These Easter Egg Brownies are the ultimate Easter dessert – and they need just one bowl to make! It will take around 45 minutes to prepare and then bake these brownies, then all you need to do is let them cool and slice into pieces. This recipe is also makes a great Easter gift for family and friends
This recipe contains just under TWO packs of Caramel Easter Eggs plus a few of the larger Caramel Filled Easter Eggs, but never fear if you can’t get your hands on these, you can also use Caramel filled chocolate or any other type of Easter Eggs – hooray!
Why you will love this recipe:
- Simple Ingredients – to make these brownies you just need your favourite mini easter eggs and then just a few pantry staples.
- Quick to prepare – these brownies take around 10 minutes to prepare.
- Versatile – don’t have any caramel filled eggs? You can can use any type of mini easter egg for this recipe.
- Gift idea – These Easter Egg Brownies make a great gift for family and friends.
Easter Egg Brownie Ingredients:
Please note you will find the full ingredient list and recipe method in the recipe card below:
- Mini Easter Eggs – you will need 2 packs for this recipe.
- Plain Flour
- Cocoa
- Butter
- Caster Sugar
- Eggs
- Vanilla Extract
How to Make Easter Egg Brownies:
- Remove the wrappers from the mini eggs and set aside until needed.
- Combine the butter, sugar and cocoa in a saucepan and cook over a medium heat until melted.
- Remove from the heat and add the eggs and vanilla extract and stir to combine.
- Add the flour and stir until smooth.
5. Add the ¾ of the easter eggs and gently mix.
6. Transfer the mixture to a prepared tin and sprinkle the remaining easter eggs over the top.
7. Bake until for 35 minutes and allow to cool in the baking tin.
Tips for Making Easter Egg Brownies:
- You can just use one bag on mini caramel eggs for this recipe, however to ensure you have lots of caramel eggs in each bite, I like to use 2 packs.
- To make the eggs go further, slice them in half.
- You can also substitute the caramel filled Easter eggs for caramel chocolate.
- Take care not to overcook these brownies, as you want them to be gooey in the middle and not completely cooked through like a cake.
- Store these brownies in an airtight container for 2 – 3 days.
Looking for more Easter Recipes?
- Cadbury Creme Egg Brownies
- 3 Ingredient Caramel Easter Egg Fudge
- Chocolate Brioche Hot Cross Bun Pudding
- Easy Chocolate Brownies
- The BEST Easter Mud Cake Hack!
- Choc Chip Hot Cross Buns
- Easter Bunny Cupcakes
- Easy Hot Cross Buns Recipe | Homemade Recipe
- Easter Bunny Biscuits
Easter Egg Brownies
Looking for the ultimate Chocolate Brownies? These Easter Egg Brownies recipe is for you! Both regular and Thermomix instructions included.
Equipment
- 1 x 20cm square cake tin
Ingredients
- 150 grams butter
- 1 cup caster sugar 220 grams
- ¾ cup cocoa powder 75 grams
- 1 teaspoon vanilla extract
- 3 eggs
- ½ cup plain flour 75 grams
- 2 x 130g packs of mini caramel filled eggs
Instructions
- Preheat your oven to 160 degrees celsius (fan-forced) and line the base and sides of a 20cm square baking tin with baking paper – this will help you to remove the brownies once they are cooked.
- In a large saucepan (you want it to be big enough to add the extra ingredients to later), melt the butter, cocoa and sugar over a low heat.
- Remove the saucepan from the heat and add the vanilla extract and eggs and whisk the mixture as you go.
- Sift the flour into the saucepan and whisk to combine.
- Add ¾ of the mini caramel eggs which have been cut in half and stir to combine.
- Pour the brownie mixture into the prepared tin and smooth the surface. Top the brownies with remaining caramel easter eggs.
- Place the brownies into the oven to bake for 35 minutes.
- Carefully remove the cooked brownies from the oven and allow them to completely cool in the tin before removing, cut into small pieces .
Thermomix Instructions
- Preheat your oven to 160 degrees celsius (fan-forced) and line the base and sides of a 20cm square baking tin with baking paper – this will help you to remove the brownies once they are cooked.
- Place the sugar, butter and cocoa into your Thermomix bowl and melt for 3 minutes on speed 2 at 65 degrees or until melted.
- Add the eggs and vanilla extract and mix for 10 seconds on speed 4.
- Add the flour and mix for 5 seconds on speed 4 before scraping down the sides and mixing for another 10 seconds on speed 4.
- Add ¾ of the mini easter eggs and use your spatula to stir through.
- Pour the brownie mixture into the prepared tin and smooth the surface. Top the brownies with the remaining pieces of the caramel eggs.
- Place the brownies into the oven to bake for 35 minutes.
- Carefully remove the cooked brownies from the oven and allow them to completely cool in the tin before removing, cut into small pieces .
Notes
- You can just use one bag on mini caramel eggs for this recipe, however to ensure you have lots of caramel eggs in each bite, I like to use 2 packs.
- To make the eggs go further, slice them in half.
- You can also substitute the caramel filled Easter eggs for caramel chocolate.
- Take care not to overcook these brownies, as you want them to be gooey in the middle and not completely cooked through like a cake.
- Store these brownies in an airtight container for 2 – 3 days.
Nutrition
Serving: 0gCalories: 72kcalCarbohydrates: 15gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 25mgSodium: 18mgPotassium: 72mgFiber: 1gSugar: 11gVitamin A: 48IUVitamin C: 1mgCalcium: 17mgIron: 1mg
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