Mini Egg Gooey Brownies
Here's my Easter & Spring version, of my popular brownies. Mini Egg Gooey Brownies, are perfect chocolate squares of delight, topped off with seasonal mini eggs.
A Great Recipe
If you like gooey and fudgy chocolate brownies, then you will love my recipe for Mini Egg Gooey Brownies. Try my technique to achieve the perfect brownies. Only takes a few more minutes, but once you have tried them, you will never use a different brownie recipe again. It’s super simple too!
My Other Brownie Recipes
This time the brownies are with mini Easter eggs added to them, but you can also check out my Browned Butter & Hazelnut Brownies, or my Chocolate Orange Brownies Used For A Brownie Tower. (See Photos above).
Key To Perfect Brownies
Now getting brownies right is by no means hard, and only takes a few minutes more of gentle mixing and getting out of the oven a bit sooner than if you were making a chocolate cake or tray bake. The secret is whisking the sugar and eggs for 5 minutes till mousse-like, very pale in colour and with a noticeable increase in volume size. So after this you don’t want to mix in as normal.
How To ‘Fold’ In Baking
The best way is to fold the other ingredients in the shape of an ‘8’. As if you were writing the number 8; where the spatula is your pen & the batter your paper. And in doing so, only until all the flour is no longer visible. Over mixing can also ruin the brownie texture you are looking for.
A Note On Brownie Ingredients
Cocoa & Chocolate
There is cocoa powder in the chocolate brownie and I use inexpensive dark (bitter) chocolate for the gooey centre chunks and it works well for these, with milk/semi-sweet chocolate melted and added to the batter. (Lidl or Aldi’s basic range of chocolate is fine for this. So no need for a higher cocoa content chocolate).
Note the brownies are very rich, but go nicely with some ice-cream or whipped cream! Mint ice-cream is my husband’s favourite accompaniment to the brownies
For this time making the mini egg brownies, I used Cadbury’s Mini Eggs (100g). These have a hard outer shell, in pastel, Spring-like colours. I had also came across Hershey’s Cookies-N-Creme Mini Eggs (75g/2.5 oz) in B&M for about £1. Having never tried Hershey’s (this is hard to find in the UK), I decided to try these on the brownies too. These were all chocolate, with no outer shell, so when adding to the brownies, don’t push it down into the brownies, as the heat will start it to melt. Eggs with shells, are fine for this.
See photo above, and how I used with my Easter Devil’s Food Bundt Cake recipe.
How Many Eggs Needed?
I gave rough estimates for the amount of eggs needed. If you only want one egg on each brownie, then 16 will be enough. For 1 whole egg and some broken, 30-32 would be enough and from my research, a 100g pack of the Cadbury’s Mini Eggs, would be enough. For the Hershey’s they split in half really easily and the bag was 75g, so more than enough.
Any mini eggs you like, will all work fine.
A Note On Tin Size
I recommend a baking tin approximately 23 x 23 cm (9″ square). Don’t use too small a pan/tin or it will take too long to cook because of the increased depth. I wouldn’t recommend going any smaller than a 20x20cm/8″ square tin.
You want a dish where the sum of the length + width is about 46 cm (18″), and not much more, or they will be too thin and you run the risk of over-baking too.
Example: a 20x25cm (8×10″) baking tin (20+25=45cm, or 8+10″=18″).
Greasing The Tin
I used Frylight Cooking Spray for greasing & lining the tin. Works great for silicone bundt cases too. Comes in different types like butter or extra virgin olive oil. Go to Frylight website.
Note Frylight are not sponsoring this recipe post & I am recommending because I frequently use it & find it great as well as inexpensive, for baking. Purchase in places such as Lidl, Aldi, B&M, Home Bargains, at a lower price.
An alternative, and favourite is home made lining paste. This is like cake-release spray, but in paste form. Sometimes known as ‘Cake Goop’, this is so easy to make at home. It is less expensive, and is vegetarian, vegan & can be made gluten-free. Learn how to make home made cake Lining paste.
Gluten Free Gooey Brownies
I should point out too, that this recipe can also be used with Gluten Free plain/all purpose flour and in the exact same amount, just bake a little longer and add Xanthum Gum. See photo of the gluten free one. I will make again soon, and take new pics.
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DIFFICULTY LEVEL: easy, with guidance
What Is In A Brownie?
