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.
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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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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.
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 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.
Mini Egg Frosted Brownies recipe is available in our newest cookbook, available in our shop, on Amazon Kindle and our Shopify store.
