Description
Indulge in the rich and chocolatey goodness of these Mini Egg Brownies. Perfect for Easter or any time you’re craving a decadent treat, these brownies are filled with chopped Mini Eggs and topped with whole ones for a delightful crunch in every bite.
Ingredients
Scale
Brownie Batter:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 3/4 cup Mini Eggs, roughly chopped
Topping:
- 1/4 cup Mini Eggs, whole
Instructions
- Preheat the oven: to 350°F and line an 8×8-inch baking pan with parchment paper.
- Mix wet ingredients: In a large bowl, whisk melted butter and sugar until smooth. Add eggs and vanilla extract, whisk until well combined.
- Add dry ingredients: Sift in cocoa powder, flour, salt, and baking powder. Fold into wet ingredients until no streaks remain.
- Stir in Mini Eggs: Add chopped Mini Eggs to the batter and mix.
- Bake: Pour batter into pan, top with whole Mini Eggs, and bake for 25–30 minutes.
- Cool and serve: Allow to cool before slicing into squares.
Notes
- For fudgier brownies, bake on the shorter end of the time range.
- You can add chocolate chips for extra richness or use different candy-coated chocolate eggs for variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 22g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
