Description
These Mini Egg Brownies are equal parts cute and delicious. Made with a rich and fudgy brownie base that rivals even the best box mixes, they’re chock full of pretty pastel chocolate candies for a fun and festive springtime treat!
Ingredients
Units
Scale
- 6 ounces semi-sweet or bittersweet chocolate chips
- 1/2 cup (113 g) unsalted butter, cubed
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 3 large eggs, room temperature
- 2 teaspoons vanilla
- 3/4 cup (95 g) all purpose flour, spooned and leveled
- 2 tablespoons Dutch process cocoa powder
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips, optional
- 3/4 cup Cadbury Milk Chocolate Mini Eggs, crushed in pieces
Instructions
- Preheat the oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper. Allow the sides of the parchment to extend over the sides of the pan by about 2 inches for easy removal of the brownies once baked. Set aside.
- In a medium heat safe bowl over a double boiler, melt together the chocolate chips and butter. Stir frequently and melt until shiny and smooth. Remove the mixture from the heat and let cool for about 5 minutes.
- Add the granulated and brown sugar to the chocolate and butter mixture and whisk to combine well. The batter will be grainy.
- Add the eggs, one at a time, followed by the vanilla. Mix to combine well.
- In a separate bowl, sift together the flour, cocoa powder and salt.
- Using a large spatula or wooden spoon, fold the dry ingredients into the chocolate mixture. Be careful not to over mix. Stop when a few streaks of flour remain and add the 1/2 cup of semi-sweet chocolate chips.
- Transfer the batter to the prepared pan and smooth the top with an offset spatula.
- Sprinkle the top of the brownies with crushed mini eggs, generously covering the top.
- Bake for 25 to 28 minutes or until the edges of the brownies are pulling away from the sides of the pan and the center is set.
- Cool the browies in the pan on a wire rack for a least one hour. Use the parchment paper overhang to lift the brownies out of the pan. Slice and serve.
Notes
Store brownies tightly covered at room temperature for up to 3 days.
May be frozen.