Gooey & Fudgy Chocolate Mini Egg Brownies – Wish you had a recipe for Homemade Gooey Chocolate Brownies that you can endlessly adapt? With Mini Eggs studded throughout for an extra special treat? Read on to learn how to make these irresistible Mini Egg Brownies that are rich, fudgy, oh so gooey and delicious. This is the best way to use up leftover Easter Eggs!

Gooey & Fudgy Chocolate Mini Egg Brownies 

I cannot think of a better way to use up leftover Mini Eggs then adding them to Brownies for a truly mouthwatering bake that can be shared and enjoyed with loved ones. 

It took me a while to come round to Brownies, because I was trying Supermarket versions that were rock hard and lack lustre. 

Once I tried homemade Brownies, I was instantly hooked which is why I have so many recipes on the website for them!

For a super speedy version, why not try these 3 minute sharing Microwave Brownies.

And for a truly indulgent treat, try a Sizzling Brownie instead.

What makes Brownies more gooey?

Using very minimal Flour and Cocoa in ratio to the Butter and melted Chocolate is that makes Brownies super gooey. 

As well as baking time - bake for 25 - 26 minutes for super gooey Brownies.

Is it ok for Brownies to be gooey?

Absolutely! Some prefer gooey Brownies, some prefer fudgy and some prefer Cakey brownies!

What is the secret to moist Brownies?

The secret to most brownies is baking time!

Bake for roughly 25 - 28 minutes depending on how you like them. If you prefer a more fudgy Brownie, bake for 2 more minutes. They will set as they cool so don't be alarmed if they don't look set enough.

Brown Sugar also makes Brownies more moist.

What are Brownies?

Brownies are an American baking recipe for a chocolate baked sweet.

There are endless variations for Brownies and the batter seems to work well with a number of additions.

Some great treats to add include leftover Christmas chocolates, cream cheese, walnuts, pecans, chopped chocolate, caramel, Nutella, Biscoff, pretzels, fudge.

Or you could make Blondies instead with White Chocolate Chunks, Brown Sugar and Vanilla.

Brownies can be gooey and fudgy or cakey.

They often have a shiny, crackly, glossy skin. They are eaten by hand and are often paired with a cup of warm milk or coffee and topped with a scoop of delicious ice cream.

In this recipe, mini eggs add texture as well as flavour. The middle of the mini egg becomes part of the Brownie making for the most irresistible chocolate Brownie. 

The great thing about Brownies is that they are very quick and easy to make! 

ingredients in Cadbury Mini Egg Brownies

confused about the best ingredients to use? not sure if a substitution will work? here’s everything you need to know to make this recipe!

• Butter – I use unsalted butter in this recipe. Unsalted butter gives you a little more control over the overall flavour of the brownie. 
• Chocolate – I would recommend using a good quality dark chocolate that is in the region of 60% Cocoa Solids. However all cooking chocolate will work. Even cheaper varieties.
• Cocoa powder – Use any supermarket or branded cocoa powder but not cooking chocolate powder as this does no blend the same flavour. 
• Eggs – Large Eggs are ideal. Any free range organic Eggs are great. Eggs  provide structure and help the ingredients to emulsify.
• Sugar – I Iike to use Light Brown Sugar are ideal. You can also use Granulated Sugar or Caster Sugar. Brown Sugar adds moisture and it makes Brownies more fudgey too so that is what I like to use.
• Vanilla – A good quality Vanilla Paste adds so much flavour so it is best to get the best you can.
• Plain Flour (All purpose Flour) - This is what we use in these Brownies. Self Raising Flour can’t be substituted for  Plain Flour in this recipe. There is very little Flour and Cocoa Powder so we get gooey in the middle Brownies with crisp edges.
• Salt – A pinch of Salt brings balance. Any standard table salt or Himalayan salt can be added into the batter.  Or a small sprinkling of Maldon Salt than be added on top of the Brownies once baked.

how to make the Best Mini Egg Brownie Recipe

Preheat oven to Gas Mark 4/180 C/160 fan.

Line a square 9 inch baking tin with baking paper. 

Melt the Butter and Dark Chocolate in a large bowl over a pot of barely simmering water.

Beat Eggs and Sugar till pale and voluminous.

Stir in the melted Chocolate.

Add Plain Flour and Cocoa and fold in.

Stir in Mini Eggs leaving some for the top.

Scrape the mini egg brownie batter into the prepared tin and bake for 25 – 30 minutes.

Cool for 15 minutes and press in remaining mini eggs.

Leave to cool completely before cutting.

faqs for mini egg topped brownies

how long  do brownies take to bake?

You can bake these Brownies depending on how you like them.

25 – 30 minutes is what I suggest.

If you prefer them very gooey, bake for 25 minutes.

For a fudge Brownie, bake for 28 – 30 minutes.

For a cakey Brownie, 32 – 33 minutes is perfect. 

can brownies be frozen?

