Mini Egg Brownies
These Mini Egg Brownies are a delightful twist on the classic brownie, featuring a rich, fudgy texture complemented by the sweet, crunchy Mini Eggs, perfect for any occasion.
Ingredients
For the brownies
- 1 cup unsalted butter Make sure it’s at room temperature for easy mixing.
- 2 cups granulated sugar This gives your brownies that wonderful sweetness and gooey texture.
- 4 large eggs Always use room temperature eggs for better incorporation.
- 1 teaspoon vanilla extract A high-quality pure vanilla extract will deepen the flavor immensely.
- 1 cup all-purpose flour For that perfect structure.
- 1 cup unsweetened cocoa powder Use unsweetened for a rich chocolate flavor.
- 1/2 teaspoon salt Balances the sweetness and enhances flavors.
- 1 cup Mini chocolate eggs These candy-coated chocolates add that delightful crunch.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease or line a 9x13-inch baking pan with parchment paper.
- Melt the butter in a large mixing bowl, preferably in the microwave for 30-second intervals, stirring between each until completely melted.
- Mix in the sugar until well combined, creating a glossy mixture.
- Add the eggs one at a time, beating well between each addition, then stir in the vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, and salt.
Baking
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the brownie batter into the prepared pan and spread it evenly using a spatula.
- Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs attached.
- Remove from the oven and let it cool slightly, then press the Mini Eggs into the top while still warm.
- Allow to cool completely before cutting into squares.
Notes
These brownies can be stored at room temperature for 3-4 days, in the fridge for up to a week, or frozen for up to 3 months. Allowing them to cool completely before cutting helps maintain the fudgy texture.