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These Mini Egg White Chocolate Brownies are one of my favourite bakes to date. Rich, fudgy and packed full of those little Mini Egg chocolates. Absolutely foolproof and absolutely unforgettable. The base comprises of melted white chocolate, as opposed to dark chocolate. There also isn’t any cocoa powder. So it is almost a blondie (which to me is very close to cake batter), but with lots of extra chocolate that keeps them dense, chewy and fudgy.
The white chocolate base then balances so well with the add ins for a gorgeous treat. The honey in these can easily be swapped for any kind of sticky sweet syrup, like maple or golden syrup. If you’re thinking about adding in extra mix-ins/fruit/nuts, then GO for it! This a very versatile recipe for exactly that, meaning you can make them your own.
TIPS FOR THE BEST Mini Egg White Chocolate Brownies
- Brown Sugar: This is crucial to the perfect fudgy texture and deep flavour. You could use dark brown soft if you’re really in a pinch. Light brown is definitely your best friend in brownies.
- Melted Butter: This is what gives brownies that oh so Instagrammable shiny, crisp top. Don’t skip this step!
- Chocolate: I use lots of Mini Eggs, but Mini Egg chocolate or really any chocolate will work!
- Melted White Chocolate: This gives the bake its richness and sweetness. Be really careful melting the white chocolate as it is prone to burning!
I am a huge fan of these brownies. They offer something different to the classic, and have always gone down a TREAT with my friends. They’re a perfect treat to have sitting in the kitchen for whenever you need a pick me up! I always make these Mini Egg White Chocolate Brownies in my stand mixer, and bake in a classic 8″ tin (like this one). I always use bulldog clips (like these) to keep the baking parchment in place – it makes pouring the mixture in so much easier!
For my classic brownie recipe, click here. If you’re after more traybake inspiration, you could try this Baked Chocolate Brownie Cheesecake or these Pistachio and White Chocolate Brownies. For more baking inspiration, head on over to my Instagram.
Mini Egg White Chocolate Brownies
Ingredients
- 125 g White Chocolate Melted
- 70 g Light Brown Sugar
- 115 g Granulated Sugar
- 170 g Butter Melted
- 2 Medium Eggs
- 2 tsp Vanilla Extract
- 2 tbsp Golden Syrup (or Honey/Agave)
- 110 g Plain Flour
- 180 g Mini Eggs Crushed/Chopped
Optional Drizzle
- 20 g Milk Chocolate
Instructions
- Pre-heat your oven to 200C/180C Fan/Gas Mark 6. Line an 8″ Square Pan with greaseproof paper.
- In a small bowl, break up the white 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 the 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. Add the vanilla and honey and mix again.
- 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 fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. Fold in the chopped Mini Eggs.
- Pour the batter into the lined pan. Bake for approx 30-35 minutes – until the mixture is no longer 'wobbling' and looks golden. Let cool on a wire rack before slicing and serving!
- Optional: melt 25g milk chocolate and drizzle over the brownies.
