Slow cooker mini egg brownies are the perfect Easter treat to make at home and also fun to bake with your kids! These fudgy chocolate brownies are filled and topped with pastel-coloured Mini Eggs, so delicious!
Slow cooker baking
Why bake brownies in a slow cooker you might ask! If you are busy, for example right now you might be working at home every day and helping your children with schoolwork, baking in the slow cooker is the perfect method I think.
The prep takes the same amount of time then the cooking takes a few hours – so you can get on with all your tasks then your treat will be ready for you when finished!
Another reason I love slow cooker baking especially for brownies and cakes is the delicious softness of your bakes. The temperature of your slow cooker is much lower than the oven so your brownies will be so fudgy and squishy in the centre!
Baking slow cooker Mini Egg brownies can make a fun-filled activity to do with your children during lockdown. They’ll also love to sample the results!
Tips for getting the best results
I bake a LOT in my slow cooker so there are lots of tips I can share to make sure you get the best results with your brownies.
- Line your slow cooker pot. It will make removing your brownies/cake/bread much easier when ready and also provides some protection against burning. I use two layers of baking paper or large cake cases.
- Put a tea/dish towel under the lid to stop drips falling onto your brownies. This will stop them getting soggy!
- Use a skewer, knife or cake tester if you have one to check your brownies are cooked through. If you still see wet mixture on it, cook for longer.
- Watch out for burning! All slow cookers are different and yours may cook quicker. So check after an hour and then regularly. If you have a sear and stew type (metal) slow cooker these cook much much faster so be warned!
- This recipe was made in an oval 3.5 litre slow cooker. If you have a larger slow cooker the brownie mixture will spread out more thinly in the slow cooker pot so it will make very thin brownies and could burn quickly. I would recommend doubling the quantities for a large slow cooker such as a 6.5 litre.
Ingredients required
For the precise quantities you’ll need please scroll down to the end of the post where the recipe card has full details.
- chocolate – To make these brownies I used a mixture of milk and dark chocolate chunks. You can either whatever chocolate you have on hand in your store cupboard or pantry, just note that the results might differ. If you only have dark chocolate your brownies will be darker in colour and deeper in flavour. If you use only milk chocolate they will be lighter in colour and flavour, but still delicious!
- unsalted butter
- light brown sugar/Muscovado sugar – In this recipe I used a mixture of light brown sugar and light brown Muscovado sugar, using up what I had in my baking cupboard. Muscovado sugar is a less refined than light brown sugar (which is made by adding molasses back into refined white sugar) so it has a lovely flavour which reminds me of toffee. If you can get hold of Muscovado or have some already, do use it and enjoy the added flavour it will give to the brownies. If not, you can use all light brown sugar too without any problems.
- 2 medium eggs
- plain flour
- Mini Eggs
- multi-coloured chocolate chips for decoration, optional
Step by step instructions
- Dice the butter into small chunks and put it in a microwaveable bowl with the chocolate. Microwave on high for one minute, then stir. If it is fully melted, leave it to cool. If not, microwave for another minute on high then stir until fully melted. Then leave to cool.
- In a large bowl add the sugar to the eggs. Whisk using a hand mixer for around 5 minutes or until it has increased in volume and is thick and foamy/creamy.
- Check that the melted chocolate and butter is not still too hot from heating in the microwave. Pour the melted chocolate and butter into the whisked eggs and sugar. Fold in carefully.
- Sift in the plain flour and fold in carefully until fully mixed.
- Crush half of the Mini Eggs and add them to the brownie batter.
- Line your slow cooker, I like to use two sheets of baking paper which I crumple then flatten again to make them pliable.
- Pour in the brownie batter.
- Put on the lid with a few sheets of kitchen towel or a tea/dish towel under the lid to catch drips.
- Cook on high for 2 hours or until the edges and centre of the brownies are firm. After an hour they should look like this, with the edges starting to cook and crisp up.
- After the second hour they should look like this, much more cooked all over.
- At this point add the rest of the Mini Eggs and multi-coloured chocolate chips (optional!) on top (they will sink in a little) and cook on high for another half an hour or until the centre of the brownies is firm. If you like your brownies soft and fudgy you can take them out when there is still a slight wobble in the middle, this is up to you. Use a skewer, knife or cake tester to check that the brownies are cooked through.
- Remove the brownies from the slow cooker pot by using the edges of the baking paper. Leave them to cool if you can wait that long, cut into squares, then dive in!
More slow cooker Easter treats
A slow cooker cake to enjoy this Easter, with delicious Cadbury Creme Eggs nestled into the cake mixture, which is made with buttermilk
Get this recipe
Buttery shortbread baked in the slow cooker with Creme eggs sunk into the dough, great for Easter indulgence
Get this recipe
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Recipe
Slow Cooker Mini Egg Brownies
Delicious chocolate brownies with Mini Eggs, ideal for Easter treats. Bake them in your slow cooker!
Print
Rate
Servings: 10
Calories: 294kcal
Ingredients
- 125 g chocolate I used 100 g milk chocolate and 25 g dark chocolate chunks
- 125 g unsalted butter
- 2 medium eggs free-range
- 130 g light brown sugar I used 50 g light brown sugar and 80 g light brown Muscovado sugar
- 80 g plain flour
- 100 g Mini Eggs
- 30 g multi-coloured chocolate chips to decorate, optional
Equipment
large oval slow cooker
cake liners
Instructions
- Dice 125 g butter into small chunks and put it in a microwaveable bowl with 125 g milk or dark chocolate (or a mixture). Microwave on high for one minute, then stir. If it is fully melted, leave it to cool. If not, microwave for another minute on high then stir until fully melted. Then leave to cool.
- In a large bowl add 130 g light brown sugar (or light Muscovado sugar) to 2 eggs. Whisk using a hand mixer for around 5 minutes or until it has increased in volume and is thick and foamy/creamy.
- Check that the melted chocolate and butter is not still too hot from heating in the microwave. Pour the melted chocolate and butter into the whisked eggs and sugar. Fold in carefully.
- Sift in 80 g plain flour and fold in carefully until fully mixed.
- Crush half of the Mini Eggs (50 g) and add them to the brownie batter.
- Line your slow cooker, I like to use two sheets of baking paper which I crumple then flatten again to make them pliable.
- Pour in the brownie batter.
- Put on the lid with a few sheets of kitchen towel or a tea/dish towel under the lid to catch drips.
- Cook on high for 2 hours, or until the edges of the brownies are firm. At this point add the rest of the Mini Eggs (50 g) on top (they will sink in a little) and cook on high for another half an hour, or until the centre of the brownies is firm. If you like your brownies soft and fudgy you can take them out when there is still a slight wobble in the middle, this is up to you.
- Remove the brownies from the slow cooker pot by using the edges of the baking paper. Leave them to cool if you can wait that long, then dive in!
Notes
Slow Cooker Size:
This recipe was made in an oval 3.5 litre slow cooker. If you have a larger slow cooker the brownies would be very thin so I would recommend doubling the quantities if using a 6.5 litre slow cooker. New Recipes Emailed to YouGet my new recipes and newsletters for free when you subscribe. Click here to subscribe!
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