Description
Indulge in these decadent Mini Egg Brownies, perfect for Easter or anytime you crave a chocolatey treat. Fudgy, rich, and studded with mini chocolate eggs, these brownies are a delightful dessert for any occasion.
Ingredients
Scale
Brownie Batter:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 3/4 cup chopped chocolate mini eggs (plus extra for topping)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or grease it.
- Melt Butter: In a saucepan, melt butter over low heat.
- Combine Ingredients: Remove from heat and stir in sugar, eggs, and vanilla until smooth. Add cocoa powder, flour, salt, and baking powder; mix until just combined.
- Add Mini Eggs: Fold in chopped mini eggs. Pour batter into the pan, smooth the top, and add extra mini eggs on top.
- Bake: Bake for 25–30 minutes until a toothpick inserted comes out slightly moist.
- Cool and Serve: Let brownies cool completely before slicing.
Notes
- For extra fudgy brownies, underbake slightly and chill before cutting.
- Use pastel mini eggs for a festive touch during spring or Easter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 190
- Sugar: 18g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
