If you have a sweet tooth and love festive treats that bring a pop of fun and color to your dessert table, this Mini Egg Brownies Recipe is going to be your new obsession. These brownies are wonderfully rich and fudgy, topped with a luscious cocoa frosting that’s perfectly balanced in sweetness. What truly makes them special are the crunchy, colorful mini chocolate eggs scattered on top, adding a delightful texture and a burst of springtime joy in every bite. Whether you’re baking for a special occasion or just craving a decadent treat, these brownies offer a delightful twist on a classic favorite.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that come together seamlessly to create a dessert with incredible depth and texture. Each component plays its part: from the rich dark chocolate that builds intense flavor to the cocoa powder that deepens the chocolate essence, and the mini eggs that bring that fun finish.
- Unsalted butter (1 cup): Provides moisture and richness, essential for that fudgy brownie texture.
- Dark chocolate (8 ounces, 50-70%): Melts down for a deep, intense chocolate base and glossy batter.
- Granulated sugar (2 cups): Adds sweetness and helps with the chewy texture.
- Vanilla extract (2 teaspoons): Enhances and rounds out all the chocolatey flavors.
- Large eggs (4): Bind ingredients and contribute to the brownie’s dense, moist crumb.
- Cocoa powder (½ cup): Amplifies the chocolate flavor, giving the brownies a rich color and taste.
- All-purpose flour (¾ cup): Provides structure without making the brownies cakey.
- Salt (½ teaspoon): Balances sweetness and intensifies chocolate depth.
- Unsalted butter (â…” cup, softened): For the frosting, adds creaminess.
- Powdered sugar (2 cups): Sweetens the frosting and ensures a smooth finish.
- Cocoa powder (â…“ cup): Gives the frosting that unmistakable chocolate flavor.
- Salt (¼ teaspoon): Elevates the frosting’s tasting notes.
- Milk (4-6 tablespoons): Creates the perfect frosting consistency.
- Mini chocolate eggs (1 bag, 8 oz): The star garnish that adds crunch and festive color.
How to Make Mini Egg Brownies Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F (175°C). Prepare your 9×13 inch baking pan by lining it with parchment paper or greased aluminum foil. This prep ensures your brownies won’t stick and makes cleanup a breeze later on.
Step 2: Melt the Chocolate and Butter
In a large bowl, melt the butter and dark chocolate together. You can do this quickly in the microwave in short bursts, stirring in between, or gently over a double boiler for a silky smooth mixture. This decadent base is what gives your brownies that irresistible fudgy richness.
Step 3: Mix in the Sugar, Vanilla, and Eggs
Once your chocolate mixture is glossy and smooth, whisk in the granulated sugar and vanilla extract. Then add the eggs one at a time, whisking thoroughly after each addition to ensure the batter becomes light and well combined — this step helps create brownies that are luxuriously moist but with structure.
Step 4: Fold in the Dry Ingredients
Carefully fold in the cocoa powder, all-purpose flour, and salt using a spatula. Be gentle here; overmixing can lead to tougher brownies. Aim for just combined so the texture stays tender and dense, with a rich chocolate punch.
Step 5: Bake Until Perfect
Pour your luscious batter into the prepared pan, spreading it evenly. Bake for 28 to 32 minutes, checking by inserting a toothpick in the center—it should come out with a few moist crumbs but no raw batter. Let the brownies cool completely before moving on to the frosting, or you risk a melted topping.
Step 6: Whip Up the Frosting
In a clean bowl, beat the softened butter until it’s pale and fluffy. Add salt, then alternate adding powdered sugar and cocoa powder with the milk, beating continuously. Keep going until your frosting is creamy and spreadable—perfect for topping those cooled brownies.
Step 7: Frost and Decorate
Spread your rich cocoa frosting generously over the cooled brownies. Now comes the fun part: gently crush the mini chocolate eggs and sprinkle them generously across the top. These pretty, colorful candies add crunch and a whimsical touch that makes these brownies honestly irresistible to everyone around!
How to Serve Mini Egg Brownies Recipe
Garnishes
Beyond the mini chocolate eggs, consider dusting a little powdered sugar or adding a few whole eggs for decoration when serving. Fresh berries like raspberries or strawberries also pair beautifully, adding a bright contrast to the chocolate richness.
