Mini Egg Brownies

Hi everyone and welcome back to my baking blog…

It is nearly Easter after all, so here is another inspired bake using mini eggs this time. This recipe is super easy and involves encasing mini eggs into a double chocolate brownie mix. Be sure to not overcook your brownies, there is nothing worse than dry brownies! The skewer should come out just clean and the mixture shouldn’t wobble.

Make approximately 16 brownies.


200g dark chocolate

100g milk chocolate

250g soft spread/unsalted butter

300g soft brown sugar

4 large eggs

175g plain flour

Pinch of salt

200g mini eggs



1.Preheat the oven to 180°C/Gas mark 4. Grease and line a rectangular baking tray with greaseproof paper.


2.Melt the chocolate, soft spread and sugar together in a medium sized saucepan over a medium heat. Stir continuously until all melted.Set aside to cool for 10 minutes.


3.In the meantime crack the eggs into a jug and whisk with a fork.


4. Transfer the cooled chocolate mixture to a large mixing bowl. Slowly add in the eggs and stir after each addition.


5.Sieve the flour and salt into the chocolate mixture. Stir until well combined.


6.Pour half the brownie mixture into the prepared tin. Cover with the mini eggs, ensuring you spread them out.


7.Pour the other half of the brownie mixture over the top and smooth over with a spatula.


8.Bake on the middle shelf for 20 minutes, checking at 17 minutes with a skewer. Take out when the skewer comes out clean, the top is crisp and the brownie doesn’t wobble when shaken.


9.Leave to cool in the tin on a wire rack. Then cut into squares and enjoy cold or warm.


Hope you enjoy these 🙂



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