Oh, hey there! I’m so excited to share one of my current obsessions with you: Mini Egg Brownies! I can’t even describe how decadent and delightful these little treats are. Seriously, if you’re a fan of chocolate and the Easter classic Mini Eggs, this recipe is about to become your new favorite!
I still remember the first time I made these brownies. It was an impromptu gathering with friends, and I was determined to impress. Little did I know, the moment the brownies came out of the oven, the smell would draw everyone into the kitchen like moths to a flame. Picture it: laughter, warm brownies, and the joy of sharing good food. That’s what it’s all about! Plus, who can resist the perfect combination of fudgy brownie goodness mingled with crunchy, chocolatey surprises?
So, let’s roll up our sleeves and get to baking these beauties! First, I’ll break down the ingredients you’ll need.
What’s in Mini Egg Brownies?
Unsalted Butter: This is the base of our brownie batter, giving it that rich flavor and moist texture. I always use unsalted butter because it allows me to control the saltiness in the recipe better.
Granulated Sugar: Here’s where the sweetness comes from! This sugar not only sweetens the brownies but also helps them achieve that lovely, shiny top crust.
Eggs: The magic of eggs! They provide structure and moisture to our brownies. Make sure to use large eggs for consistent results.
Vanilla Extract: A splash of this goodness enhances the overall flavor of the brownies, making them irresistible.
All-Purpose Flour: This is what gives the brownies their structure while keeping them fudgy rather than cakey—so essential in a great brownie!
Unsweetened Cocoa Powder: Our brownie’s renegade hero! It gives the brownies their deep chocolate flavor. I often reach for Dutch-processed cocoa for an extra rich taste.
Baking Powder: This little leavener gives our brownies a slight lift while making them soft and chewy.
Salt: Just a pinch! It balances the sweetness and enhances all the chocolatey flavors.
Milk Chocolate Chips: I love throwing rich, creamy chocolate chips into the mix for extra gooeyness. Sometimes I use semi-sweet for a twist!
Mini Eggs: This is the star of the show! They provide delightful crunch and color, making the brownies perfect for any occasion. Don’t forget to chop some for the batter and save a few for the top!
Is Mini Egg Brownies Good for You?
Now, let’s keep it real. While these Mini Egg Brownies are an absolute treat, they are definitely on the indulgent side. But hey, sometimes life is all about balance, right?
Butter and sugar give you that delicious, rich taste but in larger quantities, they can be high in calories and saturated fat—so enjoy these in moderation as a special treat!
On the flip side, cocoa powder and eggs do offer some nutrition benefits, like antioxidants and protein, respectively. Could you consider these brownies a health food? Not exactly, but they’ll certainly feed your soul!
Ingredients
– 1 cup (225g) unsalted butter
– 2 cups (400g) granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 cup (125g) all-purpose flour
– 1 cup (90g) unsweetened cocoa powder
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup (180g) milk chocolate chips
– 1 cup (200g) Mini Eggs, roughly chopped (plus extra for topping)
*Serves: 12-16 brownie squares*
How to Make Mini Egg Brownies?
1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the granulated sugar until well combined.
3. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually mix this dry mixture into the wet mixture until just combined.
5. Fold in the milk chocolate chips and the chopped Mini Eggs, reserving some for the topping.
6. Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the reserved Mini Eggs on top.
7. Bake in the preheated oven for 25-30 minutes, or until the brownies are set and a toothpick inserted into the center comes out with a few moist crumbs.
8. Allow the brownies to cool completely in the pan. Once cooled, use the parchment paper to lift the brownies out of the pan. Cut into squares and serve.
Sweet Surprises
– **Storage:** These brownies can be stored in an airtight container for up to a week. Though let’s be honest, they probably won’t last that long!
– **Variations:** Want to mix it up? Try tossing in some nuts for a little crunch or swapping out the milk chocolate chips for white chocolate!
– **Serving Suggestion:** I love serving these warm with a scoop of vanilla ice cream! Talk about heavenly!
So there you have it—my super delicious Mini Egg Brownies! I can’t wait for you to try them. Just remember, baking is all about having fun and making sweet memories. I’d love to hear how yours turn out, so be sure to share your experience with me! Happy baking!
