*This post may contain affiliate links. Please see my disclosure for more details!*

Deliciously chocolate mini egg brownies with a thick fudge brownie, stuffed with mini eggs and chocolate chips, topped with even more! 

Say hello to your new easter obsession… aside from all of my other easter bakes which are also amazing. Honestly, these are just simple, easy and yet utterly spectacular and they are sure to please everyone you bake them for. 

Easter bakes

We all know and love my easter bakes by now… some of them are cult classics across the world if I do say so say myself (mini egg NYC cookies anyone?!) and I just couldn’t resist doing another beauty of a recipe that I know will be utterly life changing for a lot of people… MINI EGG BROWNIES! 

My easter bakes range quite a lot from a lot of Creme Egg recipes such as my Creme Egg stuffed cookies, my Creme Egg fondants, and even my hot cross bun pudding… but the mini egg bakes are always pulling it out the bag. I love easter baking because of the colours, the flavours, and everything interesting about it. 

I think easter bakes are the type that everyone will always go to, just like christmas, because you have more of a reason to bake something indulgent and oh so chocolatey, and you know everyone is going to want to devour a slice. 


When it comes to brownies, I don’t like to change what I trust. My base brownie mix is the same and it will likely never change. The marriage of the ingredients creates the most fudgy and perfect brownie that I can make off by heart by now, bake for the exact right amount of time, and always have the perfect bake at the end. 

I am a firm believer in the process of making these brownies, and I need you to trust me with it. You have to melt the dark chocolate (always, always 70%+ cocoa content dark chocolate for best results) with the butter. The butter can be real butter, or a baking spread – either or works absolutely fine and I don’t tend to notice a different as it’s all melted together anyway. 

After the chocolate and butter is melted together and cooled, you can whisk the eggs and the sugar together. I do tend to use my stand mixer when making this part of the brownie as I am lazy, but you can. 100% use an electric hand whisk, or even a balloon whisk and you arms; it’ll just take you a bit longer. You want the eggs and sugar to have doubled in volume and be much paler in colour before carrying on with the next steps. 

Fold through the melted chocolate mixture, and then fold through the plain flour and cocoa powder. It may seem like not that many dry ingredients, but trust me, it’s the perfect amount. You do not want to use the electric mixer for this bit as you really do want to carefully fold everything together so you don’t deflate the air too much. 


When it comes to the chocolate, you obviously have to use the dark chocolate as mentioned above in the base brownie mixture. If you don’t like dark chocolate, then don’t worry – it doesn’t taste bitter or dark. If you like things dark however, use an extra dark chocolate like 90-100% for an even more indulgent brownie. 

When it comes to the chocolate chips, or decoration chocolate however, in all brownies, you can use whatever you like. You don’t HAVE to add chocolate chips to the brownies if you don’t want to, as you are already adding in mini eggs, but I just can’t help myself. 

Also, when I say chocolate chips, you can use chunks of chocolate, chopped chocolate bars, chips from the supermarket or wholesale chocolate like I do – but they all work well. 

Mini Eggs

When I search mini eggs on my blog its been nearly a year since my last new recipe with them, my mini egg cookie pie, and this needed to change. I am entirely and absolutely obsessed and have used approximately 8kg of them so far this year, purely filming recipe videos for social media. Yes, most were also snacks, but that’s okay. 

People often ask how much chocolate I eat, and the answer really isn’t that much… I think because I bake so much, I end up just snacking as I go, but I rarely just sit and eat a bag of chocolate. However… if its mini eggs? I will eat many, many bags each Easter. It’s probably my favourite snack chocolate that exists, and it makes me so sad that it’s not available all year around. 

I think mini eggs taste delicious, and they also look cute with the pastel colours for the look of the bake. of course, over the years I think the colours of the shells have changed, and it’s always bugged me there isn’t an even number of each colour in each bag (why is this a thing?!), but all the same… MINI EGGS ARE SO GOOD. And, they are even better in these mini egg brownies. 


So, I know brownies are fairly indulgent as they come, and if you don’t want to decorate them I don’t judge… you do you! However, I just couldn’t resist a little bit of delicious chocolate decoration for these beauties. 

I used some melted milk chocolate to drizzle all over the brownies, and then sprinkled on some mini eggs. I often find crushed and chopped mini eggs are really pretty ‘sprinkles’ because they almost create a colourful chocolatey dust and it looks and tastes great. 

Tips & Tricks 

If you struggle to bake brownies it really is worth double checking the method and making sure to follow the steps of cooling the chocolate, whisking the eggs and sugar, and carefully folding the rest. Also make sure you are using the correct chocolate in the base mixture. 

It can be worth grabbing an oven thermometer as I once had an oven that was 50ºc wrong, and it obviously explained why my bakes were failing miserably. 

It’s also worth making sure to use the correct size tin, as bake times and end results do change if you use the wrong tin. This is the tin I use

These will last 5-7+ days once made, or they can freeze for 3+ months. 

