Matcha Mini Egg Brownies Recipe

Making matcha mini egg brownies is a simple matter of adding mini eggs to the brownie batter. The trick to make it extra-naughty is to get those Mini Eggs inside the batter as well as on top.

This is a super easy Easter dessert recipe that looks super bright and pretty and tastes amazing. Technically these 'matcha brownies' are actually 'matcha blondies' because they're made with white chocolate instead of milk or dark. Call them whatever you like, either way they're delicious.

You can also watch me make these on my YouTube channel:

Ready? Let's go.

(Makes about 12 brownies.)


2 eggs
65g light brown (muscovado) sugar
85g caster sugar
115g melted unsalted butter, cooled
175g plain flour
2 tbsp matcha
100g white chocolate, melted and cooled
2 x 80g bags of Mini Eggs (reserve 36 for the top and roughly chop the rest)
Handful of rainbow sugar-covered chocolate chips


1. Preheat the oven to 180°C, and lightly oil and line an 8 x 12" pan with baking parchment.

2. Whisk the eggs and sugars together in a bowl. Stir in the melted butter, then sift in the flour and matcha and combine, followed by the melted chocolate.

3. Stir in the chopped leftover Mini Eggs, and scoop the thick brownie batter into your prepared pan, spreading it out evenly and giving the pan a few taps on the counter to knock out large air bubbles.

4. Evenly distribute the mini eggs on top, and sprinkle over the rainbow chocolate chips.

5. Bake for 18–20 minutes, or until just set (check after the first 15 minutes and every couple of minutes after that to avoid overbaking: stop before it gets puffy).

6.  Leave to cool completely before slicing and serving.

Enjoy, and have fun.


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