These Mini Egg Cheesecake Brownies are the ultimate Easter dessert, combining rich, fudgy brownies, creamy cheesecake, and crunchy Mini Eggs in every bite. Whether you’re looking for a fun treat to make for an Easter party or just craving a chocolatey, indulgent dessert, this recipe is guaranteed to impress. Made with simple ingredients and topped with colorful Mini Eggs, these brownies are perfect for satisfying your sweet tooth. Follow this easy Mini Egg Cheesecake Brownie recipe for a crowd-pleasing treat that’s sure to become a holiday favorite!
Mini Egg Cheesecake Brownies Mini egg season is here, so why not make my super fudgy Mini Egg Brownies! Just make sure you buy extract mini eggs…trust me…you will eat them all and there will be none left for the brownies! Recipe:emsfoodiefix.com #brownies#minieggs#eastereggs#easybaking#fudgybrownies#cheesecake
170g dark chocolate (use dark chocolate between 50%-60% cocoa)
160g plain flour
40g cocoa powder
3 medium eggs
200g caster sugar
60g soft light brown sugar
1tbsp vanilla extract
1/4 tsp salt
160g Mini eggs
60g dark chocolate (for the top of the brownies)
40g dark chocolate chunks (for inside the brownies) -optional
Cheesecake filling
230g/8oz cream cheese (full fat)
80g caster sugar
1 small/medium egg
1 tsp vanilla extract
1 heaped tbsp plain/all purpose flour
Instructions
Cheesecake layer
Mix the cream cheese with an electric hand mixer until smooth.
Add the rest of the ingredients, mix together until combined. Do not overmix. It will be like a yoghurt consistency, it should not be runny. Set a side whilst you make the brownies.
Brownie
Place the flat side of a knife (the wide, smooth part of the blade) over half of the Mini Eggs. Gently press down until the shell cracks and the Mini Egg breaks into smaller pieces. Set aside
Chop the dark chocolate into chunks. Set aside.
Line a 20x20cm brownie tin with baking paper.
Melt the dark chocolate and butter in the microwave, 20 secs at a time. Mix together, make sure the melted chocolate and butter are well combined. This stops the brownie batter from splitting. Set aside.
Mix the eggs, sugar & vanilla extract in a separate bowl with an electric beater/stand mixer for 3 mins until creamy.
Fold in the melted chocolate and butter mix with a spatula.
Sift half the flour, cocoa and salt into the wet ingredients, fold in with a spatula. Repeat with the remaining dry ingredients until combined.
Add the the crushed mini eggs and dark chocolate into chunks. Fold into the brownie mix.
Spread slightly less than half the brownie batter in the tin, use a spatula to make sure it's even.
Spoon the tablespoons of the cheesecake mixture on top of the brownie layer.
Carefully spread evenly making sure all the cheesecake mix is covered.
Add the remaining mini eggs and dark chocolate chunks on top for the brownies.
Bake @170c fan for 27 minutes.
Wait for them to completely cool before serving them.
