Mini Egg Brownies
These fudgy Mini Egg brownies are rich chocolate brownies full of chocolate and mini eggs. They come together in one bowl, require no mixer, and have a crinkle top.
Ingredients
- 1 cup butter melted
- 3/4 cups brown sugar
- 1/3 cup white sugar
- 3 eggs room temperature
- 2 tbsp vanilla
- 1 cup all-purpose flour
- 1/2 tsp espresso powder optional
- 1/2 tsp salt
- 3/4 cups unsweetened cocoa powder
- 3/4 cups Mini Eggs crushed; plus more for topping
Instructions
- Preheat the oven to 350°F. Grease an 8×8 or 9×9 pan. For easy removal of the brownies, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside.
- In a large bowl, whisk together melted butter, eggs, and vanilla extract until smooth.1 cup butter, 3 eggs, 2 tbsp vanilla
- Whisk in sugars.3/4 cups brown sugar, 1/3 cup white sugar
- Toss in cocoa powder, flour, espresso powder, and salt into the bowl and fold with rubber spatula until just combined. Do not overmix!1 cup all-purpose flour, 1/2 tsp espresso powder, 1/2 tsp salt, 3/4 cups unsweetened cocoa powder
- Add in the mini eggs and fold in a few times.3/4 cups Mini Eggs
- Pour the batter into the prepared pan. Place extra mini egg's on top of the brownie batter. Bake for 35-40 minutes, depending on your oven. If you want extra fudgy brownies, start checking around the 30 minute mark. For normal fudgy-ness, bake until a toothpick inserted comes out with a few crumbs.
- The brownies still bake in the pan as they cool down. Therefore it’s best to wait until they’re completely cooled before slicing. If you cut them while hot/very warm they’ll fall apart. Enjoy!