Chocolate fudge brownies filled with white chocolate chunks and chopped Cadbury Mini Eggs.
Easter is getting closer, and we’re continuing with more Easter baking delights on the blog.
Mini Eggs are a firm favourite Easter chocolate in my household. I mentioned in the Mini Egg NYC Cookies blog post. I purchased a 1kg pack of Cadbury Mini Eggs, and only a week later, we went food shopping and another 1kg pack mysteriously ended up landing in our trolley…
I baked Terry’s Chocolate Orange Brownies over Christmastime, and as soon as we could, we were excited to put an Easter twist on the recipe.
Mini Egg Brownies are rich, fudgy and indulgent. They’re the perfect bake to enjoy during Easter and the spring.
I’m the biggest fan of fudgy brownies. In my opinion, this is the ONLY way a brownie should be. I’m not a fan of cakey brownies – if I wanted a chocolate cake then I would bake one! Fudgy brownies are the best brownies without a doubt.
If you want, you can add any Easter chocolate to the brownie batter. Add some broken-up pieces of Easter egg, go for chopped Malteser Bunnies. The choices of add-ins are endless.
Get as creative as you like!
The brownies are totally delicious and perfect for all occasions. Eat alongside a cup of coffee, tea or hot chocolate. Make yourself an amazing dessert with some ice cream or warm custard poured over.
These brownies are sure to be a hit this Easter!
Mini Egg Brownies
Chocolate fudge brownies filled with white chocolate chunks and chopped Cadbury Mini Eggs.
Servings 16
- 200 g butter (salted or unsalted)
- 200 g dark chocolate
- 270 g caster or granulated sugar
- 3 eggs
- 2 egg yolks
- 115 g plain flour
- 35 g cocoa powder
- 100 g white chocolate chopped in medium sized pieces
- 300 g Cadbury Mini Eggs add 200g to the brownie batter and leave 100g for the topping
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Preheat oven to 160°C / 140°C Fan / 325°F / Gas Mark 4. Line a 20cm square tin with parchment paper and set aside.
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Melt the butter and chocolate over a bain-marie or in the microwave in 20-second intervals until completely melted and smooth. Set this mixture aside and leave it to cool for 5 minutes.
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Meanwhile beat the eggs and egg yolks together until combined. Once the chocolate mixture has cooled slightly, add the egg mixture and stir to combine.
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Sift flour and the cocoa powder over the top and mix until thoroughly combined and no lumps of flour remain. Now add the chocolate mixture and stir until combined. Finally, fold through the chopped white chocolate and 200g of the Mini Eggs. Try not to over mix otherwise this may result in your baked brownies being tough.
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Transfer the brownie batter to the prepared tin and smooth the surface. Scatter the remaining 100g of chopped Mini Eggs on top of the brownie. Bake the brownies for 40-45 minutes, they’ll be ready when they’re risen, the top has started to slightly crack and a cake tester when inserted into the centre comes out with just a few moist crumbs attached.
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Leave the brownies to cool completely in the tin, then once cooled leave them to set for at least 6 hours or overnight for best results. When ready to serve, slice the brownies into 16 squares. Brownies will store in an airtight container for up to a fortnight.
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