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Easter Mini Egg Brownies

Irresistible Easter Mini Egg Brownies for a Sweet Celebration

These Easter Mini Egg Brownies combine fudgy chocolate with crunchy mini eggs, making them an irresistible treat for your holiday celebration.
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Prep Time 15 minutes
Cook Time 28 minutes
Cooling Time 30 minutes
Total Time 1 hour 13 minutes
Servings: 16 squares
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownies
  • 4 oz Semi-Sweet Bakers Chocolate Can substitute with dark chocolate for a deeper taste.
  • 1/2 cup Salted Butter, melted Feel free to use unsalted butter with a pinch of salt.
  • 1 cup White Sugar Reducing sugar might affect the final outcome.
  • 2 Large Eggs, at room temperature Room temperature eggs mix better.
  • 1 tsp Vanilla Extract Opt for pure vanilla for best flavor.
  • 3/4 cup All-Purpose Flour, spooned and leveled Avoid overmixing to keep them fudgy.
  • 1/4 cup Unsweetened Cocoa Powder Dutch-processed cocoa gives a distinct taste.
  • 1/2 tsp Salt Reduce or omit if using salted butter.
  • 1 cup Mini Eggs Adds a festive crunch; use favorite chocolate candy for variations.

Equipment

  • 8x8 square baking pan
  • microwave-safe bowl
  • Whisk
  • rubber spatula

Method
 

Step-by-Step Instructions for Easter Mini Egg Brownies
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8 square baking pan with parchment paper.
  2. Melt the semi-sweet bakers chocolate in a microwave-safe bowl in 20-second intervals, stirring until smooth.
  3. Combine melted butter and sugar in a large mixing bowl, whisking until glossy.
  4. Add room temperature eggs and vanilla extract, whisking vigorously until light and fluffy.
  5. Gently stir in the melted chocolate until fully incorporated.
  6. Sift flour, cocoa powder, and salt into the chocolate mixture, folding gently until just combined.
  7. Fold in the mini eggs evenly into the batter, reserving some for topping if desired.
  8. Transfer the batter to the prepared baking pan, smoothing the top and pressing reserved mini eggs on top.
  9. Bake for 28 minutes, or until edges are set and center is slightly soft. A toothpick should come out with a few moist crumbs.
  10. Cool completely in the pan before lifting out and slicing into squares.

Nutrition

Serving: 1squareCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 35mgSodium: 50mgPotassium: 200mgFiber: 1gSugar: 14gVitamin A: 2IUCalcium: 1mgIron: 5mg

Notes

Store brownies in an airtight container at room temperature for up to 4 days. For longer storage, freeze for up to 3 months.

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