Mini Egg Brownies
Indulge in rich, fudgy brownies topped with colorful mini chocolate eggs for a delightful dessert that's perfect for any occasion.
Ingredients
Brownie Base
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup mini chocolate eggs (e.g., Cadbury Mini Eggs)
Instructions
Preparation
- Begin by gathering all your ingredients and preheating your oven to 350°F (175°C). Grease a 9x13 inch baking pan.
Mixing the Brownie Base
- In a large mixing bowl, melt the unsalted butter. Mix in the granulated sugar until smooth and slightly shiny.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Combining Dry Ingredients
- In a separate bowl, sift together the all-purpose flour, cocoa powder, salt, and baking powder.
Batter Preparation
- Gradually fold the dry ingredients into the wet mixture, stirring until no dry flour is visible. Avoid overmixing.
Baking
- Pour the brownie batter into the prepared baking pan and smooth the top.
- Press the mini chocolate eggs gently into the surface of the batter.
- Bake in the preheated oven for approximately 25-30 minutes. Check doneness with a toothpick.
Cooling and Serving
- Remove from oven and let cool in the pan for 10-15 minutes. Transfer to a wire rack to cool completely before cutting into squares.
- Serve as is or with a scoop of ice cream for an extra indulgence.
Notes
Store leftovers in an airtight container at room temperature for 3-4 days or in the fridge for up to a week. Freeze for long-term storage.