We are well known for our love of brownies. Many variants of these delicious chocolate bakes come out of our ovens both here at the cookery school and at home.  These Mini Egg brownies have a swirl of cream cheese & peanut butter swirled through them & some whole raspberries & mini eggs dotted in them to give a vibrant & delicious Easter treat.

Once you’re confident with a great brownie base recipe it’s easy to adapt to your tastes. Throw in some of your favourite ingredients and you’ll have a delicious tray of brownies to share with family and friends.


Mini Egg and Raspberry Cheesecake Brownies

These delicious raspberry cheesecake brownies have a delicious Easter twist with a scattering of Mini Eggs. 

Course Dessert
Cuisine American
Keyword Mini egg brownies
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 20 brownies
Author Clare Major


For the brownies:

  • 240 g unsalted butter diced
  • 240 g dark chocolate minimum 60%, chopped
  • 4 eggs
  • 330 g caster sugar
  • 120 g plain flour sifted
  • 30 g cocoa powder sifted
  • 3/4 tsp Salt
  • 40 g Mini Eggs

For the topping:

  • 200 g cream cheese
  • 1 egg
  • 75 g caster sugar
  • 100 g raspberries
  • 4 tbsp peanut butter
  • 40 g Mini Eggs (or however many are left after you've opened the bag)


  1. Heat the oven to 180°c. Put the butter and chocolate in a microwave proof bowl, melt and stir every 30 seconds until you have a thick, shiny sauce. Set aside to come down to room temperature.

  2. In another large bowl with an electric whisk beat the eggs and sugar until pale and creamy. 

  3. Gently fold the melted chocolate and butter into the whisked eggs. Don't over mix or you'll knock all the air out of the fluffy eggs. Fold in the flour, cocoa, salt and half the Mini Eggs. Pour into a 21cm x 31cm baking tray lined with parchment and spread out into an even layer.

  4. In a separate bowl, beat the cream cheese, remaining sugar egg and peanut butter until smooth, then swirl over the chocolate brownie base. Sprinkle the raspberries and remaining Mini Eggs on top. Push these in to the mix slightly. 

  5. Bake for about 20 minutes, until the top is crisp and the middle still has a slight wobble and is gooey inside: check after 18 minutes. The brownies may seem a bit undercooked at first, but they will firm up as they cool down. Enjoy warm or cold. 


What is the best chocolate to bake brownies with?

  • Avoid cooking chocolate, it doesn’t taste great and it’s expensive for what it is.
  • We love Guittard & use this on all of our chocolate courses with Will Torrent.
  • Always aim to buy a chocolate that has at least 55% cocoa content otherwise it could make your brownies too sweet.

Can you freeze brownies?

Brownies freeze well. Once the tin of brownies have completely cooled, slice then wrap them individually. You can then defrost when a brownie emergency arises. Each piece will take about an hour to defrost.

How long do I cook fudgy brownies for?

We like dense, fudgy brownies, if you like the same keep a keen eye on the brownies towards the end of baking. There is a very fine line between undercooked and overcooked brownies.

They are ready when the edges are slightly risen and a thin papery crust has developed on the top of the brownies. The brownies will also have a very slight wobble in the centre. They will continue to cook as they cool down and the middle may sink slightly, this is ok.

If you prefer brownies with a drier cake texture bake for longer than the recipe suggests. The brownies will ready when come away from the tin.

Fancy baking some more of our brownie recipes try:

Orange and Mincemeat Brownies for a festive twist on a brownie.


Spiced Fig Brownie Slice a delicious autumnal brownie with a biscuit base




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