Mini Egg Brookies

27th March 2021

A layer of mini egg cookie dough, topped with a layer of gooey chocolate brownie.

What a treat these are! I honestly couldn’t decide between making blondie or brownies for easter so I combined the two! Gooey, fudgey and delicious using easy ingredients you will find in your cupboards too!

I’ve also filmed a recipe video which you can find below the recipe card so you can see how I make it!

Let me know if you give this one a try by leaving a comment below and tagging me on Instagram!

Happy Easter x

Mini Egg Brookies

Recipe by Sarah's Healthy KitchenCourse: Dessert


Prep time


Cooking time





A layer of mini egg cookie dough, topped with a layer of gooey chocolate brownie.


  • For the cookie dough layer-

  • 50g butter, melted

  • 75g greek yogurt

  • 100g light brown soft sugar

  • 1 medium egg

  • 1 tsp vanilla extract

  • 225g plain flour

  • 1/2 tsp salt

  • 1/2 tsp bicarbonate soda

  • 50g milk chocolate chunks

  • 100g mini eggs

  • For the brownie layer-

  • 2 medium eggs

  • 120g caster sugar

  • 100g dark chocolate, melted

  • 50g greek yogurt

  • 30g cocoa powder

  • 50g plain flour

  • 1/2 tsp salt

  • 50g white chocolate chunks

  • 100g mini eggs

  • (optional to top- 50g crushed mini eggs)


  • Grease and line a 20x20cm square brownie tin with parchment.
  • First make the cookie dough, whisk together the melted butter, yogurt and sugar in a bowl until really well combined, then add the egg and vanilla extract and whisk again until foamy.
  • Add the flour, salt and bicarbonate of soda and fold through until a thick cookie dough forms.
  • Add the chocolate chunks and mini eggs and fold through until combined.
  • Press the cookie dough into the base of the prepared tin and pop in the fridge while you make the brownie layer.
  • Preheat oven to 180°c.
  • Whisk together the eggs and sugar until foamy, add the melted chocolate and stir through.
  • Add the yogurt and stir through again until combined.
  • Add the cocoa powder, flour and salt and fold until just combined.
  • Finally add the white chocolate and mini eggs and fold through.
  • Spoon on top of the cookie dough layer then bake for 30 minutes until just set and a skewer comes out with some crumbs stuck to it.
  • Leave to cool fully in the tin before transferring to the fridge for at least 2-3 hours. The longer they are in the fridge the fudgier they are!

Recipe Video


  • Per serving Kcal 317 Fat 14.6 Carbs 42.1 Protein 6.9

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