Table of Contents

1. What are the ingredients in mini egg brownies?
2. How to make mini egg brownies:
3. Are the mini eggs crunchy in these brownies?
4. Should I reserve some mini eggs to sprinkle on top?
5. Can I use an 8x8 pan instead?
6. Tips and tricks for the best chocolate egg brownies:
7. Storage information:
8. Other recipes you may like:
9. Recipe

I know, I know, another mini egg dessert. These little chocolates are just so tasty and versatile I can't help it! From peanut butter cookies to cookie bars, and now brownies I just can't help but add them to everything! These easy mini egg brownies may be my favorite creation yet. They are a thick, chewy, fudgy Easter brownie with a delicious crinkly top, and they full of mini eggs. I don't know if I will ever top this creation!

What are the ingredients in mini egg brownies?

Just a handful of pantry staples, plus the best Easter candy is all you need to make these brownies:

• sugar - this is absolutely essential for a good chewy brownie with a crinkle top; don't skimp on the amount (trust me its worth it!)
• melted butter - again, this is an essential component of a delicious brownie; while you technically could substitute with oil, butter gives the best flavor
• flour - just a little to add a bit of structure to the brownies
• cocoa powder - because we want chocolate brownies
• eggs - to help hold everything together and add a small amount of rise
• vanilla extract - for added flavor to the brownies
• salt - to enhance the brownie flavor
• baking powder - just a little to help the brownies rise
• mini eggs - I tossed in whole mini eggs, but you can crush the mini eggs too if you prefer

How to make mini egg brownies:

These brownies are a dangerously easy Easter treat to make:

step one: whisk together the sugar, melted butter, eggs, and vanilla until smooth

step two: whisk in the cocoa powder

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step three: whisk in the flour, baking soda and salt until just combined

step four: stir in the mini eggs until evenly distributed

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step five: transfer mixture to a 9x9 inch baking pan lined with parchment paper, then bake at 350 F for 30-35 minutes, or until a toothpick inserted into the center comes out clean

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Are the mini eggs crunchy in these brownies?

No, the mini eggs lose most of their crunch during the baking process, but they still have their delicious taste!

Should I reserve some mini eggs to sprinkle on top?

Normally I reccomend sprinkling a little extra on top, but this batter will enveloppe any mini eggs placed on top during the baking process. Don't worry, they're still super delicious!

Can I use an 8x8 pan instead?

These brownies really work best in a 9x9 square pan because they are already quite thick. I do not reccomend using other pan sizes for thsi recipe.

Tips and tricks for the best chocolate egg brownies:

• try not to overbake the brownies, you shoud remove them from the oven even if the toothpick has a few crumbs on it, they will continue to bake in the pan as they cool
• you can just grease the pan well if you don't want to use parchemnt paper
• allow to cool at least 30 miutes before serving, if you can wait that long!
• do not overmix the batter, as with most baked goods you only want to mix until all the flour is moistened

Storage information:

these brownies stay fresh 3-4 days in an airtight container at room temperature, or up to 3 months in the freezer.

Other recipes you may like:

• peanut butter mini egg cookies
• Easter egg pretzel bark
• mini egg cookie bars