If you love fudgy brownies and chewy cookies, these Mini Egg Brookies bring the best of both in one bite. They’re rich, colorful, and perfect for spring gatherings or anytime you have a bag of chocolate mini eggs on hand. The cookie layer stays soft around the edges, while the brownie bakes up dense and chocolatey.

You get crunch from the candy shell, melt from the chocolate centers, and a dessert that looks as good as it tastes.

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Why This Recipe Works

Overhead shot of freshly baked Mini Egg Brookies just out of the pan and cooling on parchment, 8-inc

Two textures, one pan: A soft cookie base supports a fudgy brownie top without getting soggy.
Mini eggs add crunch and color: The candy shell adds texture while the chocolate centers melt into the batter.
Simple method: Standard pantry ingredients and easy steps. No special equipment needed.
Balances sweetness: A touch of salt and cocoa keeps the brookies from tasting overly sweet.

Ingredients

For the Cookie Layer:

1/2 cup (113 g) unsalted butter, softened
1/2 cup (100 g) light brown sugar
1/4 cup (50 g) granulated sugar
1 large egg, room temperature
1 tsp vanilla extract
1 1/4 cups (155 g) all-purpose flour
1/2 tsp baking soda
1/4 tsp fine salt
3/4 cup (120 g) mini chocolate chips (optional)

For the Brownie Layer:

1/2 cup (113 g) unsalted butter
3/4 cup (150 g) granulated sugar
1/4 cup (50 g) light brown sugar
2 large eggs, room temperature
1 tsp vanilla extract
1/3 cup (35 g) unsweetened cocoa powder
1/2 cup (65 g) all-purpose flour
1/4 tsp fine salt

For Topping:

1 to 1 1/4 cups (170–210 g) chocolate mini eggs, roughly chopped
Flaky salt for finishing (optional)

Step-by-Step Instructions

Close-up detail of a single Mini Egg Brookie square on a small matte white plate, bitten edge facing

Prep the pan: Line an 8-inch (20 cm) square pan with parchment, leaving overhang for easy lifting. Lightly grease.
Heat oven to 350°F (175°C).
Make the cookie dough: Beat softened butter, brown sugar, and granulated sugar until creamy, about 2 minutes. Mix in egg and vanilla until smooth.
Whisk dry ingredients: In a small bowl, combine flour, baking soda, and salt. Add to wet ingredients and mix until just combined.
Fold in mini chocolate chips if using.
Press cookie layer: Spread the dough evenly over the pan. Use damp fingers or an offset spatula to level it. Chill in the fridge while you make the brownie batter.
Brownie batter: Melt butter in a saucepan or microwave-safe bowl.
Whisk in granulated and brown sugars until glossy. Let cool 2 minutes, then whisk in eggs and vanilla until thick and shiny.
Finish brownies: Sift in cocoa, flour, and salt. Stir gently until just combined.
Do not overmix.
Assemble: Pour brownie batter over the chilled cookie dough and smooth the top. Scatter chopped mini eggs evenly. Press a few pieces lightly into the batter so they stick.
Bake: Bake for 28–34 minutes until the edges are set and the center still has a slight jiggle.
A toothpick should come out with a few moist crumbs, not wet batter.
Cool: Let the brookies cool in the pan for at least 1 hour. Lift out using parchment and cut into 16 squares. Sprinkle with flaky salt if you like.
Serve: Enjoy slightly warm for gooey centers, or fully cooled for clean slices.

How to Store

Room temperature: Keep in an airtight container for 3–4 days.
Fridge: Store up to 1 week.
Bring to room temp before serving for best texture.
Freeze: Wrap slices individually and freeze up to 2 months. Thaw at room temp or warm in the microwave for 15–20 seconds.

Why This is Good for You

Built-in portion control: Small squares satisfy a sweet tooth without overdoing it.
Feel-good factor: Sharing homemade treats can boost mood and make gatherings special.
Simple ingredients: No artificial flavors needed; cocoa and vanilla bring real flavor.

Pitfalls to Watch Out For

Overbaking: Leads to dry, cakey brownies. Pull them when the center is just set.
Overmixing: Tough cookie layer.
Mix until ingredients are just combined.
Hot brownie batter: If the butter-sugar mixture is too hot, it can scramble the eggs. Let it cool a bit before adding eggs.
Uneven layers: Spread the cookie dough evenly so the brownie bakes level.
Whole mini eggs on top: They can roll or crack too hard. Roughly chop for better bite and distribution.

Recipe Variations

Blondie + Cookie: Swap the brownie layer for a blondie batter (omit cocoa, add 2 extra tablespoons flour and 1/4 cup white chocolate chips).
Peanut butter swirl: Dollop 1/3 cup warmed peanut butter over the brownie layer and swirl with a knife.
Dark chocolate twist: Add 1/2 cup chopped dark chocolate to the brownie batter for extra richness.
Gluten-free: Use a 1:1 gluten-free all-purpose flour blend in both layers.
Easter minis, year-round: Swap mini eggs for M&M’s, malted eggs, or chopped caramels.

FAQ

Can I bake these in a muffin tin?

Yes.

Line a standard muffin tin and fill each cup halfway. Bake 14–18 minutes, checking early. Great for individual portions.

Do I need to chill the cookie dough?

A short chill in the pan helps keep the layers distinct, but it’s not mandatory.

Don’t let it get rock hard.

How do I know they’re done?

Look for set edges and a slightly soft center. A toothpick should have moist crumbs. If it’s clean, you’ve likely overbaked.

Can I reduce the sugar?

You can cut up to 2 tablespoons from each layer without big texture changes.

Any more will make the brownie less fudgy.

What if I don’t have mini eggs?

Use any candy-coated chocolates, chocolate chunks, or a mix of nuts and chips for crunch.

In Conclusion

Mini Egg Brookies are everything you want in a festive bake: chewy, fudgy, colorful, and easy. With a few pantry staples and a bag of mini eggs, you can whip up a crowd-pleasing treat in about an hour. Keep a batch on hand for parties, bake sales, or a cozy night in—these never last long.