These Mini Egg Brownies are fudgy and rich with mini eggs in every bite. The mini eggs are added to the batter and then more are sprinkled on top for an added crunch.
I love how easy these brownies are to make but that they are a definite crowd pleaser. They're fudgy flavor and soft, yet chewy texture makes them taste delicious.
A FEW NOTES BEFORE WE GET STARTED
- Room Temperature Ingredients:
- Eggs: You want to make sure that your eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
- Measuring Your Ingredients:
- I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
- Oven Temperature:
- Make sure to preheat your oven for at least 15 minutes before you start baking.
- I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Preheat oven to 350º F. Line an 8 or 9 inch square pan with parchment paper and spray with cooking spray.
Heat butter and chocolate in a double boiler or in the microwave, stirring it until it melts.
Transfer chocolate mixture to a stand mixer, add sugar, and mix on medium speed for 2-3 minutes until it is well blended.
Add eggs, one at a time, and mix until combined, scraping down the sides of the bowl as needed.
With the mixer on low, slowly add in the flour, cocoa powder, and salt to the chocolate mixture and mix just until combined.
Add most of the chopped mini eggs, saving some for the top, and stir them in by hand. Carefully pour the batter into the pan and smooth it out until it is even.
Gently add the remaining chopped mini eggs on top, pressing any larger pieces into the batter.
Bake brownies for 30-35 minutes until a toothpick inserted in the center of it comes out clean.
Cool for 30 minutes on a cooling rack before gently running a knife around the edges of the pan and lifting the brownies out with the parchment paper.
Carefully cut the brownies into three rows one way, followed by three rows the other way to make 9 squares. Enjoy!
Mini Egg Brownies
These Mini Egg Brownies are fudgy and rich with mini eggs in every bite. The mini eggs are added to the batter and then more are sprinkled on top for an added crunch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 9 servings
- Category: Dessert
Ingredients
- 2.5 oz (5 tbsp) unsalted butter
- 4 oz bittersweet chocolate, finely chopped
- 198 grams (1 cup) sugar
- 1 tsp vanilla extract
- 2 large eggs, room temperature
- 90 grams (¾ cup) flour
- 21 grams (¼ cup) cocoa powder
- ¼ tsp salt
- 1 cup mini eggs, crushed
Instructions
- Preheat oven to 350º F.
- Line an 8 or 9 inch square pan with parchment paper and spray with cooking spray.
- Heat butter and chocolate in a double boiler or in the microwave, stirring it until it melts.
- Transfer chocolate mixture to a stand mixer, add sugar, and mix on medium speed for 2-3 minutes until it is well blended.
- Add eggs, one at a time, and mix until combined, scraping down the sides of the bowl as needed.
- With the mixer on low, slowly add in the flour, cocoa powder, and salt to the chocolate mixture and mix just until combined. Add most of the chopped mini eggs, saving some for the top, and stir them in by hand.
- Carefully pour the batter into the pan and smooth it out until it is even.
- Gently add the remaining chopped mini eggs on top, pressing any larger pieces into the batter.
- Bake brownies for 30-35 minutes until a toothpick inserted in the center of it comes out clean.
- Cool for 30 minutes on a cooling rack before gently running a knife around the edges of the pan and lifting the brownies out with the parchment paper.
- Carefully cut the brownies into three rows one way, followed by three rows the other way to make 9 squares.
- Enjoy!
Notes
- This recipe can be doubled and baked in a 13x9 pan for around 40 minutes.
- Leftover brownies can be kept in an airtight container at room temperature for several days, but they are best enjoyed in the first day or so.
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