Fudgy Mini Egg Brownie Recipe
These Mini Egg Brownies are the best way to use up those bags of Cadbury Mini Eggs during Easter time. The fudgy brownie base is packed with chopped Mini Eggs that melt right into the batter, making every bite amazing. Add a layer of creamy chocolate frosting and even more crushed Mini Eggs on top, and you’ve got a perfect treat that everyone will go crazy for.
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The BEST Mini Egg Brownies
If you think regular brownies are good, these easy Mini Egg Brownies are about to blow your mind. The base is already incredibly fudgy and rich, but then you get these amazing bites of Cadbury Mini Eggs throughout that take the chocolate factor to a whole new level.
The candy shells soften just slightly in the oven while the chocolate inside melts into the brownie, creating these incredible pockets of creamy milk chocolate.
But we’re not stopping there – the warm chocolate frosting poured over the top makes these Easter egg brownies completely over-the-top delicious. So are these Caramel Easter Egg Brownies.
And because you can never have too much of a good thing, a sprinkle of crushed mini eggs on top of the brownies adds the perfect candy crunch. It’s basically everything you love about Easter candy and fudgy brownies combined into one incredible dessert.
I’ve lost count of how many times I’ve made these for Easter gatherings, and they’re always the first thing to disappear from the dessert table. There’s something about that combination of mini chocolate eggs and rich, chocolatey brownie that makes them the perfect Easter treat.
What are Cadbury Mini Eggs?
Cadbury Mini Eggs are an egg shaped candy that is made by Cadbury. They have a candy coated {or sugar shell} outer layer that covers the milk chocolate egg. These yellow, blue, pink and white little eggs are one of the most popular Easter candies but can now be found at different holidays throughout the year in festive colors.
What Goes into this Recipe
- Brownie Mix: A fudge brownie mix makes this mini egg brownies recipe super easy and gives you the perfect brownie every time.
- Butter: For the brownies, you’ll want melted butter which helps create that fudgy texture we’re after. I recommend using unsalted butter – it gives you better control over the sweetness.
- Buttermilk: This is my secret ingredient that makes the brownies extra moist and rich. If you don’t have buttermilk, you can use regular milk, but the buttermilk really does make them better.
- Mini Egg Candies: Cadbury Mini Eggs are the star here – you’ll want them both in the batter and on top. When chopping them, I like to leave some bigger chunks for nice chocolate pockets, but you can chop them as fine as you like. You can also use them in these Mini Egg Cookies and Mini Egg No Bake Cheesecake.
- Cocoa Powder: Unsweetened cocoa powder gives the frosting that rich chocolate flavor without making it too sweet. Natural cocoa powder works great here.
- Powdered Sugar: This gives the frosting its structure and sweetness. Make sure to whisk it well to avoid any lumps in your frosting.
See recipe card for full information on ingredients and quantities.
Variations
- Triple Chocolate Brownies: Add 1/2 cup of semi-sweet chocolate chips or dark chocolate chips to the brownie batter along with the chopped Mini Eggs for even more chocolatey goodness.
- White Chocolate: Drizzle melted white chocolate over the chocolate frosting before adding the crushed Mini Eggs on top for an extra layer of sweetness. You could also add white chocolate chips to the brownie batter!
How to make Mini Egg Brownies
- First, preheat your oven and prepare your 9×9 pan by either spraying it with non-stick cooking spray or lining it with parchment paper {if using foil, make sure to spray that too}. This ensures your brownies won’t stick and will come out perfectly. You will also want to prep your mini eggs by chopping them.
- In a large mixing bowl and add your brownie mix, melted butter, buttermilk, egg, and vanilla. Mix everything together by hand or with an electric hand whisk until well combined. The brownie batter will be thick, but that’s exactly what we want for a fudgy texture. Fold half of your chopped Mini Eggs into the brownie batter, saving the remaining mini eggs for later.
- Spread the brownie mixture evenly in your prepared pan.
- Bake for 30-35 minutes. You’ll know they’re done when the center is set but still slightly soft – this gives you that perfect fudgy brownie texture. Let them cool on a cooling rack for about 20 minutes.
