If you are on the hunt for a show-stopping dessert that combines rich, fudgy chocolate with a playful crunch, look no further than this Mini Egg Brownies Recipe. This treat brings together the decadent warmth of classic brownies with the irresistible bite of colorful mini chocolate eggs, delivering a perfect balance of textures and flavors. Whether you’re whipping these up for a festive occasion or a simple indulgence, this recipe is sure to brighten any table and satisfy every sweet tooth.
Ingredients You’ll Need
Each ingredient in this Mini Egg Brownies Recipe plays a vital role, from creating that molten chocolate core to adding the creamy frosting finish. These simple essentials come together beautifully to craft a dessert that is both comforting and delightfully fun.
- 1 cup unsalted butter: Provides rich moisture and helps melt the chocolate smoothly for that fudgy texture.
- 8 ounces dark chocolate (50-70%), chopped: Adds deep chocolate flavor and luscious creaminess to the brownies.
- 2 cups granulated sugar: Sweetens the batter while contributing to the tender crumb.
- 2 teaspoons vanilla extract: Elevates the chocolate with a warm, aromatic hint.
- 4 large eggs: Bind everything together and give structure to the brownies.
- ½ cup cocoa powder: Intensifies the chocolate taste and deepens the color.
- ¾ cup all-purpose flour: Creates the foundation of the batter without weighing it down.
- ½ teaspoon salt: Balances sweetness and enhances the chocolate’s richness.
- â…” cup unsalted butter, softened: For the frosting, blending into a smooth, creamy texture.
- 2 cups powdered sugar: Sweetens and thickens the frosting perfectly.
- â…“ cup cocoa powder: Gives the frosting its chocolaty goodness.
- ¼ teaspoon salt: Cuts through the sweetness for a well-rounded taste.
- 4-6 tablespoons milk: Adjusts frosting consistency, making it luscious and spreadable.
- 1 (8 oz) bag mini chocolate eggs: The star garnish; adds crunch, color, and festive flair.
How to Make Mini Egg Brownies Recipe
Step 1: Preheat and Prep
Start by heating your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by lining it with parchment paper or greased aluminum foil. This step ensures easy removal and clean edges for your brownies.
Step 2: Melt Chocolate and Butter
In a large bowl, melt the butter and chopped dark chocolate together either in the microwave (in short bursts, stirring frequently) or over a gentle double boiler. Stir until completely smooth and glossy—that velvety base sets the tone for fudgy deliciousness.
Step 3: Combine Ingredients
Whisk the granulated sugar into the melted chocolate mixture until fully blended, then add the vanilla extract for aromatic depth. Crack in the eggs one at a time, whisking after each to keep the mixture light and emulsified. Finally, gently fold in cocoa powder, all-purpose flour, and salt—just until the batter comes together to avoid overmixing and tough brownies.
Step 4: Bake
Pour this luscious brownie batter into your prepared pan and spread it out evenly. Bake for 28 to 32 minutes. To test doneness, insert a toothpick into the center; it should come out with a few moist crumbs clinging, indicating a perfectly fudgy center. Allow the brownies to cool completely before moving forward.
Step 5: Make Frosting
While the brownies cool, whip up the frosting. Beat the softened butter until light and fluffy, then blend in the salt. Gradually add powdered sugar and cocoa powder, alternating with milk to reach a smooth and creamy consistency ideal for spreading.
Step 6: Frost and Decorate
Spread the chocolate frosting generously over the cooled brownies in an even layer. For the crowning touch, crush the mini chocolate eggs slightly and sprinkle them over the frosting—this adds delightful texture and festive color that immediately makes these brownies irresistible.
How to Serve Mini Egg Brownies Recipe
Garnishes
Beyond the crushed mini eggs, consider adding a light dusting of powdered sugar or a drizzle of melted white chocolate for contrast. Fresh berries or a sprinkle of sea salt can also amplify the flavors while adding visual appeal.
Side Dishes
Mini Egg Brownies pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to balance their rich chocolate intensity. A simple fresh fruit salad can complement the dessert with refreshing brightness.
