Mini Egg Brownies
Use up leftover Easter candy to make these chocolatey and fudgy Mini Egg Brownies! Made in one bowl, they're a fun chocolatey treat everyone will love!
Servings: 16 servings
Calories: 179kcal
Equipment
- 8 x 8 inch pan
Ingredients
- ½ cup butter unsalted
- ¼ cup cocoa unsweetened
- 2 eggs
- ¾ cup granulated sugar
- ¾ cup all-purpose flour
- 1 teaspoon vanilla extract
- ¾ cup Cadbury Mini Eggs, coarsely chopped plus extra for topping
Instructions
- Preheat your oven to 350°F.
- Chop mini eggs or place them in a plastic bag and gently break them apart with a rolling pin.
- Add eggs to a large mixing bowl and beat with an electric mixer or whisk until frothy.
- Add melted butter, sugar, flour, vanilla extract, chopped mini eggs, and unsweetened cocoa to the bowl and mix to combine.
- Pour the batter into a parchment paper-lined 8x8-inch baking pan. Top with extra mini eggs if you like. You can even place whole or halved mini eggs on top.
- Bake for 25-30 minutes until the edges start to pull away from the sides of the pan.
- Cool completely on a wire rack, then cut into squares and serve. Enjoy!
Notes
- Don't overbake the brownies. You want them to be fudgy and moist, not dry and crumbly. For a softer, fudgier brownie, cook for 25 minutes. For a denser, more cake-like brownie, bake for 30 minutes.
- Line the baking pan with parchment paper to make removal of the brownies super easy.
- Cool the brownies completely before cutting so they don't fall apart.
Nutrition
Calories: 179kcal | Carbohydrates: 22g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 63mg | Potassium: 37mg | Fiber: 1g | Sugar: 16g | Vitamin A: 238IU | Vitamin C: 0.3mg | Calcium: 30mg | Iron: 1mg
