Prep 5 mins
Cooking 40 mins
Serves 9
Celebrate the festive season with these fun and colourful Easter Mini Egg Protein Brownies, made using The Healthy Baker Protein Brownie Mix. Rich, chocolatey brownies are topped with crunchy Cadbury Mini Eggs, creating a soft, fudgy texture with a playful Easter twist — with 10g of protein per serve.
Perfect for Easter baking, sharing with family or adding something special to the dessert table, these brownies combine classic indulgence with a seasonal favourite. Easy to prepare and full of flavour, they’re a delicious way to enjoy a chocolate brownie with a little extra protein.
Preheat oven to 180C conventional or 160C fan-forced. Grease a 20cm square baking tin (5cm deep) and line with baking paper, extending over two sides for easy lift.
Place Protein Brownie Mix, eggs, water and canola oil in a medium bowl. Mix with an electric mixer on low speed for 1 minute until combined, scrape down the bowl, then mix on medium speed for 1 minute until smooth.
Fold through half of the mini eggs.
Pour batter into the prepared tin and smooth the top.
Bake for about 15 minutes. Remove the tray from the oven and sprinkle the remaining mini eggs over the top, then return to the oven and bake for a further 20–30 minutes, or until the centre is just set and a skewer inserted comes out with a few moist crumbs.
Cool in the tin for 30 minutes, then lift out to a wire rack to cool completely.
Slice into 9 squares and enjoy!
TIP: For a fudgier centre, remove from the oven when the middle still has a slight wobble; for a cakier texture, bake a little longer.
