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    Home » Recipes » Slow Cooker Desserts

    Published on Apr 4, 2020. Modified on Jan 23, 2024 by bakingqueen74. This post may contain affiliate links. Leave a Comment

    Slow Cooker Mini Egg Brownies

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    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!

    Brownies with Mini eggs in a slow cooker pot.
    Jump to:
    • Slow cooker baking
    • Tips for best results
    • Ingredients
    • Step by step instructions
    • More slow cooker Easter treats
    • If you like this
    • Recipe
    • Reviews

    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!

    Brownies topped with Mini Eggs in squares.

    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!

    Brownies in slow cooker pot topped with pastel Mini Eggs.

    Tips for 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.

    Close up of brownies with pastel chocolate eggs.
    • 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

    Here’s a handy list for getting the ingredients ready or as a shopping list. For the precise quantities you’ll need please see the recipe card at the end of the post with all the 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

    Melted chocolate in bowl.

    Dice the butter 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.

    Whisked brown sugar and eggs in a bowl.

    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.

    Brownie mixture in a bowl.

    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.

    Brownie mixture after adding flour, in a white bowl.

    Sift in the plain flour and fold in carefully until fully mixed.

    Stirring mini eggs into brownie batter.

    Crush half of the Mini Eggs and add them to the brownie batter.

    Brownie batter poured into slow cooker pot lined with baking paper.

    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.

    Brownies during cooking in slow cooker pot.

    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.

    Brownies nearly ready in slow cooker.

    After the second hour they should look like this, much more cooked all over.

    Brownies decorated with mini eggs cooking in slow cooker pot.

    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.

    Squares of brownies with Mini eggs on top, on baking paper.

    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

    You might also like these:

    • Chocolate cake topped with melted Cadbury Creme Eggs.
      Slow Cooker Creme Egg Chocolate Cake
    • Creme egg topped shortbread with chocolate drizzle on cooling rack.
      Slow Cooker Creme Egg Shortbread
    • Squares of chocolate fudge topped with mini chocolate eggs.
      Slow Cooker Easter Egg Fudge
    • Chocolate cookie cake topped with small chocolate eggs.
      Slow Cooker Easter Cookie Cake

    If you like this

    … you might also like:

    • Squares of marshmallow brownies.
      Slow Cooker Marshmallow Brownies
    • Brownies cut into squares on a white background.
      Slow Cooker Crunchie Brownies
    • Brownies on a cooling rack, soft in the centre.
      Slow Cooker Cream Cheese Brownies
    • Chocolate brownies swirled with peanut butter in slow cooker pot.
      Slow Cooker Peanut Swirl Brownies

    Recipe

    Slow cooker brownies in pot, covered in chocolate mini eggs.

    Slow Cooker Mini Egg Brownies

    Delicious chocolate brownies with Mini Eggs, ideal for Easter treats. Bake them in your slow cooker!
    5 from 1 vote
    Print Rate Save Saved!
    Course: Baking
    Cuisine: British, Slow Cooker
    Prep Time: 20 minutes minutes
    Cook Time: 3 hours hours
    Total Time: 3 hours hours 20 minutes minutes
    Servings: 10
    Calories: 294kcal
    Author: Lucy Allen | BakingQueen74

    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 (all-purpose flour)
    • 100 g Mini Eggs
    • 30 g multi-coloured chocolate chips to decorate, optional
    UK Measurements – US Measurements

    Equipment

    large oval slow cooker
    large oval slow cooker
    cake liners
    cake liners
    mixing bowl
    mixing bowl

    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.
      125 g unsalted butter, 125 g chocolate
    • 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.
      130 g light brown sugar, 2 medium eggs
    • 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.
      80 g plain flour (all-purpose flour)
    • Crush half of the Mini Eggs (50 g) and add them to the brownie batter.
      100 g Mini Eggs
    • 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.
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

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      Slow Cooker Lemon Drizzle Cake
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      Slow Cooker Syrup Sponge
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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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