These Mini Egg Brownies are a fun way to use Easter candy in a traditional easy treat. Easy to make using few ingredients and are decadent and delicious!
Easter is just around the corner and these Mini Egg Brownies are the perfect treat. If you love Brownies and candy, these are for you. Yes, they are an over the top sweet treat, but the kids will love them. They are also great for using up any extra Easter candy that you may have on hand. Enjoy them all Spring long!
What Are These Brownies Like
- Difficulty – These are really easy to make. There aren’t too many ingredients and the prep time isn’t too long. Just be sure to not over bake them because they might dry out a little.
- Taste – These are moist, decadent and very sweet with the addition of candy.
- Serving – This recipe makes 16 regular sized brownies. You can easily adjust the serving size in the recipe card at the end of the post.
Ingredients
- Chocolate – I used semi sweet dark chocolate in this recipe.
- Flour – All purpose flour works best for these brownies.
- Sugar – Granulated white sugar is best in this recipe.
- Eggs and dairy – This recipe calls for whole eggs and butter.
- Other ingredients – Vanilla extract and salt.
- Candy – I used M & M Easter mini eggs for these brownies.
NOTE, The full recipe and instructions can be found at the end of the post in the recipe card.
Instructions
- Preheat oven – Preheat oven to 350 degrees F. Grease and line with parchment paper an 8 x 8 inch baking pan
- Melt butter and chocolate – In a saucepan set over low heat, add the butter and chopped chocolate. Stir until melted and remove from heat to cool.
- Sift dry ingredients – Sift flour together with the salt and set aside.
- Mix sugar, eggs and vanilla – Meanwhile in a large mixing bowl add eggs, sugar and vanilla. Using a hand whisk, whisk until just combined, about 1 – 2 minutes.
- Add melted chocolate – Add the melted chocolate and whisk until just combined.
- Fold in flour – Fold in the flour until incorporated, about one minute.
- Add M & Ms – Fold in the chopped M and Ms.
- Bake – Pour the batter into prepared pan and bake for around 30 – 35 minutes. The top will be shiny and slightly cracked. Insert a toothpick into the centre and check for moist crumbs.
- Cool – Remove from oven and gently press the extra M and Ms into the top of the brownies.
- Cut and serve – When cooled, lift out the brownies on the parchment paper. Place on a cutting board and cut into 16 equal squares. Store in an airtight container in the fridge for about 5 days.
Recipe Tips
- Don’t over mix batter – Over mixing will result in cake like and possible dry brownies
- Make sure you measure the ingredients correctly – If you add just a little too much flour, the brownies will be more cake like than chewy.
- And last but not least, don’t over bake them – Remember, all ovens are different and yours could take a little shorter or a little longer time than mine. They are done when you insert a toothpick in the center and it comes out with moist crumbs.
- Cool completely before cutting – These brownies really need to cool and set completely before you cut them. They will appear a little underdone at first, but they just need to set. Give them a few hours before you cut into them.
Substitutions
- Sugar – this recipe calls for granulated white sugar, but you can use light packed brown sugar. The texture may change slightly, but they will still be fudgy.
- Chocolate – I used semi sweet baking chocolate. You can use semi sweet chocolate chips if you have those. They will melt faster than chopped chocolate chunks as well.
- M and Ms Easter Candy – You can use Cadbury Mini Eggs, any plain Chocolate M and Ms, Peanut M and Ms, or any other type of chocolate candy you would like.
Serving & Storage
- At room temperature – These brownies should be served at room temperature. You can store them at room temperature in and airtight container up to three days.
- Store in the refrigerator – You can also keep these brownies in an airtight container up to five days. It’s important to remove them from the fridge and bring them to room temperature before serving.
- In the freezer – These brownies can be stored in the freezer up to one month. Bake the brownies according to instructions and leave to cool completely. Wrap in freezer proof plastic wrap and store in the freezer up to one month.
Frequently Asked Questions
How do you know when brownies are done?
These brownies take between 30 – 35 minutes to bake. You will know they are done when the top is shiny and starting to crack. As well, they will start to pull away from the edge of the pan. You can insert a toothpick into the center of the brownies to test them. The toothpick should have a few moist crumbs.
What makes brownies fudgy?
Fudgy brownies have a higher fat content. In this case, the recipe is high in butter and chocolate compared to flour. If you want to make a cakey brownie, you would need to add more flour.
What are the three types of brownies?
Brownies can be either chewy, fudgy or cakey. Chewy brownies are compact and they have a chewy bite to them. Fudgy brownies are dense, gooey and moist. And cakey brownies are a similar texture to cake.
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Mini Egg Brownies
These Mini Egg Brownies are a fun way to use Easter candy in a traditional easy treat. Easy to make using few ingredients and are decadent and delicious!
Servings: 16 brownies
Calories: 256kcal
Ingredients
- 6 ounces semi sweet chocolate roughly chopped
- 1 Cup butter unsalted
- 2/3 Cup all purpose flour
- Pinch salt
- 1 1/3 cup granulated white sugar
- 3 large eggs at room temperature
- 2 teaspoons vanilla
- 1 cup Easter Egg M and Ms roughly chopped
- Extra M and Ms for the top
Instructions
- Preheat oven to 350 degrees F. Grease and line with parchment paper an 8 x 8 inch baking pan
- In a saucepan set over low heat, add the butter and chopped chocolate. Stir until melted and remove from heat to cool.
- Sift flour together with the salt and set aside.
- Meanwhile in a large mixing bowl add eggs, sugar and vanilla. Using a hand whisk, whisk until just combined, about 1 – 2 minutes.
- Add the melted chocolate and whisk until just combined.
- Fold in the flour until incorporated, about one minute.
- Fold in the chopped M and Ms.
- Pour the batter into prepared pan and bake for around 30 – 35 minutes. The top will be shiny and slightly cracked. Insert a toothpick into the center and check for moist crumbs.
- Remove from oven and allow to cool completely in pan.
- When cooled, lift out the brownies on the parchment paper. Place on a cutting board and cut into 16 equal squares. Store in an airtight container in the fridge for about 5 days.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Mini Egg Brownies
Amount Per Serving (1 brownie)
Calories 256
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 67mg22%
Sodium 23mg1%
Potassium 23mg1%
Carbohydrates 28g9%
Fiber 0.4g2%
Sugar 24g27%
Protein 2g4%
Vitamin A 430IU9%
Vitamin C 0.1mg0%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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