Fudgy Mini Egg Brownies
Fudgy mini egg brownies are a fudgy cocoa brownie with chopped mini eggs in them and more on top. A perfectly simple festive Easter treat.
Ingredients
- 1/2 cup (113g) unsalted butter
- 2 tbsp (22g) canola oil (or other neutral oil)
- 2 large eggs
- 1 cup (200g) granulated sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup (60g) all purpose flour
- 1/2 cup (50g) cocoa powder
- 1/2 tsp ground espresso (optional, but recommended)
- 1/2 cup (80g) semi sweet chocolate chips
- 3/4 cup (150g) mini eggs
Instructions
- Line or spray an 8x8 pan. Preheat the oven to 350℉.
- Take 1/4 cup of the mini eggs and crush them in a plastic bag using a rolling pin or something somewhat heavy. Set aside.
- In a large mixing bowl or bowl of a stand mixer, add the 2 eggs and granulated sugar. With the whisk attachment, whisk on medium high speed until lighter in colour and glossy, about 3 minutes.
- While the eggs whisk, add the butter and canola oil to a microwave safe bowl or cup and heat in 30 second increments until fully melted. Set aside.
- Once the egg mixture is glossy, add the salt and vanilla extract. Then slowly pour the warmed butter mixture in while whisking at slow speed. Increase to medium speed for 10 seconds to fully incorporate.
- Then add in the flour, cocoa powder and ground espresso if using. Fold it all together using a spatula until almost fully combined. Add in the crushed mini eggs and chocolate chips and fold until combined.
- Pour the batter into your prepared pan and using the spatula, spread it so it's even. Then top the batter with the rest of the mini eggs, slightly pushing them down. Bake for 20-22 minutes or until a toothpick inserted 2/3 of the way in from the edge comes out with moist crumbs.
- Allow to cool fully before cutting, if you can wait that long, and enjoy! Store in an airtight container for up to 3 days.
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