- While the brownies are cooling, make your chocolate frosting. Melt the butter in a medium saucepan over low heat. Once it’s melted, stir in the cocoa powder and milk. Keep stirring until the mixture thickens and just starts to bubble. Take it off the heat and whisk in your powdered sugar until you have a smooth frosting.
- Pour the warm frosting over your brownies and spread it quickly before it starts to set. Immediately sprinkle your extra mini eggs over the top. Let everything come to room temperature, then refrigerate for at least 2 hours before cutting.
Expert Tips
- Line your pan with parchment paper. This makes removing and cutting the brownies super easy – just lift the whole thing out using the paper edges as handles.
- Don’t over bake your brownies. Take them out when the center is just set but still soft. They’ll continue to set up as they cool, giving you that perfect fudgy texture rather than cakey brownies.
- Chill before cutting. I know it’s tempting to dig in right away, but letting them chill in the fridge for a couple of hours makes cutting them so much easier and cleaner.
- Chop your Mini Eggs carefully. They can roll around while chopping, so take your time and be careful. I like to put them in a zip-top bag and crush them with a rolling pin for the topping.
- Work quickly with the frosting. Once you pour the warm frosting over the brownies, you’ll need to add the crushed Mini Eggs right away before it starts to set. The same process is used for these Peppermint Brownies.
Storage & Freezing
Store: Keep your Cadbury Mini Egg Brownies in an airtight container at room temperature for up to 5 days. You can also store them in the fridge if you prefer them cold and extra fudgy. Place a piece of parchment paper between layers to prevent them from sticking together.
Freeze: These Mini Egg Brownies freeze beautifully for up to 3 months. Let them cool completely and cut into squares. Wrap individual brownies in plastic wrap, then place them in a freezer-safe container or zip-top bag. You can thaw them overnight in the fridge or for about an hour at room temperature when you’re ready to enjoy them.
Recipe FAQs
Absolutely! While this recipe uses a brownie mix for convenience, you can substitute your favorite homemade brownie recipe. Just make sure it’s one that gives you a fudgy texture rather than cakey brownies, and follow the same instructions for adding the chopped Mini Eggs to the batter.
The center of the brownies should be set but still slightly soft when you gently shake the pan. If you insert a toothpick, it should come out with a few moist crumbs – not completely clean {that means they’re overbaked} and not with wet batter {that means they need more time}.
Yes! You can double the recipe and bake it in a 9×13 pan. Just keep an eye on the baking time – you might need to add a few extra minutes.
Do you love delicious Easter desserts? Try these…
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Mini Egg Brownies Recipe
Ingredients
Brownies
- 1 box fudge brownie mix {16.3 ounces}
- 6 Tablespoons butter {melted}
- ¼ cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup mini egg candies {chopped}
Chocolate Frosting
- ¼ cup butter
- 1 Tablespoon unsweetened cocoa powder
- 3 Tablespoons milk
- 1 ½ cups powdered sugar
- ½ cup mini egg candies {coarsely chopped}
Instructions
Brownies
- Preheat the oven to 325° and spray a 9×9 baking pan with non-stick cooking spray or line with parchment paper {or foil but be sure to spray with non-stick cooking spray}.
- Add the brownie mix, melted butter, buttermilk, egg and vanilla to a large bowl. Mix by hand {or with a hand held mixer} until combined. The batter will be thick. Finally, fold in the chopped mini eggs and spread the batter into the prepared pan evenly and bake for 30-35 minutes or until the center is set but still a bit soft. Let them cool for about 20 minutes on a cooling rack.
Chocolate Frosting
- In a medium saucepan over medium-low heat, melt the butter. Once butter is melted, add cocoa powder and milk, stirring until the mixture becomes thick and is just starting to boil. Remove from heat and whisk in powdered sugar. Be sure to stir until smooth and sugar dissolves nicely.
- Pour over brownies and spread quickly. Before icing sets, sprinkle mini egg pieces over top and let the brownies come to room temperature. Once at room temperature, refrigerate for at least 2 hours {this will make cutting them easier}. Eat & Enjoy!
