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5 from 2 votes

Mini Egg Brownies (Vegan)

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.
Course Dessert, Snack, Treat
Cuisine British, International
Keyword Mini Egg BRownies
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16 servings
Calories 257kcal
Author Jo Allison

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.
HELPFUL 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.

Nutrition

Calories: 257kcal | Carbohydrates: 37g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 50mg | Potassium: 72mg | Fiber: 3g | Sugar: 28g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg