Description

These Mini Egg Brownies are a delightful gluten-free treat perfect for Easter or any chocolate craving. Rich, fudgy, and studded with colorful crushed mini eggs inside and whole mini eggs on top, these brownies combine a deep chocolate flavor with festive candy crunch. Easy to make and baked to perfection, they offer a gooey center with a slightly firm crust, making them an irresistible snack or dessert.

Ingredients

Scale

Dry Ingredients

90 g plain flour (gluten-free)
50 g cocoa powder

Wet Ingredients

200 g butter
200 g milk or dark chocolate
3 large eggs
280 g caster sugar

Add-Ins

180 g mini eggs (crushed, various sizes)
Approximately 80 g mini eggs (whole, for decorating)

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Instructions

Preheat Oven: Preheat your oven to 160°C fan (180°C conventional) and line a 9×9 inch square baking tin with non-stick baking paper to prevent sticking and for easy removal of brownies.
Melt Chocolate and Butter: Gently melt the butter and chocolate together using a microwave in short bursts or a bain marie until fully combined and smooth. Set aside to cool to room temperature or just warm to avoid curdling the eggs later.
Combine Dry Ingredients: Sieve the cocoa powder and gluten-free plain flour together into a bowl to remove lumps, then mix briefly to combine. Set this mixture aside.
Beat Eggs and Sugar: In a separate bowl, crack the eggs and add the caster sugar. Using an electric hand whisk, beat until the mixture is paler in color and slightly frothy, which aerates and lightens the base.
Mix Chocolate with Eggs: Once the chocolate and butter mixture has cooled, gradually pour it into the egg and sugar mixture. Fold gently with a spatula; the batter will first appear marbled but will quickly become uniformly chocolatey.
Incorporate Dry Ingredients: Fold the sieved flour and cocoa powder mixture carefully into the wet ingredients, ensuring there are no streaks left and the batter is smooth.
Add Crushed Mini Eggs: Gently fold in the crushed mini eggs to evenly distribute them throughout the brownie batter for bursts of candy crunch.
Prepare for Baking: Pour the batter into the prepared tin and smooth the top evenly to ensure uniform baking.
Bake the Brownies: Bake in the preheated oven for about 25 minutes. The brownies will still wobble lightly when done; reducing baking time by 5 minutes results in gooier brownies, while slightly longer baking yields a firmer texture.
Add Topping Mini Eggs: Immediately after removing from the oven, carefully press whole mini eggs into the surface to decorate and embed them before the brownies cool and harden.
Cool and Serve: Allow the brownies to cool completely in the tin before removing and cutting them into squares. Optionally, decorate with additional crushed mini eggs for extra festive flair. Enjoy your rich, chocolatey gluten-free Easter treat!

Notes

Use gluten-free plain flour to keep the recipe safe for gluten intolerant guests.
Adjust baking time depending on your preferred brownie texture—from fudgy to firm.
Ensure the chocolate and butter mixture is cool before mixing with eggs to prevent scrambling.
You may substitute milk chocolate with dark chocolate for a richer flavor.
Store brownies in an airtight container at room temperature for up to 3 days or refrigerate to prolong freshness.