Fudgy brownies, creamy chocolate frosting & delicious Easter candies – what’s not to love about these Mini Egg Brownies? These irresistible brownies make a perfect Easter treat. 
If you want an easy, chocolatey dessert for Easter, these mini egg brownies are an excellent choice. The brownies are dense, chewy, and fudgy—comforting in the way that the best boxed brownie mixes can be—then finished with a smooth milk-chocolate frosting and a scatter of miniature candy eggs.
I’m a huge fan of Cadbury Mini Eggs: creamy milk chocolate wrapped in a crisp, pastel shell. They’re perfect for Easter decorations and add a fun crunch to baked goods. I’ve used mini eggs in other treats before, and pairing them with a fudgy brownie felt like a no-brainer.
This recipe yields a generous batch. It combines melted chocolate and cocoa powder for depth of flavor and a satisfyingly gooey texture. Best of all, the batter comes together in one bowl for minimal cleanup. 
Tips for making mini egg brownies:
- Use real unsalted butter for the best flavor in the brownies.
- I used 70% dark chocolate for richness; switch to 50–60% or semi-sweet if you prefer a milder chocolate taste.
- Avoid adding too much flour, which can dry out the brownies.
- Fold the flour in gently with a rubber spatula to maintain a fudgy, gooey texture.
- If you like very gooey centers, pull the brownies from the oven slightly underbaked.
Once the brownies are baked and cooled, spread on the chocolate frosting. The frosting is simple and creamy—made from butter, powdered sugar, cocoa, a pinch of salt, and a little milk—light enough to complement the dense brownies without overpowering them.
For the finishing touch, add the mini eggs on top. I lightly crushed some with a rolling pin so a few appear “hatched,” and I left others whole for color and crunch. 
These mini egg brownies are perfect for Easter celebrations or for using up leftover candy after the holiday. They’re easy to make, shareable, and universally loved by chocolate fans and candy lovers alike.
Mini Egg Brownies
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Ingredients
Brownies
- 1 cup unsalted butter
- 8 oz 50–70% dark chocolate, chopped
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 1/2 cup cocoa powder
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
Chocolate Frosting & Topping
- 2/3 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 4–6 tablespoons milk
- 1 8 oz bag miniature eggs
Instructions
Brownies
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Preheat the oven to 350°F (175°C).
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Line a 9×13-inch pan with parchment paper or foil and lightly grease.
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Place the butter and chopped dark chocolate in a large bowl. Microwave on medium power for 1 minute, stir, and repeat in short bursts until smooth, or melt using a double boiler.
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Whisk in the granulated sugar until combined.
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Stir in the vanilla, then whisk in the eggs one at a time until incorporated.
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Gently fold in the cocoa powder, flour, and salt with a rubber spatula or wooden spoon, taking care not to overmix.
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Pour the batter into the prepared pan and bake 28–32 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely before frosting.
Chocolate Frosting
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Beat the softened butter in a medium bowl until smooth.
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Add the salt.
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Sift the cocoa powder and powdered sugar together to remove lumps.
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Add the dry ingredients to the butter in two additions, starting the mixer on low and gradually increasing speed.
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Beat in the milk, 2 tablespoons at a time, until the frosting is creamy and spreadable.
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Spread the frosting over the cooled brownies.
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Before opening the mini egg bag, gently crush it with a rolling pin so some pieces break. Sprinkle the eggs over the frosted brownies.
Notes
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