Mini Egg Brownies
Mini egg brownies are a chewy and fudgy chocolate brownie loaded with cadbury mini eggs for some extra bites of chocolate and crunch.
Ingredients
Brownie:
- ¾ cup melted butter
- 3 ounces semi-sweet chocolate chips melted
- 1½ cup granulated sugar
- 3 large eggs room temp
- 2 teaspoon vanilla
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup all-purpose flour
- ½ cup cocoa powder
- 5 oz Cadbury mini eggs broken into large pieces.
- flaked sea salt for topping
Instructions
- Preheat oven to 350 F. Line a 8x8 pan with parchment paper and spray.
- Start by melting the butter and 3 ounces of chocolate chips together in the microwave. I start with 30 seconds and then stir, continue in 15 second intervals until melted.
- In a medium mixing bowl, mix melted butter/chocolate with sugars. Add the egg and vanilla and mix again.
- Whisk in baking powder, salt, flour and cocoa powder. Fold in most of the broken mini eggs, and then place some on the top of the batter also.
- Bake for about 30-35 minutes. You want the edges to start to pull away from the sides of the pan and darken, and a toothpick inserted in the middle to come out clean. Sprinkle with sea salt. Then allow them to sit and firm up while they cool.
Notes
These brownies freeze well. I often times will double the recipe and then throw them in the freezer for when I need a quick treat for someone.
To break my mini eggs into pieces, I put the in a ziplock bag and then smash them with a large cup.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 259kcalCarbohydrates: 33gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 58mgSodium: 162mgPotassium: 93mgFiber: 2gSugar: 21gVitamin A: 319IUCalcium: 19mgIron: 1mg
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