Mini Egg Brownies
Serves 16
10 mins prep
30 mins cook
40 mins total
These mini egg brownies are fudgy, have crackly tops, and are packed full of mini eggs. They’re the perfect, easy Easter brownies. They have both melted chocolate and cocoa powder for the best flavour and texture. The brownies come together so easily and you don’t need an electric mixer.
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Preheat oven to 355°F (180°C). Line an 8” square baking pan with parchment paper, leaving handles to help lift the brownies out later.
Fill a saucepan with a few inches of water and find a heat safe bowl that fits on top without touching the water. Bring the saucepan with water to a simmer.
Cut butter and chocolate into small pieces so they melt easier and place into the bowl. Put the bowl on top of the saucepan with simmering water and stir until the butter and chocolate melts. Remove from heat and let cool to room temperature while you work on the batter.
⅕ ¾ unsalted butter⅕ 7 dark chocolateAlternatively you can melt the chocolate and butter in the microwave in 10 second increments, stirring in between. Let cool to room temperature.
In a large bowl, whisk eggs, granulated sugar, and brown sugar until lightened in color and thickened. This takes about 30-60 seconds. The longer you whisk, the more crackly the tops will be. You can use an electric mixer if you have one.
⅕ 3 large eggs⅕ ¾ granulated sugar⅕ ½ brown sugar packedAdd salt and vanilla extract, whisk to combine. Add cooled melted butter and chocolate, gently fold to combine.
⅕ 1 pure vanilla extract⅕ ¼ sea saltSift flour and cocoa powder right into the same bowl. Gently fold just until no more dry streaks of flour remain.
⅕ ¾ all purpose flour⅕ ¼ cocoa powder⅕ 1 cadbury mini eggsAdd 1 cup of mini eggs and fold. Pour into lined baking pan, spreading out the batter to the edges. Bake for 32-37 minutes. They’re ready when the edges are set and the middle is puffed up. Bake it less for more gooey fudgy brownies and more for a firmer brownie.
⅕ 1 cadbury mini eggsRemove from oven and immediately top with pieces of white chocolate. Let sit for 5 minutes, then use the back of a spoon to smear the white chocolate into irregular "splatters". Top with remaining mini eggs. Crush a few and sprinkle on top for more texture. Let cool completely.
⅕ 4 white chocolateOnce cooled, lift them out by pulling at the parchment paper. Slice into 16 squares (four by four). Clean the knife with a damp towel between each cut for clean slices.
