As Easter approaches it’s time to bake all the things with Cadburys Mini Eggs! Although they appear in the supermarkets earlier and earlier every year, I do love them. These easy Mini Egg Brownies are an easy bake and are quick and easy to make. You’ll end up with delicious fudgy chocolate brownies, with the surprise of Mini Eggs in every bite.
What Do You Need to Make Mini Egg Brownies?
This recipe calls for butter, light brown sugar, dark chocolate, caster sugar, eggs, plain flour, cocoa powder, Cadburys Mini Eggs and milk chocolate chips.
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Mini Egg Brownies
- 200 grams unsalted butter
- 200 grams dark chocolate
- 125 grams light brown sugar
- 125 grams golden caster sugar
- 4 medium eggs
- 125 grams plain flour
- 200 grams Cadburys Mini Eggs
- 75 grams milk chocolate chips
- Preheat oven to 350º Fahrenheit or 175º Celsius.
- Prep a baking tray or cake tin with baking spray or greaseproof paper.
- In a saucepan, melt the butter, dark chocolate.
- In a mixing bowl whisk the eggs, light brown sugar and caster sugar together until light and fluffy.
- Add the plain flour and cocoa powder to the eggs, and mix together until combined.
- Add the melted butter and chocolate to the dry ingredients and mix together until well combined. Chuck in half of the Mini Eggs and stir.
- Pour the mixture into the prepared tin. Put the rest of the Mini Eggs on top of the mix. They'll probably sink into the brownies when they bake but it doesn't matter. Add the milk chocolate chips to the top.
- Bake the Mini Egg brownies for about 30 minutes. When you take them out of the oven they will seem under cooked, but they will firm up as they cool down. Allow to cool and then cut into 16 portions.
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Tips for Making Brownies
Make sure your ingredients (especially eggs and butter) are at room temperature.
Crack your eggs into a separate jug or bowl before adding to the mixture, and add them one at a time. This way you can make sure there is no eggshell going into your mixture.
Use good quality vanilla extract.
The brownies may seem a bit squidgy and gooey when you take them out of the oven but they’ll firm up as they cool down. If in doubt, it’s better to slightly underbake a brownie than overbake (it’ll go more like a cake if you overbake it, and you won’t get that fudgy squishiness that brownies are known for).