Mini Egg Brownie Bites Recipe
If you’re looking for a holiday treat that’s simple, adorable, and absolutely bursting with chocolate, this Mini Egg Brownie Bites Recipe will be your new favorite. It’s the kind of dessert that brings big smiles to both kids and adults, thanks to fudgy brownie centers and a confetti pop of colorful mini chocolate eggs on top. These bite-sized brownies are not only cute on a platter, but also quick to make—ideal for last-minute gatherings, Easter brunch, or any time your sweet tooth calls. Each bite is a perfect harmony of gooey, rich chocolate with the delightful crunch of candy eggs—pure happiness in mini form!
Ingredients You’ll Need
With just a handful of familiar pantry staples and one festive candy bag, you’ll have everything you need for this Mini Egg Brownie Bites Recipe. Every ingredient plays a unique role: some build the rich, chocolatey crumb, while others add surprising pops of texture and color. Here’s what to grab:
- Unsalted butter (melted, 1/2 cup): Gives the brownies that classic fudgy, moist base—just be sure it’s not too hot when you mix in the eggs.
- Granulated sugar (1 cup): Sweetens everything up and helps create those delightfully crackly tops.
- Large eggs (2): Essential for structure and a tender crumb, plus they enrich every bite.
- Vanilla extract (1 teaspoon): Adds depth and a lovely aromatic backdrop to all that chocolate.
- Unsweetened cocoa powder (1/3 cup): The real chocolate powerhouse in the recipe—choose a good quality for maximum flavor.
- All-purpose flour (1/2 cup): Keeps the brownies chewy but not at all cakey—just the right balance.
- Salt (1/4 teaspoon): Brings out the chocolate flavor and tames the sweetness.
- Baking powder (1/4 teaspoon): Lifts the brownies slightly so they aren’t too dense.
- Semi-sweet chocolate chips (1/2 cup): Melts into gooey pockets, cranking up the chocolate factor.
- Mini chocolate eggs, such as Cadbury Mini Eggs (1 cup, coarsely chopped): The star of the show—creamy shells, pops of color, and a festive vibe.
How to Make Mini Egg Brownie Bites Recipe
Step 1: Prep Your Baking Pan
Start by preheating your oven to 350°F (175°C). Lightly grease a mini muffin tin or line each cavity with mini cupcake liners. This step helps your Mini Egg Brownie Bites pop out perfectly after baking, ensuring you get those adorable little domes without any sticking drama.
Step 2: Mix the Wet Ingredients
In a medium bowl, combine the melted butter and granulated sugar. Whisk until you have a smooth, shiny mixture—the butter should be melted but not piping hot so it doesn’t scramble the eggs. Crack in the eggs, add vanilla extract, and whisk again until everything is well blended and creamy.
Step 3: Sift and Stir the Dry Ingredients
Place a fine sieve over your bowl and sift in the cocoa powder, all-purpose flour, salt, and baking powder. Sifting helps prevent any lumps of cocoa (trust me, nobody wants a flour lump surprise in their brownie bite). Gently fold these dry ingredients into the wet mixture until just combined—overmixing can lead to tougher brownies, so keep it light!
Step 4: Fold in Chocolate Chips and Mini Eggs
It’s time to amp up the chocolate! Stir in the semi-sweet chocolate chips and half of your chopped mini chocolate eggs. This ensures some candy goodness is hidden inside each bite while the rest will make their colorful statement on top.
Step 5: Bake the Mini Egg Brownie Bites
Scoop the batter evenly into your mini muffin tin, filling each cavity about three-quarters full. Top each brownie bite with a few extra pieces of chopped mini eggs for a pretty, festive finish. Bake in your preheated oven for 12 to 15 minutes, or until the centers are just set and a toothpick inserted comes out with moist (but not raw!) crumbs.
Step 6: Cool and Enjoy
Let the brownie bites cool in the tin for about 5 minutes before transferring them to a wire rack to finish cooling. This lets them set up perfectly without overbaking, and they’ll pop right out of the tin with ease. Get ready—these little treats are impossible to resist!
How to Serve Mini Egg Brownie Bites Recipe
Garnishes
For a little extra festive flair, dust your Mini Egg Brownie Bites Recipe with powdered sugar or drizzle with a touch of melted white chocolate. A few extra chopped mini eggs on the plate adds an irresistible crunch and a fun pop of pastel color that’s impossible to ignore.
