Description
These mini egg brownies are the perfect easter dessert! They are so chocolatey and fudgy – they are addictive!
Ingredients
Scale
- 3/4 cup (169.5g) unsalted butter
- 1 cup (190g) semi-sweet chocolate chips
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar
- 1 tsp vanilla extract
- 3 eggs, room temperature
- 3/4 cup (105g) all-purpose flour
- 2 tbsp (20g) cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup mini eggs (plus extra for topping)
Instructions
- Preheat your oven to 350F and line an 8×8 inch baking pan with parchment paper.
- In a bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.
- In a bain-marie (or in the microwave), melt the butter and chocolate chips together. Whisk regularly. When the mixture is smooth, remove from the heat. Add the sugars and whisk well.
- In the meantime, using a stand-mixer or hand-mixer, beat the eggs until foamy and pale (5-10 minutes). Fold in the vanilla extract and the eggs to the chocolate mixture.
- Gently, fold in the dry ingredients until just combined. Add in the mini eggs.
- Pour the brownie batter into the prepared baking pan and with the help of an off-set spatula, smooth out the top. Sprinkle the batter with extra mini eggs.
- Bake for 22-25 minutes. Th edges will look set but the centre will appear underbaked. This is normal – the brownies will keep baking and setting while cooling in the pan. Once completely cooled, remove the brownies from the pan and cut into 16 squares.
- Prep Time: 20
- Cook Time: 25
- Category: Brownies
- Cuisine: Baking
Keywords: easter, spring, mini egg, brownies, fudgy, chocolate