Name: Mini Egg Brownie Easter Nests
Prep time: 30 min
Cook time: 25 min
Total time: 75 min
Ingredients: 350 g Dark chocolate (broken into squares); 250 g Butter (unsalted); 250 g Light brown soft sugar; 3 Eggs (large); 1 tsp Vanilla extract or paste (optional); 120 g Plain flour; 200 g Mini Eggs (crushed); 100 g Milk chocolate chips; 200 ml Double cream; 200 g Dark chocolate; 20 g Butter; 150 g Mini Eggs; 1 Flake bar (crushed)

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These super cute Mini Egg Brownie Easter Nests are a gooey and delicious chocolate treat for spring time! The base is my classic chocolate brownie - it's the perfect fudgey brownie if I do say so myself. I've packed the brownies with plenty of Mini Eggs, and on top I've piped some whipped chocolate ganache and added more Mini Eggs to make an adorable nest on top. This is an easy bake with such a gorgeous appearance!

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Ingredient Tips & Equipment Information

Make sure your eggs are at room temperature before you start baking. The butter can be cold for this recipe, as you are going to melt it anyway. It will just take slightly longer to melt.
I used unsalted butter for this recipe.
I used light brown soft sugar for the brownies, which I do recommend using as it makes them extra fudgey, but you can also use caster sugar.
I topped these brownies with whipped chocolate ganache. You could swap this for chocolate buttercream if you prefer.
I used Cadbury Mini Eggs, but any small chocolate eggs will work such as Smarties, Milkybar etc.
For all of the answers to more questions about brownies, check out my Chocolate Brownies guide!
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Mini Egg Brownie Easter Nests

To make the brownies, melt the butter and dark chocolate together on a low heat, set aside. Whisk the eggs, light brown soft sugar and vanilla extract together using an electric mixer for 5 minutes. Slowly pour the melted chocolate and butter mixture into the egg mixture, whisking as you pour. Lastly, mix in the plain flour, crushed Mini Eggs and chocolate chips.

Pour the mixture into the baking tin, bake for 25 minutes. Leave to cool completely and chill in the fridge for at least 2 hours. Remove from the tin and slice into squares.

To make the ganache, warm the double cream and butter on a low heat. Once the butter is melted, add the dark chocolate. Take off the heat and stir until the chocolate is melted. Leave to cool fully at room temperature. Use an electric mixer to whip the ganache for around minutes, until lighter in colour and silky. Pipe the ganache onto the brownies and add the Mini Eggs and crushed Flake bar.

For the full recipe with measurements, head to the recipe card at the end of this post.

What is the best way to crush the Mini Eggs?

I place the Mini Eggs into a bowl and use the end of a wooden rolling pin to gently, but firmly, bash them up. You can partly cover the bowl with a tea towel if you're worried about bits of Mini Eggs jumping out of the bowl! You will figure out the right pressure to use after a few bashes. Or, you can put them in a ziploc style bag and bash them from the outside with a rolling pin in the same way. You can also chop them up using a sharp knife, but please do this very carefully.

What type of chocolate is best for brownies?

It’s hard to give an exact answer, because it depends on personal preference, but most dark chocolates will work well. I would always say to use a dark chocolate that you like to eat. One of the main ingredients of this recipe is melted dark chocolate, so it contributes massively to the flavour of the brownies. If you prefer a very dark chocolate that’s less sweet then use a higher cocoa bar, for example 70% cocoa and higher. If you prefer a milder dark chocolate, then a cocoa content around 40-50% will suit you better. One chocolate I would avoid using is cheap cooking or baking chocolate. You can get good quality baking chocolates (for example Lindt make one, and I have made amazing brownies with it) but any cheaper lower quality brands can taste very ‘fake’. For more tips on making brownies, check out my Chocolate Brownie making guide!

How should the brownies be stored and can they be frozen?

They should be stored in an airtight container, or covered on a plate, in a cool place for up to 3 days. You can also freeze the brownies. Once they are fully cool, wrap them well in cling film or place them in a freezer bag, and freeze for up to 3 months.

How do you know when the brownies are baked?

The best way to check is with the toothpick test, poke one into the middle of the brownies. It should come out with a few moist crumbs on it, but not be wet. It's better to underbake brownies rather than overbake them, especially for fudgey brownies, and you can always put them in the fridge to firm up.

Can the brownies be made gluten free?

For gluten free you can replace the plain flour with a gluten free plain flour blend. Please do check the labels of everything you use if you are serving this recipe to anyone with an allergy or intolerance.

Can the brownies be made dairy free?

To make the brownies dairy free, use a dairy free butter alternative. I recommend Flora Plant, or the Stork Baking Block. Or you can replace the butter for 200ml vegetable oil (or another mild tasting oil like sunflower or canola oil). You will also need to make sure the dark chocolate you use in the brownie batter is dairy free. For the ganache, use a dairy free dark chocolate and a dairy free double cream alternative. You will also need to use a dairy free alternative to Mini Eggs, such as Mummy Meegz Chuckie Eggs or Doisy & Dam Good Eggs. Please do check the labels of everything you use if you are serving this recipe to anyone with an allergy or intolerance.

More tips for making the Mini Egg Brownie Easter Nests:

I used Cadbury Mini Eggs, but you can use another brand.
If you prefer, you can use a chocolate buttercream instead of whipped chocolate ganache for the nests.
I used a crushed Flake bar, but chocolate sprinkles or grated chocolate curls (I use a potato peeler to make these) would also work.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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