Mini Egg Brownies are rich, fudgy, super dense and chocolatey with lovely bit of crunch from mini eggs. These Easter egg brownies make fantastic seasonal treat.
Mini Eggs must be the ultimate Easter treat we all love and although they're great eaten straight out of the bag, they are even better in my delicious Easter brownies.
If you love mini eggs, make sure you check out my delicious Mini Egg Blondies and Mini Egg Cookie Bars too.
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Are Mini Eggs Vegan?
The ones you might be thinking of - Cadbury Mini Eggs aren't.
However, there's lovely vegan alternative I've used for my recipe - Good Eggs by Doisy & Dam.
They're made with quality dark chocolate encased in a crunchy, sugar shell.
So, so good.
FYI: I'm not sponsored by Doisy and Dam, I simply love their product.
✔️ Why you'll love this recipe
- Really chocolatey and fudgy brownies.
- Rich and decadent, little goes a long way.
- Quick and easy to make.
- Crowd pleaser, popular with kids and adults alike.
- Mini Eggs give lovely, crunchy texture.
- Vegan, dairy and egg-free.
- Easily customisable with other chocolates of choice, not just Easter eggs.
📝 Ingredients
Here's what you will need to make my Mini Egg Brownies:
Mini Eggs - I use vegan version of mini eggs from Doisy & Dam which are super delicious.
Top Tip: You will need to crush some of the Mini Eggs and keep some whole for decoration once brownies are baked.
Plain (All-Purpose) Flour - This is the flour to use with the brownies plain and simple. Don't substitute it with self-raising flour as there should be no raising agents included when making brownies.
Cocoa/Cacao Powder - Use the good, unsweetened stuff, not hot chocolate drink.
Dark Chocolate - I like to use one with 70% cocoa solids but any vegan dark chocolate will do here.
Sugar - I like to use combination of brown and caster sugar in my brownies. Brown sugar adds that treacly flavour and also helps to make brownies fudgy whereas caster sugar helps with creating a little bit of "crust" on top of brownies.
Plant butter - I use unsalted plant block butter in my baking (Flora Plant or Naturli here in the UK).
Plant Milk - Both soya and oat milk worked well in this recipe.
Vanilla Extract - I love that bit of vanilla flavour.
Salt - Just a pinch for flavour.
🔪 Instructions
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
Preheat the oven to 170C/340F/Gas Mark 3.
Prepare square brownie tin by lining it with baking paper slightly overlapping for easier brownie removal later.
Crush 1-2 packs of the mini eggs by placing them in a plastic bag (rather robust one) and giving them a bash with a rolling pin.
Put butter, sugar and chocolate into a small pan and melt gently over low heat stirring constantly.
Alternatively, you can use heatproof bowl set over the pan with simmering water (bain-marie method).
Pour melted chocolate mixture into a large bowl and add vanilla extract.
Next, start adding plant milk whisking it in as you go. It will look as if chocolate is splitting but that's how it's supposed to be.
Once all milk has been added, continue whisking until you get nice and smooth mixture.
Next, sift in flour and cocoa/cacao powder, add a pinch of salt and mix it in gently.
Half way through mixing add crushed mini eggs and continue mixing until there are no visible signs of flour/cocoa powder.
Pour brownie batter into prepared tin and bake in preheated oven for 20-25 minutes or until still slightly wobbly in the centre but visibly set around the edges.
You can also check their doneness by inserting a wooden skewer into the centre. The skewer should come out mostly but not completely clean as that will mean you've overbaked the brownies. See How do you know that brownies are done? below.
Once brownies are out of the oven, dot them with some whole mini eggs pressing them gently in.
Feel free to sprinkle over some extra crushed mini eggs if you want.
Let brownies cool in the tin. They're the best and the easiest to slice once completely cool or even chilled in the fridge.
Top Tip: Do not attempt cutting these brownies when still warm as they will fall apart. Patience is required here I'm afraid.
🥡 Storing
Store: Mini egg brownies will keep in the airtight container for up to 5 days (if they last that long).
They can be kept on the counter but If you're after a really fudge like brownie, them keep them in the fridge.
Reheat: For more of a pudding experience, microwave them for a few seconds just to warm them up and serve with some vegan ice cream.
Freezing: Brownies freeze really well but I wouldn't freeze them for longer than 3 months if they have whole mini eggs on top as their (mini eggs) quality will start going down.
💭 Pro Tips
- Use good quality 20cm/8inch square brownie/sandwich tin and line it with baking paper making sure it overlaps slightly for easier brownie removal later.
- Try not to overmix brownie batter. As long as there are no visible signs of flour or cocoa powder you're good to go.
- When crushing mini eggs with rolling pin, don't go too hard as you don't want to crush them to dust only to smaller pieces. Having said that, some dust is inevitable.
- I found that placing whole mini eggs on top of brownies and pressing them down gently gives better results than baking them in and preserves their gorgeous colour.
- Let the brownies cool completely in the tin before removing them and cutting into portions.
