easy mini egg brownie mix (in a tin)



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A really easy recipe for mini egg Brownies that are deliciously fudgy and chewy on the inside and crunchy on the outside, with a scattering of mini eggs crunch, making them perfect for Easter! & utterly more-ishly delicious!


Makes 24

You need: 30 x 23 x 4cm tray

(adapted from Mary Berry's chocolate brownie recipe)


In the tin: golden caster sugar, self raising flour, cocoa powder

In the bag: mini eggs

You add: 275g softened butter, 4 eggs


1. Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.

2. Grease and line the base and sides of a brownie tin.

3. Pour the dry brownie mix (sugar, flour & cocoa powder) into large bowl & combine.

4. Crack the eggs into separate bowl and whisk together lightly.

5. Add eggs & softened butter to dry mix, whisking gently until evenly blended.

6. With mini eggs in secured bag, bash with a rolling pin until broken into small pieces of varying sizes.

7. Stir half the mini eggs into the mixture and pour the batter into the lined tin, spreading out evenly. Scatter over the remaining bashed up mini eggs.

8. Place in your preheated oven for 40-45 minutes until brownies have a crusty top & skewer inserted into the centre comes out clean. Cover loosely with foil for last 10 minutes if the mixture is browning too much.

9. Remove from the oven and leave to cool in the tin then lift out and cut into 24 squares.