Who doesn’t like mini eggs?! They are probably my favourite Easter chocolate for sure!
When I was planning what to bake for Spring, I polled on Instagram for Brownies VS. Blondies and MINI EGG BROWNIES was the winner. Combining my classic fudge brownie recipe, with some mini eggs and changing up the cocoa powder we got these easy, delicious treats!
A few things about this recipe:
ONE: I tried it with a mixer and with just a whisk, spatula and bowl and both work! So not to worry, you don’t even need a mixer for these!
TWO: When I created this recipe I used a BLACK Cocoa powder which I usually use for anything Oreo because Mini Eggs can be so sweet. If you really have a sweet tooth you could definitely use regular Cocoa Powder!
THREE: Don’t try to double the recipe and put it in a 9×13 pan, I tried it and it DID NOT work! Can we just say burnt chocolate overflow ALL over the bottom of the stove! Don’t try it at home folks.
Alright, let’s get baking!
Ally’s Tip‘s:
Make sure you let them cool completely before you cut them (usually 1 hour). Hungry and don’t want to wait? You can leave them to cool for 20-30 minutes and then throw them in the fridge to finish. They also cut into perfect squares when chilled!
Overcooking these can cause two problems:
- Chocolate burn easily – while I recommend cutting the edges off before dividing them into 12, the bottom can also burn if overcooked!
- The texture will go from soft and chewy to cake-like and possibly dry if cooked too long.
Storage:
I suggest keeping them in the fridge for up to 10 days – but I’m sure they won’t last that long!
Tap through the slideshow below as you bake if you aren't sure you are on the right track.
Chewy Mini Egg Brownies
Equipment
- Glass Bowl or Mixer Bowl
- Whisk
- Spatula
- 9×9 cake pan
Ingredients
- 1 cup butter salted, melted
- 4 squares baking chocolate semi-sweet
- 1/2 cup black cocoa powder
- 2 cup granulated sugar
- 5 eggs room temperature
- 3 tsp vanilla
- 2 cup flour
- 1/2 tsp baking powder
- 1 cup chocolate chips semi-sweet
- 3/4 cup mini eggs crushed
- additional crushed mini eggs for topping optional
Instructions
- Preheat oven to 325 and line 9×13" cake pan with parchment paper. Set aside.
- Melt butter in heat proof bowl, add sugar, baking chocolate, half the chocolate chips and vanilla. Whisk until combined and let sit for 10 mins.
- In another mixing bowl combine flour, baking powder, cocoa powder and salt and whisk for 30 seconds or until no clumps of cocoa powder remain. A flour sifter can also be used as an alternative. Set aside.
- Add eggs one at a time to the butter, sugar and vanilla mixture and mix until combined using the whisk.
- Add in flour mixture and fold in using spatula until combined. Don't over mix or you will have tough brownies.
- Pour brownie mixture into parchment lined 9×9" cake pan.
- Cook in pre-heated oven for 35-40 minutes until top is soft but not jiggly. Toothpick should come out mostly clean. Caution: chocolate can burn easily so don't overcook!
- Let cool for 1 hour min. before cutting. For best results, let cool for 30 mins, then finish cooling in fridge for 1-12 hours, then cut.
Share your Mini Egg Brownies on social media and use #bakingwithally .
I can’t wait to see your creations!
