Description
Decadent Mini Egg Brownies
Ingredients
Scale
- 4 oz semisweet baker’s chocolate, chopped
- 1/2 cup salted butter, melted
- 1 cup granulated white sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour, spooned and leveled
- 1/4 cup unsweetened cocoa powder, sifted
- 1/2 tsp salt
- 1 cup mini eggs, plus extra for topping
Instructions
- Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment, leaving an overhang for easy lifting.
- Chop the baker’s chocolate and place it in a microwave-safe bowl. Melt it in 20-second bursts, stirring between each burst until smooth. Let cool slightly.
- In a large bowl, combine the melted butter and sugar. Whisk by hand for 2–3 minutes until well combined and glossy.
- Add the eggs and vanilla. Whisk vigorously for about 5 minutes until the mixture is lighter in color and has increased in volume.
- Pour in the melted chocolate and mix until uniform.
- Sift the flour, cocoa powder, and salt over the wet ingredients. Fold with a rubber spatula just until no streaks of flour remain.
- Fold in 1 cup mini eggs gently. Transfer batter to the lined pan and spread evenly. Press a few extra mini eggs on top.
- Bake for 28 minutes, or until the edges are set and the center is just set. Cool completely in the pan before slicing into squares.
Notes
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Easter Mini Egg Brownies