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Mini Egg Brownies
Mini Egg Brownies are the perfect Easter treat! Gooey chocolate brownies loaded with Cadbury’s mini eggs… simply irresistible!!
Prep Time
15 mins
Cook Time
15 mins
Total Time
43 mins
Servings: 16 squares
Calories: 309 kcal
Course:
Baked Goods
Cuisine:
American
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
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.
Cup of Yum
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
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
% 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.