Mini Egg Brownies

I'm sure this year's Easter treat will be a real hit with everyone! Mini egg brownies!

Spring is in the air, flowers are blooming, and Easter is just around the corner. There are many traditional treats baked at this time of year.

Easter brownies are a great way of enjoying Easter candy, especially mini eggs, and everyone always appreciates a tasty bake. If you like regular chocolate brownies just wait, this mini egg recipe for brownies is amazing!

So, now you have everything you need, it's time to make those mini eggs brownies!

Baked Easter Egg Brownies

I love Easter baking, and I love all the different sweet treats that you can get during the Easter period. For so many of us, Easter is a time spent with family and friends. What better way of sharing that time than with delicious food, and this mini eggs recipe is just perfect for that!

My Easter egg cheesecake is fantastic, and it's a great dessert to share. But, what about when you want that small treat just for yourself, maybe with a mini egg or two?

That's why these Easter brownies are so great; they're a small square of indulgent fudgy-chocolate heaven just for you!

Mini egg brownies are what make them special, and I'm sure they'll be a new fudgy Easter treat. We've all had regular fudgy brownies, and they're great.

But, when it comes to delicious, dark chocolate brownies, nothing beats these mini egg brownies, and they're so easy to make!

That's what you're really here for, to find out how to make mini eggs brownies. That's what's important because you don't want to waste your stash of Easter candy on a dud recipe.

Luckily, I've *cough cough* tested this one for you, and it's a winner. Believe me, the pleasure was all mine.

How to Make Easter Mini Egg Brownies

Making these mini eggs brownies really couldn't be easier. Like most brownie recipes, you'll start by melting the chocolate. Then let it cool a little, or you'll risk cooking your normal eggs when you add the chocolate to the 'wet' ingredients.

The 'wet' part is when you've whisked up the eggs and sugar. It's important to do the whisking for long enough to get thick and fluffy ribbons. It sounds counter-intuitive, but this fluffiness is what then collapses into the dense and gooey middle.

It's also important to make sure the sugar is fully dissolved during the whisking process. Not dissolving the sugar will give you gritty mini egg brownies that's not overly pleasant.

Then, make sure you sift your flour and cocoa powder before you add it to the mixed chocolate and 'wet' ingredients. This is your only chance to sift any lumps of flour or cocoa into fine particles.

When you're stirring in the flour to the wet ingredients, do so slowly and carefully. Try to keep as much of the fluffy texture as you can, so that the brownies rise and fall properly. Aim to fold the batter up and over, rather than stirring around and around.

Now comes the mini eggs; don't be scared of having too many! Let a few sink below the surface! Scatter them liberally, but if they don't all make it into your brownies due to 'quality control', that's okay too!

When it comes to the baking the mini egg brownies, place them on the middle shelf of your oven carefully. Remember, every hard knock, or jiggle is letting air out of your brownies, which means the rise and fall won't be as spectacular.

You'll know the mini eggs brownies are done when the top looks dry and flaky, and the batter has come away from the sides. The centre of the brownies shouldn't be firm, but not wobble either, just enough softness that if you touch it the bounce-back isn't immediate.

The next bit is the hardest: waiting for it to cool down before lifting. Don't rush it, if you try to lift them out too soon the brownie will fall apart.

It takes time for that fudgy centre to become solid and stable. When it's cooled, then you can cut it into squares and enjoy the fruits, or mini eggs, of your labours.

More Baking Tips

Another way to enhance the deep chocolate flavour is the use of vanilla extract or a pinch of salt. Much like salted caramel, the vanilla or salt works very well with chocolate.

The vanilla extract will support the complex chocolate flavours, so that the flavour last longer. Whereas the salt gives a different twist that can add another complexity.

Well, there you have it, my dark chocolate mini egg brownies. This recipe is so easy, and these egg brownies are absolutely delicious, and so much more decadent than milk chocolate brownies.

So make sure you bookmark my mini egg recipes, I'm sure you'll be baking them again!

If you enjoyed this brownie recipe, I also have a host of other brownie recipes, like:

• Cherry Brownies
• Halloween Brownies
• Chocolate & Pistachio Brownies
• Peanut Butter, Pecan & Caramel Brownies

Also, there's my Easter Egg Cheesecake, and don't forget to check my Chocolate Concrete.

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