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.
Author:Marisa Guerra
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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