Name: Mini Egg Brownies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: ½ cup unsalted butter, melted; 1 cup semi-sweet chocolate chips; ¾ cup granulated sugar; ¼ cup brown sugar, packed; 2 large eggs; 1 teaspoon vanilla extract; ¾ cup all-purpose flour; ¼ cup unsweetened cocoa powder; ½ teaspoon salt; ½ teaspoon baking powder; 1 cup chopped Mini Eggs (plus extra for topping)

Mini Egg Brownies

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These Mini Egg Brownies are thick, fudgy, and loaded with colorful chocolate mini eggs for the perfect Easter dessert. They have a crispy top, gooey center, and bursts of crunchy chocolate in every bite. Perfect for springtime baking or using up leftover Easter candy!

Author: Beth
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 12 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

½ cup unsalted butter, melted
1 cup semi-sweet chocolate chips
¾ cup granulated sugar
¼ cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon salt
½ teaspoon baking powder
1 cup chopped Mini Eggs (plus extra for topping)

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Instructions

Preheat & Prep: Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
Melt Butter & Chocolate: In a microwave-safe bowl, melt butter and chocolate chips in 30-second intervals, stirring between each, until smooth. Let cool slightly.
Whisk Sugars & Eggs: In a large bowl, whisk granulated sugar, brown sugar, eggs, and vanilla extract until light and fluffy (about 2 minutes).
Mix in Chocolate: Slowly whisk in the melted chocolate mixture until fully combined.
Combine Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder.
Fold Together: Gradually mix the dry ingredients into the wet mixture until just combined. Gently fold in 1 cup chopped Mini Eggs.
Bake: Pour the batter into the prepared pan and spread evenly. Sprinkle extra Mini Eggs on top for decoration. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool & Serve: Let the brownies cool completely before slicing. Enjoy as is, or serve warm with ice cream!

Notes

For extra crunch, press additional Mini Eggs into the brownies right after baking.
Want gooier brownies? Slightly underbake them and let them set as they cool.

Storage: Keep in an airtight container at room temperature for 3 days or freeze for up to 3 months.

Find it online: https://ukfinda.com/mini-egg-brownies/