There are two types of people in this world: those who love mini eggs and those who are wrong. Just kidding. But I do firmly believe that mini eggs can do no wrong. A sweet chocolate center covered in a crisp pastel candy coating shell. What’s not to love? Taking those fun little morsels of Easter yum, I created the most decadent gluten-free mini egg brownies packed full of chocolate delight.


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Gluten-Free Mini Egg Brownies

A rich fudgy brownie with crisp edges and a soft chewy center. Completely covered with chopped pastel mini egg chocolates, these easy Easter brownies are wonderfully scrumptious and simple to make. Using cocoa powder for a deep and rich chocolate base, this recipe is really straightforward and doesn’t require a whole lot of complicated steps. So what are you waiting for? Let’s make these uber chocolate uber delicious Easter brownies.

How To Make Mini Egg Brownies?

The first step to making these easy mini egg brownies is to combine the butter, sugar, and honey together in a small pot over medium heat. Stir this together until it’s fully melted and smooth. Up next, beat the eggs on high until they have lightened to a pale yellow and are fluffy.

Add in the cocoa powder first and then the remaining dry ingredients and mix each time until fully combined. The brownie batter should be smooth, thick, and wonderfully chocolatey. Top with chopped mini eggs and these are ready to bake!

How To Bake Brownies To Perfection?

Brownies can be a bit tricky to bake. Too much time in the oven and they are dry and overbaked. Not enough time will result in an underbaked sticky brownie batter mess. The key to a perfectly baked chewy fudgy brownie is taking them out as soon as the brownies start to pull away from the pan edges. A toothpick inserted in the middle will still come out with a little bit of batter but note that while appearing underbaked, the middle will continue to bake even after it comes out of the oven.

Can I Use Regular Flour and Butter?

Yes, these brownies can absolutely be made with regular flour and butter. I fully believe that everyone needs these mini egg brownies in their life. If you are not celiac or gluten-free, simply swap the gluten-free flour blend for all-purpose flour and omit the xanthan gum.

Seeing as my family is sensitive to dairy, I always use dairy-free versions when possible. Trust me, I hunted for dairy-free mini eggs, but unfortunately, to no avail. That said, I still decided to go with dairy-free butter to decrease our dairy intake with these brownies. If you aren’t strict about dairy-free, swap out the plant-based butter for the good old-fashioned regular kind.

The Best Gluten-Free Mini Egg Brownies

Not that you needed another reason to stock up on mini eggs, but these mini egg brownies are truly the treat of Easter. A chewy fudgy brownie center, crisp edges, and the most superbly chocolatey top with those gorgeous pastel mini egg chocolate treats. Seeing as how easy this brownie recipe is, I bet you’ll be in mini egg heaven in no time!

Need More Brownies?

Brownies, brownies, and more brownies! One can never have enough brownies, and blondies too, in their life and I’ve got a few here that I bet you’ll love!

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Mini Egg Brownies (Gluten-Free)


  • Author: Katie Stymiest
  • Total Time: 40 Minutes
  • Yield: 16 Brownies 1x
  • Diet: Gluten Free

Description

Rich chocolate gluten-free mini egg brownies with a chewy fudgy center and crisp edges. Covered in chopped mini eggs, these easy-to-make brownies are the perfect chocolate Easter treat!


Ingredients

Scale

Mini Egg Brownies

  • ½ cup (113g) salted butter
  • ½ cup (160g) honey
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (80g) cocoa powder
  • ⅓ cup (47g) gluten-free flour blend *
  • 2 tablespoons cornstarch
  • ½ teaspoon fine sea salt
  • ⅛ teaspoon xanthan gum **
  • ⅛ teaspoon baking soda
  • 1 cup (200g) mini eggs, chopped

Instructions

Mini Egg Brownies

  1. Preheat the oven to 325ºF and prepare an 8×8 baking pan with non-stick baking spray and parchment paper.
  2. In a small pot over medium heat, combine the butter, honey, and sugar together until fully melted and smooth. Remove from the heat.
  3. In the bowl of a stand mixer or in a large mixing bowl with electric beaters, whip the eggs on high speed until lightened in colour and fluffy. This should take approximately 2-3 minutes.
  4. With the mixer or beaters on low, slowly pour in the melted mixture from step 2. Mix until combined.
  5. Add in the cocoa powder and mix on low until fully combined. Scape down the edges of the bowl with a spatula when needed.
  6. Add in the flour, cornstarch, salt, xanthan gum (if using), and baking soda and again mix until combined. 
  7. Spread the brownie batter into the prepared baking pan with an offset spatula. Top with chopped mini eggs.
  8. Bake for approximately 20-23 minutes or until a toothpick inserted in the middle comes out with moist crumbs. The edges should be set but the center should appear slightly underbaked.
  9. Remove from the oven and allow to fully cool in the pan before slicing into 16 squares. Enjoy!
  10. Store any leftover brownies in an airtight container at room temperature or in the fridge for up to 7 days or frozen for up to 6 months.

Notes

* Can swap gluten-free flour for regular all-purpose flour (omit xanthan gum if using regular flour)

** Omit xanthan gum if the gluten-free flour blend you are using already contains it.

  • Prep Time: 15 Minutes
  • Cook Time: 25 Minutes
  • Category: Squares
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 Brownie
  • Calories: 283
  • Sugar: 22 Grams
  • Sodium: 140 Miligrams
  • Fat: 16 Grams
  • Saturated Fat: 9 Grams
  • Unsaturated Fat: 4 Grams
  • Trans Fat: 1 Gram
  • Carbohydrates: 31 Grams
  • Fiber: 3 Grams
  • Protein: 4 Grams
  • Cholesterol: 80 Miligrams

Keywords: gluten-free mini egg brownies, gluten-free mini egg brownie recipe, mini egg brownies, mini egg brownie recipe