Yes Brownies freeze incredibly well for up to 3 months.

can brownies be left out on the counter?

These gooey & fudgy chocolate mini egg brownies can be left out for up to a week in a air tight/metal sweet container but if you live somewhere hot, I would suggest that you keep them in the fridge.

can mini egg brownies be kept in the fridge?

Yes, because these brownies are gooey and fudgy, I would suggest keeping them in the fridge for 1 hour after cooling to allow them to set fully or if your house is cool, you can leave them out. 

Bring to room temperature for 10 – 20 minutes before serving. 

Keeping them in the fridge for too long can dry them out so they are best kept at room temperature in a metal tin or airtight container once they have set.

Can mini egg brownies be made in a mini muffin pan?

Yes you can. Grease well then halve the quantity of the batter. Bake for 10 - 15 minutes.

What is a substitute for eggs in brownie mix?

For each egg you would substitute:

½ Mashed Banana

1 tablespoon flaxseed ground, then mixed with 3 tablespoon Water (needs to rest first till it becomes gel like).

4 tablespoon Yoghurt

4 tablespoon Buttermilk

4 tablespoon Condensed Milk (but this is incredibly sweet)

4 tbs Silken Tofu 

Can you make brownies with milk instead of eggs?

Yes you can substitute Milk for Eggs. Buttermilk or Sour Cream would work especially well.

when are brownies done?

Brownies are good to eat at the 25 minute mark.

Why is the middle of my brownie not cooking?

As with any cake recipe that has less flour to liquid ratio, the centre will remain gooey after removing from the oven. It will need cooling time to set. If you find them too gooey, bake for a few extra minutes or once cool, set in the fridge.

when are brownies undercooked?

Brownies are when undercooked if the internal temperature is below 73 C/165 F.

why are some brownies cakey?

Cooking for longer makes them cakey. 30 - 34 minutes makes the Brownies Cakey.

why are my brownies dry?

Usually a dry brownie is down to overbaking. This will usually make them crumbly too. Incorrect storage can also dry them out. In order to make them more edible, I would suggest heating in the microwave for 15 - 30 seconds with ice cream. You can also top with chocolate spread.

how to store brownies

storage for brownies is quite simple.

In the Fridge

These Mini Egg Brownies keep in the fridge in an airtight container or on the counter top for up to a week. if it is hot where you are, it is better to keep them in the fridge. Otherwise the counter top (in a container) is fine.

In the freezer 

Brownies keep really well in the freezer for up to 3 months in an airtight container or wrapped in 2 layers of cling film followed by one layer of tin foil in a ziplock bag or similar. 

how to serve

Bring Brownies back to room temperature for 2 – 3 hours before serving. You can do this in the fridge or on the counter top.

tips to make Gooey & Fudgy Chocolate Mini Egg Brownies 

use room temperature ingredients

Fridge cold ingredients (especially eggs and butter) may cause problems with the mixing of ingredients. 

Cooling time

Keep them on the counter top or in the fridge and serve at room temperature or slightly warm in the microwave before eating.

Best Chocolate

Use a good Milk or a Dark Chocolate that is between 55 – 70% for rich delicious results.

baking paper

Always allow some overhang. This just makes it easier to lift the Brownies out of the tin.

wait for them to cool completely before serving

Letting them cool completely means they are easier to cut and handle. 

variations

There are endless variations for Brownies:

Add your favourite Chocolate into the mix - Anything from Quality Street, Celebrations to Twix or Snickers.

Add your favourite Biscuits into the batter - Digestives, Bourbons, Oreos.

Add Chocolate Chips into the batter.

Add Cereals into the batter!

Stir in some Nuts such as Walnuts, Macademia, Pecans. In my experience Pistachios don’t work as well.

Add some tea some as Matcha or Darjeeling into the batter.
Add Spices such as Cardamom.

Add some zest such as Orange, Lime or Lemon.

Add a swirl of Caramel or Cheesecake at the end.

Add a Biscoff or Nutella spread and swirl it through the batter at the end..

Try adding your favouite snacks such as Pretzels, M&Ms.

More Quick and Easy Baking Recipes:

The BEST Homemade Dark Chocolate Brownies

EASY FUDGY Triple Chocolate Brownies

Easy Brownies Recipe

Lindt Brownies

The BEST Sticky Toffee Pudding Tray Bake

No bake Milk Chocolate Cheesecake with Oreo Crust 

The MOST delicious Malteser Tray Bake

Pizza Hut Hot Cookie Dough Copycat

did you make and enjoy this recipe?

I’d love to hear about it! Please leave a star rating and comment  below.

i would love to see your baking/cooking!

Have you made these INCREDIBLE Gooey & Fudgy Chocolate Mini Egg Brownies ? I would love to see them! Tag me in your pics on Facebook or Instagram or email me at safira@tiffinandteaofficial.com.