If you have a sweet tooth and a fondness for chocolatey treats, you’re going to absolutely adore this Mini Egg Brownies Recipe. Imagine fudgy, rich brownies topped with a creamy chocolate frosting studded with colorful, crunchy mini chocolate eggs that add both a delightful crunch and a burst of festive fun. Perfect for sharing with friends or treating yourself to something special, these brownies brilliantly combine classic chocolate flavors with playful textures that’ll make every bite a joy.
Ingredients You’ll Need
These ingredients might look simple, but each one plays a vital role in making these brownies rich, moist, and packed with flavor. From velvety butter and dark chocolate that creates that luscious base, to the powdered sugar and cocoa in the frosting that makes every bite heavenly, this list ensures everything comes together beautifully.
- 1 cup unsalted butter: Provides the creamy richness and perfect fat content for fudgy brownies.
- 8 ounces dark chocolate (50-70%), chopped: Adds deep cocoa flavor and smooth texture when melted.
- 2 cups granulated sugar: Sweetens and balances the bitterness of the dark chocolate.
- 2 teaspoons vanilla extract: Enhances all the chocolate flavors with a warm, aromatic touch.
- 4 large eggs: Bind everything together while adding moisture and structure.
- ½ cup cocoa powder: Brings intense chocolate depth and a rich color to the batter.
- ¾ cup all-purpose flour: Provides just enough body to hug all the ingredients together.
- ½ teaspoon salt: Elevates the chocolate flavor and balances sweetness.
- ⅔ cup unsalted butter, softened: For the frosting’s smooth texture and luscious taste.
- 2 cups powdered sugar: Essential for the sweet, smooth frosting finish.
- â…“ cup cocoa powder: Gives the frosting its rich chocolate kick.
- ¼ teaspoon salt: Enhances the frosting’s flavor complexity.
- 4-6 tablespoons milk: Adjusts the frosting’s consistency for easy spreading.
- 1 (8 oz) bag mini chocolate eggs: Adds a colorful, crunchy, and playful topping that makes these brownies irresistible.
How to Make Mini Egg Brownies Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by lining it with parchment paper or greasing it generously. This prep step ensures your brownies won’t stick and will come out perfectly every time.
Step 2: Melt Chocolate and Butter
In a large bowl, melt the unsalted butter and chopped dark chocolate together. You can do this quickly in the microwave or gently over a double boiler. Stir frequently until smooth and silky, creating the rich base that makes these brownies stand out.
Step 3: Combine Ingredients
Whisk in the granulated sugar followed by the vanilla extract, mixing until everything is harmoniously blended. Next, add the eggs one at a time, whisking thoroughly after each addition to ensure a well-emulsified batter. Finally, gently fold in the cocoa powder, all-purpose flour, and salt, taking care not to overmix so your brownies stay tender and moist.
Step 4: Bake
Pour the batter evenly into your prepared pan and bake for 28-32 minutes. You’re looking for a toothpick inserted in the center to come out with just a few moist crumbs clinging—this guarantees that fudgy, melt-in-your-mouth texture. Allow the brownies to cool completely before frosting to avoid melting the frosting.
Step 5: Make Frosting
While the brownies cool, beat the softened butter in a bowl until it’s light and fluffy—this is the secret to a luscious frosting texture. Add the salt, then gradually mix in the powdered sugar and cocoa powder, alternating with milk. Keep beating until the frosting is smooth, creamy, and spreadable.
Step 6: Frost and Decorate
Spread a generous layer of the chocolate frosting over the cooled brownies. Then, gently crush some of the mini chocolate eggs and sprinkle them over the top. This final touch adds not only a pop of color but also enticing crunch that makes these brownies instantly festive and fun.
How to Serve Mini Egg Brownies Recipe
Garnishes
The crushed mini chocolate eggs are the star garnish, providing bursts of color and crunch with every bite. You can also add a dusting of cocoa powder or a drizzle of melted white chocolate for an extra-special presentation that elevates these brownies from simply delicious to truly show-stopping.
Side Dishes
Mini Egg Brownies go wonderfully alongside a scoop of creamy vanilla ice cream or a dollop of whipped cream—they balance out the rich chocolate with cool, refreshing sweetness. For a fresh contrast, serve with a bowl of mixed berries or a simple fruit salad to brighten the plate.
Creative Ways to Present
Try cutting the brownie into small squares and serving them in decorative mini cupcake liners for a party platter. You can also place individual brownies in clear treat bags tied with a ribbon as delightful handmade gifts. Layering small brownie pieces in a glass with whipped cream and crushed mini eggs creates a fun brownie parfait that’s both stunning and scrumptious.
Make Ahead and Storage
Storing Leftovers
Once frosted, store leftover Mini Egg Brownies in an airtight container at room temperature for up to three days. If your kitchen is warm, keeping them in the fridge is best, but bring them back to room temperature before serving to enjoy maximum flavor and softness.
