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These Gluten Free Mini Egg Brownies are the ultimate Easter baking treat! A delicious, fudgy gluten free brownie packed to the brim with Cadbury’s Mini Eggs. Plus I decorate mine with white chocolate and extra Mini Eggs… just for good measure!

I do love a good Easter brownie and this Mini Egg Brownies Recipe is the ultimate treat in my eyes!
They are packed with chunks of Cadbury’s Mini Eggs, packing an extra chocolate punch but making them look oh-so-pretty at the same time!
If you want an Easter baking activity you’ll love these – and why not try them alongside my Loaded Easter Brownies and Creme Egg Brownies too?
And of course if you have leftover Mini Eggs to use up (I know, right!?) check out my Mini Egg Cheesecake, Mini Egg Fudge and Mini Egg Cookies next.
For more Easter inspiration, have a scroll through all my gluten free Easter recipes once you’ve made these Mini Egg Chocolate Brownies.
Ingredients
There’s a printable recipe card for these Cadbury Mini Egg Brownies below. But for the shopping list here are the main ingredients you’ll need:
- Chocolate: I use a mixture of dark chocolate and milk chocolate. Just ensure the chocolate you’re using is gluten free with no ‘may contain’ warnings.
- Butter
- Caster Sugar: In the US you’ll need baker’s sugar or superfine sugar.
- Eggs
- Vanilla Extract
- Plain Gluten Free Flour: Any plain or all purpose gluten free flour blend will work. I use the FREEE plain flour blend.
- Cocoa Powder
- Cadbury’s Mini Eggs: Yes, these are gluten free! You can of course use a different miniature Easter egg if you prefer.
- White Chocolate: For decorating. Again, look out for ‘may contain’ warnings.
How to Make Mini Egg Brownies
Here are some step-by-step photos to show you how easy these gluten free mini egg brownies are to make.
Preheat the oven to 180C / Fan 160C / Gas Mark 4. Line an 8-inch / 20cm square baking tin with baking paper and set aside.
Break the chocolate into a bowl and melt over a bowl of boiling water. Once melted set aside to cool slightly while you start the rest of the recipe.
Melt the butter in the microwave and add to a large mixing bowl with the sugar. Using an electric whisk, mix together until combined.
Add the eggs and vanilla extract to the sugar/butter mix. Continue to mix with electric whisker for a minute until the mixture pales and starts to go fluffy.
Add the chocolate to the mix – make sure it is warm but not too hot or it will cook the eggs (not good!). Using a spatula fold the chocolate in and mix until combined.
Sift in the flour and cocoa powder. Add the Mini Eggs and then fold the dry ingredients into the mix gently.
You don’t want to over mix – just enough so there are no lumps of flour. Once combined, pour into the lined baking tin and spread out evenly. Smooth out the top with a spatula.
Place the brownies in the oven and bake for 30 minutes. They should be a bit wobbly still when they come out of the oven but will firm up as they cool.
The top should look lovely and crackled when they’re done. Remove from the oven, place on a wire rack and gently press a few Mini Eggs on top of the cooked brownies.
Allow the brownies to cool completely. I would give them at least a couple of hours before trying to remove them from the tin – ideally leave overnight.
You can pop them in the fridge once they’ve cooled a little to help speed the process up!
Once the brownies have cooled, remove them from the tin. Drizzle the melted white chocolate over them, sprinkle over the crushed Mini Eggs, then leave to set.
Cut the brownie into 16 squares or 8 larger bars.
Storing and Freezing
These brownies can be stored at room temperature in an airtight container for a week – although to be honest if they last longer than that, they’re usually still fine to eat!
You can also freeze these Mini Egg Brownies. I recommend cutting them up then freezing them in squares/bars. That way you can defrost as and when you fancy a piece.
Frequently Asked Questions
Here are some FAQs about this easy Mini Egg Brownies recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
Cadbury’s Mini Eggs contain dairy, so that would make it tricky. You would need to find a gluten and dairy free Mini Egg alternative, such as the Mummy Meegz vegan ones or Moo Free Mini Choccy Eggs. For the brownie, swap the butter for a vegan margarine and use dairy free chocolate.
Yes – Mini Eggs are gluten free! You can see my full gluten free Easter eggs guide to find lots of other gluten free goodies for Easter too.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Mini Egg Brownies
Ingredients
- 100 g dark chocolate
- 100 g milk chocolate
- 170 g unsalted butter
- 250 g caster sugar
- 2 large eggs
- 2 tsp vanilla extract
- 90 g gluten free plain flour
- 40 g cocoa powder
- 200 g Cadbury's Mini Eggs
For the topping:
- 50 g white chocolate, melted
- Approx 80g Cadbury's Mini Eggs, crushed
Instructions
- Preheat the oven to 180C / Fan 160C / Gas Mark 4. Line an 8-inch / 20cm square baking tin with baking paper and set aside.
- Break the chocolate into a bowl and melt over a bowl of boiling water. Once melted set aside to cool slightly while you start the rest of the recipe.
- Melt the butter in the microwave and add to a large mixing bowl with the sugar. Using an electric whisk, mix together until combined.
- Add the eggs and vanilla extract to the sugar/butter mix. Continue to mix with electric whisker for a minute until the mixture pales and starts to go fluffy.
- Add the chocolate to the mix – make sure it is warm but not too hot or it will cook the eggs (not good!). Using a spatula fold the chocolate in and mix until combined.
- Sift in the flour and cocoa powder. Add the Mini Eggs and then fold the dry ingredients into the mix gently. You don't want to over mix – just enough so there are no lumps of flour. Once combined, pour into the lined baking tin and spread out evenly. Smooth out the top with a spatula.
- Place the brownies in the oven and bake for 30 minutes. They should be a bit wobbly still when they come out of the oven but will firm up as they cool, and the top should look lovely and crackled when they're done.
- Remove from the oven, place on a wire rack and gently press a few Mini Eggs on top of the cooked brownies.
- Once the brownies have cooled completely, remove them from the tin. Drizzle the melted white chocolate over them, sprinkle over the crushed Mini Eggs then leave to set completely. Cut into 16 squares or 8 larger bars.
Video
Notes
- IMPORTANT: It is very important to ensure the brownies cool completely before cutting. I would give them at least a couple of hours before cutting into them. They should be a bit wobbly when they come out of the oven but will firm up as they cool.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to show how this brownie recipe should look at each stage.
- Storing and Freezing: These brownies will store for a week in an airtight container and can also be frozen – see the post above for tips.
- Like this Recipe? It would mean SO much to me if you could leave a 5* review and tell all your gluten free friends about these Mini Egg Brownies.
Nutrition
More Gluten Free Easter Recipes
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