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+ servings
Mini Egg Brownies cut into bite-sized pieces.

Mini Egg Brownies

Donna Poirier
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 colorful Cadbury Mini Eggs has a crackle and crunch in every chocolatey bite.
5 from 2 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American, Canadian
Servings 32 pieces
Calories 156 kcal

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
 

  • 1⅓ 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
  • 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: 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

Notes

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.
This recipe has been adapted from the Fry's cocoa recipe that is on the canister of the product.

Nutrition

Nutrition Facts
Amount per Serving
Calories
156
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
2
g
Cholesterol
 
17
mg
6
%
Sodium
 
19
mg
1
%
Potassium
 
43
mg
1
%
Carbohydrates
 
22
g
7
%
Fiber
 
2
g
8
%
Sugar
 
17
g
19
%
Protein
 
1
g
2
%
Vitamin A
 
196
IU
4
%
Vitamin C
 
0.04
mg
0
%
Calcium
 
24
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is approximated using an online nutrition calculator. It is included as a courtesy and should not be substituted for the advice of a professional nutritionist.
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