Mini Egg Brownies Recipe

5 from 1 vote

A fudgy brownie mix is the perfect base for these delicious Easter brownies with chocolate frosting and candies.

Prep Time20

Cook Time35

Cool Time20

Total Time1 15

Course: Dessert

Cuisine: American

Servings: servings

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.

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!

Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months