Mini Egg Nutella Brownies Recipe – Rich, Fudgy & Perfect for Easter
Looking for a crowd-pleasing dessert that combines creamy Nutella, fudgy brownies, and crunchy chocolate mini eggs? This Mini Egg Nutella Brownies recipe is the ultimate indulgence. Perfect for Easter, birthdays, or whenever you crave a chocolate fix, these brownies are gooey in the center, slightly crisp on the edges, and decorated with colorful mini eggs for that festive touch.
This recipe is simple enough for beginners yet impressive enough to wow your guests. With Nutella as the star ingredient, every bite is rich, chocolatey, and utterly irresistible.
Ingredients (Makes 12 Brownies)
- 1 cup (280 g) Nutella
- ½ cup (115 g) unsalted butter, melted
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup (95 g) all-purpose flour
- ½ cup (60 g) unsweetened cocoa powder
- ½ tsp salt
- ½ tsp baking powder
- 1 cup (170 g) chocolate chips
- 1 cup (150 g) mini eggs, roughly crushed
Step by Step Cooking Guide
- Preheat oven – Set oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- Mix wet ingredients – In a large bowl, whisk together melted butter, Nutella, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Add dry ingredients – Sift in flour, cocoa powder, salt, and baking powder. Fold gently until combined (don’t overmix).
- Stir in chocolate chips – Fold in half the mini eggs and all the chocolate chips.
- Pour batter – Spread evenly into the prepared pan.
- Top with mini eggs – Sprinkle the remaining crushed mini eggs on top.
- Bake – Bake for 28–32 minutes until set but still slightly fudgy in the center.
- Cool & slice – Allow to cool completely before cutting into 12 squares.
Cooking Time & Serving Size
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Serving Size: 12 brownies
Tips & Variations
- Extra fudgy: Reduce baking time by 2 minutes for gooier brownies.
- Nut-free option: Replace Nutella with chocolate spread without nuts.
- Add crunch: Mix in chopped hazelnuts or pecans.
- Festive swaps: Replace mini eggs with M&M’s or seasonal candies.
- Swirl effect: Add dollops of Nutella on top before baking and swirl with a knife.
Nutrition Info (Per Brownie – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 295 kcal |
| Protein | 4 g |
| Carbohydrates | 39 g |
| Fat | 14 g |
| Fiber | 2 g |
| Sugar | 28 g |
Healthy Alternatives
- Gluten-Free: Substitute flour with a gluten-free flour blend.
- Sugar-Free: Use a sugar-free sweetener and sugar-free chocolate chips.
- Dairy-Free: Swap butter with coconut oil and use vegan chocolate chips.
- Keto-Friendly: Replace Nutella with a keto hazelnut spread and use almond flour instead of all-purpose flour.
Serving Suggestions
These Mini Egg Nutella Brownies are perfect for Easter dessert platters, bake sales, or as a fun treat for kids and adults alike. Pair them with a glass of cold milk, a scoop of vanilla ice cream, or serve warm for the ultimate gooey chocolate experience.
One bite and you’ll agree – this recipe is a keeper for every chocolate lover!
FAQ’s
Q1: Can I make these brownies ahead of time?
Yes, store them in an airtight container at room temperature for up to 3 days or refrigerate for 5 days.
Q2: Can I freeze Mini Egg Nutella Brownies?
Absolutely! Wrap individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Q3: How do I know when brownies are done?
Insert a toothpick into the center – it should come out with moist crumbs, not raw batter.
Q4: Can I double the recipe?
Yes! Use a 9×13-inch pan and increase baking time by 5–8 minutes.
Q5: Do I need to crush the mini eggs?
Yes, lightly crushing helps distribute them evenly and prevents whole eggs from sinking into the batter.
