These Mini Egg Slutty Brownies, also known as Mini Egg Brookies, are the ultimate indulgent treat! They're also great for when you can't decide if you want a brownie or a cookie - you can have both with a brookie! They are made up of a cookie dough base and a brownie top. I've packed both of them with plenty of mini eggs, plus even more mini eggs on top. It's a divine Easter bake that I'm sure you'll love as much as I do!
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Ingredient Tips & Equipment Information
- Make sure your eggs and the butter for the cookie dough are at room temperature before you start baking. The butter for the brownies 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 and cookie dough, which I do recommend, but you can also use caster sugar if you can't get hold of it.
- 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 Slutty Brownies
To make the cookie dough layer, mix the butter and light brown soft sugar together, add the milk and vanilla extract. Then mix in plain flour, salt, chocolate chips and the chopped up mini eggs. Press the dough into the bottom of your tin, and put the cookie dough in the fridge for 30 minutes.
For the brownie layer, melt butter and dark chocolate together in a pan on a low heat. In a mixing bowl, whisk together light brown sugar, vanilla extract and eggs. Then pour the chocolate mixture into the egg mixture and whisk to combine. Stir in plain flour and cocoa powder, then mix in the crushed mini eggs and chocolate chips.
Add the brownie mixture on top of the cookie dough, and then bake for 45 minutes. Leave to cool completely in the tin. To decorate, drizzle with melted chocolate and more crushed mini eggs.
For the full recipe with measurements, head to the recipe card at the end of this post.
Why are they called Slutty Brownies?
I have to say I am not a huge fan of the name, I much prefer the terms brookies or ultimate cookie dough brownies (both better names if you're making them with your kids!) But the internet has grasped onto the term and it's now the most well known way to refer to this combination. From my research, the concept of Slutty Brownies emerged online in May 2011. Both KevinAndAmanda.com and The Londoner are credited with being the first to post recipes. Their recipes both use box mixes, which I personally cannot endorse as I am very much a make it from scratch girl! However, myself (along with thousands of others I'm sure) will always be grateful for them for introducing this recipe concept to the world!
What size tin do you need to make this recipe?
This recipe is designed for an 8″ square tin. These brownies are very rich and indulgent so when cut into 16 pieces, this size tin gives you a good portion size. If you only have a 9" square tin, please be aware that you will need to increase the ingredient quantities by 25%. They may also need slightly longer to bake. I really do recommend using an 8" square tin though for the best results.
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!!
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 3 days. You can also freeze the brownies. Once they are fully cool, wrap them well and freeze for up to 3 months.
Can the brownies be made gluten or dairy free?
Yes! For gluten free you can replace the plain flour with a gluten free plain flour blend. You may like to add ¼ tsp xanthan gum to the cookie dough for better texture. For a dairy free version, use a dairy free baking spread instead of butter, dairy free milk, dairy free chocolate chips and a dairy free dark chocolate for the brownies. 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 check the labels of everything you use if you are serving these cookies to someone with an allergy or intolerance.
More tips for making the Mini Egg Slutty Brownies:
- Make sure to line your tin with greaseproof baking paper so the brownies come out easily.
- The decoration on top is optional, but I do recommend it!
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!
Recommended equipment & ingredients
- Mixing bowls
- 8" Square tin
- Measuring spoons
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Stand mixer
- White chocolate
- Mini Eggs
- Milk chocolate
- Vanilla extract
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More Mini Eggs recipes...
- Mini Egg Cookie Cups
- Mini Egg Dessert Pots
- Easter Chocolate Cake
- Chocolate Meringue Easter Nests
- Easter Nest Cupcakes
- Easter Speckled Egg Drip Cake
- Mini Easter Cakes
- Mini Egg Chocolate Loaf Cake
- Chocolate Baked Donut Easter Nests
- Mini Egg Ice Cream (No Churn)
- Easter Egg Cheesecake
- Easter Rocky Road
- Mini Egg Cookies
- Mini Egg Cheesecake (No Bake)
- Mini Egg White Chocolate Fudge
Mini Egg Slutty Brownies (Mini Egg Brookies)
Ingredients
For the cookie layer
- 120 g Butter softened, unsalted
- 150 g Light brown soft sugar
- 25 ml Milk any kind
- 1 tsp Vanilla extract
- 185 g Plain flour
- ¼ tsp Salt
- 100 g Mini Eggs crushed
- 50 g Milk chocolate chips
For the brownies
- 235 g Dark chocolate
- 165 g Butter unsalted
- 165 g Light brown soft sugar
- 2 Eggs large
- 1 tsp Vanilla extract
- 65 g Plain flour
- 20 g Cocoa powder
- 200 g Mini Eggs crushed
- 100 g White chocolate chips
For decoration
- 75 g Milk chocolate melted
- 50 g Mini Eggs crushed
Instructions
- Pre-heat your oven to 160C Fan/350F/Gas Mark 4, line a 8" square tin with baking paper. I grease the tin first with a little butter to help the paper stick to it
- To make the cookie dough base, use a stand mixer with the paddle attachment for the best results, or you can make it by hand with a spoon. Mix the softened butter and light brown soft sugar together until fluffy and well combined
- Add the milk and vanilla extract and mix well until combined
- Then add the plain flour and salt, and mix until a dough forms
- Mix in the crushed mini eggs and chocolate chips until well distributed
- Press the cookie dough into the bottom of the tin using your hands, try and make it an even layer. You can also cover it with baking paper and use a dough scraper or an object with a flat base, like a drinking glass, to smooth it out. Then peel off the baking paper
- Put the cookie dough in the fridge while you make the brownies, or for at least 30 minutes
- To make the brownie batter, melt the dark chocolate and butter together in a pan on a low heat. When fully melted, stir together and remove from the heat. Let it cool for 5-10 minutes
- In a mixing bowl whisk together the eggs, light brown soft sugar and vanilla extract until frothy, thick and pale in colour, for best results use an electric whisk, this will take 5 minutes
- Add the melted chocolate and butter mixture to the egg and sugar mixture, whisking constantly as you pour it in
- Add the plain flour and cocoa powder, and whisk in gently. Then fold in the crushed mini eggs and white chocolate chips
- Pour the brownie batter over the top of the cookie dough. Bake for 45-55 minutes, the brownie layer should not wobble (or only very slightly) when you gentle shake the tin. A cocktail stick or thin skewer inserted in the centre should come out with moist crumbs on it, but not be wet
- Let the brownies cool completely in the tin, then chill in the fridge for 2 hours, before removing from the tin and slicing up
- Store in an airtight container in a cool place and eat within 3 days, they can also be frozen
Notes
- Make sure your eggs and the butter for the cookie dough are at room temperature before you start baking. The butter for the brownies 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 and cookie dough, which I do recommend, but you can also use caster sugar if you can't get hold of it.
- 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.
Hayley
These look amazing!! Could milk chocolate be used instead of dark in the brownies?
Jordanne Downey
Made the Mini Egg Brookies for Easter and wow they were delicious. The balance of cookie dough to brownie was spot on.
I’m always a bit hesitant to use a different brownie recipe- but this one was 10/10. Highly recommend making these.