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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!

A stack of gluten free Mini Egg brownies.

I do love fudgy gluten free brownies and this Mini Egg Brownies Recipe is the ultimate treat in my eyes! Plus these are super easy to make with a few storecupboard ingredients.

They are packed with chunks of Cadbury’s Mini Eggs (or your miniature egg of choice!) 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.

Table of Contents

Overhead shot of gluten free mini eggs brownies.

Don’t just take my word for it…

Judith left ⭐️⭐️⭐️⭐️⭐️ and said: “Really yummy, really easy to make! Only one problem – how do you stop eating the mini eggs as you’re making it??!! Thank-you for another great recipe Sarah.“

Ingredients and Substitutions

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.
Ingredients for Mini Eggs brownies with text labels.

How to Make Mini Egg Brownies

There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy these gluten free Mini Egg Brownies are to make.

Process shot of Mini Egg Brownies recipe showing the melted butter and sugar in a glass bowl.
Step 1: Mix the melted butter and caster sugar together in a large bowl.
Process shot of Mini Egg Brownies recipe showing the eggs and vanilla added to the mixture.
Step 2: Add the eggs and vanilla extract and beat again until light and fluffy.
Process shot of Mini Egg Brownies recipe showing the melted chocolate folded into the mixture.
Step 3: Pour the melted (and cooled) chocolate into the mix and fold in gently.
Process shot of Mini Egg Brownies recipe showing the flour and cocoa powder being sieved into the mix.
Step 4: Sieve the gluten free flour and cocoa powder into the mix and fold in.
Process shot of Mini Egg Brownies recipe showing the mini eggs added to the mixture.
Step 5: Add your mini eggs of choice and stir to distribute them evenly.
Process shot of Mini Egg Brownies recipe showing the brownie batter in a lined baking tin.
Step 6: Pour the mixture into a lined baking tin and bake until just set in the middle.
Process shot of Mini Egg Brownies recipe showing the finished brownie before cutting.
Step 7: Gently press some extra mini eggs on top, then allow to cool completely before decorating with white chocolate drizzled on top.

Storing and Freezing Instructions

TO STORE: Once cooled these brownies can be kept at room temperature in an airtight container and should last at least a week.

TO FREEZE: You can freeze either the entire tray of brownie, or the individual squares – then defrost at room temperature as needed.

Gluten free mini eggs brownies cut into squares.

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!

Can you make dairy free Mini Egg Brownies?

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.

Are Cadbury’s Mini Eggs Gluten Free?

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.

More Mini Eggs Recipes

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A stack of gluten free Mini Egg brownies.
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Mini Egg Brownies Recipe

By: Sarah Howells
These gluten free Mini Egg Brownies are so fudgy and delicious – packed with Cadbury's Mini Eggs (or your miniature egg of choice) for the perfect Easter treat!
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 16 squares
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Equipment

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
Metric – US Customary

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.

Nutrition

Serving: 1square | Calories: 322kcal | Carbohydrates: 37g | Protein: 3g | Fat: 19g
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More Gluten Free Brownies Recipes

If you like this gluten free white chocolate brownies recipe then make sure you check out these other gluten free brownie recipes too…

Have you tried this recipe?

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About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

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2 Comments

  2. 5 stars
    Really yummy , really easy to make !
    Only one problem – how do you stop eating the mini eggs as you’re making it??!! Thankyou for another great recipe Sarah.

    Reply