Thermomix Easter Egg Brownies

Are you looking for a last minute Easter dessert? These Thermomix Easter Egg Brownies are for you! Made using our famous Thermomix Brownie recipe, the addition of your favourite mini Easter Eggs is guaranteed to be a hit with friends and family.

This yummy Thermomix Easter Egg Brownie recipe is super easy to make and along with being a great Easter dessert or treat, it's also a great way to use up any leftover easter eggs you may have - not that we get many in our house!!

Why you will love this recipe:

• Quick to prepare - these Brownies can be made and baked in less than 45 minutes and are a great last minute dessert.
• Versatile - you can use any type of mini Easter eggs to make these Brownies, they are also delicious when made with caramel filled eggs.
• Kid Friendly - this is a fun recipe to make with the kids, just make sure they don't eat all of the eggs first!

Ingredients

Please note you will find the full list of ingredients and method in the recipe card below.

• Butter - either salted or unsalted can be used.
• Cocoa
• Caster sugar - also known as superfine sugar.
• Vanilla extract - vanilla essence can also be used.
• Plain flour - also known as all purpose flour.
• Eggs - we use 70gram eggs in our recipes
• Mini Easter eggs - we used crunchy speckled eggs for the recipe pictured but you can use any type of mini Easter egg.

How to Make Easter Egg Brownies in a Thermomix

1. Melt the butter, cocoa and sugar.

2. Add the eggs and mix to combine.

3. Add the vanilla extract and flour and mix to combine.

4. Stir through the mini Easter eggs.

5. Transfer to prepared baking dish.

6. Bake until just set. Allow brownies to cool completely in baking dish before removing and cutting into pieces.

Tips for Making this Recipe

• When it comes to the type of easter egg chocolate and mini eggs you use, it's really up to you!  I like to use mini filled eggs and cut them in half before adding to my brownie mix as the filling spills out of the eggs into the brownie, however you can use solid mini eggs or a combination of your favourites.
• It is important to let the brownies cool completely before removing from the tin and cutting into pieces.
• The temperatures and time given for baking these brownies are based on using a 20cm square baking tin - if your dish is smaller/larger the time it takes to bake the brownies will vary.

More Easter Recipes:

• Thermomix Hot Cross Buns
• Thermomix Easter Egg Slice
• Thermomix 3 Ingredient Easter Egg Fudge
• Thermomix Easter Egg Rocky Road
• Thermomix Easter Egg Cupcakes
• Thermomix Mars Bar Cheesecake Recipe
• Three Ingredient Creme Egg Fudge
• No-Bake Thermomix Easter Recipes

Thermomix Easter Egg Brownies

These Thermomix Easter Egg Brownies are a simple but delicious Easter dessert PLUS they are a great way to use up any leftover easter eggs!

5 from 2 votes

Print Pin Rate

Course: Dessert, Slices

Cuisine: Australian

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 20 pieces

Calories: 166kcal

Author: Lucy & Lauren

Equipment

• ▢
  1 x 20cm square baking dish

Ingredients

• ▢ 150 grams butter
• ▢ 220 grams caster sugar
• ▢ 75 grams cocoa powder
• ▢ 1 teaspoon vanilla extract
• ▢ 3 eggs
• ▢ 75 grams plain flour
• ▢ 150 grams mini Easter eggs

Cook ModePrevent your screen from going dark

Instructions

• Preheat your oven to 160 degrees celsius (fan-forced) and line the base and sides of a 20cm square baking tin with baking paper.
• Unwrap the mini easter eggs. Set aside until needed.
• Place the sugar, butter and cocoa into your Thermomix bowl and melt for 3 minutes on speed 2 at 65 degrees or until melted.
• Add the eggs and vanilla extract and mix for 10 seconds on speed 4.
• Add the flour and mix for 5 seconds on speed 4 before scraping down the sides and mixing for another 10 seconds on speed 4.
• Add the mini eggs and use your spatula to stir through.
• Pour the brownie mixture into the prepared tin and smooth the surface.
• Place the brownies into the oven to bake for 35 minutes.
• Carefully remove the cooked brownies from the oven and allow them to completely cool in the tin before removing, cut into small pieces .

Notes

• When it comes to the type of easter egg chocolate and mini eggs you use, it's really up to you!  I like to use mini filled eggs and cut them in half before adding to my brownie mix as the filling spills out of the eggs into the brownie, however you can use solid mini eggs or a combination of your favourites.
• It is important to let the brownies cool completely before removing from the tin and cutting into pieces.
• The temperatures and time given for baking these brownies are based on using a 20cm square baking tin - if your dish is smaller/larger the time it takes to bake the brownies will vary.

Nutrition

Calories: 166kcal | Carbohydrates: 21g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 60mg | Potassium: 94mg | Fiber: 2g | Sugar: 15g | Vitamin A: 223IU | Calcium: 13mg | Iron: 1mg

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