Description
Delightfully rich and fudgy mini egg brownie bites perfect for snacking or sharing. This easy-to-make recipe combines classic brownie flavors with crunchy mini chocolate eggs baked inside and on top for a festive twist, ideal for parties, Easter, or anytime chocolate cravings strike.
Ingredients
Scale
Dry Ingredients
- 2 cups granulated sugar
- â…” cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
Wet Ingredients
- 1 cup unsalted butter, melted and cooled slightly
- 4 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 ½ cups mini chocolate eggs, divided
Instructions
- Preheat and Prep – Preheat your oven to 350°F (175°C) and grease two muffin tins with cooking spray to prevent sticking.
- Combine Dry Ingredients – In a large bowl, sift together the granulated sugar, cocoa powder, all-purpose flour, salt, and baking powder ensuring even distribution for a smooth batter.
- Combine Wet and Dry Ingredients – Add the melted and slightly cooled butter, the eggs, and vanilla extract to the dry ingredients. Mix thoroughly until all components are well incorporated, forming a rich brownie batter.
- Add Mini Eggs – Crush 1 cup of mini chocolate eggs and gently fold them into the prepared batter to distribute bursts of chocolate and candy texture throughout.
- Bake – Evenly spoon the batter into the greased muffin tins. Bake in the preheated oven for 10-12 minutes, allowing the brownies to set but remain moist.
- Add Topping and Finish Baking – Remove the muffin tins from the oven and carefully press the remaining mini chocolate eggs onto the tops of each brownie bite. Return the tins to the oven and bake for an additional 3 minutes to slightly melt and set the topping.
- Cool and Serve – Let the brownie bites cool slightly in the muffin tins to firm up before transferring them to a wire rack to cool completely. Serve once cooled for best texture and flavor.
Notes
- Ensure the melted butter is cooled before mixing with eggs to avoid scrambling the eggs.
- Use a toothpick to check doneness; it should come out with a few moist crumbs for fudgy brownies.
- For a firmer texture, bake an extra 1-2 minutes, but be careful not to overbake.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Mini chocolate eggs can be substituted with other small candy-coated chocolates if desired.
