Description
Deliciously rich and fudgy Mini Egg Brownies are the perfect festive treat, combining classic chocolate brownie flavors with colorful candy-coated Mini Eggs for added crunch and sweetness. Ideal for Easter or any holiday dessert table, these brownies are easy to prepare and bake to perfection with a delightful combination of moist texture and chocolatey goodness.
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 (for topping)
Instructions
- Prepare Baking Pan: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and make removal easy after baking.
- Mix Wet Ingredients: In a large bowl, whisk together the melted unsalted butter and granulated sugar until the mixture is smooth and well combined, then add the eggs and vanilla extract. Continue whisking until the batter is slightly thickened and uniform.
- Combine Dry Ingredients: Sift together unsweetened cocoa powder, all-purpose flour, salt, and baking powder to ensure even distribution and avoid lumps.
- Fold Dry into Wet: Gradually fold the dry ingredients into the wet mixture just until no streaks remain. Be careful not to overmix to keep the brownies tender.
- Add Chopped Mini Eggs: Stir in the roughly chopped Mini Eggs thoughtfully, incorporating them evenly throughout the batter for pops of candy-coated chocolate in every bite.
- Transfer and Top: Pour the batter into the prepared baking pan, smoothing the top with a spatula. Press the whole Mini Eggs gently into the surface as a colorful and crunchy topping.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes. Check for doneness by inserting a toothpick into the center; it should come out with moist crumbs but not wet batter.
- Cool and Slice: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, lift out using the parchment paper and slice into 9 even squares for serving.
Notes
- For fudgier brownies, bake closer to 25 minutes, removing as soon as a toothpick shows moist crumbs.
- Add chocolate chips to the batter for extra chocolate richness.
- Substitute Mini Eggs with other candy-coated chocolates for seasonal variation or personal preference.
