Description
Mini Egg Brownies are a delicious easter treat to add to your Easter basket! These fudge brownies are filled and topped with chocolate mini eggs and drizzled with white chocolate on top. This is an easy recipe for homemade brownies that is perfect for beginning bakers!
Ingredients
1/2 cup butter
2 ounces unsweetened chocolate
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 and 1/2 cups mini chocolate eggs (half will go in the brownie batter and half sprinkled on top)
Optional sprinkle a few more chopped eggs on top after the brownies have finished baking.
White chocolate glaze:
1/3 cup chopped white chocolate
Instructions
- Preheat oven to 350°F. Grease 8x8-inch baking dish or line with parchment paper.
- In a saucepan over low heat, melt butter and chocolate together, stirring often.
- Remove from heat and transfer to a large bowl.
- Stir in granulated sugar and stir until well-combined.
- Add in both eggs and vanilla and stir until combined.
- Add all-purpose flour and stir just until combined.
- Stir in 3/4 cup of mini chocolate eggs. Transfer to prepared baking dish and sprinkle with remaining 3/4 cup of mini eggs.
- Bake in 350°F oven for 25 to 30 minutes until brownies pull away slightly from the edge of the pan.
- Transfer to wire cooling rack.
- Melt chocolate in microwave, stirring every 30 seconds. Depending on the strength of your microwave this should take less than one minute.
- Drizzle melted chocolate over cooled brownies.
Notes
Storage & Freezing Instructions:
Brownies are best enjoyed fresh in one to two days. Store cooled brownies in airtight container at room temperature for a few days. Storing the brownies in the refrigerator will give them a few added days of freshness.
Cooled brownies may be frozen for up to two months by placing in an airtight container between layers of parchment paper.
- Prep Time: 10 minutes
- Cook Time: 25
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
Keywords: Mini Egg Brownies