Side Dishes
Pair these brownies with a scoop of vanilla or salted caramel ice cream for a decadent dessert experience. A cup of rich coffee or creamy hot chocolate also complements the flavors perfectly for a cozy, indulgent treat.
Creative Ways to Present
For a delightful twist, cut the brownies into bite-sized squares and serve them on a platter with mini skewers threaded with a mini egg on top of each piece. For parties, arrange them in small cupcake liners to make them easy to grab and enjoy.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Mini Egg Brownies Recipe in an airtight container at room temperature for up to 3 days. This keeps them moist yet preserves that gorgeous fudgy texture and creamy frosting perfectly.
Freezing
You can freeze these brownies for up to two months. Cut them into pieces, wrap individually or in small batches with plastic wrap and foil. Thaw in the fridge overnight and let them come to room temperature before serving for the best flavor and texture.
Reheating
If you want to enjoy these brownies warm, pop a piece in the microwave for about 10-15 seconds. The frosting will soften slightly, and the chocolate flavors will bloom beautifully, making every bite feel freshly baked again.
FAQs
Can I use milk chocolate instead of dark chocolate?
Absolutely! Using milk chocolate will make the brownies sweeter and less intense, which some people prefer. Just note the overall flavor will be lighter and sweeter rather than rich and deep.
Are these brownies gluten-free?
This recipe uses all-purpose flour, so it is not gluten-free. However, you could experiment with a gluten-free flour blend that measures equally to maintain similar texture and taste.
What if I don’t have mini chocolate eggs?
Don’t worry! You can substitute with chopped regular chocolate eggs, chocolate chips, or even colorful candy-coated chocolates like M&M’s to keep the fun crunch and festive look.
Can I make the frosting dairy-free?
Yes, by swapping the butter for a plant-based alternative and using a non-dairy milk for the frosting, you can create a dairy-free version. Just ensure your powdered sugar is also free of any added dairy products.
How do I know when the brownies are done?
The best test is the toothpick method—a toothpick inserted in the center should come out with moist crumbs but not wet batter. This ensures the brownies are perfectly fudgy without being underbaked.
Final Thoughts
This Mini Egg Brownies Recipe has quickly become a beloved favorite to whip up for holidays, celebrations, or even a simple weekend treat. The blend of rich chocolate, creamy frosting, and delightful crunchy mini eggs is just pure joy in dessert form. I can’t wait for you to try this one and see how it adds a burst of happiness to your baking adventures!
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 chocolatey treat perfect for gatherings or a sweet indulgence. Rich, fudgy brownies are topped with a creamy cocoa butter frosting and decorated with mini chocolate eggs for a festive and irresistible dessert.
Ingredients
Brownie Ingredients
- 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 Ingredients
- â…” cup unsalted butter, softened
- 2 cups powdered sugar
- â…“ cup cocoa powder
- ¼ teaspoon salt
- 4–6 tablespoons milk
Decoration
- 1 (8 oz) bag mini chocolate eggs
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper or grease it with aluminum foil to prevent sticking.
- Melt Chocolate and Butter: In a large mixing bowl, melt the unsalted butter and chopped dark chocolate together. You can do this using a microwave or a double boiler, stirring frequently until the mixture is fully smooth and combined.
- Combine Ingredients: Whisk the granulated sugar into the melted chocolate mixture. Stir in the vanilla extract. Add eggs one at a time, whisking well after each to incorporate each fully. Gently fold in the cocoa powder, all-purpose flour, and salt until just combined to avoid overmixing and keep the brownies tender.
- Bake: Pour the prepared batter into the lined baking pan, spreading it evenly. Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and let cool completely in the pan before frosting.
- Make Frosting: In a clean bowl, beat the softened butter until it becomes light and fluffy. Add salt, then gradually add powdered sugar and cocoa powder alternately with milk. Beat until smooth and creamy, adjusting milk quantity to reach desired frosting consistency.
- Frost and Decorate: Once the brownies are fully cooled, spread the chocolate frosting evenly over the top. Slightly crush the mini chocolate eggs and sprinkle them generously over the frosting for a festive and colorful finish.
Notes
- For fudgier brownies, avoid overmixing the batter after adding flour.
- Use high-quality dark chocolate for the best flavor.
- Allow brownies to cool completely before frosting to prevent melting.
- Mini chocolate eggs can be replaced with any small candy or sprinkles if desired.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
