridge for 1-2 hours until it has a spreading consistency.
- Once cooled, use a hand mixer to whip up the ganache until light and fluffy. The ganache is ready to pipe once stiff peaks are achieved (roughly 2-3 minutes).
- Place the whipped ganache into a piping bag fitted with a star nozzle. Pipe a circle on top of each brownies, to resemble a bird nest. Decorate with mini eggs on top of the ganache.
- I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
- Soft brown sugar can be replaced in the same quantity with either dark brown sugar or plain granulated sugar.
- Instant coffee can be replaced with filtered coffee or espresso (without any coffee grains). Coffee in such small quantities will not be felt, but it will make the chocolate taste pop even more.