Chocolate Mini Eggs Brownies

Ok what's the first thing that comes to mind when you think of Easter? For me it's chocolate and so what better dessert to showcase chocolate than a batch of brownies. You will love these Chocolate Mini Eggs Brownies for their super fudgy texture and smooth white chocolate glaze with your favourite candy coated chocolate eggs through and through!

WHY THIS RECIPE WORKS

• Fudgy chocolate brownie - this recipe uses unsweetened chocolate and dark chocolate to make a really dense fudgy brownie.

• Mini eggs - milk chocolate mini eggs are so fun and festive! Use your favourite brand, which for many people is Cadbury Mini Eggs!

• White chocolate drizzle - this simple garnish adds a candy-like element to really play on the fun Easter vibes!

STEP BY STEP INSTRUCTIONS FOR CHOCOLATE MINI EGGS BROWNIES:

• STEP 1.) Melt together the chocolate and butter in a heatproof bowl over a saucepan of simmering water, or you can do this in the microwave gently with frequent stirring so it doesn’t burn.

• STEP 2.) Combine eggs with sugar in the bowl of a stand mixer and beat on medium-high speed for 3-4 minutes until very thick, pale and fluffy. Mix in vanilla and salt.

• STEP 3.) Add the warm chocolate mixture to the egg mixture and mix it in well.

• STEP 4.) Add the flour and fold it in until evenly combined.

• STEP 5.) Bake. Spread the batter into your lined baking pan and top with mini eggs. Bake until a skewer inserted into the center comes out with a few moist sticky crumbs attached, but not wet batter. Let them cool completely in the pan.

• STEP 6.) Make the glaze. Melt white chocolate with coconut oil until smooth and drizzle over the brownies.

EXPERT BAKING TIPS FOR CHOCOLATE MINI EGGS BROWNIES

• The key to making these brownies moist and fudgy is to make sure the sugar is dissolved and the only way that can happen is if you combine the sugar with the eggs, which serve as the main source of moisture in a brownie recipe.

• Bake just until a skewer inserted into the center comes out with a few moist sticky crumbs attached. If it comes out with wet batter, then the brownies are still raw and if it comes out dry then they are over-baked.

• Let the brownies cool completely and then refrigerate for at least one hour before slicing. This time spent cooling will ensure the fudgiest texture and also improve the flavour. You can also make neater slices when brownies are thoroughly chilled.

Many brownie recipes on the internet tell you to “dissolve” sugar in melted chocolate and butter, but I don’t care how long you stir it or how hot that butter is, sugar will NEVER dissolve in melted chocolate! Sugar dissolves in water, not fat.

In addition to that…, with the amount of sugar that goes into a brownie, it is technically a supersaturated mixture so it will never be completely dissolved anyways. Brownie batter is a very low moisture batter, unlike cake batter that has a higher water content.

RECIPE FAQ

Do I have to use mini eggs?

Absolutely not! You can use M&M's or any other candy coated chocolate in place of the mini eggs.

What's the purpose of coconut oil in the white chocolate drizzle?

Coconut oil softens the texture of the white chocolate so it has a melting texture when it hits your mouth instead of being brittle. It also gives it a really nice candy-like flavour.

If you love brownies, check out these other brownie recipes:

Chocolate Mini Eggs Brownies

Christina Marsigliese

Fudgy dark chocolate brownies studded with Easter mini eggs and a white chocolate icing drizzle!

5 from 4 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings 16 brownies

Ingredients

  

Brownie batter:

• 3 oz 85g unsweetened chocolate coarsely chopped
• 2 oz 56g dark chocolate (minimum 60% cocoa), coarsely chopped
• 6 tablespoon 84g unsalted butter
• ½ teaspoon coarse sea salt
• 2 large eggs at room temperature
• ½ teaspoon pure vanilla extract
• 1 cup 200g granulated sugar
• ½ cup 71g all-purpose flour
• ½ cup mini eggs chocolate, coarsely chopped plus extra for topping

Icing:

• 2 oz 56g pure white chocolate, finely chopped
• 1 teaspoon 5g virgin coconut oil

Instructions

 

• Preheat your oven to 350°F. Line an 8x8-inch metal baking pan with parchment paper leaving a 2-inch overhang at each side.
• In a medium heatproof bowl set over a pot with ½-inch of barely simmering water, stir together dark chocolate, unsweetened chocolate and butter using a spatula until completely melted, smooth and glossy. Stir in sea salt and set aside to cool slightly, about 3 minutes.
• Meanwhile, whisk eggs and vanilla extract in a medium bowl just enough to blend and break up the yolks. Gradually add sugar in a steady stream while whisking constantly. Once combined, whisk vigorously by hand until pale and thick. This will take about 1 minute. Add warm chocolate mixture and whisk until evenly blended.
• Using a rubber spatula, gently stir in flour mixture until well incorporated and batter is smooth. Fold in chopped mini eggs. Pour batter into prepared pan and spread it out into the corners then top with a few more mini eggs.
• Bake for 18-20 minutes until the top is shiny and a cake tester inserted into the center of the brownies comes out with a few moist and sticky bits.
• Transfer pan to a wire rack and let cool completely. Melt together white chocolate with coconut oil very gently in the microwave on low power until smooth and drizzle over the brownies. Let set and then slice!