Freezing
These brownies freeze beautifully. Wrap individual pieces tightly in plastic wrap, then place in a freezer bag or container. They can be frozen for up to three months. To thaw, leave them in the refrigerator overnight or set out at room temperature for a few hours.
Reheating
For that freshly baked warmth, gently reheat brownies in the microwave in short bursts of 15 seconds, checking in between. Avoid overheating to keep the frosting from melting. Warming them slightly brings back that gooey, fudgy magic that makes this recipe a winner every time.
FAQs
Can I use milk chocolate instead of dark chocolate?
Absolutely! Using milk chocolate will give a sweeter and creamier flavor. Just keep in mind the overall sweetness will increase, so you might want to slightly reduce the sugar in the recipe.
Are mini chocolate eggs necessary for this recipe?
While mini chocolate eggs are a fun and decorative topping, you can absolutely swap them for other candies or chopped nuts depending on your preference or what you have on hand.
How do I know when the brownies are perfectly baked?
Insert a toothpick into the center and if it comes out with a few moist crumbs, it’s perfect. If it’s too wet, bake for a few more minutes, but avoid overbaking as that can make the brownies dry.
Can I make this recipe gluten-free?
Yes! Simply substitute the all-purpose flour for a gluten-free flour blend suitable for baking, and your brownies will turn out just as delicious.
What is the best way to crush the mini chocolate eggs for topping?
Place the mini eggs in a sealed plastic bag and gently tap with a rolling pin or the back of a spoon until they break into smaller pieces. Don’t crush too much—you want a mix of bite-sized chunks and smaller bits for texture.
Final Thoughts
This Mini Egg Brownies Recipe is a true celebration of chocolate in every sense, blending fudgy brownies with creamy frosting and a playful crunch from those beloved mini eggs. Whether it’s for a special occasion, a holiday treat, or just a way to brighten your day, these brownies are bound to bring smiles and sweet memories to everyone lucky enough to try them. I can’t wait for you to make them and see how quickly they disappear!
Print
Mini Egg Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Egg Brownies are a delightful treat combining rich, fudgy chocolate brownies with a creamy chocolate frosting topped with crunchy mini chocolate eggs. Perfect for celebrations or any time you crave a decadent chocolate dessert, this recipe yields moist brownies with a smooth frosting that balances sweetness and chocolate intensity beautifully.
Ingredients
Brownies
- 1 cup unsalted butter
- 8 ounces dark chocolate (50-70%), chopped
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- ½ cup cocoa powder
- ¾ cup all-purpose flour
- ½ teaspoon salt
Frosting
- â…” cup unsalted butter, softened
- 2 cups powdered sugar
- â…“ cup cocoa powder
- ¼ teaspoon salt
- 4–6 tablespoons milk
Topping
- 1 (8 oz) bag mini chocolate eggs
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking pan by lining it with parchment paper or greasing it with aluminum foil to prevent the brownies from sticking.
- Melt Chocolate and Butter: In a large bowl, melt the unsalted butter and chopped dark chocolate together either in the microwave in short bursts or over a double boiler, stirring frequently until completely smooth and fully combined.
- Combine Ingredients: Whisk the granulated sugar into the melted chocolate mixture, then add vanilla extract. Add the eggs one at a time, whisking thoroughly after each to ensure an even batter. Then gently fold in the cocoa powder, all-purpose flour, and salt just until the dry ingredients are fully incorporated without overmixing to maintain brownie texture.
- Bake: Pour the prepared batter evenly into the lined baking pan. Bake in the preheated oven for 28-32 minutes or until a toothpick inserted in the center comes out with a few moist crumbs, indicating fudgy brownies. Remove from the oven and allow them to cool completely before frosting.
- Make Frosting: In a clean bowl, beat the softened unsalted butter with an electric mixer until light and fluffy. Add the salt, then gradually incorporate the powdered sugar and cocoa powder, alternating with milk, continuing to beat until the frosting is smooth, creamy, and spreadable.
- Frost and Decorate: Once the brownies are fully cooled, spread the chocolate frosting evenly over the top. Lightly crush the mini chocolate eggs and sprinkle them generously over the frosting to add a festive and crunchy finishing touch.
Notes
- For best results, do not overbake the brownies to preserve a chewy, fudgy texture.
- Ensure the brownies are completely cooled before frosting to prevent the frosting from melting.
- Adjust milk quantity in frosting to reach desired consistency; add more for a thinner frosting or less for thicker spreading.
- Use good quality dark chocolate between 50-70% cocoa for a rich chocolate flavor.
- Storing brownies in an airtight container at room temperature will keep them fresh for up to 3 days. Refrigerate for longer storage but bring to room temperature before serving.
