Easter Egg Brownies
Fudgy, decadent brownies packed with colorful mini Easter eggs. A simple and festive treat that everyone will love!
Equipment
- 9x13 inch Baking Pan
- Parchment Paper
Ingredients
Brownie Batter
- 1 cup unsalted butter 225g
- 2 cups granulated sugar 400g
- 3/4 cup unsweetened cocoa powder 75g
- 1/2 tsp salt
- 1 tsp vanilla extract
- 4 large eggs cold
- 1 cup all-purpose flour 125g
Add-ins & Topping
- 1 1/2 cups mini chocolate eggs like Mini Eggs, plus more for topping
Instructions
- Preheat oven to 325°F (165°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium saucepan, melt the butter over low heat. Remove from heat and whisk in the sugar, cocoa powder, and salt until combined.
- Whisk in the vanilla extract. Then, add the eggs one at a time, whisking vigorously after each addition until the batter is thick and shiny.
- Stir in the flour until just combined. Avoid overmixing. Gently fold in 1 cup of the mini chocolate eggs.
- Spread the batter evenly into the prepared pan. Sprinkle the remaining 1/2 cup of mini eggs on top, pressing them in slightly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- Let the brownies cool completely in the pan on a wire rack before lifting them out and slicing into squares.
Notes
For extra fudgy brownies, don't overbake! The toothpick test is key. Using cold eggs helps create a crackly top.
Nutrition
Calories: 320kcalCarbohydrates: 42gProtein: 4gFat: 17gSaturated Fat: 10gCholesterol: 70mgSodium: 90mgPotassium: 120mgFiber: 2gSugar: 35gVitamin A: 350IUCalcium: 20mgIron: 1.5mg
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