If you’re a fan of fudgy brownies, Nutella, and those irresistibly colorful mini chocolate eggs, you’re about to fall head over heels for Mini Egg Nutella Brownies! This treat combines silky, chocolate-hazelnut spread with the charm of pastel mini eggs for a bar that’s both eye-catching and downright delicious. It’s a recipe you’ll want to pull out for Easter gatherings, spring potlucks, or honestly, any day you’re craving a bite of chocolate joy. The glossy crackle on top, little pops of crunchy candy, and rich chewy center all ensure that these brownies never last long in my kitchen!

Mini Egg Nutella Brownies Recipe - Recipe Image

Ingredients You’ll Need

These Mini Egg Nutella Brownies only need a handful of pantry staples, but each ingredient adds its own magic to the party. The Nutella brings a silky base, while the eggs create structure, and the mini eggs finish the dreamy texture with a playful crunch and bursts of color.

Nutella: That famous chocolate-hazelnut spread makes these brownies rich and decadent—don’t skimp on it!
Large eggs: Two eggs provide structure and help bind everything together for a chewy bite.
All-purpose flour: Just enough to hold things together; too much flour will make them cakey, so level your scoops!
Salt: A pinch brightens all the chocolatey flavors (don’t skip it, even if you’re tempted!).
Vanilla extract: This little touch of vanilla builds complexity and delicious aroma.
Melted butter: Butter brings extra moisture, flavor, and that classic fudgy brownie texture.
Brown sugar: Brown sugar keeps every bite tender, and adds caramel depth in the background.
Mini chocolate chips (optional): For pockets of melted chocolate, toss these in; you won’t regret it!
Mini chocolate eggs: The star of the show—some crushed, some whole—a candy crunch in every bite, and they make the whole pan look festive.

How to Make Mini Egg Nutella Brownies

Step 1: Preheat and Prep Your Pan

Start by heating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, allowing some overhang so you can easily lift your brownies out later. This step is a lifesaver for neatly cut brownies and easy clean up!

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the melted butter, luscious Nutella, brown sugar, eggs, and vanilla extract. Whisk until everything is smooth, glossy, and completely combined. Getting this part right ensures your brownies come out extra fudgy and full of that signature Nutella richness.

Step 3: Make the Batter

Add the flour and salt directly to the wet mixture. Stir gently with a spatula or wooden spoon—just enough to combine, but don’t overmix! Overworking the batter can lead to tough brownies, and we want these to be tender and melt-in-your-mouth fabulous.

Step 4: Fold in the Chocolate Chips and Mini Eggs

Now for the fun part: fold in your mini chocolate chips, if using, and half of the mini chocolate eggs (crushed or whole, your choice). This ensures surprises of chocolate and candy with every bite, giving the brownies their signature pop of color.

Step 5: Pour and Top

Scrape the dreamy brownie batter into the prepared baking pan and gently spread it into an even layer. Press the rest of your mini eggs on top—this makes each square look irresistible, and those eggs will get slightly crackly in the oven for a satisfying bite.

Step 6: Bake to Perfection

Bake for 20–24 minutes, checking at the 20-minute mark. They’re ready when the center is just set and a toothpick poked into the middle comes out with a few moist crumbs. For ultra-fudgy brownies, a barely-done center is key!

Step 7: Cool Completely and Cut

Let your Mini Egg Nutella Brownies cool completely in the pan—resist the urge to dive in! This helps the brownies set and makes them much easier to cut into tidy squares with sharp edges. Lift the brownies out using the parchment, slice into 16 squares, and get ready to wow everyone.

How to Serve Mini Egg Nutella Brownies

Garnishes

Top each brownie with a drizzle of extra Nutella, a sprinkle of powdered sugar, or even more crushed mini eggs for a dazzling presentation. The visual appeal of colorful candy eggs nestled in glossy chocolate is part of the experience!

Side Dishes

Serve these decadent brownies with a scoop of vanilla ice cream for the ultimate indulgence, or pair with fresh berries for a fruity contrast. A strong coffee or chilled glass of milk makes a perfect partner, balancing the rich, sweet flavors.

Creative Ways to Present

Layer cut brownie squares on a platter for a party tray, or serve as part of an Easter dessert board with pastel candies and fresh fruit. For a real showstopper, tuck them into cupcake wrappers and wrap with ribbon for sweet gifts, or stack with parchment for an adorable bake sale treat!

Make Ahead and Storage

Storing Leftovers

To keep your Mini Egg Nutella Brownies fresh and tender, store them in an airtight container at room temperature for up to three days. This seals in moisture and prevents them from drying out—though I doubt they’ll last that long!

Freezing

These brownies freeze beautifully. Once cut, wrap each square individually in plastic wrap, place in a zip-top freezer bag or airtight container, and freeze for up to 3 months. To enjoy, simply thaw at room temperature.

Reheating

For a just-baked experience, pop a brownie square into the microwave for about 10–15 seconds—this warms the chocolate, making them gooey and irresistible, especially with a scoop of ice cream alongside.

FAQs

Can I make these Mini Egg Nutella Brownies gluten-free?

Absolutely! Swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture may be a touch softer, but the flavor and fudginess will still win everyone over. Just make sure your mini eggs are gluten-free too.

Can I use a different size baking pan?

If you use a 9×9-inch pan, your brownies will be a bit thinner and may bake faster, so start checking at the 17-minute mark. For thicker brownies, stick to the 8×8-inch size or even a loaf pan for extra height (add a few extra minutes if so).

What’s the best way to crush mini eggs for the batter?

Place your mini eggs in a zip-top bag and gently tap them with a rolling pin or the bottom of a glass. You want irregular pieces for fun texture—don’t turn them into powder!

Can I make these Mini Egg Nutella Brownies without eggs?

You can experiment with two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, set for 5 minutes), but expect the texture to be a little different. The brownies may be a bit denser, but still delicious!

How can I tell when the brownies are done baking?

Look for edges that are set and starting to pull away from the pan, with a center that looks just firm and set. A toothpick inserted should come out with a few moist (not wet) crumbs for that perfect fudgy finish.

Final Thoughts

With their gooey centers, crackly tops, and playful bursts of candy crunch, Mini Egg Nutella Brownies are the kind of treat that instantly sparks joy. I hope you give this recipe a try—whether you’re making them for a holiday or just because, I know you’ll fall in love with every chocolatey, hazelnut-y bite!

Mini Egg Nutella Brownies Recipe

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4.9 from 28 reviews

Author: admin
Total Time: 32 minutes
Yield: 16 brownies 1x
Diet: Vegetarian

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Description

Indulge in these delightful Mini Egg Nutella Brownies that are rich, fudgy, and perfect for Easter or any sweet occasion. The combination of Nutella, mini chocolate eggs, and a hint of vanilla creates a decadent treat that is sure to please chocolate lovers of all ages.

Ingredients

Scale

Brownie Batter:

1 cup Nutella
2 large eggs
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Additional Ingredients:

1/4 cup butter (melted)
1/4 cup brown sugar
1/4 cup mini chocolate chips (optional)
1/2 cup crushed or whole mini chocolate eggs (plus more for topping)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
Mix the batter: Whisk together melted butter, Nutella, brown sugar, eggs, and vanilla until smooth. Stir in flour and salt, then fold in mini chocolate chips and half of the mini eggs.
Bake: Pour batter into the pan, spread evenly, press additional mini eggs on top, and bake for 20–24 minutes until just set.
Cool and serve: Allow to cool in the pan before cutting into squares.