Fudgy Easter Mini Egg Brownies (Printable Page)
# What You Need:
→ Brownie Batter
01 -
6 tablespoons unsalted butter
02 -
2 oz semi-sweet chocolate bar, chopped
03 -
1 cup granulated sugar
04 -
½ cup light brown sugar
05 -
2 large eggs, at room temperature
06 -
1 teaspoon pure vanilla extract
07 -
½ cup unsweetened cocoa powder
08 -
½ cup all-purpose flour
09 -
½ teaspoon salt
10 -
¾ cup Cadbury Mini Eggs, divided
# How to Make It:
01 -
Preheat oven to 325°F (165°C). Lightly spray an 8x8-inch baking pan with baking spray and line with parchment paper or foil.
02 -
In a microwave-safe bowl, melt the butter and chopped chocolate in 30-second intervals, stirring between each, until smooth.
03 -
Stir in the granulated and brown sugars until well blended. Whisk in the eggs and vanilla until the mixture becomes glossy.
04 -
Fold in cocoa powder, flour, and salt with a silicone spatula until just combined.
05 -
Gently fold in ½ cup of the Cadbury Mini Eggs.
06 -
Spread the batter evenly into the prepared pan.
07 -
Roughly chop the remaining ¼ cup of Mini Eggs and sprinkle on top.
08 -
Bake for 40–45 minutes. Begin checking at 40 minutes — brownies are done when a toothpick inserted comes out with moist crumbs but no wet batter.
09 -
Cool completely in the pan on a wire rack for 2 hours before slicing into squares.
# Helpful Tips:
01 -
For a festive look, use pastel-colored Mini Eggs or drizzle with white chocolate after cooling.
02 -
Store in an airtight container at room temperature for up to 4 days.
03 -
For clean cuts, chill the brownies briefly before slicing.