Side Dishes
Pair these brownie bites with bowls of fresh berries or serve beside a scoop of creamy vanilla ice cream for a gorgeous dessert spread. For brunch or tea parties, a platter of these brownies alongside fresh fruit and a pot of coffee or tea makes for an unforgettable treat.
Creative Ways to Present
Get playful with your presentation! Pile the brownie bites in a decorative bowl for grab-and-go snacking, or arrange them in mini cupcake wrappers as edible party favors. You can even skewer them on lollipop sticks for a brownie “pop” moment that guests of all ages will love.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Mini Egg Brownie Bites Recipe fresh by storing them in an airtight container at room temperature for up to four days. A layer of parchment between stacks keeps the tops looking beautiful and prevents sticking.
Freezing
These brownie bites are freezer-friendly! Once cooled, pop them into a freezer bag or airtight container, and freeze for up to two months. Thaw overnight in the fridge or at room temperature, and they’ll taste just as wonderful as the day you baked them.
Reheating
If you (miraculously) have leftovers and crave that fresh-from-the-oven warmth, microwave individual brownie bites for about 10 seconds. The chocolate gets melty again and the aroma is heavenly—like they were freshly made all over.
FAQs
Can I use regular-sized chocolate eggs instead of mini ones?
Regular-sized chocolate eggs can work in a pinch, but be sure to chop them coarsely so you still get varied pops of color and crunch in each bite. The mini eggs are just perfect for bite-sized brownies and look extra adorable.
What if I don’t have a mini muffin pan?
You can use a standard muffin pan and adjust the baking time slightly (add a few more minutes). The brownies will be larger, so consider making fewer or doubling the batter for a full batch. They’ll be just as delicious!
Can I make this Mini Egg Brownie Bites Recipe gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free flour blend. Just check that your mini chocolate eggs and baking powder are gluten-free as well for a safe, decadent treat.
How do I keep the brownies fudgy instead of cakey?
The trick is in the bake time—remove the brownies when a toothpick comes out with a few moist crumbs, not totally clean. Also, avoid overmixing once you add the dry ingredients, as this keeps the brownie bites rich and gooey.
Can I use dark chocolate chips in place of semi-sweet?
Of course! Dark chocolate chips add a more intense chocolate flavor and balance the sweetness of the mini eggs. Feel free to mix and match your favorite chocolates for a custom spin on the Mini Egg Brownie Bites Recipe!
Final Thoughts
There’s something magical about this Mini Egg Brownie Bites Recipe: it’s easy, playful, and guaranteed to bring big smiles to anyone who tries it. Whip up a batch and share them with friends or family—the hardest part is resisting a second (or third) bite!
Print
Mini Egg Brownie Bites Recipe
- Total Time: 25 minutes
- Yield: 24 mini brownie bites 1x
- Diet: Vegetarian
Description
These Mini Egg Brownie Bites are a delightful treat perfect for Easter or any occasion. Rich, chocolaty, and studded with mini chocolate eggs, they are sure to be a hit with both kids and adults.
Ingredients
Brownie Bites:
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup semi-sweet chocolate chips
- 1 cup mini chocolate eggs (such as Cadbury Mini Eggs), coarsely chopped
Instructions
- Preheat the Oven: Preheat the oven to 350°F and lightly grease a mini muffin tin or line with mini cupcake liners.
- Mix Wet Ingredients: In a medium bowl, whisk together melted butter and sugar until smooth. Add eggs and vanilla extract and mix until well combined.
- Add Dry Ingredients: Sift in cocoa powder, flour, salt, and baking powder. Stir until just combined, then fold in chocolate chips and half of the chopped mini eggs.
- Fill Muffin Tin: Spoon the batter evenly into the mini muffin tin, filling each about 3/4 full. Top each brownie bite with a few more chopped mini eggs.
- Bake: Bake for 12–15 minutes, or until the centers are just set and a toothpick inserted comes out with a few moist crumbs.
- Cool and Serve: Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a fudgier texture, slightly underbake and let the bites finish setting as they cool.
- Store in an airtight container for up to 4 days. You can also freeze them for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini brownie bite
- Calories: 130
- Sugar: 12g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
