Eggs-traordinary Easter Brownies

Saturday 4 April 2015

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easter brownies with milky bar cadbury mini eggs

With a major holiday coming up this weekend, I have a feeling a huge amount of chocolate is going to be consumed, so why not treat your family and friends (and yourself of course but I don't need to tell you that), to these delicious brownies. These brownies may look like any others, but they have a special hidden ingredient, milk and white mini eggs! The eggs melt inside the brownies to create a gooey, and creamy constancy; just the way brownies should be. I've chopped my mini eggs up, but you could even leave the eggs whole to get more of a chocolate chip effect. You can even add a handful of nuts or dried fruit to make it seem like it's healthier. Healthy? Easter? No, I don't think they go together. This is also an eggsellent idea to do with those eggtra bags of mini eggs you get stashed inside your egg boxes. Enough of these terrible egg jokes and get baking! The method may seem quite time-consuming, but it will be worth it in the end.

Learning how to make 'eggs-traordinary easter brownies' with @helloaycan #food

easter brownies ingredients easter brownies with milky bar cadbury mini eggs easter brownies with milky bar cadbury mini eggs


This recipe makes 30 bitesized pieces.


  • 185g unsalted butter
  • 85g plain flour
  • 250g golden caster sugar
  • 40g cocoa powder
  • 185g dark chocolate
  • 50g Cadbury Mini Eggs
  • 50g Milkybar Mini Eggs
  • 2 tsp vanilla extracts
  • 3 large eggs


  1. Cut the unsalted butter into small cubes and tip into a medium bowl. Break the dark chocolate into chunks and place it into the bowl with the butter. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top of it so it rests on the pan, but not touching the water. Put over a low heat until the butter and chocolate are melted and well combined, stir occasionally. Alternatively, place the butter and chocolate in a bowl and microwave in 20-second blasts, stirring well each time. Leave the melted mixture to cool at room temperature.
  2. While the chocolate is cooling, position a shelf in the middle of your oven and preheat to 160°C fan, 180°C, gas mark 4. Line a shallow 24cm tin with parchment paper.
  3. Tip the plain flour and cocoa powder into a sieve over a medium bowl, and shake the sieve to get rid of any lumps. Now with a large sharp knife, chop the white and milk mini eggs into quarters.
  4. Break the large eggs and golden caster sugar into a bowl. With an electric mixer on maximum speed, whisk the eggs and sugar until it becomes thick and creamy, like a milkshake consistency. I'd recommend between 5-8 minutes, depending on how powerful your mixer is. You'll know when the mixture is ready because it will double in size and the mixture will become really pale. Your brownie will have a better texture if you whisk your mixture to the right consistency, so it's better to over whisk than under whisk.
  5. Pour the cooled chocolate mixture over the egg mixture, then gently start folding together with a rubber spatula. Place the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle, creating a figure of eight. Continue this process while moving the bowl around each figure until the two mixtures have combined and become a mottled dark brown. Make sure you are gentle so you don't knock out the air.
  6. Resift the flour and cocoa over the bowl of eggy chocolate mixture and evenly cover the bowl. Gently fold in the powder using the same technique as before. The mixture may start looking dry and dusty, but keep going until it starts to look fudgy. Stop just before you feel you need to. Finally, stir in the white and milk mini eggs until they're dotted throughout.
  7. Pour the mixture into the prepared tin, gently ease the mixture into the corners, and paddle the spatula from side to side to level the top. Put it in the oven for 25 minutes. Once the time is up, put a knife in the middle and if it doesn't come out clean, put it back in for another 10 minutes. Continue until the knife comes out clean and the top becomes shiny. It may take 40 minutes so just keep checking, it will be worth it!
  8. Leave the whole thing in the tin until completely cold, and then cut into bitesize squares.
Adapted from 'Best-ever brownies' by Orlando Murrin
easter brownies with milky bar cadbury mini eggs

Let me know in the comments below what's your favourite Easter sweet treat! Leave me any pictures if you decide to make these yourself.