Print

Mini Egg Brownies

Mini Egg Brownies by Wood and Spoon blog. These are chewy homemade brownies filled with Cadbury mini eggs. These brownies are a great alternative to box mix brownies and the pastel candies make the brownies festive for the spring and Easter holidays. Find the recipe on thewoodandspoon.com

These mini egg brownies are homemade chewy chocolate brownies loaded with pastel Cadbury mini egg candies- perfect for Easter!

Ingredients

  • ½ cup unsalted butter, diced
  • 11/4 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¼ cup all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 cup mini eggs, chopped

Instructions

  1. Preheat the oven to 325 degrees Farhenheit. Lightly grease a heavy weight 8” square baking pan and set aside.
  2. In a large microwave-safe bowl, add the butter and sugar and melt in the microwave for 30 second increments, stirring occasionally, until the butter is completely melted and the mixture is smooth. (It took me about 2 minutes of microwaving.) Alternatively, you can melt these together over a double boiler on the stove. Add the vanilla and eggs, one at a time, stirring vigorously to combine. Add the flour, cocoa powder, , salt, and baking powder. Stir, just until combined. Fold in the chopped mini eggs and spread the batter into the prepared pan. Bake for about 30-35 minutes or until the top is puffed and a toothpick inserted to the center only comes out with moist sticky clumps. Allow to cool prior to cutting.