If you’ve ever wished for a dessert that combines the rich, fudgy goodness of brownies with the festive pop of colorful candy, then let me introduce you to the Mini Egg Brownie Bites Recipe. These little bites pack the perfect balance of chocolatey intensity and a fun, crunchy surprise with mini chocolate eggs baked right inside and on top. They’re as delightful to look at as they are to eat, making them an irresistible treat for any occasion where you want to impress without fuss.
Ingredients You’ll Need
This Mini Egg Brownie Bites Recipe calls for a handful of simple, pantry-friendly ingredients that come together beautifully to create an irresistible texture and flavor profile. Each ingredient plays a key role, whether it’s the cocoa powder lending rich chocolatey depth, or the eggs providing that perfect fudgy structure.
- Granulated sugar: Adds sweetness and helps create a glossy, slightly crispy top on the brownies.
- Unsweetened cocoa powder: Brings intense chocolate flavor and deep color to the batter.
- All-purpose flour: Provides the structure needed to balance fudginess and tenderness.
- Salt: Enhances all the other flavors and balances the sweetness.
- Baking powder: Gives a slight lift to keep these mini brownies from becoming too dense.
- Unsalted butter: Melted and cooled, this enriches the batter and ensures moistness.
- Large eggs: Bind all the ingredients perfectly and add richness.
- Vanilla extract: Lifts the chocolate flavor with warm, aromatic notes.
- Mini chocolate eggs: The star of the show, for both mix-in surprise and decorative topping.
How to Make Mini Egg Brownie Bites Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). This temperature ensures your brownie bites bake evenly without drying out. Grease two muffin tins with cooking spray to prevent sticking and make removal a breeze.
Step 2: Combine Dry Ingredients
In a large bowl, sift together granulated sugar, unsweetened cocoa powder, all-purpose flour, salt, and baking powder. Sifting here is key to eliminating lumps and aerating the mixture for a smooth, even batter.
Step 3: Combine Wet and Dry Ingredients
Add melted butter, eggs, and vanilla extract to the dry mixture. Mix everything well until the batter is uniform, silky, and glossy. This step ensures your brownies will come out perfectly fudgy and rich.
Step 4: Add Mini Eggs
Take one cup of the mini chocolate eggs and crush them gently—enough to create little chunks without turning to powder. Fold these chunks carefully into the batter. They’ll melt slightly during baking, creating pockets of joyful chocolate bursts throughout each bite.
Step 5: Bake
Divide the batter evenly into the prepared muffin tins, filling each cup close to the top. Bake for 10-12 minutes until the edges are set but the middle still looks moist. This timing helps retain that beloved fudgy texture.
Step 6: Add Topping and Finish
Once the initial bake is done, remove the tins from the oven. Gently press the remaining mini chocolate eggs on top of each brownie bite. Return to the oven for an additional 3 minutes, which slightly melts the eggs for a beautiful, glossy candy topping.
Step 7: Cool and Serve
Allow the brownie bites to cool a bit in the tins to set properly, then transfer them to a wire rack to cool completely. This cooling step is essential for perfect clean bites without crumbling.
How to Serve Mini Egg Brownie Bites Recipe
Garnishes
Enhance your Mini Egg Brownie Bites Recipe by sprinkling them with a dusting of powdered sugar for elegance, or a drizzle of melted white chocolate to mirror the festive colors of the mini eggs. Adding a pinch of sea salt over the warm bites can elevate the chocolate’s richness spectacularly.
Side Dishes
These brownie bites pair beautifully with a simple scoop of vanilla ice cream or a dollop of whipped cream for a classic combination. For a refreshing contrast, serve alongside fresh berries or a small fruit salad. The fruit’s tartness helps balance the rich, chocolatey bites.
Creative Ways to Present
Arrange your Mini Egg Brownie Bites Recipe on a decorative platter with a few whole mini eggs scattered around for a festive look. You can also stack them in a tiered dessert stand for celebratory gatherings or place them in cupcake liners with colorful wrappers to brighten up any party table.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mini Egg Brownie Bites in an airtight container at room temperature for up to three days. This keeps them moist and fudge-like without drying out. Alternatively, refrigerate if your kitchen is warm, but bring them to room temperature before serving for best texture.
