Mini Easter Egg Brownies

Mini Egg Brownies are the perfect treat for your Easter dessert table this year. All you need are 10 simple ingredients.

Course Dessert

Cuisine American

Diet Kosher, Vegetarian

Prep Time 15

Cook Time 32

Total Time 47

Servings brownies

Calories 335kcal

Cost $10

1 cup (2 sticks) unsalted butter
2 cups semisweet chocolate chips
1 ½ cups granulated sugar
1 tablespoon vanilla extract
2 teaspoons coffee granules (not brewed)
4 large eggs, room temperature
½ cup all purpose flour
½ cup unsweetened dutch process cocoa powder SEE NOTES
1 teaspoon baking powder
¼ teaspoon kosher salt
½ cup lightly crushed mini sugar coated milk chocolate easter eggs (such as Cadbury)
½ cup whole mini sugar coated milk chocolate easter eggs (such as Cadbury)

Preheat the oven to 350 degrees F. Line a 9x13 inch baking pan with parchment paper.
Add butter and chocolate chips to a large microwave safe bowl. Microwave in 30 second intervals, stirring in between, until melted and smooth.
Whisk in sugar, vanilla, and coffee granules.
In a small bowl, whisk the eggs for 1 minute until frothy. Whisk eggs into the chocolate mixture.
In a medium bowl, combine flour, cocoa powder, baking powder, and salt. Pour into the chocolate mixture and stir until just combined.
Fold chopped mini easter eggs into the brownie batter until evenly distributed throughout.
Pour batter into prepared baking pan. Batter will be thick, so use a spatula to spread it evenly throughout the pan. Bake for 32 to 36 minutes or until a toothpick inserted in the center of the brownies comes out mostly clean.
While brownies are still hot, sprinkle whole mini easter eggs on top of the brownies. Lightly push them into the brownies to secure.
Let brownies cool completely, before removing from the pan, and slicing into 15 to 20 equal-sized pieces.

To lightly crush the easter eggs: Place ½ cup of mini eggs in a zip top bag. Seal the bag and use a meat mallet to smash the eggs until they break into pieces, about the same size as the chocolate chips.
It is important to use DUTCH PROCESS cocoa powder for this recipe. It makes the brownies extra fudgy. If you don't have dutch process cocoa, use ½ cup unsweetened cocoa powder and use ½ teaspoon baking soda instead of the baking powder.