Overhead view of a pan of fudgy mini egg brownies with a crackly top. They have been cut into squares.

Fudgy Mini Egg Brownies

Today I’ve got the perfect simple Easter dessert. These fudgy mini egg brownies are a fudgy cocoa brownie with chopped mini eggs in them and more on top. A simple festive Easter treat that’s easy to make for any get togethers.

Mini eggs are one of my all time favourite candies, or chocolate, however you want to look at it. I always eat way too many every year and I can’t even say I regret it. They are just too good and so moreish! Adding them into a pan of fudgy brownies was just a no brainer!

Front shot of a cut fudgy mini egg brownie resting on top of another brownie showing the soft fudgy inside.

Mini eggs can be expensive so I’ve created these mini egg brownies by adding the eggs into a fudgy cocoa brownie to keep costs down. These brownies are decadent with lots of chocolate flavour but made with simple pantry staples. They’ll also have the beautiful brownie crust that everyone will rave about!

Through research and many trials of different brownie recipe testing, including these fudgy mini egg brownies, I have discovered the easiest way to get a shiny crackly top. The shiny, crackly top had always alluded me every time I made brownies and I was getting really frustrated. So, I decided to research different people’s ideas on how to always get that traditional brownie top and try different ways for myself. The two keys I have found are ensuring your eggs and sugar are well combined, which is why I always whisk mine together vigorously. The second is adding the warmed butter, and chocolate if the recipe calls for it, to the egg mixture. Based off my knowledge and research, this helps basically create a meringue like top by allowing the sugar to fully melt and blend into the eggs. And VOILA! A beautiful, traditional brownie top every time!

Overhead view of a pan of fudgy mini egg Easter brownies that have been cut into squares with a pink cheesecloth and more mini eggs around.

This recipe makes 9 large, 12 medium or 16 small brownies depending on how you cut them. I like cutting them in 16’s or 12’s as these are going to more decadent and rich! Plus they serve more people then as well.

Front view of a stack of fudgy mini egg brownies with more mini eggs around them.

So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups for everything. It’s such a hassle and way more dishes!

If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.

1. Fluff the flour by giving it a mix with a whisk or fork.

2. Then spoon the flour into your measuring cup.

3. Level the flour off using a butter knife. With the back of the knife, run it over top of the measuring cup, pushing the excess flour back into it’s container.

4. Repeat until you’ve measured the amount the recipe calls for.

Overhead view of a pan of fudgy mini egg brownies with a crackly top. They have been cut into squares.
  • I recommend using a metal pan when baking brownies. Glass and ceramic take much longer to heat up which leads to the edges overbaking while the centre will be underbaked. This can also lead to your brownies sinking in the middle.
  • Don’t overmix your brownie batter! Overmixing leads to a denser, less fudgy brownie as you’ll start developing the gluten. Using a spatula, fold the dry and wet mixtures together until just combined.
  • If you want fudgy brownies, they’re generally done when a toothpick inserted 2/3 of the way in from the edge of the pan comes out with moist crumbs. This will ensure good fudgy brownies.
  • I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
Front shot of a fudgy mini egg Easter brownie pulled away from the rest of the pan. More mini eggs around them.

Funfetti Blondies
Cream Cheese Filled Carrot Muffins
Chocolate Cupcakes
Orange Chocolate Chip Pecan Cookies
Chocolate Chip Banana Bread
Creamy Lime Bars

Zoomed out overhead view of a pan of fudgy mini egg brownies with a crackly top. They have been cut into squares with more mini eggs layed on top.

Today’s song is a classic I grew up listening too and reminds me of drives on a beautiful Spring day! Here’s General Hand Grenade by Trooper. Happy baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.

Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.

Overhead view of a pan of fudgy mini egg brownies with a crackly top. They have been cut into squares.

Fudgy Mini Egg Brownies

Olivia Daly
Fudgy mini egg brownies are a fudgy cocoa brownie with chopped mini eggs in them and more on top. A perfectly simple festive Easter treat.
5 from 1 vote
Prep Time 6 minutes
Cook Time 21 minutes
Total Time 27 minutes
Course Dessert
Servings 16


  • 1/2 cup (113g) unsalted butter
  • 2 tbsp (22g) canola oil (or other neutral oil)
  • 2 large eggs
  • 1 cup (200g) granulated sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup (60g) all purpose flour
  • 1/2 cup (50g) cocoa powder
  • 1/2 tsp ground espresso (optional, but recommended)
  • 1/2 cup (80g) semi sweet chocolate chips
  • 3/4 cup (150g) mini eggs


  • Line or spray an 8×8 pan. Preheat the oven to 350℉.
  • Take 1/4 cup of the mini eggs and crush them in a plastic bag using a rolling pin or something somewhat heavy. Set aside.
  • In a large mixing bowl or bowl of a stand mixer, add the 2 eggs and granulated sugar. With the whisk attachment, whisk on medium high speed until lighter in colour and glossy, about 3 minutes.
  • While the eggs whisk, add the butter and canola oil to a microwave safe bowl or cup and heat in 30 second increments until fully melted. Set aside.
  • Once the egg mixture is glossy, add the salt and vanilla extract. Then slowly pour the warmed butter mixture in while whisking at slow speed. Increase to medium speed for 10 seconds to fully incorporate.
  • Then add in the flour, cocoa powder and ground espresso if using. Fold it all together using a spatula until almost fully combined. Add in the crushed mini eggs and chocolate chips and fold until combined.
  • Pour the batter into your prepared pan and using the spatula, spread it so it's even. Then top the batter with the rest of the mini eggs, slightly pushing them down. Bake for 20-22 minutes or until a toothpick inserted 2/3 of the way in from the edge comes out with moist crumbs.
  • Allow to cool fully before cutting, if you can wait that long, and enjoy! Store in an airtight container for up to 3 days.
Keyword Easy Kids Easter Treat, Fudgy Easter Brownies, Fudgy Mini Egg Brownies
Tried this recipe?Let us know how it was!

Nutrition Facts

Serving Size1
Amount Per Serving
% Daily Value *
Total Carbohydrate27g
Dietary Fiber1g
Total Fat11g
Saturated Fat6g
Trans Fat0.01g

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating