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Fudgy Homemade Easter Brownies with Mini Eggs Recipe

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4 from 1 review

  • Author: Sara
  • Total Time: 38 minutes
  • Yield: 9 servings

Description

These fudgy homemade Easter brownies are rich, chocolatey, and studded with colorful mini eggs for a festive touch. Perfectly moist with a soft center and crispy edges, they make a delightful treat for Easter celebrations or any chocolate lover’s craving.

Ingredients

Chocolate Mixture

  • 4 oz semi-sweet baker’s chocolate, chopped
  • 1/2 cup salted butter, melted

Brownie Batter

  • 1 cup white sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup all purpose flour, spooned and leveled
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt

Mix-ins and Topping

  • 1 cup mini eggs, plus extra for topping

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350° F. Grease or line an 8×8 inch square baking dish with parchment paper to ensure easy removal of the brownies after baking.
  2. Melt Chocolate: Chop the semi-sweet baker’s chocolate into small pieces and place in a microwave-safe bowl. Melt in 20-second intervals, stirring after each, until the chocolate is fully melted and smooth.
  3. Combine Butter and Sugar: In a large mixing bowl, whisk together the melted salted butter and white sugar until well combined and smooth.
  4. Add Eggs and Vanilla: Add the two large room temperature eggs and vanilla extract to the butter-sugar mixture. Whisk vigorously for about 5 minutes until the batter is lighter in color and has increased in volume.
  5. Incorporate Melted Chocolate: Add the melted chocolate to the mixture and stir until fully combined.
  6. Sift Dry Ingredients: Using a fine sieve, sift the all-purpose flour, unsweetened cocoa powder, and salt into the wet mixture to avoid lumps and ensure an even texture.
  7. Mix Batter: Gently fold the wet and dry ingredients together using a rubber spatula until just combined. Avoid overmixing to keep the brownies fudgy.
  8. Fold in Mini Eggs: Gently fold 1 cup of mini eggs into the batter, distributing them evenly.
  9. Pour and Top Batter: Pour the batter into the prepared baking dish and spread evenly. Sprinkle additional mini eggs over the top, pressing them slightly into the batter to prevent them from rolling off during baking.
  10. Bake: Bake in the preheated oven for 25-28 minutes. Check doneness by inserting a toothpick into the center; it should come out clean without wet batter.
  11. Cool and Serve: Allow the brownies to cool completely in the pan before removing them or slicing to ensure they hold their shape and texture.

Notes

  • Use room temperature eggs for better incorporation and fluffier texture.
  • Be careful not to overmix the batter once you add the dry ingredients to maintain a fudgy consistency.
  • For easy cleanup, line your baking dish with parchment paper extending over the edges to lift brownies out after cooling.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Mini eggs can be substituted with other colorful candy-coated chocolates or chopped chocolate chips if preferred.
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/fudgy-homemade-easter-brownies-with-mini-eggs-recipe/