Mini Egg Brownies!

Deliciously chocolate mini egg brownies with a thick fudge brownie, stuffed with mini eggs and chocolate chips, topped with even more! 
Print Pin Rate
Category: Traybakes
Type: Brownies, Easter
Keyword: Mini Eggs
Prep Time: 1 hour
Cook Time: 30 minutes
Cooling Time: 2 hours
Total Time: 3 hours 30 minutes
Servings: 16 Pieces
Author: Jane's Patisserie



  • 200 g dark chocolate
  • 200 g unsalted butter
  • 4 medium Eggs
  • 275 g light brown soft sugar or caster sugar
  • 100 g plain flour
  • 50 g cocoa powder
  • 150 g chocolate chips
  • 250 g mini eggs


  • 50 g milk chocolate (melted)
  • mini eggs


  • Preheat your oven to 180ºc/160ºfan and line a 9x9" baking tin with parchment paper
  • Melt together the dark chocolate and unsalted butter until smooth in the microwave or in a bowl over a pan of simmering water. Leave to cool for a few minutes
  • In a new bowl, whisk the eggs and sugar together for a few minutes until the mixture has doubled in volume, is alot paler, and leaves a trail for a few seconds when you lift the whisk out.
  • Pour the chocolate/butter mix into the whisked sugar and eggs and fold through very carefully.
  • Add in the flour and cocoa powder and fold through carefully again.
  • Finally, fold through the chocolate chips and mini eggs.
  • Pour the brownie mixture into the lined tin
  • Bake in the oven for 25-30+ minutes or until there is a very slight wobble in the middle.
  • Leave to cool in the tin!
  • Drizzle the brownies with melted milk chocolate, and then sprinkle over some crushed mini eggs for decoration
  • Optional but worth it - set the brownies in the fridge for 2+ hours (or even better, overnight) after they have cooled to create a lovely fudgy texture!


  • These will last for 5-7 days at room temp, or in the fridge
  • You can use any flavour chocolate chip or chopped chocolate. 
  • If your brownies are taking much longer than stated to bake, your oven may have been the wrong temperature, or you overmixed your batter. Keep adding on 5 minutes till they're done and cover with foil if need be! The mixture should wobble ever so slightly in the middle, but if it all wobbles it needs longer. 
  • I use this dark chocolate in my baking! 
  • I used this baking tin for the brownies. 


Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Claire on March 22, 2024 at 7:04 pm

    I have tried making these twice now and each time the mini eggs melt into the mixture, I’m following oven temperature and timing, they still taste great but don’t look like the photos, any tips welcome 🙏🏻

    • Jane's Patisserie on March 26, 2024 at 5:07 pm

      I’ve never known mini eggs to disappear in a mixture, are you using a different brand? You can try freezing them before maybe?

  2. Orla on February 26, 2024 at 11:22 am

    5 stars
    Gorgeous recipe, they worked out perfect, delicious! Leaving in the fridge overnight made them even better!

  3. Crysta Derbyshire-Wood on January 23, 2024 at 1:10 pm

    5 stars
    Thank you Jane! It was my first time making these brownies and I can finally say I can make delicious brownies!! They are stunning. I need to work on my cutting skills though haha!

  4. Kim on January 21, 2024 at 10:46 am

    I only have a 8×8 tin how can I adjust recipe /temp cooking?

  5. Khadijah on August 5, 2023 at 11:46 am

    Hi can I use 150g extra of mini eggs instead of chocolate chips? Thank you

  6. Chloe on July 1, 2023 at 11:33 am

    5 stars
    Hello, can you reheat the brownies in the microwave? If you can, how long would you recommend? Thank you!

    • Jane's Patisserie on July 3, 2023 at 2:10 pm

      Hiya! You can! However timing varies as all microwaves are different x

  7. Gemma on June 10, 2023 at 11:21 am

    5 stars
    Can you freeze the brownies please?

  8. Naomi on April 17, 2023 at 3:59 pm

    If you don’t have the mini eggs can you substitute for more chopped choc or will it be too runny? Thanks

  9. Carla Newby on April 4, 2023 at 9:40 am

    Please can you advise what quantities to use if I do this with chopped up caramel eggs instead of mini eggs? (Have done so much baking I have run out if mini eggs but I have plenty of caramel eggs left)

    • Jane's Patisserie on April 5, 2023 at 9:46 am

      Hiya! Take a look at my Creme Egg brownie recipe! Hope this helps! x

  10. Ellen McLoughli on March 28, 2023 at 4:28 pm

    Hi Jane,

    Do you leave the mini eggs that go into the brownie mixture whole or cut them into smaller pieces?

    Thanks! I really love your recipes!

