The perfect brownie is chewy, rich and dense, so who could have thought these bite-sized treats could get any better? This recipe for Mini Egg Brownies dotted with colourful Cadbury Mini Eggs has made these brownies even more delightful by adding a crackle and crunch to every chocolatey bite.
This recipe hails from the canister of Fry's Cocoa. I did not seek to reinvent the wheel with this recipe because it perfectly embodies what a brownie should taste like. I have, however, adapted this recipe to include Cadbury Mini Eggs because the combination of the candy with its brittle shell is the perfect complement to the soft texture of the brownie crumb. Also, don't you think these brownies make a pretty Springtime dessert or Easter treat?
Another of my favourite sweet treats is this recipe for Apple Blackberry Crumble if you're not craving chocolate right now. Or if you like Tiramisu then you'll love my recipe for Tiramisu with Lotus Biscoff. But if you need a chocolate fix, let me show you how to make the best Mini Eggs Brownies!
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Ingredients
- I used Dutch-processed cocoa in this recipe and recommend it for the best results. You can tell the difference between Dutch-processed cocoa and natural cocoa by looking at the ingredients. Dutch-processed cocoa will include sodium carbonate (or something similar) on the ingredient label in addition to the cocoa. Please read the FAQ section below to understand the difference between both types of cocoa.
- Cadbury Mini Eggs may look different where you live, and that's because in Canada (where I am), Cadbury is owned by Mondelez International and in the United States, Cadbury Mini Eggs are distributed by The Hershey Company under license from Cadbury U.K. Limited. This is why the Cadbury Mini Eggs you buy may look different from the ones I've used in this recipe.
See the recipe below for all the ingredients and measurements.
Substitutions & Variations
- These Mini Egg Brownies make a wonderful Easter or Springtime treat because of the colourful pastel-coloured mini egg candy. However, if you can't find this type of candy, you can substitute it with chocolate M&Ms or peanut butter M&Ms.
- Instead of using the mini eggs to decorate the brownies (for something less sweet), consider incorporating one cup of roughly chopped nuts, such as pecans or walnuts, into the batter while adding the flour mixture.
- You can substitute natural cocoa for Dutch-processed cocoa, but just be aware that the brownies' flavour, texture and colour will be altered slightly. Please read the FAQ section below to understand why.
How to Make Mini Egg Brownies
Prepare baking pan: Preheat the oven to 350 degrees Fahrenheit and position one of the oven racks in the middle of the oven. Prepare the 13 by 9 by 2-inch (3.5 litres) rectangular baking pan by greasing it with butter and lining it with parchment paper. My parchment strips were cut to size (10.5 inches by 10.5 inches wide and 15 inches by 6.5 inches long. Set aside.
Combine the first three ingredients: In a small bowl, combine the flour, baking powder and salt. Set aside.
Melt butter: In a large saucepan, gently melt the butter over low heat. Next, remove from the heat and add in the cocoa, sugar, vanilla and eggs. Mix well to combine.
Add flour mixture: Add the flour mixture directly to the chocolate mixture in the saucepan and stir to combine until no streaks of flour remain.
Bake: Add the batter to the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted into the center of the pan comes out clean.
Decorate: Immediately upon removing the baked brownies from the oven, decorate the entire surface of the brownies with Cadbury Mini Eggs by carefully pushing the candy egg halfway into the warm brownies. Let cool for one hour, then cut into 32 bite-size pieces.
Secrets for Success
- For best results, use Dutch-process cocoa.
- Decorate the brownies with the Mini Eggs as soon as you remove the pan from the oven. I've found that the candy retains its shape better with less cracking with this method versus baking the brownies with the mini eggs at the onset.
- Grease the pan with butter and line it with parchment paper to easily remove the brownies from the pan.
Storage
- Store the brownies in an air-tight container at room temperature for up to three days or refrigerate for up to one week.
- The brownies can be made ahead and will freeze well for up to one month.
FAQ
Dutch-process cocoa has been treated with sodium carbonate or another alkalizing chemical to neutralize its acidity. The cocoa is darker, and its flavour is mellow due to this process. On the other hand, natural cocoa has not been treated with an alkalizing agent, it is lighter in colour, and its flavour is more robust and acidic.
The short answer is yes. But the long answer is the flavour, texture and colour of the finished brownie may be altered slightly. This is because of the varying levels of acidity and alkalinity present in the leavening agents and cocoa powders, as well as the colour and flavour of the cocoa powders themselves.
📖 Recipe Card
Mini Egg Brownies
Equipment
- glass baking pan, 13-inch by 9-inch by 2-inch (3.5 litres)
- parchment paper, cut into two strips 10.5 inches by 10.5 inches wide and 15 inches by 6.5 inches long
- small bowl
- whisk
- large saucepan
- spatula
- measuring cups and spoons
Ingredients
- 1â…“ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon table salt
- 1 cup unsalted butter
- 1 teaspoon unsalted butter, to grease the baking pan
- 1 cup Dutch-processed cocoa, such as Fry's brand of cocoa
- 2 cups granulated white sugar
- 4 large eggs
- 1½ teaspoon vanilla extract
- 1 cup Cadbury Mini Eggs
Instructions
- Prepare baking pan: Preheat the oven to 350 degrees Fahrenheit and position one of the oven racks in the middle of the oven. Prepare the 13 by 9 by 2-inch (3.5 litres) rectangular baking pan by greasing it with butter and lining it with parchment paper. My parchment strips were cut to size (10.5 inches by 10.5 inches wide and 15 inches by 6.5 inches long. Set aside.1 teaspoon unsalted butter
- Combine the first three ingredients: In a small bowl, combine the flour, baking powder and salt. Set aside.1⅓ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon table salt
- Melt butter: In a large saucepan, gently melt the butter over low heat. Next, remove from the heat and add in the cocoa, sugar, vanilla and eggs. Mix well to combine.1 cup unsalted butter, 1 cup Dutch-processed cocoa, 2 cups granulated white sugar, 1½ teaspoon vanilla extract, 4 large eggs
- Add flour mixture:Â Add the flour mixture directly to the chocolate mixture in the saucepan and stir to combine until no streaks of flour remain.
- Bake: Add the batter to the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted into the center of the pan comes out clean.
- Decorate: Immediately upon removing the baked brownies from the oven, decorate the entire surface of the brownies with Cadbury Mini Eggs by carefully pushing the candy egg halfway into the warm brownies. Let cool for one hour, then cut into 32 bite-size pieces.1 cup Cadbury Mini Eggs
Francois says
These are the best brownies I have ever had!!! YUM 😋
Donna Poirier says
Thanks, Francois, I would have to agree with you!