Fudgy Homemade Easter Brownies with Mini Eggs
These moist, chewy, and fudgy Easter brownies are homemade from scratch and dotted with mini Easter eggs for a festive Easter dessert!
Equipment
- 8x8 square baking pan
- sifter
Ingredients
- 4 oz semi-sweet baker's chocolate chopped
- 1/2 cup salted butter melted
- 1 cup white sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour spooned and leveled
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup mini eggs + more for adding on top
Instructions
- Preheat your oven to 350° F, and grease or line an 8x8 square baking dish with parchment paper.
- Chop 4 oz semi-sweet baker's chocolate into small pieces and place them into a microwave-safe bowl. Melt the chocolate in 20-second intervals, stopping to mix with a spoon, until fully melted.
- In a large mixing bowl, add 1/2 cup melted, salted butter and 1 cup white sugar and whisk until well combined.
- Add in 2 large room temperature eggs and 1 teaspoon vanilla extract and whisk vigorously for about 5 minutes or until light in color and has volume.
- Add the melted chocolate to the mixing bowl and stir until well combined.
- Using a fine sifter, sift in 3/4 cups all purpose flour (spooned and leveled), 1/4 cup unsweetened cocoa powder, and 1/2 tsp salt.
- With a rubber spatula, mix the wet and dry ingredients until just combined. Do not overmix.
- Once mixed, gently fold in 1 cup mini eggs.
- Pour the batter into your prepared baking dish, and spread it in an even layer. Sprinkle extra eggs over the top and press them slightly into the batter.
- Bake for 25-28 minutes, or until a toothpick inserted into the middle comes out clean.
- Let the brownies cool completely before removing them from the pan or slicing.