Mini Egg Gooey Brownies
- Scales or measuring cups
- Measuring Spoons
- Microwave safe bowl to hold butter & chocolate
- Microwave or use stove top for melting
- Spoons (several)
- Mixing bowl
- Stand/Hand-held Mixer
- Plastic/silicone baking spatula
- Baking tin (approximately 23 x 23 cm (9in square). Don’t use too small a dish or it will take too long to cook. You want the sum of the length + width to be about & not to exceed 46 cm (18 inches) or they will be too thin).
- Spray, lining paste or butter for greasing
- Baking/parchment paper
- Scissors & pen/pencil (optional)
- Wooden Cocktail stick
- Cooling rack
- 185 grams Butter, unsalted & cubed (1 stick + ⅓ cup or 6.5 oz)
- 185 grams Milk chocolate (6.5 oz semi-sweet)
- 200 grams Granulated sugar (1 cup, 7 oz) plus
- 75 grams Light Brown Sugar (⅓ cup, 2.5 oz) OR 275g/9.75/1⅓ cup Golden Granulated Sugar.
- 3 Medium Eggs (US Large)
- 85 grams Plain Flour (⅔ cup, 3 oz All Purpose Flour)
- 40 grams Cocoa Powder (⅓ cup, 1.5 oz)
- 100 grams Dark Chocolate (3.5 oz bitter chocolate)
- 75-100 grams Mini Easter Eggs (2½ – 3½ oz, estimated. See notes)
- Break up the 185g/6.5oz milk/semi-sweet chocolate & microwave in 30 second bursts, stirring well in-between each, until nearly melted. Then add in the cubed butter & mix well & then continue heating & mixing till all melted. Leave to cool while you gather the other ingredients. Alternatively, melt in a bowl over a pan of barely simmering water.
- Weigh out the flour & cocoa through a sieve into another bowl (not the main mixing bowl).
- Grease the baking tin & place baking paper/parchment inside it. See photo 1 above. If you want to learn how to cut your paper to fit a square tin and not run the risk of the paper falling into the brownies while baking, read my Lining Cake Tins Lesson. I usually hold the paper in position with Frylight baking/cooking spray (see Photo 1 above), or use my home made Cake Lining Paste
- Next whisk the eggs & sugar with a hand/stand mixer for approximately 4 – 5 mins, on medium to high speed. It must become thick & creamy, paler in colour & increased in volume. This is the key to these gooey brownies. See Photo 2 above.
- Gently fold in the melted chocolate/butter with a plastic/silicone baking spatula & do so in the shape of a number 8. Mixing too vigorously will undo all the whisking from earlier. Mix just until all mixed in and no more. See photo 3 above.
- Next re-sieve the flour & cocoa mixture, into the batter. Mix it in again like before until no flour is visible, and scraping down the sides too. See Photo 4 above.
- Roughly chop the remaining 100g/3.5 oz dark/bitter chocolate & finally fold into the batter just till evenly distributed. See Photo 5 below.
- Pour the brownie batter into the prepared pan & level off if required. See Photo 5 above. Leave to sit so that it will form a crust later. (Leave at least 10 mins). Heat up the oven to: 180°c/160°c Fan oven/350°f/Gas mark 4 while the brownie sits.
- Bake for about 18 – 25 minutes, turning the tray if needed, after half-way through. The top will have formed the crust, (see photo 6 below). Testing with a wooden cocktail stick, & the outer edges produce a clean stick whist the centre is a little moist with just a few crumbs. This is what we want.
- Immediately on removing from the oven, you need to add your mini chocolate eggs. You use whole ones (depending on the size), or cut in half. Some are easier to cut in half than others. I used Cadbury's Mini Eggs and chopped some of them. I also used Hershey's white chocolate eggs. Since I cut the brownies into 16 squares, I wanted the eggs to be in the centre of each brownie square. And so positioned the eggs in a pattern, as seen in photo 7 below, and then added on some cut eggs too. For the hard shelled Mini Eggs, you can push down slightly into the brownie. However, if the egg is just all chocolate, it will start to melt with the residual heat form the brownies. So don't push those ones in.
- Leave the brownies to sit to cool down in the tin for 5 minutes. Then transfer via the paper, to the cooling rack to cool down completely before cutting into 16 squares. See Photo 8 below. See also tips in the notes for cooling quicker & cutting easier.
- Store left-overs in an airtight container for a few days.
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