Description
These Mini Egg Brownies are a rich and chewy chocolate dessert adorned with crunchy, candy-coated Mini Eggs, perfect for festive gatherings.
Ingredients
Scale
- 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup mini chocolate eggs (for topping)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and grease a 9×13 inch baking pan with butter or line it with parchment paper.
- Melt the buttery: In a large bowl, melt the unsalted butter and mix it with sugar.
- Mix in the eggs: Beat in the eggs one at a time, adding the vanilla extract.
- Combine dry ingredients: In another bowl, sift together the flour, cocoa powder, and salt.
- Blend wet and dry: Gradually fold dry ingredients into the wet mixture until just combined.
- Pour the batter: Transfer the brownie batter to the prepared baking pan.
- Add Mini Eggs: Press the mini chocolate eggs gently into the top.
- Bake to perfection: Bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool down: Allow to cool in the pan for at least 15 minutes before cutting.
Notes
For extra gooey brownies, reduce the bake time slightly. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 200
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg