Indulge in these deliciously fudgy Mini Egg Brownies for Easter. These use mini eggs (Cadbury or other) and while I do have the addition of the raspberries to compliment the fudginess, these are completely optional. This recipe not only looks appealing, but is super fudgy and perfect for those who like a sweet treat.
I much prefer a good fudgy brownie over a cakey one. They're extremely decadent and you only need a small piece to be satisfied - especially with the added Easter eggs. If you prefer a cakey brownie, I have my Reindeer Brownies or Christmas Tree Brownies which both fit the description because it's easier to decorate.
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Why you'll love this recipe
Easter. Delight your family with this fun and festive dessert that pairs wonderfully with other Easter treats like Mini Egg Cookies and Hot Cross Buns French Toast Bake.
Holiday Twist. Embrace the spirit of the holidays with rich, chewy brownies that offer a seasonal touch—don’t forget to check out our Christmas Tree Brownies and Reindeer Brownies for more festive ideas!
Chocolate. Each bite is a chocolate lover's dream, harmonizing beautifully with other chocolate delights like Chocolate Mint Mousse and Tim Tam Cheesecake Balls that you can enjoy after the brownies!
Try a Breakfast Version: While this recipe is a sweet dessert, consider our Single Serve Brownie or Brownie Baked Oats for a breakfast twist that still satisfies your chocolate cravings
Ingredients and Substitutions
Butter & Eggs. Butter and eggs are the cornerstone for a fudgy brownie. I wouldn't recommend substituting the eggs, but I've used both dairy and non-dairy butter and both work well.
Sugar. I use caster sugar but you could also use white sugar.
Cacao Powder. Because of the added sugar and the Easter eggs, I opt to use cacao powder over cocoa powder because it has less added sugar. You can substitute for the same amount (but the overall taste will be a lot sweeter).
Dark Chocolate. Make sure you get the dark chocolate from the baking aisle. If you get it from the chocolate aisle (and it isn't specifically for baking), it may not melt properly and will cause lumps.
Salt. Helps balance the sweetness.
Easter Eggs. I use Cadbury mini eggs or M&M Crispy Eggs, but you can use whatever leftover Easter eggs you have in your cupboard.
Raspberries. These are optional and add a slight tang to the brownies which helps balance the sweetness.
Please check the recipe card for full list of ingredients and quantity.
How to make Easter egg brownies
Heat water to a simmer in a saucepan, then add a medium sized heat proof bowl on top without touching the water.
If the bowl touches the water, too much condensation will end up on the bowl and may prevent the chocolate from completely melting.
Place butter, sugar, cacao and cooking chocolate into the bowl. Stir until smooth and combined (see image below) then remove and let cool.
Stir vanilla and eggs into the mixture. Then add flour and beat until thick and "heavy" (you should be able to feel it when you're mixing). Be careful not to overmix as they will end up quite dense.
Fold in raspberries and half of the eggs. Be careful when folding and don't overfold otherwise the colours will leak into the chocolate mixture.
Grease a square baking dish or layer it with baking paper and pour in mixture. Add the rest of the Eggs on top.
Bake for 20-30 minutes @160C. You won't get a clean skewer because they'll be fudgy in the middle, but if you're not a HUGE fan of the fudginess, cook for closer to the 30 minutes. Let rest for at least 30 minutes before cutting so it has time to set. See below for how to store.
Top Tip
Let mixture cool. After melting the chocolate and butter and mixing with the eggs and flour, allow it to cool for approx. 5 minutes before adding in the mini Easter eggs to ensure they keep their colour.
Recommended Equipment
I use a square baking dish (approx. 25cm) for this recipe and the pieces end up approx. 1 inch in height. If you use a different sized dish, you may need to adjust the cooking time to ensure the brownies are still fudgy.
Can you meal prep brownies?
These brownies would be fantastic as a little sweet treat added to your Weekly Meal Prep. But if you're looking to include it in a main meal, I would suggest using my Single Serve Brownie or Brownie Baked Oats recipe as they have a little more nutrients in them which will help you feel more satisfied.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
How do you store leftover brownies?
Store leftover brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. As these are really fudgy, I would recommend the fridge otherwise the chocolate can slightly melt (especially in hot climates).
Can you freeze brownies?
Yes. Allow them to cool at room temperature first, then wrap tightly in plastic wrap. Store for approx. 3 months.
FAQs
For the best results, store brownies based on how long you plan to enjoy them:
Room temperature (up to 3-5 days): If you plan to eat your brownies within 3 days, store them in an airtight container at room temperature. This will keep them moist and chewy. They'll be fine up until 5 days, but the texture won't be as good.
Refrigerator (up to 1 week): Prefer a chewier texture? Store your brownies in an airtight container in the refrigerator for up to a week.
Freezing (up to 3 months): Follow the freezing instructions above for longer-term storage.
Yes, brownies can be left out overnight at room temperature, especially if you plan to eat them the next day. However, it's important to store them properly in an airtight container to prevent them from drying out or absorbing any unwanted odors.
Nope. This is completely optional and will add a slight tang which can balance the sweetness from the chocolate and the Easter eggs.
No, you can use any leftover Easter eggs for these brownies. The mini eggs just add a lovely colouring.
Need more Easter-themed recipe ideas?
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Recipe
Fudgy Easter Egg Brownies with Raspberries
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Equipment
- Square Baking Dish, approx. 20-25cm (adjust cooking time if larger/smaller)
- Glass Bowls, recommended for melting chocolate
Ingredients
- 145 g (5 oz) unsalted butter, Note 1
- 160 g (5 ½ oz) white sugar
- 50 g (1 ¾ oz) cacao powder, or cocoa (Note 2)
- 50 g (1 ¾ oz) dark chocolate, cooking (Note 2)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs
- 120 g (4 ¼ oz) all-purpose flour
- 50 g (1 ¾ oz) raspberries
- 80 g (3 oz) mini Easter eggs , or Leftover Easter Eggs
Instructions
- Heat water to a simmer in a saucepan. Add a medium sized heat proof bowl on top (making sure it doesn't touch).
- Add 145 g (5 oz) unsalted butter, 160 g (5 ½ oz) white sugar, 50 g (1 ¾ oz) cacao powder, 50 g (1 ¾ oz) dark chocolate to the heat proof bowl.
- Stir until smooth and combined. Once combined, remove and let cool for approx. 2 minutes.
- Stir 1 tsp vanilla extract into mixture.
- Add 2 eggs one by one and stir vigorously until combined. Add 120 g (4 ¼ oz) all-purpose flour and ¼ tsp salt and mix with a wooden spoon until thick and "heavy" (you should be able to feel this against your spoon). Be careful not to overmix.
- Fold in 50 g (1 ¾ oz) raspberries (if using) and half of the easter eggs.
- Pour mixture into a well-greased baking dish. Top with the remaining Easter eggs.
- Bake for 20-30minutes @160C (320?). If you enjoy a super fudgy brownie, bake for 20 minutes. If you enjoy it a little bit more set, bake for 30 minutes. The skewer test will not come out clean because these are a fudgy brownie.
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