Frosted Mini Egg brownies are an easy and quick recipe to make for Easter. These brownies are soft, chewy and fudgy, making them a favourite dessert.
These decadent brownies have Mini Eggs baked into the brownies as well as Mini Eggs on top of the frosting. They can also be served without the frosting if you prefer.
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What Ingredients Are Needed for This Recipe?
Making these brownies is easy with these ingredients:
For the brownies you will need:
For the frosting you will need:
- Butter.
- Powdered sugar.
Tips For Making Mini Egg Brownies
The Mini Eggs used in this recipe are broken into pieces to add to the batter and for sprinkling over the top. To break the candies, place them in a freezer bag to break them. We use the flat side of a meat mallet to smash the candies into pieces. A rolling pin can also be used.
This recipe uses a brownie pan that is 11-inches by 7-inches. A 9-inch square cake pan can also be used, but the baking time will need to be increased by 2-4 minutes.
Serving Frosted Mini Egg Brownies
Easter is the time of year that we serve these the most. But we have served them after Easter as well to use up the extra Mini Eggs leftover. They make a great snack and dessert.
Mini Egg Brownies are sweet so we like to cut these into 1½ to 2-inch squares for serving. If we are making these brownies without the frosting, then we cut the brownies into larger squares.
Looking for another great recipe using Mini Eggs? Try our Mini Egg Cookie Bars.
What To Do With Leftovers
The only time we have leftovers of these brownies is when we make large batches just for freezing. After Easter when Mini Eggs are on sale, we buy some just to make brownies and cookies to keep in the freezer for later.
Storing Frosted Mini Egg Brownies
To keep the brownies fresh, store them in an airtight container at room temperature. They will stay fresh for up to three days.
These brownies can also be frozen for up to three months. Thaw them at room temperature before serving.
Have you made these Frosted Mini Egg Brownies? We would love to hear about it. Leave a comment below to tell us how you served these brownies. Or tag us in your Instagram photos.
Frosted Mini Egg Brownies
Ingredients
Brownies
- ½ cup white sugar
- â…“ cup butter
- ¼ cup milk
- 1 cup semi-sweet chocolate, chopped
- ¼ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 2 eggs
- 1 cup Mini Eggs candy, broken
Frosting
- 4 Tbsp butter, softened to room temperature
- 1½ cups powdered sugar
- 4 Tbsp unsweetened cocoa powder
- 3 Tbsp milk
- 1 tsp vanilla extract
Topping
- ½ cup Mini Eggs, broken
- 12 whole Mini Eggs, one for each piece
Instructions
Brownies
- Preheat oven to 350℉ and grease a brownie pan.
- In a medium pot, combine the sugar, butter, and milk.
- Over medium-low heat, cook the mixture until the butter is melted and the sugar is dissolved.
- Remove from heat and stir in the chocolate and cocoa until chocolate is melted and mixture is smooth.
- Stir in vanilla extract.
- In a large bowl, whisk together flour, baking soda, and salt.
- Add the eggs stirring, then pour in the chocolate mixture, stirring to combine.
- Fold in Mini Eggs.
- Spread batter evenly in the prepared pan.
- Bake for 20-22 minutes or until edges are pulling away from the sides of the pan and getting crispy. Centre will still be soft and gooey.
- Allow to cool in the pan.
Frosting
- In a large bowl, beat butter until smooth.
- Add ½ the powdered sugar, half the cocoa powder, and half the milk, beating until smooth.
- Add remaining powdered sugar, cocoa, milk and vanilla extract.
- Beat until smooth.
- Spread evenly over the cooled brownies.
- Top with broken Mini Eggs.
- Cut into 12 squares.
- Place one whole Mini Egg on top of each square and serve.
