Name: Mini Egg Brownies
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Dessert
Ingredients: 210g unsalted butter; 210g dark chocolate; 3 eggs (50g each); 280g caster sugar; 100g plain flour; 50g cocoa powder; 30g golden syrup; 1 tsp vanilla; 1/2 tsp salt; 150g mini eggs (chopped); 150g chocolate chips; 50g milk chocolate (decoration); extra mini eggs (decoration)

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Mini Egg Brownies are a delightful treat that combines the richness of fudgy brownies with the playful crunch of mini chocolate eggs. These little bites of chocolatey goodness are perfect for satisfying that sweet tooth, whether it’s for a special occasion or just because you deserve a treat after a long day. When you take a bite, you’re met with a soft, chewy texture and bursts of creamy chocolate, creating a balance that is simply irresistible. Not only are they melt-in-your-mouth good, but they also have an eye-catching appearance that will impress your friends and family.

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I first stumbled upon the idea of Mini Egg Brownies while browsing through a confectionary blog, and I knew I had to whip up my own version. As someone who loves both brownies and the iconic chocolate mini eggs, combining them seemed only natural. Now, these brownies are a staple in my kitchen, and I promise they will quickly become a favorite in yours too. With a few simple steps and ingredients, you can create a batch that will disappear almost as fast as they come out of the oven. Are you ready to create your new favorite dessert?

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Mini Egg Brownies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Mini Egg Brownies

Why You’ll Love This Recipe

Simple & Quick: You can whip these up in just 15 minutes, and they require minimal prep time!
Irresistible Flavor: The combination of dark chocolate and mini eggs creates a deliciously rich and chewy brownie.
Eye-Catching Appeal: The colorful mini eggs scattered throughout make these brownies a standout treat.
Flexible Serving: Perfect for parties, potlucks, or as a delightful afternoon snack.
Diet-Friendly Options: Easy to modify for gluten-free diets with the right flour!

Ingredients You’ll Need

210g (¾ cup + 2 tbsp) unsalted butter: This adds a rich, creamy base for the brownies. Feel free to substitute with vegan butter if needed.
210g (7.4 oz) dark chocolate: Use high-quality dark chocolate for a deep flavor. You can also use semi-sweet chocolate if that’s what you have on hand.
3 large eggs (50g each): Large eggs help bind the ingredients together, giving the brownies their structure.
280g (1 ⅓ cups) caster sugar: This fine sugar dissolves easily, leading to a smooth brownie batter. Granulated sugar can be substituted if caster sugar isn’t available.
100g (¾ cup) plain flour: Provides the necessary structure. For gluten-free options, use a gluten-free all-purpose flour blend.
50g (½ cup) cocoa powder: Unsweetened cocoa powder intensifies the chocolate flavor. Ensure you sift it to avoid clumps.
30g (2 tbsp) golden syrup: This adds a touch of sweetness and moisture, making the brownies extra fudgy.
1 tsp vanilla extract: A splash of vanilla enhances all the flavors beautifully.
½ tsp salt: A little salt balances the sweetness of the brownies.
150g (5.3 oz) mini eggs (chopped): These add a fun crunch and festive touch. Substitute with any chocolate candy of your choice if desired.
150g (5.3 oz) chocolate chips: Use semi-sweet or milk chocolate for extra chocolatey goodness.
50g (1.8 oz) milk chocolate (for decoration): Melting this to drizzle on top adds an attractive finish.
Extra mini eggs (for decoration): Additional mini eggs will make your brownies irresistible when served.

How to Make Mini Egg Brownies

Preheat the Oven: Begin by preheating your oven to Gas mark 4 (180°C). Line a 9-inch baking tin with parchment paper; this will make removing the brownies easier later.
Melt Butter and Chocolate: In a microwave-safe bowl, melt the 210g of unsalted butter and 210g of dark chocolate together in short bursts, stirring until smooth. Allow this mixture to cool for a few minutes.
Beat the Eggs and Sugar: In a separate bowl, preferably using a stand mixer, combine 280g of caster sugar and 3 eggs. Whisk on high for about 10 minutes until the mixture is light and fluffy.
Combine Mixtures: Pour the cooled chocolate and butter mixture into the egg mixture. If using a stand mixer, switch to the paddle attachment. Otherwise, use a spatula to fold in the ingredients gently until just combined.
Add Dry Ingredients: Fold in 1 tsp of vanilla extract, 30g of golden syrup, and sift in 100g of plain flour, 50g of cocoa powder, and ½ tsp of salt. Be careful not to over-mix!
Incorporate the Extras: Gently fold in 150g of chopped mini eggs and 150g of chocolate chips. This is where you can sprinkle a few extra on top for a gooey finish.
Bake: Pour the brownie mixture into the prepared baking tin and smooth the top with a spatula. Bake for 30-35 minutes, or until the edges are set but still soft in the center with a slight wobble.
Cool in the Fridge: For the best texture, refrigerate the brownies for 3-4 hours or preferably overnight. This allows them to firm up and become fudgy!
Add Final Touches: Melt the 50g of milk chocolate and drizzle it over your brownies. Top with crushed mini eggs for an extra festive touch.
Slice and Enjoy: Once chilled, slice the brownies into squares and enjoy!

Storing & Reheating

Store any leftover Mini Egg Brownies at room temperature in an airtight container for up to 3 days. You can refrigerate them to extend their freshness for about a week. If you want to stash some away for later, these brownies freeze beautifully! Place individual slices in a freezer-safe bag and store for up to 3 months. To enjoy later, thaw them at room temperature or pop them in a microwave for 10-15 seconds to warm them up slightly, ensuring they retain that gooey texture.

Chef’s Helpful Tips

Avoid over-mixing your batter after adding the dry ingredients to keep the brownies tender.
Make sure your eggs are at room temperature; this helps them incorporate better.
For a more intense chocolate flavor, try using a mix of dark and milk chocolate.
If the brownies seem too soft after baking, give them more time in the fridge to firm up nicely.
Don’t skimp on the chocolate chips; they’re what make each bite a delightful surprise!

Mini Egg Brownies are not just a treat; they are a sweet experience waiting to happen. The combination of textures and flavors makes every bite feel special. Whether you’re sharing them at a gathering or enjoying a quiet moment at home, these brownies will surely bring joy to your day. So why not give this delightful recipe a try? You might just find yourself making them again and again.

Recipe FAQs

Can I use other types of chocolate for this recipe?

Absolutely! Feel free to experiment with semi-sweet or milk chocolate instead of dark chocolate. Each type will give a slightly different flavor, making it fun to find your favorite combination.

How do I know when my brownies are done?

The edges should be set, and the center will have a slight wobble when you gently shake the pan. A toothpick inserted into the center should come out with a few moist crumbs for that perfect fudge-like texture.

Can I make these brownies gluten-free?

Yes! You can easily swap the plain flour with a gluten-free all-purpose flour blend. Just make sure it includes xanthan gum, which helps achieve a similar texture.

Why do I need to refrigerate the brownies?

Refrigerating the brownies enhances their fudginess and allows the flavors to meld beautifully. Plus, they slice easier when chilled, making for perfectly uniform pieces.

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Mini Egg Brownies