Mini Egg Brownies
These Mini Egg Brownies are the ultimate Easter treat! Rich, fudgy brownies are packed with crunchy, colourful Mini Eggs, creating a perfect mix of gooey chocolate and crispy sweetness in every bite. They’re easy to make and impossible to resist—ideal for Easter gatherings or a chocolatey indulgence any time of year.
Equipment
Tala Performance 20cm Square Baking Tin
Tala Yellow Stoneware Mixing Bowl
Tala Stainless Steel 31cm Action Whisk
Ingredients
● 200g unsalted butter
● 175g plain flour
● 50g cocoa powder
● ½ teaspoon flaked sea salt
● ½ teaspoon baking powder
● 300g dark chocolate
● 150g caster sugar
● 220g light brown sugar
● 4 large eggs
● 1 teaspoon vanilla extract
● 250g mini eggs (plus extra for decoration)
● 150g chocolate chips
Method
1. Preheat the oven to 180°C. Lightly grease the baking tin and line with a piece of parchment paper.
2. Sift the flour, cocoa powder, salt and baking powder into a large bowl and set aside.
3. Place the butter and dark chocolate in a heatproof bowl and set over a pan of simmering water and stir until melted. Set aside.
4. Whisk together the sugars, eggs and vanilla in a large bowl until increased in volume, thick and pale. Then pour in the chocolate mixture and mix until fully combined.
5. Fold in the flour mixture until just combined. Then add in the chocolate chips and mini eggs and mix until evenly distributed.
6. Pour the batter into the prepared tin and bake for 25-30 minutes and leave to cool in the tin. Press the remaining mini eggs into the crust as decoration.
7. Cut into squares once cooled completely, and enjoy!