Description
Bake rich, chewy mini egg brownies with a shiny top and chocolate crunch. This is an easy one-bowl recipe perfect for a spring dessert.
Ingredients
- 4 ounces semi-sweet baking chocolate, chopped
- 1/2 cup unsalted butter, melted
- 1 cup granulated 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
- 1 cup candy-coated chocolate eggs, plus extra for topping
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
- Melt the chopped chocolate in a microwave-safe bowl in 20-second intervals, stirring until smooth. Set aside to cool slightly.
- Whisk melted butter and sugar in a large bowl for 2–3 minutes until glossy.
- Add eggs and vanilla. Whisk vigorously for 4–5 minutes until the mixture lightens in color and thickens slightly.
- Pour in the melted chocolate and whisk until combined.
- Sift flour, cocoa powder, and salt over the wet ingredients. Gently fold the dry ingredients into the wet using a spatula until just combined. Avoid overmixing.
- Fold in 1 cup of mini chocolate eggs.
- Spread the batter evenly into the prepared pan. Press extra mini eggs into the top.
- Bake for 26–28 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs.
- Cool completely in the pan before slicing into squares.
Notes
- Room temperature eggs incorporate better into the batter.
- Do not overmix the flour to keep the brownies chewy.
- Cooling completely ensures clean slices.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American