Description
Chocolate lovers rejoice with these mini egg brownies, a delightful Easter-inspired dessert. Rich chocolate base studded with colorful candy pieces creates an irresistible treat for chocolate and candy enthusiasts alike.
Ingredients
Scale
- 1 cup (236 ml) semi-sweet chocolate chips
- 2 large eggs
- ¾ cup (94 g) all-purpose flour
- 1 cup chopped Mini Eggs (plus extra for topping)
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) brown sugar, packed
- ½ cup (113 g) unsalted butter, melted
- 1 tsp vanilla extract
- ¼ cup (25 g) unsweetened cocoa powder
- ½ tsp salt
- ½ tsp baking powder
Instructions
- Preparation: Preheat oven to 350F (175C) and line an 8×8-inch pan with parchment paper, ensuring complete coverage.
- Chocolate Base: Melt butter and chocolate chips in a microwave-safe bowl, stirring between 30-second intervals until achieving a glossy, uniform consistency. Allow slight cooling.
- Sugar Blend: Whisk granulated and brown sugars with eggs and vanilla extract until the mixture becomes light and airy with subtle ribboning, then seamlessly incorporate the cooled chocolate mixture.
- Dry Ingredients: Sift flour, cocoa powder, salt, and baking powder together, eliminating potential lumps, then delicately fold into the wet ingredients using minimal strokes to preserve the batter’s tender structure.
- Mini Egg Integration: Gently fold chopped Mini Eggs into the batter and transfer to the prepared pan, spreading evenly. Scatter additional whole Mini Eggs across the surface for visual and textural enhancement.
- Baking Process: Bake in the preheated oven for 25-30 minutes, monitoring for the signature done-ness demonstrated by a toothpick with minimal moist crumbs.
- Cooling and Serving: Remove from oven and allow brownies to cool completely within the pan, enabling proper setting and developing a rich, fudgy consistency. Once cooled, slice into precise squares and serve.
Notes
- Chocolate Melting Mastery: Use low microwave power and stir frequently to prevent chocolate from burning, ensuring a smooth, glossy texture without scorching.
- Egg Integration Technique: Whisk eggs and sugar until they become light and fluffy, creating a ribboning effect that adds volume and ensures a tender brownie crumb.
- Minimal Mixing Mandate: Fold dry ingredients gently to avoid overworking the batter, which can lead to tough, dense brownies – stop mixing as soon as ingredients are just combined.
- Temperature Control Trick: Allow brownies to cool completely in the pan to help them set and develop a rich, fudgy texture, resisting the temptation to cut them immediately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 228
- Sugar: 22 g
- Sodium: 102 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 42 mg