Description
Indulge in these rich and chocolatey Mini Egg Brownies, perfect for Easter or any chocolate lover’s craving. Fudgy, with a delightful crunch from chopped mini eggs, these brownies are a festive treat that’s easy to make and enjoy.
Ingredients
Scale
Brownie Batter:
- 1/2 cup unsalted butter
- 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 chopped chocolate mini eggs (plus extra for topping)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare an 8×8-inch baking pan with parchment paper or greasing.
- Melt butter: In a medium saucepan over low heat, melt the butter.
- Mix ingredients: Remove from heat and stir in sugar, eggs, and vanilla until smooth. Add cocoa powder, flour, salt, and baking powder; stir to combine.
- Add mini eggs: Fold in the chopped mini eggs. Pour batter into the pan and top with extra mini eggs.
- Bake: Bake for 25–30 minutes until a toothpick inserted near the center comes out with a few moist crumbs.
- Cool and slice: Allow the brownies to cool completely in the pan before slicing.
Notes
- For extra fudgy brownies, slightly underbake and chill before cutting.
- Use pastel mini eggs for a festive touch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 190
- Sugar: 18g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
