These Easter Mini Egg Brownie Nests will be the absolute centrepiece to any Easter dessert table. Fudgy chocolate brownie cups get filled with a light buttercream frosting and decorated with some chocolate mini eggs. I think they are just the cutest and would work great for teacher gifts/bake sale/church events or just to decorate and devour with your family! Feel free to play around with colors for the frosting and use any Easter chocolate you like!

This recipe starts with my classic brownie base, keeping everything fudgy and chocolatey. The frosting is what really makes these something special. The ‘duck egg blue’ feels super fun for Easter, but of course, you could do any color you like. A pale green or yellow would also be really cute. Finish by topping with a few chocolate mini eggs for the perfect Easter treat.

For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. To make the shiny top on a brownie, there are arguments as to whether it’s the egg, or the molten sugar in the butter, so let’s make sure to do both. This recipe makes 12 brownie cups, made in a standard sized muffin tin. They keep well in the fridge for a few days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!

WHEN IT COMES TO MAKING THE BEST BROWNIES, HERE ARE A FEW TIPS TO KEEP IN MIND:

Quality Ingredients: Always use high-quality ingredients in your brownie recipe. This includes using good quality chocolate, cocoa powder, and fresh eggs. It will make a noticeable difference in the taste and texture of the brownies.
Don’t Overmix: When combining the ingredients, be gentle and avoid overmixing the batter. Overmixing can lead to a denser and tougher texture. Mix until the ingredients are just combined.
Proper Pan Size: Use the recommended pan size mentioned in the recipe. Using a smaller or larger pan can affect the baking time and the texture of the brownies. For this brownie recipe, we use a standard muffin tin with regular muffin liners.
Do Not Overbake: Keep a close eye on the brownies while they are baking and avoid overbaking them. A slightly underbaked brownie will be fudgy and moist, while an overbaked one can turn out dry. Insert a toothpick into the center – if it comes out with a few moist crumbs, the brownies are done.
Let Them Cool: Allow the brownies to cool completely in the pan before cutting and serving. This helps them to set and ensures that they hold their shape. It also allows the flavors to develop fully.
Experiment with Additions: Feel free to get creative with your brownie recipe by changing up the chocolate chips/chocolate chunks, or by adding nuts or fruit. Just make sure not to overload the batter, as it may affect the texture.

Remember, practice makes perfect when it comes to baking brownies. Don’t be afraid to make tweaks and adjustments to the recipe to suit your preferences. You can totally shift the frosting quantity for more or less, just do what suits you!

INGREDIENTS REQUIRED

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard 12 hole muffin tin and use muffin liners. This means they pop out of the tray with ease and are much easier to package up to take on the go!

Dark/Semi-Sweet Chocolate, Melted
Unsalted Butter
Light Brown Soft Sugar
Granulated Sugar
Large Free Range Eggs
Vanilla Extract
Plain (All Purpose) Flour
Cocoa Powder
Powdered Sugar
Blue Food Coloring (I use gel)
Chocolate Mini Eggs

TOP TIPS FOR THE BEST Easter Mini Egg Brownie Nests

Melted Butter: As mentioned above, this contributes to the shiny top!
Melted Chocolate: Try to use a higher quality dark chocolate where possible, as this really does contribute to that final flavour.
Light Brown Sugar and Granulated Sugar: It is the combination of both sugars that creates the fudgy texture and rich flavour.
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!
Indents: Create the wells or indents using a tablespoon measure or the end of a wooden spoon. For best results, do this while the brownie cups are still warm and pliable. Let cool completely before adding the frosting.
Frosting: Use fresh strawberries for the best result, but a splash of pink food coloring will do the job in a pinch. Dust with crushed freeze dried strawberries for an extra pop of color and zing!
Piping: If you have a piping bag, piping the buttercream into the cups in little swirls is really fun. However, they’ll taste just as good if you simply spoon it into the indents.

Tips for Making Great Buttercream

Making great buttercream requires a little technique and the right ingredients! Here are some tips for making buttercream that’s smooth, creamy, and full of flavor:

Use Room Temperature Ingredients:
- Butter: Make sure your butter is at room temperature (soft but not melted). This will ensure it whips up light and fluffy. Cold butter can lead to a lumpy or grainy texture.
- Powdered Sugar: If you can, sift the powdered sugar to prevent any lumps. It helps achieve a smoother consistency.
Use Good Quality Butter
- The flavor of the butter comes through in your buttercream, so use high-quality, unsalted butter. If the butter is too salty, it could throw off the taste.
Don’t Over-Mix
- Over-mixing your buttercream can cause it to become too airy and runny. Mix until the ingredients are just combined and fluffy. You don’t need to over-beat.
Add Liquid Gradually
- If you need to add milk or cream, do it slowly, a tablespoon at a time. Adding too much at once can make the buttercream too runny.
Try Different Flavors
- Vanilla: Classic buttercream has vanilla extract, but you can also use other flavorings like almond, hazelnut, or citrus zest.
- Infused Flavors: For something different, you can infuse the butter with flavors (e.g., lavender, lemon peel, or vanilla bean) before making the buttercream.
Use Powdered Sugar for Smoothness
- Powdered sugar (confectioners’ sugar) gives buttercream the smooth, creamy texture we love. Granulated sugar doesn’t dissolve as easily and can result in a grainy texture.
Adjust Consistency with Milk or Powdered Sugar
- If your buttercream is too thick, add milk or cream to thin it out. If it’s too thin, add more powdered sugar to thicken it up.
Chill if Necessary
- If your buttercream is too soft for piping, pop it in the fridge for about 10-15 minutes to firm up. You can also re-whip it afterward to get it smooth again.
Use the Right Equipment
- Use a stand mixer or hand mixer to get a light, airy texture. A whisk attachment works best for this.
Make it Ahead of Time
- Buttercream can be made ahead of time and stored in the fridge for up to a week. When ready to use, just re-whip it for a few minutes to bring back its smooth, spreadable texture.

STORAGE FOR Easter Mini Egg Brownie Nests

Because the frosting is made using lots of butter, you need to store these brownie cups in the refrigerator. Place in an airtight container before placing in the fridge. They will keep for up to 3 days this way. A cake tin is a great option if you have one. These can sit out while you serve and eat, just keep them in the fridge if they will go a while without being eaten.

Alternatively, you can freeze the brownies by themselves before they get filled with the frosting. Completely wrap as tight as you can using cling film/Saran wrap. If you have an airtight container too, place them in there before freezing. Let thaw in the fridge before making the frosting and serving!

For my Easter Mini Egg Brownie Nests, I use a basic 12 hole muffin tin. I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more fun brownie recipe ideas, check out my Strawberry Brownie Cups. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials!