These chewy, fudgy, perfectly sweet brownies are baked in a muffin tin and have the best of both worlds-chewy ends all the way around and a fudgy center! Made with Cadbury Mini Eggs, and chocolate chunks, these bite-sized desserts are heavenly!
Muffin tin brownies with Cadbury Mini Eggs are a perfect and delicious Springtime or Easter Treat. The combination of gooey, chocolate brownie and crunchy Cadbury Mini Eggs combine to make an irresistible dessert that everyone will love.
Best of all, these brownies are made from scratch and not from a box! These delectable treats are incredibly easy to make; it only takes a few minutes to prepare the batter and then you just have to wait for it to bake in the oven for 18-20 minutes!
The end result is a tasty treat that will bring smiles to everyone around your Easter table! Plus, it’s a great way to use up any leftover Cadbury Mini Eggs from Easter egg hunts. But really, let’s face it – is there such thing as leftover Cadbury anything?!
The Chewiest Brownies in a Muffin Tin
Okay, so if you’re set on making the chewiest brownies in a muffin tin, let’s get started! These oil-free brownies are made with real butter and pantry staples for the yummiest, fudge brownies around!
Ingredients
Unsalted Butter – This replaces any oil normal brownies use. It provides the rich, moist, fudgy texture these brownies have.
Eggs – These provide a fluffy texture to the brownie and helps bind the ingredients together.
Vanilla Extract & Salt – These both add flavor to the better to better balance it out.
All-Purpose Flour – This is the main staple flour that you will need to bake up these perfectly portioned brownies.
Cocoa Powder – Not to be confused with hot cocoa, this adds the chocolate flavor to the brownies and is unsweetened.
Sugar – Granulated sugar adds sweetness to these Easter brownies.
Baking Powder – Helps these brownies to rise in the muffin tins.
Chocolate – We used leftover milk chocolate stars we had from Christmas. You can use any semi-sweet, dark, or milk chocolate pieces.
Cadbury Mini Eggs – I gently smashed half of these to form pieces, but you can leave them whole if you wish.
How to Make Muffin Tin Brownies
In a large bowl, whisk together the flour, baking powder, salt, and cocoa until combined.
In a medium bowl, combine the melted butter, eggs, vanilla extract, and sugar until fluffy.
Pour the wet ingredients into the dry ingredients bowl and mix until no more flour streaks are visible.
Fold in half of the chopped Cadbury Mini Eggs and chocolate chunks.
Using a spoon add 4 tablespoons of batter to each greased muffin tin well.
Sprinkle over the remaining Cadbury Mini Eggs- they can be smashed or whole as it is a matter of preference.
Bake at 350 degrees F. for 18-20 minutes or until a toothpick or skewer inserted into the center of the brownie comes out clean.
Best Way to Get Brownies Out of a Muffin Tin
I always prefer to bake my muffin tin brownies in a silicone muffin tin so that they simply pop right up once cooled! This is the ultimate baking hack for perfectly shaped brownies or baked goods.
If you only have traditional metal muffin tins you can spray the muffin tin with a flour-based baking spray. Then, once cooled, gently run a plastic butter knife along the edges of each muffin cup. This will help loosen the edges and make it easier to remove the brownies without sticking or breaking them. Once all of the edges are loosened, use a fork or spatula to carefully lift each brownie out of the tin.
Storing Muffin Tin Brownies
Muffin tin brownies are best eaten freshly baked and warm but can be stored for later enjoyment. To store muffin tin brownies, simply place them in an airtight container or bag. The key to keeping your muffins fresh is to remove as much air from the container as possible so that it prevents the moisture from escaping and drying them out. They will last 3-4 days at room temperature.
You can also wrap each individual muffin and place it in a freezer-safe container for up to 3 months. To reheat muffin tin brownies, simply thaw them on the counter, and then pop them in the microwave for a few seconds until they reach the desired temperature. Enjoy!
More Brownie Recipes to Try Today!
Muffin Tin Brownies with Cadbury Mini Eggs
Equipment
- 2 12-count silicone muffin tins
- Oven adjusted to the center rack position
- large & medium mixing bowl
- Measuring cups & spoons
- Whisk
- Rubber Spatula
Ingredients
- 1 cup granulated sugar
- 1 cup unsalted butter
- 1½ teaspoons vanilla extract
- 2 large eggs
- 1½ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup chocolate morsels or chopped chocolate baking bar
- 8 ounces Cadbury Mini Eggs
Instructions
- Preheat the oven to 350°F. Spray two muffin tins with nonstick baking spray.
- In a large bowl, whisk together the flour, baking powder, salt, and cocoa until combined.
- In a medium bowl, combine the melted butter, eggs, vanilla extract, and sugar until fluffy.
- Pour the wet ingredients into the dry ingredients bowl and mix until no more flour streaks are visible.
- Fold in half of the chopped Cadbury Mini Eggs and chocolate chunks.
- Using a spoon add 4 tablespoons of batter to each greased muffin tin well.
- Sprinkle over the remaining Cadbury Mini Eggs- they can be smashed or whole as it is a matter of preference.
- Bake at 350°F. for 18-20 minutes or until a tested inserted into the center of the brownie comes out clean.
- Allow brownies to cool before carefully removing them from the pan.
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