Chewy Easter Mini Egg Brownies You Can't Resist!

Celebrate spring with these Chewy Easter Mini Egg Brownies, a delightfully colorful and chewy treat perfect for Easter gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 28

Cooling Time 30

Total Time 1 13

Servings: 16 squares

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Brownie Base

4 oz Semi-Sweet Bakers Chocolate Provides rich chocolate flavor; dark chocolate can be used for a more intense taste.
1/2 cup Salted Butter, melted Adds richness and moisture; substitute unsalted butter with a pinch of salt if needed.
1 cup White Sugar Sweetens the brownies and contributes to a chewy texture; no direct substitutions recommended.
2 Large Eggs, at room temperature Binds ingredients and provides structure; make sure they’re at room temperature for a better emulsion.
1 tsp Vanilla Extract Enhances flavor; opt for pure vanilla for the best result.
3/4 cup All-Purpose Flour, spooned and leveled Provides structure; gluten-free flour can be used, but results may vary.
1/4 cup Unsweetened Cocoa Powder Deepens chocolate flavor; dark cocoa can yield a richer taste.
1/2 tsp Salt Balances sweetness; essential for flavor with no substitutes.

For the Topping

1 cup Mini Eggs Adds crunch and festive flair; can substitute with chocolate chips or other candies if desired.

Equipment

8x8-inch baking pan
Microwave-safe bowl
Mixing bowl
Whisk
spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper for easy removal.
Chop the semi-sweet baker's chocolate into small pieces and microwave in 20-second intervals until melted and smooth.
In a large mixing bowl, whisk together melted butter and sugar for 2-3 minutes. Add eggs and vanilla, and whisk for 5 minutes until fluffy.
Stir in melted chocolate, then sift in flour, cocoa powder, and salt, mixing until just combined.
Fold in mini eggs, reserving some for the top before baking.
Pour batter into the prepared pan, pressing reserved mini eggs into the top. Bake for 28 minutes until edges pull away.
Remove from oven and cool in the pan for at least 30 minutes before lifting out and slicing into squares.

Nutrition

Serving: 1squareCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Store brownies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!