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Mini Egg Brownies Recipe

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4.4 from 5 reviews

Delight in these irresistibly fudgy Mini Egg Brownies, studded with colorful mini eggs and chocolate chips. Perfectly balanced with rich dark chocolate and a hint of cocoa powder, these brownies are baked to a soft, slightly gooey finish. Drizzled with melted milk chocolate and topped with crushed mini eggs, they make an ideal festive treat or sweet indulgence for any occasion.

Ingredients

Chocolate Mixture

  • 200 g dark chocolate
  • 200 g unsalted butter

Wet Ingredients

  • 4 medium eggs
  • 275 g light brown soft sugar or caster sugar

Dry Ingredients

  • 100 g plain flour
  • 50 g cocoa powder

Add-ins and Toppings

  • 150 g chocolate chips
  • 250 g mini eggs
  • 50 g milk chocolate (melted, for drizzling)
  • Extra mini eggs (for decoration)

Instructions

  1. Preheat and Prepare the Baking Tin: Preheat your oven to 180ºC (160ºC fan). Line a 9x9 inch baking tin with parchment paper to prevent sticking.
  2. Melt Chocolate and Butter: Gently melt together the dark chocolate and unsalted butter until smooth. You can do this using a microwave in short bursts or by placing a bowl over simmering water. Allow the mixture to cool for a few minutes.
  3. Whisk Eggs and Sugar: In a separate large bowl, whisk the eggs and sugar together vigorously for a few minutes until the mixture doubles in volume, becomes much paler, and trails slightly when the whisk is lifted.
  4. Combine Chocolate Mixture: Carefully fold the cooled chocolate and butter mixture into the whisked eggs and sugar, maintaining as much airiness as possible.
  5. Add Dry Ingredients: Sift in the plain flour and cocoa powder, then gently fold them in until just combined.
  6. Fold in Chocolate Chips and Mini Eggs: Incorporate the chocolate chips and mini eggs into the batter, folding carefully to distribute evenly without overmixing.
  7. Transfer to Tin: Pour the brownie batter into the prepared baking tin and spread evenly.
  8. Bake: Bake in the preheated oven for 25-30 minutes or until the center has a slight wobble and the edges are set.
  9. Cool the Brownies: Let the brownies cool completely in the tin to set properly.
  10. Decorate: Drizzle melted milk chocolate over the cooled brownies and sprinkle crushed mini eggs on top for a festive finish.
  11. Optional Chilling: For an extra fudgy texture, refrigerate the brownies for at least 2 hours or preferably overnight before slicing and serving.

Notes

  • You can substitute dark chocolate with semi-sweet chocolate if preferred.
  • Ensure not to overbake; the slightest wobble in the center indicates perfect fudginess.
  • For an enhanced flavor, let brownies rest overnight to meld and develop richer taste.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Mini eggs add both texture and festive decoration, but can be omitted if unavailable.

Find it online: https://simpleplatter.com/mini-egg-brownies-recipe/