Mini Egg Brownies make for the perfect easy Easter dessert. They consist of a box of brownie mix, egg, oil, water, and the star ingredient mini chocolate coated eggs. These brownies come together in under 35 minutes time (not including resting time).
We love sweets in my house. Anytime I have an excuse to bake I will. Although I do love making desserts from scratch like my fudge brownies, chocolate chip cookies, and carrot cake cupcakes I also like a semi-homemade dessert. One that can be put together in about 5 minutes time and ready to either be served or brought to a friends house in under an hour. My mini egg brownies fit the bill and best of all are perfect for Easter.
Ingredients
- Brownie Mix – You can use whatever brownie mix you have on hand. Make sure you read the ingredients and instructions because they could vary depending on brand.
- Egg – My box of brownies only required 1 egg.
- Oil – Whenever I bake brownies I always like to bake with vegetable oil.
- Water – A few tablespoons of oil is all you need.
- Mini Chocolate Eggs – These candy coated chocolate eggs are similar to M&M candies, but are in the shape of little mini Easter eggs.
Directions
PREHEAT – Preheat the oven to 350 degrees Fahrenheit.
MIX – In a large bowl stir together the brownie mix, water, oil, and egg until smooth (about 2 minutes).
POUR – Line a 9 x 9 square metal baking dish with parchment paper. Spray with non-stick cooking spray. Then pour batter into the prepared pan. Next, top the brownie batter with half the mini chocolate eggs.
BAKE – Bake for 30 minutes or until a toothpick inserted comes out clean. Remove from the oven, press the remaining mini chocolate eggs into the brownies and let rest about 30 minutes before cutting/serving.
FAQs
Here are all the frequently asked questions readers have asked when making Easter Brownies.
Yes, you can make these Mini Egg Brownies not using a box mix and instead from scratch. Follow your recipe and then add in half the eggs before you bake and the other half after the brownies are pulled out of the oven.
Brownies can be either cakey or fudgy. It all depends on your preference. I love fudgy brownies and that’s what these are!
Yes, you can substitute milk or heavy cream for the water in a brownie box mix. This will yield an even creamier brownie.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve learned when making Easter Egg Brownies.
- Baking Pans – You can use either a metal or glass baking pan. However, if you use a glass baking pan it is suggested to reduce the temperature so that the brownies bake at 325 degrees Fahrenheit.
- For Cakelike Brownies – Depending on your mix will depend on the consistency. However, if your brownie mix only requires 1 egg you can add an additional egg and this will give you more cake like brownies. Always read your box prior to baking.
- Frosted Brownies – If you want to get very creative you can add additional toppings on to the brownies. You can pipe “green grass” frosting on top of the cooked brownies, and lay the eggs on top of the brownies if you prefer.
- Mini Chocolate Eggs – Cadbury and Hershey’s make mini chocolate eggs.
- Recipe testing – This recipe was made and tested using Betty Crocker Supreme Original Brownie Mix and Hershey mini chocolate eggs.
Brownie Recipes
Looking for more delicious brownie recipes? Try these…
Easter Menu Recipes
Still need some ideas on what to make for Easter? Try a few of my favorite Easter Dinner recipes.
If you make this mini egg brownies recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Mini Egg Brownies
Equipment
- 1 Mixing Bowl
- 1 Silicone Spatula
- Parchment Paper
- 9 x 9 Baking Pan
- Non-Stick Cooking Spray
Ingredients
- 16 ounce Brownie Mix
- 1 Egg
- ⅓ cup Vegetable Oil
- 3 tablespoons Water
- 1 cup Mini Chocolate Eggs
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl stir together the brownie mix, water, oil, and egg until smooth (about 2 minutes).
- Line a 9 x 9 square metal baking dish with parchment paper. Spray with non-stick cooking spray. Then pour batter into the prepared pan. Next, top the brownie batter with half the mini chocolate eggs.
- Bake for 30 minutes or until a toothpick inserted comes out clean. Remove from the oven, press the remaining mini chocolate eggs into the brownies and let rest about 30 minutes before cutting/serving.
Notes
- Baking Pans – You can use either a metal or glass baking pan. However, if you use a glass baking pan it is suggested to reduce the temperature so that the brownies bake at 325 degrees Fahrenheit.
- How to check if brownies are done – Insert a toothpick inserted 2 inches from the side of the pan. The toothpick should come out almost clean. That is how you will know that the brownies are done.
- For Cake like Brownies – Depending on your mix will depend on the consistency. However, if your brownie mix only requires 1 egg you can add an additional egg and this will give you more cake like brownies. Always read your box prior to baking.
- Frosted Brownies – If you want to get very creative you can add additional toppings on to the brownies. You can pipe “green grass” frosting on top of the cooked brownies, and lay the eggs on top of the brownies if you prefer.
- Mini Chocolate Eggs – Cadbury and Hershey’s make mini chocolate eggs.
- Recipe testing – This recipe was made and tested using Betty Crocker Supreme Original Brownie Mix and Hershey mini chocolate eggs.
Nutrition
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Did you make this recipe? Let me know!