Creative Ways to Present
For parties or gifting, cut the brownies into bite-sized squares and place each in a decorative cupcake liner. You can arrange them on a colorful platter or stack them in a clear jar tied with a festive ribbon. Personalized tags with the recipe name add a charming touch.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Mini Egg Brownies Recipe in an airtight container at room temperature for up to three days to maintain their fudgy texture and fresh frosting. If it’s warmer, consider refrigeration, though this can slightly firm the brownies.
Freezing
If you want to save them longer, freeze the unfrosted brownies by wrapping them tightly in plastic wrap and then foil, for up to three months. Thaw completely before frosting for the best results with texture and flavor.
Reheating
To gently warm brownies, microwave individual portions for 10-15 seconds or place them in a warm oven (about 300°F) for a few minutes. This can revive that freshly-baked softness, especially if served with a scoop of ice cream.
FAQs
Can I use milk chocolate instead of dark chocolate in the Mini Egg Brownies Recipe?
Absolutely! Milk chocolate will make your brownies sweeter and creamier. Just keep in mind it’s less intense than dark chocolate, so the overall flavor will be lighter but still delicious.
What type of mini chocolate eggs works best?
Any brand of mini chocolate eggs works fine, but choosing ones with a sturdy candy shell helps maintain that satisfying crunch on top of your brownies. You can also experiment with different colors to suit occasions.
Can I make these brownies gluten-free?
Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Just make sure it includes xanthan gum for structure. The texture might be slightly different but still very tasty.
Is it possible to make the frosting dairy-free?
Definitely. Use a non-dairy butter substitute and plant-based milk in place of regular butter and milk. The frosting might be a bit different in texture but will still complement the brownies beautifully.
How do I get the perfect fudgy texture in these brownies?
The key is not to overbake—take them out when a toothpick shows a few moist crumbs. Also, avoid overmixing the batter once you add the dry ingredients to keep the texture tender and gooey.
Final Thoughts
I can’t recommend this Mini Egg Brownies Recipe enough if you want to impress friends, family, or just treat yourself to something indulgent and fun. The combination of rich chocolate, creamy frosting, and colorful mini eggs creates a dessert that’s both comforting and celebratory. Give this recipe a try—you’ll have a new favorite on your dessert rotation in no time!
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
Delight in these delicious Mini Egg Brownies, a perfect treat combining rich dark chocolate brownies with a creamy cocoa frosting and topped with festive mini chocolate eggs. This recipe yields a moist, fudgy brownie base enhanced by a smooth, chocolatey frosting and a fun, crunchy topping, ideal for celebrations or anytime indulgence.
Ingredients
Brownie Base
- 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
Cocoa 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). Prepare a 9×13 inch baking pan by lining it with parchment paper or greased aluminum foil to ensure easy removal of the brownies after baking.
- Melt Chocolate and Butter: In a large bowl, combine the unsalted butter and chopped dark chocolate. Melt them together either by microwaving in short bursts, stirring frequently, or by using a double boiler on the stove. Stir until the mixture is completely smooth and glossy.
- Combine Ingredients: Whisk the granulated sugar into the melted chocolate mixture until evenly incorporated. Add the vanilla extract and whisk well. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Gently fold in the cocoa powder, all-purpose flour, and salt until just combined; be careful not to overmix to keep the brownies tender.
- Bake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 28-32 minutes. To check doneness, insert a toothpick in the center; it should come out with a few moist crumbs but not wet batter. Allow the brownies to cool completely in the pan before frosting.
- Make Frosting: In a mixing bowl, beat the softened butter until it becomes light and fluffy. Add the salt, then gradually add the powdered sugar and cocoa powder, alternating with the milk. Continue beating the mixture until it reaches a smooth, creamy consistency suitable for spreading.
- Frost and Decorate: Spread the prepared cocoa frosting evenly over the cooled brownies. Lightly crush the mini chocolate eggs and sprinkle them generously over the frosting for a festive and crunchy finish.
Notes
- Ensure the brownies are completely cool before frosting to prevent the frosting from melting.
- You can adjust the milk quantity in the frosting to achieve your desired consistency.
- For a more intense chocolate flavor, use chocolate with higher cocoa content.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Mini chocolate eggs can be substituted with any other candy or sprinkles for different occasions.
