Mini Egg Brownie Recipe
These Mini Egg Brownies are beyond easy to bake and make a fun addition to your Easter dessert table. Whip up a batch of these chocolatey brownies today!
Cadbury mini eggs are my all time favorite treat when it comes to Easter time. I have been known to eat them by the bag full. If you’re like me, you are going to love this recipe!
Too busy to make this right away? Pin it for later! Pin this recipe to your favorite dessert board on Pinterest and it will be waiting there when you’re ready.
So combining these delicious chocolate candies with rich chocolate brownies?! This is a recipe that is sure to become a family favorite!
Mini eggs make a great addition to any recipe and are a fun way to “Easter-fy” family favorites! Simply swap out any recipe that calls for chocolate chips with mini eggs.
Be sure to check out some of these delicious treats that also use mini eggs: Mini Egg Cookies, Easter Sugar Cookie Bars, Mini Egg Chocolate Bark and these Easter Candy Cups.
My boys love anything that includes chocolate so clearly these Cadbury mini egg brownies are hit with them!
Mini Egg Brownies
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Ingredients:
- Betty Crocker Chocolate Chunk Brownie Mix
- 1 egg
- 1/3 cup vegetable oil
- 1/4 cup water
- 200g bag of Cadbury Mini Eggs, chopped
Directions
1. Roughly chop the mini eggs.
2. In a medium bowl with an electric or hand mixer, prepare the brownie batter. Add dry brownie mix, water, oil and egg to the bowl and mix until combined.
3. Add 3/4 of the mini eggs to the batter. Stir to combine.
4. Prepare an 8×8″ or 9×9″ baking dish and line it with parchment paper and/or non stick cooking spray.
5. Pour the brownie batter into the baking pan and top with remaining mini eggs.
6. Bake in the oven at 350 degrees F for 35 minutes or until the center is set and a toothpick comes out clean.
7. Allow the brownie to completely cool before cutting into 2″ bars.
This recipe makes 16 deliciously rich and chewy brownie bars. Be sure to check out this Oreo Cookie Brownie Bar recipe for another boxed brownie mix recipe that we love!
Tips for Making Brownies
- Be sure to prepare the baking dish so that the brownie doesn’t stick after baking.
- Place the chocolate brownie in the fridge or freezer to completely cool before cutting otherwise the bars with crumble and fall apart.
- Store the brownie in an airtight container at room temperature for up to a week. It can also be stored in the fridge or freezer for longer.
How fun is this?! It’s seriously one of our favorite Easter recipes and an easy recipe for the kids to make themselves with very little help.
This post contains affiliate links.
Some of my kitchen essentials:
- I love using this non-stick bakeware for all of my baking.
- These silicone mitts are perfect for grasping hot pans and baking dishes.
- This Henckel Knife is my favorite for slicing and dicing in the kitchen.
- These parchment paper bags are perfect for packaging and these large Rubbermaid food storage containers are great for storing baking in the freezer.
If you love this mini egg brownie ecipe, please give it a five star review and help me share it on Facebook or Pinterest so that others can enjoy it too!
Mini Egg Brownies
Ingredients
- Betty Crocker Chocolate Chunk Brownie Mix
- 1 egg
- ⅓ cup vegetable oil
- ¼ cup water
- 200 g bag of Cadbury Mini Eggs chopped
Instructions
- 1. Roughly chop the mini eggs.
- 2. In a medium bowl with an electric or hand mixer, prepare the brownie batter. Add dry brownie mix, water, oil and egg to the bowl and mix until combined.
- 3. Add 3/4 of the mini eggs to the batter. Stir to combine.
- 4. Prepare an 8×8" or 9×9" baking dish and line it with parchment paper and/or non stick cooking spray.
- 5. Pour the brownie batter into the baking pan and top with remaining mini eggs.
- 6. Bake in the oven at 350 degrees F for 35 minutes or until the center is set and a toothpick comes out clean.
- 7. Allow the brownie to completely cool before cutting into 2" bars.
Nutrition
