Mini Egg Brownies
User Reviews
5.0
9 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
43 mins
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Servings
16 squares
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Calories
309 kcal
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Course
Baked Goods
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Cuisine
American
Mini Egg Brownies
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Mini Egg Brownies are the perfect Easter treat! Gooey chocolate brownies loaded with Cadbury’s mini eggs… simply irresistible!!
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Ingredients
For the brownies
- 200 g (⅞ cup) unsalted butter cubed
- 200 g (1 ⅓ cups) milk or dark chocolate chips (or chopped leftover Easter eggs)
- 200 g (1 cup) dark brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- 125 g (1 cup) flour plain /all purpose
- 50 g (¼ cup) cocoa powder unsweetened
- ½ tsp salt
- 300 g (10 ½ oz) Cadbury's Mini Eggs chopped or whole
Topping (optional)
- 130 (1 cup) icing sugar to dust
- 1 tsp vanilla extract
- water as needed
- pink food colouring as needed
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Instructions
- Preheat the oven to 180C (350F) / 160C (325F) Fan setting. Mist a 20cm (8 inch) brownie pan with cake release and line with baking paper, letting the paper overhang the edges.
- Put the butter and chocolate chips into a mixing bowl. Microwave for 30 seconds, stir and repeat until the butter melts. Stand for a minute or so then stir together until the chocolate has melted. Cool slightly before adding the eggs.
- Add the sugar and eggs and stir vigorously with a wooden spoon to combine.
- Sift in the flour and cocoa powder and stir to combine until you have a thick and glossy batter.
- Fold most of the mini eggs into the batter, reserving a few to use over the top.
- Spoon into the brownie tin and level. Top with a few mini eggs. Bake for 28 minutes or until the brownies still feel slightly squidgy in the middle.
- Leave the brownies to cool for at least a couple of hours before lifting out of the tin and slicing. If you slice them while they are still warm they will fall apart so please be patient!
- Mix all the ingredients for the icing in a bowl, adding enough water to create a thick but pourable icing. Drizzle over the brownies before slicing.
Notes
- If you don't have a microwave you can melt the chocolate and butter using the double boiler method. Set the bowl over a saucepan of simmering water and stir until the batter and chocolate have melted.
- The secret to perfectly gooey brownies lies in the baking time. Make sure not to over-bake them as they will end up on the cake-y side. The brownies are ready when the middle still feels a bit squidgy and a toothpick inserted in the centre comes out with moist brownie crumbs.
- Perfectly sliced brownies: chill the brownies for an hour and slice with a sharp knife, wiping the blade between each slice.
- The brownies will stay fresh for 3-5 days in an airtight container at room temperature. You can also freeze them for up to three months for chocolate emergencies!
Nutrition Information
Show Details
Calories
309kcal
(15%)
Carbohydrates
34g
(11%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
68mg
(23%)
Sodium
218mg
(9%)
Potassium
220mg
(6%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Vitamin A
381IU
(8%)
Vitamin C
1mg
(1%)
Calcium
71mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16squares
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 218mg | 9% |
| Potassium | 220mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 381IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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