Triple Chocolate Mini Egg Easter Brownies

Triple Chocolate Mini Egg Easter Brownies

Fudgy and chewy Triple Chocolate Mini Egg Easter Brownies that are easy to make and look incrdilby pretty. Triple Chocolate Mini Egg Easter Brownies are the perfect treat for Mothers day or some Easter fun with the family. Who doesn’t love Mini Eggs? They are the staple Easter chocolate. I promise you will enjoy making these and everyone will love them.

I’ve kept you waiting a little while for these Triple Chocolate Mini Egg Easter Brownies. I wanted to make sure I got them spot on before sharing. I’m confident you will love these and they will become your go-to brownie recipe.

These are the easiest brownies I have ever made, you simply stir all the ingredients together in one pan before baking in the oven. They have the right amount of chocolaty richness without being sickly and most importantly, they are seriously fudgy!


The Perfect Brownie

I can’t tell you how many fails I have had in search of the perfect brownie. Too soft, too hard, too much rise, not enough rise…..the list goes on. My main fail was over beating the eggs into the recipe and over baking them, which pretty much turned them into a cake. I failed so hard at this, that Gary now calls all of my brownies ‘cakes’ as a long standing joke.

I have defiantly worked out all the kinks with my Triple Chocolate Mini Egg Easter Brownies though. I had to train my brain that baking cakes and brownies are completely different. Stirring the ingredients in, rather than beating, stops the batter from becoming aerated and rising like a cake.

Having the confidence to pull a brownie out of the oven when it’s just set was hard to get my head around. Years of cake baking taught me it’s wrong to pull a cake out of the oven when there are still crumbs and a bit of batter goo left of the testing stick. This however, is just right for a brownie.

Triple Chocolate Mini Egg Easter Brownies

Triple Chocolate Brownies

I’m so happy with this brownie recipe that I don’t just use it for my Triple Chocolate Mini Egg Easter Brownies, I use it as my standard brownie recipe and switch things up.

My brownies are normally triple chocolate based. Brownies are meant to pack a chocolate punch so why not use every variety?! The batter in this recipe has melted 70% dark chocolate for a rich chocolate taste that’s not over powering. So it can take more chocolate without being too much. For a standard everyday brownie I would use the below recipe and chuck in 100g of both milk and white chocolate chips and dust the top with icing sugar.

If you like a nutty brownie then I would add 100g milk chocolate chips and 100g of roughly chopped hazelnuts and drizzle with 50g of melted white chocolate to decorate.

Mini Egg Easter Brownies

What A Week

I’ve had the strangest week. Mrs Hinch (yes THE Mrs Hinch) made my Cheesecake Filled Easter Egg recipe and shared them on her Instagram Story. My little blog exploded and struggled to cope with the traffic. Instagram is now going wild with people tagging me in their Cheesecake Filled Easter Egg creations.

This blog is my hobby, I share recipes because I’m passionate about good food and I love to see the joy it brings people. Sharing your creations with me is the cherry on top and it makes it all worth while. So I am dedicating this Triple Chocolate Mini Egg Easter Brownies to the new followers of The Delectable Garden and everyone who has ever made one of my recipes and shared their photos with me. Enjoy!

How to make Cheesecake Filled Easter Eggs

Triple Chocolate Mini Egg Easter Brownies

Triple Chocolate Mini Egg Easter Brownies

Fudgy and chewy Triple Chocolate Mini Egg Easter Brownies that are easy to make and look incrdilby pretty.
Prep Time20 minutes
Cook Time30 minutes
Cooling Time30 minutes
Total Time1 hour 20 minutes
Course: Dessert, Snack, Treat
Cuisine: American
Keyword: Chocolate, Easter, easy
Servings: 16 squares
Calories: 365kcal
Author: Lee



  • 200 g 70% dark chocolate roughly chopped
  • 175 g unsalted butter cubbed at room temperature
  • 1 tsp vanilla extract
  • 1 tsp instant coffee granules optional but adds a richness
  • 325 g light brown sugar (fine grane) can substitute with caster sugar (do not use granulated or demerara)
  • 3 large free range eggs at room temperature
  • 1 large free range yolk at room temperature
  • 130 g plain flour sifted
  • 15 g cocoa powder sifted


  • 200 g white chocolate
  • 2-3 drops red food colouring
  • 2-3 drops blue food colouring
  • 1 x 80g bag mini eggs



  • Pre heat the oven to 175 C | 160 Fan | Gas 5 and line a 20cm square tin with baking paper.
  • Pop the dark chocolate, butter, vanilla extract and coffee granules into a large pan and place over a low heat on the hob (lowest possible setting). Stir constantly until the chocolate has nearly melted, then remove from the heat and continue to stir until completely melted. Make sure you scrape the bottom of the pan and sides when stirring to stop the chocolate from burning. Do not rush this stage.
  • Stir in the sugar until well combined.
  • Stir in the eggs and additional yolk one at a time until combined. Do not beat in the eggs, we don't want to aerate the mixture.
  • Fold in the flour and cocoa powder until just combined.
  • Scrape the brownie batter out of the pan into the prepared square tin and use a spatula to level out the mixture. Place in the centre of the oven and bake for 25-30 minutes. Test the brownie by poking a tooth pick in the centre of the brownie. Unlike a cake the tooth pick should have some brownie crumbs stuck to it. If the tooth pick comes out with runny brownie batter on it pop it back in the over for a little longer. It's always better to slightly under bake a brownie than over bake.
  • When the brownie is ready remove it from the oven. Allow the brownie to cool in the tin for 5-10 minutes. Then carefully remove it from the tin and place on a cooling rack to cool to room temperature.


  • When the brownie has cooled to room temperature break the white chocolate into pieces. Pop 100g in a heatproof bowl and 50g in two other heatproof bowls. Heat the 100g chocolate over a bain-marie (see link below) and stir constantly until completly melted. Remove from the heat and repeat with the two 50g bowls of chocolate. When all the chocolate has been melted stir in 2-3 drops of red food colouring to one of the 50g bowls. Then stir 2-3 drops of blue food colouring to the other 50g bowl. Don't add too much food colouring, we want nice light pastel shades. You should now have one bowl with 100g melted white chocolate, one bowl with 50g melted pink chocolate and another bowl with 50g melted blue chocolate.
  • Spoon all of the melted white chocolate into the centre of the brownie. Use the back of a spoon to spread the chocolate over the brownie. I like to leave a little bit of brownie uncovered around the edges but you can cover it all if you like. No need to be neat with this, the messier it is the better it looks.
  • Use a teaspoon to drizzle the pink chocolate over the brownie, then repeat with blue chocolate. I zigzag across the bownie and back again.
  • Use a rolling pin to roughly smash up the mini eggs and scatter over the brownie. Leave to chocolate to set for an hour or two before cutting into 16 equal pieces. If you can't wait, you can tuck straight in.
  • Keeps for 5 days in an airtight container. Like they will last that long!


Making this recipe? Don’t forget to tag me Instagram @TheDelectableGarden and Facebook
The brownies can be made a head and frozen in an airtight container for up to a month.
If you use a barista style coffee granules it’s best to dissolve in a drop of hot water before adding to the pan.
Nutritional value is for guidance purposes only and based on ingredients I used.

If you make this recipe don’t forget to tag me! @TheDelectableGarden on Instagram and on Facebook.

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To make my Triple Chocolate Mini Egg Easter Brownies you will need to use a Bain-Marie click Here to see my how to guide.

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