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Mini Egg Brownie

about 12 pieces
Easy
75 minutes
Try our Easter delight with these Mini Egg Brownies. These irresistible treats feature a delightful surprise: a cookie centre wrapped in a fudgy brownie.
These Mini Egg Brownies are an Easter family time essential. Simply slice and serve to bring smiles all around. And with such an easy recipe, everyone can get involved for some baking fun over the long weekend. Our Easter brownies feature Mini Eggs wrapped in cookie dough and baked into the brown...
Recipe Ingredients
How to Prepare
Tips
Your brownie will keep for up to a week in an airtight container.
Tips
Your brownie will freeze for up to 3 months, once cooled wrap well in cling film and pop in the freezer. To defrost remove from the freezer and allow to defrost for a few hours at room temperature. We recommend freezing it undecorated.
Tips
Don’t forget to drizzle some Dr. Oetker white and milk chocolate across the top of your Mini Eggs Brownies.
Tips
Love this dessert recipe? Why not get inspired by our other Easter recipes. Pick up your favourite today!
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Recipe Ingredients

For the Cookie Dough
100 gUnsalted butter (softened)
75 gLight Brown Sugar
1Egg Yolk
5 mlDr. Oetker Madagascan Vanilla Extract (1tsp)
125 gPlain Flour
5 gDr. Oetker Baking Powder (1tsp)
100 gChocolate Mini Eggs (crushed)
For the Brownie
100 gDr. Oetker Dark Chocolate
135 gUnsalted butter
170 gCaster Sugar
2Medium Eggs (beaten)
5 mlDr. Oetker Madagascan Vanilla Extract (1tsp)
35 gDr. Oetker Fine Dark Cocoa Powder
50 gPlain Flour
To Decorate
50 gDr. Oetker 35% Milk Chocolate
50 gDr. Oetker 26% White Chocolate
50 gChocolate Mini Eggs (some whole and some crushed)

Buy the Products

Picture - Dr. Oetker Madagascan Vanilla Extract (1tsp)
Picture - Dr. Oetker Baking Powder (1tsp)
Picture - Dr. Oetker Madagascan Vanilla Extract (1tsp)
Picture - Dr. Oetker Fine Dark Cocoa Powder
1

For the Cookie Dough

First up let’s make the cookie dough, preheat your oven to 180°C/160°C fan/Gas Mark 4. Grease and line a 9” square baking tin. Pop your butter and sugar into a large bowl and whisk together until smooth and pale in colour.

2

Pop in the egg yolk and Vanilla Extract and whisk again until smooth. Sieve over the flour and Baking Powder and mix until the dough comes together. Finally pour in the crushed mini eggs and mix into the cookie dough.

3

Roll your cookie dough into small balls of dough, then pop onto a board lined with greaseproof and refrigerate.

4

For the Brownie

Now it’s time to make the brownie, melt the chocolate and butter in the microwave in 30 second bursts, stirring between each burst until the mixture is melted. Add the sugar and beat until smooth and combined.

5

Pop in the eggs and Vanilla Extract, then whisk on a high speed for 2-3 minutes, this is easiest to do with a freestanding or electric hand whisk. It is whisking in the eggs really well that gives the brownie a lovely paper top.

6

Sieve the flour and Cocoa Powder on top of the mixture and fold through until just combined. Pour a thin layer of brownie into the base of your prepared tin. Pop in the balls of cookie dough so they are randomly scattered in the tin. Pour your remaining brownie mix over the top of the cookie dough and smooth the top.

7

Pop in the oven and bake for 35-40 minutes until the edges of your brownie have set but the centre still has a slight wobble. Leave to cool the in the tin.

8

To Decorate

Once your brownie has cooled, melt the chocolate separately in the microwave in 20 second bursts stirring between each burst. Use a spoon the drizzle the melted chocolate over the top of your brownie.

9

Finally sprinkle over some mini eggs, we like to keep some whole and crush some. Leave your chocolate to set and then slice your brownie and you are ready to serve!

Tips

  • Your brownie will keep for up to a week in an airtight container.
  • Your brownie will freeze for up to 3 months, once cooled wrap well in cling film and pop in the freezer. To defrost remove from the freezer and allow to defrost for a few hours at room temperature. We recommend freezing it undecorated.
  • Don’t forget to drizzle some Dr. Oetker white and milk chocolate across the top of your Mini Eggs Brownies.
  • Love this dessert recipe? Why not get inspired by our other Easter recipes. Pick up your favourite today!