Can I use regular Cadbury eggs instead of mini eggs?

Absolutely! Regular Cadbury eggs work wonderfully, but chop them into smaller pieces to distribute throughout the batter. Their creamier centers will create pockets of extra indulgence in your brownies.

Why are my brownies too cakey instead of fudgy?

The most common cause is overmixing the batter after adding flour or baking too long. Mix just until ingredients are combined and watch your baking time carefully. Remember that brownies continue cooking slightly as they cool.

Can I reduce the sweetness in this recipe?

Yes, you can reduce the brown sugar to 1/3 cup without significantly affecting the texture. The Nutella provides plenty of sweetness on its own. Just note that this might slightly change the final texture.

How do I know when the brownies are done without overbaking?

The toothpick test is key - look for moist crumbs, not wet batter but also not completely clean. The center should be set but still have some give when gently pressed. Remember that brownies firm up considerably as they cool.

Mini Egg Nutella Brownies Recipe

Description

Indulge yourself with these Mini Egg Nutella Brownies – the ultimate treat for chocolate lovers! These rich, fudgy brownies are loaded with Nutella and topped with chopped mini eggs for a festive, colorful finish. Perfect for any occasion, these decadent treats are easy to make and irresistibly delicious!

Ingredients

Units Scale

Dry Ingredients

1/2 cup flour
1/4 tsp salt

Wet Ingredients

1 1/3 cup Nutella
1/2 cup brown sugar
1 tsp vanilla extract
2 large eggs
1/2 cup butter, melted

Mix-ins

1/2 cup mini eggs, chopped

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Instructions

Prepare the Oven and Pan
Preheat your oven to 325˚F (162˚C). Line an 8×8 baking pan with parchment paper, ensuring the sides are covered to easily lift the brownies out later.
Mix Dry Ingredients
In a medium-sized bowl, mix together the flour and salt. Set this mixture aside to combine with the wet ingredients later.
Combine Wet Ingredients
In a separate large bowl, whisk together Nutella, brown sugar, vanilla extract, and eggs until the mixture becomes smooth and creamy.
Incorporate Dry Ingredients and Butter
Gradually alternate adding the flour mixture and melted butter into the Nutella mixture. Mix well until fully combined, ensuring there are no lumps.
Fold in Mini Eggs
Gently fold the chopped mini eggs into the batter to evenly distribute them for a chocolatey crunch in every bite.
Bake the Brownies
Pour the batter into the prepared baking pan, spreading it out evenly. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Avoid overbaking for gooey brownies.
Cool and Serve
Remove the brownies from the oven and let them cool in the pan for about an hour. Once cooled, lift them out using the parchment paper, slice, and enjoy!

Notes

For easier chopping, place the mini eggs in a resealable bag and gently crush them with a rolling pin.
Store brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Ensure the butter is fully melted and slightly cooled before mixing, as this ensures a more cohesive batter.
Use a metal pan for more uniform baking, as glass pans can affect cooking time.

Nutrition

Serving Size: 1 brownie
Calories: 257
Sugar: 25g
Sodium: 85mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 42mg