If you’re looking for a treat that packs big chocolate flavor into a little bite—with a colorful, crunchy surprise in every mouthful—these Mini Egg Brownie Bites will win you over from the very first batch. Imagine fudgy, chewy brownies baked into adorable bite-sized morsels, studded with pastel candy-coated mini eggs that melt ever so slightly, adding bright pops of chocolate and color throughout. Whether you’re planning a festive spring gathering, a holiday celebration, or just a delightful family baking day, this recipe is quick, easy, and guaranteed to bring a smile. Get ready to bookmark these Mini Egg Brownie Bites for every special occasion!
Ingredients You’ll Need
The beauty of Mini Egg Brownie Bites is how a handful of classic pantry staples and a scoop of festive mini chocolate eggs combine to create something truly irresistible. Each ingredient plays its own important part—delivering richness, tenderness, and that unmistakable chocolate punch.
- Melted Unsalted Butter: Gives the brownie bites a moist, chewy texture and rich flavor; be sure to let it cool ever so slightly before mixing.
- Granulated Sugar: Sweetens the brownies perfectly and helps create that signature crackly top.
- Large Eggs: Provide structure and add extra fudginess to every bite.
- Vanilla Extract: Rounds out the chocolate with a warm, smooth aroma—don’t skip it!
- Unsweetened Cocoa Powder: Delivers deep chocolate flavor; natural cocoa keeps it classic.
- All-Purpose Flour: Just enough to hold the brownies together without becoming cakey.
- Salt: Enhances and balances the sweetness, ensuring every flavor pops.
- Baking Powder: Provides a delicate lift so your brownie bites don’t feel too dense.
- Chopped Mini Chocolate Eggs: The star ingredient adds sweet chocolate crunch and the signature look; reserve some for topping for extra flair.
- Semi-Sweet Chocolate Chips (optional): For extra gooey chocolate pools—totally optional, but highly recommended for die-hard chocolate lovers.
How to Make Mini Egg Brownie Bites
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350°F. Grab a mini muffin tin and either spray it with nonstick baking spray or line with mini cupcake liners. This step is key—prepping your tin means your Mini Egg Brownie Bites will lift out easily, keeping their cute, round shape (and you’ll spend less time scrubbing stuck-on chocolate).
Step 2: Mix the Wet Ingredients
In a medium mixing bowl, whisk together the melted butter and granulated sugar until smooth and glossy. Next, add in the eggs and vanilla extract, whisking again until the mixture becomes light and a little frothy. This step helps your brownies stay fudgy rather than cakey, by dissolving the sugar and aerating the eggs.
Step 3: Add the Dry Ingredients
Sprinkle the unsweetened cocoa powder, flour, salt, and baking powder right into your wet ingredients. Use a spatula to gently stir until just combined—be careful not to overmix, as this can lead to tough brownies instead of tender, rich bites. The batter will be quite thick, but that’s just right!
Step 4: Fold in Chocolate Eggs and Chips
Now comes the fun part: fold in most of the chopped mini chocolate eggs along with the chocolate chips if you’re using them. This ensures every bite is studded with colorful candy crunch and gooey chocolate. Save a small handful of mini eggs to press on top just before baking for maximum eye appeal.
Step 5: Scoop, Top, and Bake!
Divide the batter evenly among your prepared mini muffin cups, filling each about 3/4 full. Gently press a few of the reserved chopped mini eggs on top of each one. Pop the tin into the oven and bake for 12 to 15 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs—don’t overbake, as the secret to chewy Mini Egg Brownie Bites is a gooey middle.
Step 6: Cool and Enjoy
Let the brownie bites cool in their pan for about 5 minutes (they’ll firm up nicely), then transfer them to a wire rack to cool completely. Don’t be surprised if a few disappear before they’ve even cooled—they’re pretty irresistible straight out of the oven!
How to Serve Mini Egg Brownie Bites
Garnishes
For a finishing flourish, sprinkle your Mini Egg Brownie Bites with a dusting of powdered sugar or drizzle with a little melted white chocolate. If you’re feeling extra festive, add a few more chopped mini eggs or pastel sprinkles right after baking while they’re still warm. These small touches turn your brownie bites into true showstoppers.
