Mini-Egg Brownies That Will Be An Easter Favorite

Somehow this year Easter has snuck up on me. I am finding that most of the holidays for 2021 have come pretty fast and out of nowhere. It might be that the days all seem to be blending into one another.

Needless to say, since it’s Easter I need to make everything with mini eggs! Mini eggs are one of my favourite candies, that and M & M’s. This recipe can be made with chocolate chips instead of mini eggs if you are making these brownies and it’s not Easter.

Some tips for making great brownies:

• For the butter make sure it is melted and cooled but not cold. Leave it on the counter to cool not in the fridge otherwise, it will be too hard.
• Make sure your eggs are at room temperature, they will incorporate into the batter better than cold eggs.
• Don’t overmix the batter, just mix until everything is just combined.
• Don’t over-bake your brownie. Take it out of the oven when the center of the brownie stops jiggling.

I hope that you have a wonderful Easter and that the Easter bunny is good to you, if not make yourself these brownies and say they’re from him.

INGREDIENTS

1 cup butter, melted and cooled

2 tablespoons vegetable oil

1 1/4 cups white sugar

1 cup packed light brown sugar

4 large eggs, at room temperature

1 tablespoon vanilla extract

3/4 teaspoon salt

1 cup all-purpose flour

1 cup unsweetened cocoa powder

1 1/2 cups mini eggs

DIRECTIONS

Move oven racks as close to the top as you and preheat the oven to 350°F.

Lightly grease an 8×12-inch baking pan with cooking oil spray. Line with parchment paper; set aside.

Combine melted butter, oil, and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat until lighter in colour (about another minute).

Sift in flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Do not over-mix if you do it will affect the texture of your brownies.

Fold in 1 cup of the mini eggs.

Pour batter into the prepared pan, smoothing the top out evenly, and top with the remaining 1/2 cup mini eggs.

Bake for 25-30 minutes on the top rack, until the center of the brownies no longer jiggles and is set to the touch.

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Mini-Egg Brownie

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Ingredients

• 1 cup butter melted and cooled
• 2 tbsp vegatable oil
• 1 1/4 cup white sugar
• 1 cup packed light brown sugar
• 4 large eggs room temperature
• 1 tbsp vanilla extract
• 3/4 tsp salt
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 1/2 cup mini eggs

Instructions

• Move oven racks as close to the top as you and preheat the oven to 350°F.
• Lightly grease an 8×12-inch baking pan with cooking oil spray. Line with parchment paper; set aside.
• Combine melted butter, oil, and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat until lighter in color (about another minute).
• Sift in flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Do not over-mix if you do it will affect the texture of your brownies.
• Fold in 1 cup of the mini eggs.
• Pour batter into the prepared pan, smoothing the top out evenly, and top with the remaining 1/2 cup mini eggs.
• Bake for 25-30 minutes on the top rack, until the center of the brownies no longer jiggles and is set to the touch.