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mini egg brownies cut in squares

Fudgy Mini Egg Brownies


  • Author: Charlotte
  • Total Time: 45 minutes
  • Yield: 16 1x

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

  1. Preheat your oven to 350F and line an 8×8 inch baking pan with parchment paper.
  2. In a bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.
  3. 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.
  4. 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.
  5. Gently, fold in the dry ingredients until just combined. Add in the mini eggs.
  6. 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.
  7. 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