Side Dishes
Pair your brownie bites with a scoop of vanilla bean ice cream for an ultra-indulgent dessert, or serve alongside fresh strawberries and whipped cream for a lighter, fruity balance. For spring gatherings, they’re charming nestled amid an array of bright fruit or pastel candies.
Creative Ways to Present
Arrange your Mini Egg Brownie Bites in decorative mini cupcake wrappers for a party-ready platter, or stack them in a clear jar tied with a ribbon—perfect for gifting! For Easter brunch, consider building a brownie bite tower or using them to top milkshakes or sundaes for an unexpected twist.
Make Ahead and Storage
Storing Leftovers
Keep your Mini Egg Brownie Bites fresh by storing them in an airtight container at room temperature. They’ll stay chewy and delicious for up to four days, making them ideal to bake in advance for parties, lunchbox treats, or afternoon snacks.
Freezing
Brownie bites freeze beautifully. Let them cool completely, then arrange them in a single layer in a freezer-safe container or bag. Place parchment between layers to avoid sticking. They’ll stay fresh for up to two months—perfect for stashing away sweet surprises!
Reheating
To recreate that just-baked warmth, pop a few brownie bites in the microwave for 8 to 10 seconds. This revives the gooey chocolate and brings the mini eggs back to a delightful crunch. If frozen, allow them to thaw at room temperature for 30 minutes before reheating.
FAQs
Can I use dark chocolate mini eggs instead of milk chocolate?
Absolutely! Mini Egg Brownie Bites are endlessly adaptable. If you prefer a deep, slightly bittersweet flavor, swap in dark chocolate mini eggs or even a mix of both types for extra complexity and color.
Do I have to use a mini muffin pan?
A mini muffin pan is key for the signature brownie bite size, but you can make this recipe in a regular muffin tin—just increase the baking time by a few minutes, and keep an eye out for doneness in the center.
Can I double the recipe for a crowd?
Definitely! This recipe doubles beautifully if you have multiple mini pans or are willing to bake in batches. Just make sure to chop enough mini eggs and set aside extra for topping each one.
How do I get clean edges when removing the bites from the pan?
Allow the brownie bites to cool in their pan for five minutes, then gently run a thin knife around the edges before lifting them out. Using liners is an easy way to guarantee a neat, easy release every time.
Can I make Mini Egg Brownie Bites gluten-free?
Yes, simply swap the all-purpose flour for your favorite gluten-free baking blend (check for a one-to-one replacement). The texture may shift slightly but you’ll still get rich, chocolatey results packed with colorful crunch.
Final Thoughts
Whether you’re baking for spring holidays, special gatherings, or just because, I can’t recommend these Mini Egg Brownie Bites enough. They’re quick, cute, and utterly delicious—guaranteed to make any table brighter! Give them a try and share with someone you love; you might just start a new baking tradition.
Print
Mini Egg Brownie Bites Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 mini brownie bites
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Egg Brownie Bites are a delightful treat perfect for Easter or any spring occasion. Rich, fudgy brownie bites studded with mini chocolate eggs, these bite-sized indulgences are sure to impress.
Ingredients
Brownie Bites:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 3/4 cup chopped mini chocolate eggs (plus extra for topping)
- 1/2 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a mini muffin tin or line with mini cupcake liners.
- Mix wet ingredients: In a mixing bowl, whisk together melted butter and sugar. Add eggs and vanilla, whisk until smooth.
- Add dry ingredients: Stir in cocoa powder, flour, salt, and baking powder until just combined.
- Combine mix-ins: Fold in chopped mini chocolate eggs and chocolate chips if using.
- Fill muffin cups: Spoon batter into mini muffin cups, top with extra chopped mini eggs.
- Bake: Bake for 12–15 minutes until set. Cool in the pan, then transfer to a wire rack to cool completely.
Notes
- Use pastel candy-coated mini eggs for a festive touch.
- Store in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 mini bite
- Calories: 120
- Sugar: 12g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