Freezing
You can freeze these brownie bites for up to three months. Place them in a single layer on a baking sheet to freeze individually before transferring to a freezer-safe container or bag. This prevents them from sticking together and keeps their texture intact when thawed.
Reheating
To enjoy them warm, thaw frozen brownie bites at room temperature, then reheat in the microwave for 15-20 seconds or in a low oven (about 300°F) for 5-7 minutes. This warms up the chocolate beautifully without toughening the brownies.
FAQs
Can I use regular chocolate chips instead of mini chocolate eggs?
Absolutely! While mini chocolate eggs add a festive look and unique texture, regular chocolate chips or chunks work just as well to deliver that melty chocolate goodness.
Are these brownie bites gluten-free?
This recipe calls for all-purpose flour, which contains gluten. However, you can experiment with gluten-free flour blends designed for baking, just be aware the texture might change slightly.
How do I crush the mini eggs without turning them into powder?
The best method is to place the mini eggs in a zip-top bag and gently tap them with a rolling pin or the bottom of a glass. Aim for small chunks rather than fine crumbs for the best texture.
Can I make this recipe in a larger pan instead of muffin tins?
You can, but the baking time will need to increase significantly. Using muffin tins helps create cute individual portions that bake quickly and evenly.
What is the best way to prevent overbaking these brownie bites?
Keep a close eye on them starting at 10 minutes and check for slightly soft centers. Remember, they keep cooking a bit after being removed from the oven, so pulling them out just before they look fully set is ideal.
Final Thoughts
The Mini Egg Brownie Bites Recipe is truly one of those delightful little desserts that feels special but is so easy to make. Whether you’re making them for a holiday treat, a birthday party, or just because you crave a sweet pick-me-up, these bites will not disappoint. Give them a try—you might just find your new favorite chocolate snack!
Print
Mini Egg Brownie Bites Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 mini brownie bites
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Egg Brownie Bites are a delightful twist on classic brownies, featuring a rich cocoa base studded with crushed mini chocolate eggs inside and topped with whole mini eggs. Perfect for Easter or any chocolate craving, these bite-sized treats bake up quickly and deliver a fudgy, chocolaty experience with colorful candy egg accents.
Ingredients
Dry Ingredients
- 2 cups granulated sugar
- â…” cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
Wet Ingredients
- 1 cup unsalted butter, melted and cooled slightly
- 4 large eggs
- 2 teaspoons vanilla extract
Add-ins and Toppings
- 1 ½ cups mini chocolate eggs, divided (1 cup crushed, ½ cup whole for topping)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease two muffin tins with cooking spray to ensure the brownie bites don’t stick.
- Combine Dry Ingredients: In a large bowl, sift together the granulated sugar, unsweetened cocoa powder, all-purpose flour, salt, and baking powder to create a well-mixed dry base.
- Combine Wet and Dry Ingredients: Add the melted and slightly cooled unsalted butter, eggs, and vanilla extract into the dry ingredient mixture. Stir until everything is well combined and smooth.
- Add Mini Eggs: Crush 1 cup of the mini chocolate eggs and fold them into the brownie batter, distributing the candy pieces throughout for extra texture and chocolatey bursts.
- Bake: Evenly divide the batter into the prepared muffin tins. Place them in the preheated oven and bake for 10-12 minutes until slightly firm but still fudgy.
- Add Topping and Finish: Remove the tins from the oven and gently press the remaining whole mini chocolate eggs on top of each brownie bite. Return to the oven and bake for an additional 3 minutes to slightly melt the candy on top.
- Cool and Serve: Allow the brownie bites to cool slightly in the muffin tins for easier removal, then transfer them to a wire rack to cool completely before serving.
Notes
- Ensure the melted butter is cooled slightly to avoid cooking the eggs when mixing.
- Do not overbake; brownie bites are best when fudgy inside.
- Use a spoon or cookie scoop to evenly portion batter into the muffin tins.
- Store brownie bites in an airtight container at room temperature for up to 3 days.
- For a nutty variation, consider adding chopped walnuts or pecans to the batter.