- Let them set even more in the fridge (for couple of hours or overnight) for super fudgy consistency.
How do you know that brownies are done?
When checking your brownies for doneness bear in mind that it's better to under rather than over bake them.
The good thing is they're egg-free so you don't need to worry about that.
I like to check brownies after 20 minutes and look for thin crust forming on top, set at the edges but with ever so slightly wobble in the middle.
If you decide to go for the skewer test, you don't want your skewer to be completely dry unless you like dry brownies. You want there to be few visible crumbs.
If after 20 minutes brownies are not done, give them another 2-3 minutes and check again.
Top Tip: Mini Egg Brownies will set a bit as they are cooling down.
❓FAQ
You can keep your brownies plain or add some other vegan chocolates you like. Check out Doisy and Dam (not sponsored) for more delicious options or choose your own favourites.
I'm afraid you do, unless you' like to eat them with a spoon.
Have you tried my Mini Egg Brownies?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
😋 More delicious brownie recipes
📋 Recipe
Mini Egg Brownies (Vegan)
Equipment
Ingredients
- 200 g vegan dark chocolate I like 70% cocoa solids but any vegan dark chocolate will be fine
- 100 g plain (all-purpose) flour
- 40 g cocoa/cacao powder not hot chocolate drink powder
- 100 g caster sugar
- 100 g brown sugar
- 100 g unsalted plant block butter I like Flora Plant or Naturli (UK)
- 1 teaspoon vanilla extract
- 200 ml soya or oat milk
- pinch of salt
- 2-3 75g bags vegan mini eggs I use Good Eggs by Doisy & Dam
Instructions
- Preheat the oven to 170C/340F/Gas Mark 3.
- Prepare square brownie pan by lining it with some baking paper slightly overlapping for easier brownie removal later.
- Crush 1-2 packs of mini eggs by placing them in a plastic bag (rather robust one) and giving them a bash with a rolling pin.2-3 75g bags vegan mini eggs
- Put butter, sugar and chocolate into a small pan and melt gently over low heat stirring constantly.Alternatively, you can use heatproof bowl set over the pan with simmering water (bain-marie method).200 g vegan dark chocolate, 100 g caster sugar, 100 g brown sugar, 100 g unsalted plant block butter
- Pour melted chocolate mixture into a large bowl and add vanilla extract.1 teaspoon vanilla extract
- Next, start adding plant milk whisking it in as you go. It will look as if chocolate is splitting but that's how it's supposed to be.200 ml soya or oat milk
- Once all milk has been added, continue whisking until you get nice and smooth mixture.
- Next, sift in flour and cocoa/cacao powder, add a pinch of salt and mix it in gently.100 g plain (all-purpose) flour, pinch of salt, 40 g cocoa/cacao powder
- Half way through mixing add crushed mini eggs and continue mixing until there are no visible signs of flour/cocoa powder.2-3 75g bags vegan mini eggs
- Pour brownie batter into prepared tin and bake in preheated oven for 20-25 minutes or until still slightly wobbly in the centre but visibly set around the edges.You can also check their doneness by inserting a wooden skewer into the centre. The skewer should come out mostly but not completely clean as that will mean you've overbaked the brownies.
- Once brownies are out of the oven, dot them with some whole mini eggs pressing them gently in.Feel free to sprinkle over some extra crushed mini eggs if you want.2-3 75g bags vegan mini eggs
- Let brownies cool in the tin. They're the best and the easiest to slice once completely cool or even chilled in the fridge.
- Enjoy!
Notes
- Nutritional information is approximate, per brownies (based on 16 servings) and with 3 x 75g bags of Good Eggs by Doisy & Dam. This information should be treated as a rough guideline only.
- Mini egg brownies will keep in the airtight container for up to 5 days.
- Brownies freeze really well but I wouldn't freeze them for longer than 3 months if they have whole mini eggs on top as their (mini eggs) quality will start going down.
- Use good quality 20cm/8inch square brownie/sandwich tin and line it with baking paper making sure it overlaps slightly for easier brownie removal later.
- Try not to overmix brownie batter. As long as there are no visible signs of flour or cocoa powder you're good to go.
- When crushing mini eggs with rolling pin, don't go too hard as you don't want to crush them to dust only to smaller pieces. Having said that, some dust is inevitable.
- I found that placing whole mini eggs on top of brownies and pressing them down gently gives better results than baking them in and preserves their gorgeous colour.
- Let the brownies cool completely in the tin before removing them and cutting into portions.
- Let them set even more in the fridge (for couple of hours or overnight) for super fudgy consistency.
Anne says
Baked them on Friday evening and tried to forget about them till the following day. It was so worth the wait! They cut nice and neat after the night in the fridge and were simply divine. Only had one bag of mini eggs/good eggs and used them on top, still worked well. Will be making again. Thank you!
joskitchenlarder says
Hi Anne, Thank you so much for your lovely feedback. Patience is key with them as once chilled they cut super easy and are super fudgy too. I'm so pleased you enjoyed them! 🙂