“These are the best brownies you’ve ever made.”
Direct quote about these Mini Egg Brownies. From my daughter, so perhaps a bit biased, but lord knows kids don’t lie about whether or not they like something you make. If yours do I’d like to know your secrets.
These brownies are as close to boxed brownies as I’ve ever made. And I truly love a good boxed brownie. Just the perfect amount of fudgy, crisp edges and the most satisfying, crackly top. Oh, and they require no tempering of anything and are made entirely in one bowl. What that means, is that you can have the most amazing pan of brownies in front of you in about half an hour. You are welcome. Or… I am sorry.
Mini Egg Brownies, the details…
About 30 minutes. That’s all you need to make these brownies. One bowl and 30 minutes.
You’ll start with melted butter and you don’t even need to cool it down, we want it hot. Whisk in a tablespoon of any kind of oil. When I say “any kind” I obviously don’t meant that dusty bottle of roasted garlic and fennel oil you got for Christmas and then shoved to the back of the cabinet, let’s use some common sense here friends. Then, whisk in your sugars, I like a mix of white and brown because brown sugar is my fave. Whisk the butter and sugar mixture really, really well. Like, your arm is threatening to completely seize up from the shoulder down well. Then add in your vanilla, which you can measure if you want to, but us foodies just measure vanilla with our hearts. Then crack in your eggs and give it all another good whisk.
Now the flour and the cocoa. I like to sift it into my butter mixture, but don’t get mad, you still don’t have to dirty another bowl, just place a strainer over the butter bowl and dump the flour & cocoa straight in and shake. You can skip this step if you want and just fold it in. If you’re ok with random bites of cocoa powder bombs in your brownies I will not stop you.
Now we’ll fold in our mini eggs. I like to chop most of them roughly and reserve a few whole mini eggs for the top. I also like to spinkle over a handful of micro mini eggs, which I think are new, so if you can’t find them just use more chopped eggs. Now, we bake. Then, we eat.
Ingredients and Substitutions
Mini Eggs – I don’t get anything for saying this (although I’d probably say it more if I did – Hi Cadbury!), but Cadbury Mini Eggs are my favourite. I just love their chocolate. Any candy coated mini eggs will work though.
Butter – I use salted butter.
Cocoa Powder – Unsweetened cocoa powder.
Looking for more Easter season recipes? Try these…
Let me know what you think!
Mini Egg Brownies
- 1/2 cup melted butter hot
- 1 Tbsp oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 1/2 cup flour
- 1/2 cup cocoa powder
- 1/4 tsp salt
- 1 cup mini eggs roughly chopped
- 1/4 cup micro mini eggs optional
- In a large mixing bowl whisk together the hot melted butter, oil, sugar and brown sugar. Mix well for about a minute.
- Whisk in the eggs and the vanilla.
- Sift in the flour, cocoa powder and salt. Mix until just combined.
- Fold in the chopped mini eggs.
- Add a few extra eggs and the micro mini eggs, if using to the top of the batter.
- Spread the batter into an 8”x8” pan, sprayed and lined with parchment.
- Bake at 350 degrees for about 25 minutes.
- Let cool and cut into squares.
If you like this Mini Egg Brownies Recipe, please go try my Recipe for Rice Krispie Treat Cookies. They’ll make you super happy. 🙂