Description
A rich, fudgy brownie base loaded with crunchy, chocolatey Cadbury Mini Eggs. These Easter Mini Egg Brownies are the ultimate Easter treat, combining the best of brownie goodness with the colorful fun of Mini Eggs.
Ingredients
For the Brownies:
- ½ cup (1 stick) unsalted butter
- 8 oz semi-sweet chocolate (chopped or chips)
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 cup mini chocolate eggs (or Easter candy-coated chocolates), roughly chopped (plus extra for topping)
For the Topping (optional):
- ½ cup mini chocolate eggs (for decoration)
Instructions
Start by preheating your oven to 350°F (175°C). Grease a 9×9-inch square baking pan or line it with parchment paper, allowing for easy removal of the brownies once baked.
In a microwave-safe bowl or using a double boiler, melt the butter and semi-sweet chocolate together. Heat in 20-30 second intervals, stirring in between, until the mixture is smooth and completely melted. Once melted, set the mixture aside to cool slightly.
In a large mixing bowl, whisk together the granulated sugar and light brown sugar until fully combined. Add the eggs, one at a time, beating well after each addition. This helps incorporate air into the mixture, which results in a lighter texture for your brownies. Stir in the vanilla extract.
Once the chocolate and butter mixture has cooled to room temperature, add it to the sugar and egg mixture. Mix until everything is well combined and smooth.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Sifting the dry ingredients can help eliminate any lumps in the cocoa powder and flour, ensuring a smooth batter.
Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or whisk until just combined. Be careful not to overmix, as this can lead to dense brownies.
Gently fold in the chopped mini chocolate eggs (or candy-coated chocolates) into the brownie batter. These will provide a delightful crunch and bursts of chocolate in every bite.
Reserve some of the mini eggs for topping the brownies after baking, which will give them an extra decorative and colorful finish.
Pour the brownie batter into the prepared baking pan, spreading it out evenly with a spatula. Sprinkle the reserved mini eggs on top of the brownie batter, gently pressing them into the batter.
Bake the brownies in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. The brownies should be set around the edges, but still slightly soft in the center. Keep in mind that the brownies will continue to cook as they cool.
Allow the brownies to cool in the pan on a wire rack for at least 15-20 minutes before slicing them into squares. This will give the brownies time to set and prevent them from falling apart when cut.
Once cooled, slice into squares or rectangles. Serve as a dessert on its own or alongside a scoop of vanilla ice cream or whipped cream for an extra indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 14-16g
- Carbohydrates: 30-35g
- Protein: 3g