    • Jane's Patisserie on March 29, 2023 at 11:31 am

      Hiya! I just leave them whole. Hope this helps! x

  11. Jordan on March 17, 2023 at 9:24 pm

    Can I use milk chocolate instead of dark chocolate as I don’t like it

    • Jane's Patisserie on March 23, 2023 at 2:08 pm

      HIya! For best results I really recommend using dark chocolate with at least 70%. Hope this helps! x

  12. Katalina on March 17, 2023 at 9:26 am

    Hi what temperature do you do for a gas cooker

  13. Kirandevi@hotmail.co.uk on March 10, 2023 at 4:50 am

    Hiya would this work if I half the recipe as I’d like to make a smaller batch for myself. Also which tin size would you reccomend please?

    • Hannah on April 2, 2023 at 8:34 pm

      Hello, if you click on ‘print recipe’ it give you the option of how many pieces you want to make it then amends the recipe for you. I hope this helps

  14. Stacey on March 4, 2023 at 2:39 pm

    Hi I am a big fan of yours and I love your desserts. I have just made this one (currently cooling in the fridge) and I have a quick question about one of your instructions. In step 3, it says that the eggs and brown sugar will double in size. Mine didn’t but it did go lighter and leave a trail for a few seconds. Does that matter? I used 4 medium eggs and fairtrade light brown soft pure cane sugar from tate + lyle, which is what I always use when baking brownies and double choc chip cookies. Did I use one too many eggs? Any advice is appreciated for next time. And could you recommend a different brown sugar (that’s not too expensive and easily got) if that’s the problem please. Thank you

    • Jane's Patisserie on March 6, 2023 at 11:20 am

      Hiya! How did these turn out? Hope they were delicious! How are you whisking the eggs & sugar? Though as long as they turned out okay it doesn’t matter! Also, I recommend just supermarket own! Hope this helps! x

  15. Hafijur Rahman on March 4, 2023 at 3:50 am

    I absolutely love these Mini Egg Brownies! The combination of the fudgy brownie, chocolate chips, and mini eggs is just perfect. The pastel colors of the mini eggs also make for a beautiful Easter-themed dessert. The melted milk chocolate drizzle on top just adds an extra touch of indulgence. Highly recommend trying this recipe!

  16. Mary Joy on March 3, 2023 at 7:26 pm

    Wow, these Mini Egg Brownies looks delicious! I love baking with my nephew and I can’t wait to surprise him with this special treat. I can’t wait to try this recipe!. I’m sure he’ll love the combination of the sweet chocolate brownies and crunchy mini eggs. They’re so cute and perfect for a Easter treat. I can’t wait to see the reactions after they take their first bite! Thanks for the great recipe!

  17. Amy on March 2, 2023 at 8:16 pm

    How many eggs would be the correct amount if I was using large eggs? X

    • Jane's Patisserie on March 3, 2023 at 12:17 pm

      Hiya! Id use 3 large eggs. Hope this helps! x

  18. Alia on February 24, 2023 at 1:57 pm

    Sorry do we use room temperature eggs?

    Thank you x

  19. Olivia on February 23, 2023 at 12:21 am

    These sound amazing! Could I make these with gluten free flour instead? X

    • Jane's Patisserie on February 27, 2023 at 4:00 pm

      I personally have not tried this, though it should be fine! Enjoy! x

  20. Mary on February 21, 2023 at 7:13 am

    Hi, I have made the air fryer brownies and they were delicious. Could I do the mini egg brownies in the air fryer?

  21. Chloe on February 18, 2023 at 2:33 pm

    5 stars
    These were soooo good! Another amazing recipe 🙏🏻 would it work the same to use your blondie mixture rather than chocolate? Xx

    • Jane's Patisserie on February 20, 2023 at 9:13 am

      Hiya – sorry, do you mean to make mini egg blondies? Just use my easter blondies recipe, but use mini eggs!

  22. Fiona on February 18, 2023 at 11:05 am

    Yummy could I do these in a 9×13 tin?

    • Jane's Patisserie on February 20, 2023 at 9:14 am

      Hiya – no, you’d need to increase the recipe by half to make sure you have enough mix and the bake time will increase!

  23. Hayley on February 17, 2023 at 12:10 pm

    5 stars
    These look amazing, can’t wait to try! Could I use milk chocolate instead of dark? X

    • Jane's Patisserie on February 20, 2023 at 9:13 am

      Hiya – No, as mentioned in the post you need to use dark chocolate for the base brownie mix for best results!

  24. Katie on February 17, 2023 at 8:18 am

    These look delicious and I’ll definitely be trying them! Could you also use this recipe and substitute smarties as well?

    • Jane's Patisserie on February 17, 2023 at 10:59 am

      You can definitely give it a go, though I find sometimes smarties loose their colour when baked! Let me know the outcome! x

    • Mark on May 7, 2023 at 9:55 am


      Can I ask, why do you fold brownies but can whisk blondies? Thank you!

    • Jane's Patisserie on May 7, 2023 at 9:58 am

      Hiya – you whisk the eggs and sugar to create the air as they create a lighter texture, and then you must fold the rest of the ingredients in otherwise it won’t be light.

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.