Description
These Mini Egg Brownies are ultra-fudgy, chocolatey, and packed with crushed candy-coated mini eggs. The crisp, colorful shell of the mini eggs adds a delightful crunch, while the chocolate melts into the gooey brownie base. Perfect for Easter, spring gatherings, or any time you need a fun chocolate treat!
Ingredients
Units
Scale
- For the Brownies:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup chocolate chips (optional, for extra fudginess)
- 1 cup Mini Eggs, crushed (plus extra for topping)
Instructions
- Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Grease an 8×8-inch baking pan and line with parchment paper.
- Mix Wet Ingredients:
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
- Add eggs and vanilla extract, whisking until fully combined.
- Prepare Dry Ingredients:
- In a separate bowl, sift together flour, cocoa powder, salt, and baking powder.
- Make the Batter:
- Gradually mix the dry ingredients into the wet mixture.
- Fold in chocolate chips (if using) and crushed Mini Eggs.
- Bake:
- Pour batter into the prepared pan and spread evenly.
- Sprinkle extra Mini Eggs on top for decoration.
- Bake for 25–30 minutes, until the edges are set but the center is slightly gooey.
- Cool & Slice:
- Let cool in the pan for 10–15 minutes, then lift out and cut into squares.
Notes
- For extra gooey brownies, slightly underbake them and let them set as they cool.
- Storage: Keep in an airtight container for up to 4 days or freeze for later.
- Want a twist? Drizzle with melted white chocolate for extra sweetness!
- Recipe Details
Nutrition
- Calories: ~250
- Sugar: ~24g
- Sodium: ~80mg
- Fat: ~12g
- Saturated Fat: ~7g
- Unsaturated Fat: ~4g
- Trans Fat: ~0g
- Carbohydrates: ~34g
- Fiber: ~2g
- Protein: ~3g
- Cholesterol: ~40mg