A super simple brownie recipe gets transformed for Easter fun with these Mini Egg Brownie Cups. The brownies get baked in muffin liners, before adding a little indentation to act as a ‘nest’ for the mini eggs. Think fudgy brownie, lots of chocolate sauce and the fun that is chocolate Mini Eggs!
The recipe is a really easy, fudgy brownie recipe. There really is minimal hassle involved – just lots of good, delicious ingredients. I don’t add any extra chocolate chunks to the batter but feel free to do so. Once the brownies come out the oven, whilst still warm, make an indentation into the brownie ‘muffins’ to create the nests for the mini eggs. Then I add some melted chocolate/chocolate sauce, and top with mini eggs for a cute Easter treat!
The brownie itself is my basic recipe and is super versatile. If you don’t want to use chocolate mini eggs, any chocolate/chocolate candy will work in its place! The recipe does rely heavily on the combination of the melted butter and white and light brown sugars for the dense, fudgy brownie bite. That said, don’t stress about expensive ingredients, I find even store-own-brand works just fine!
These go into simple muffin liners for baking and the recipe makes a good 6-7. They will rise up a lot but I find they don’t need to be as carefully put together as muffins. As in, you can fill almost to the top of the liners and they won’t explode/overflow in the oven. The rise is really fun to press down once they come out the oven to create the egg nests!
Top Tips for the best Mini Egg Brownie Cups
- Melted Butter: As mentioned above, this contributes to the shiny top!
- Light Brown Sugar and Granulated Sugar: It is the combination of both sugars that creates the fudgy texture and rich flavour.
- Chocolate Sauce: Once baked and the indentation is added, I add a little chocolate sauce. You can omit, or use melted milk chocolate.
- Cocoa Powder: Again, where possible try to use a higher quality make. This contributes so much to the flavour and I find some cheap ones really dull the richness!
This recipe for Mini Egg Brownie Cups makes about 6-7 muffins (I use a 6 hole muffin tin – like these ones)! I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Coconut Brownies with Malibu Frosting. For videos and baking inspiration, head on over to my Instagram.
Mini Egg Brownie Cups
Ingredients
- 100 g Dark Chocolate Melted
- 170 g Unsalted Butter Melted
- 100 g Light Brown Soft Sugar
- 100 g Granulated Sugar
- 2 Medium Free Range Eggs
- 2 tsp Vanilla Extract
- 85 g Plain Flour
- 30 g Cocoa Powder
For the Nests
- 6 tsp Chocolate Sauce or Melted Chocolate
- 100 g Chocolate Mini Eggs
Instructions
- Pre-heat your oven to 200C/180C Fan/Gas Mark 6. Line 6-7 muffin holes with cupcake/muffin liners.
- In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn.
- In a large mixing bowl, whisk together melted butter and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs, one at a time and mixing in between.
- Now, add the melted chocolate slowly (check it first, to make sure it isn't so hot that it will cook the eggs) and combine once again.
- Add the flour and cocoa powder, fold gently until combined. Pour mixture into the lined muffin tins. This should easily fill about 6-7 – leave a little space at the top (1-2cm fine) as they will rise but shouldn't overflow!
- Bake 20-25 minutes, until the tops look crisp/shiny. Whilst warm, use something round, like the end of a wooden spoon, to create the indentation that will act as the nest. The holes don't need to be too deep or wide. Let cool.
- Once cool, add in the chocolate sauce and the mini eggs!
