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Three pieces of Easter Egg Brownies stacked on top of each other.
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5 from 4 votes

Easter Egg Brownies

Looking for the ultimate Chocolate Brownies? These Easter Egg Brownies recipe is for you! Both regular and Thermomix instructions included.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: Australian
Keyword: Brownies, Chocolate, Easter, Thermomix
Servings: 20 Pieces
Calories: 72kcal

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: 0g | Calories: 72kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 18mg | Potassium: 72mg | Fiber: 1g | Sugar: 11g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg