Mini Egg Brownies
User Reviews
5
Mini Egg Brownies
Description
Mini Egg Brownies use a mixture of Dutch-processed cocoa powder, powdered sugar, granulated sugar, and brown sugar to create a deeply chocolatey, multi-textured brownie base. Eggs, oil, water, and vanilla provide moisture and binding. The dry ingredients are mixed separately then folded into the wet ingredients to protect the batter’s lightness while avoiding overmixing.
Cadbury's Mini Eggs are folded in before pouring the batter into a parchment-lined pan, with some reserved for topping to give a decorative, candy-studded surface. Baking at 350°F until a toothpick near the edge comes out mostly clean ensures fudgy but baked brownies. Cooling for two hours in the pan stabilizes the texture before slicing.
The brownies offer a soft, rich center with bursts of sweetness and crunch from the mini eggs. The recipe allows substitution with other colorful chocolate candies like M&Ms for variety.
Ingredients
- 3 egg
- ¾ cup vegetable oil such as sunflower oil or canola oil, flavorless
- 3 tablespoon water
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour or plain flour
- 1 cup cocoa powder Dutch processed
- ½ cup powdered sugar or icing sugar
- ½ cup granulated sugar or caster sugar, superfine
- ½ cup light brown sugar firmly packed, muscovado
- 1 teaspoon salt
- 4 oz Cadbury's Mini Eggs (see note)
Instructions
- Begin by preheating the oven to 350°F (175C/155C Fan) and lining your 8" square baking tray with parchment paper.
- In a medium bowl, mix together the dry ingredients - the flour, cocoa powder, salt, sugar, brown sugar and powdered sugar.
- In a separate large bowl, whisk together the wet ingredients - the eggs, oil, water and vanilla.
- Add the dry ingredients to the wet and mix together with a spatula until just combined. Avoid over-mixing or beating.
- Reserving a small handful of mini eggs for the top of the brownies, add the rest to the batter and fold to incorporate.
- Pour the batter into the prepared tray and smooth out to an even layer. Then top with the reserved mini eggs.
- Bake in the middle of the pre-heated oven until a toothpick inserted about 2" from the edge comes out mostly clean.
- Remove from the oven and allow to cool in the tin for 2 hours before slicing.
Notes
- You can substitute Mini Eggs with other chocolate candies such as M&Ms for a colorful variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9large slices
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Calories | 412kcal | 21% |
| Carbohydrates | 50.4g | 17% |
| Protein | 5.7g | 11% |
| Fat | 23.5g | 36% |
| Saturated Fat | 4.1g | 21% |
| Cholesterol | 56mg | 19% |
| Sodium | 294mg | 12% |
| Potassium | 282mg | 6% |
| Fiber | 3.4g | 14% |
| Sugar | 34.3g | 69% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
