Chocolate Brownies with mini-eggs are a sweet Easter treat! These old-fashioned brownies are dense and fudge-y. The milk chocolate eggs are a cute and festive addition that pumps it up just a notch!
Mini Eggs Chocolate Brownies
These Easter brownies are very simple to make. You can whip these up last minute and be ready with a popular treat in no time!
First, place the butter and cocoa in a saucepan and heat till the butter is melted. Next, add the flour, vanilla, eggs, salt, sugar, and nuts. Mix well.
Grease the baking dish (I like to use olive oil spray). Pour the batter into the pan and use greased hands to pat out evenly to the edges. Sprinkle the mini-eggs and press gently into the brownie batter.
Bake at 350 for 15-17 minutes, or until a toothpick inserted into the center comes out with only a few crumbs on it. You really don’t want to overbake, or they will become dry and crumbly. Allow to cool for several minutes before cutting. Use a sharp knife to cut into 12 pieces.
You can find this beautiful enamelware baking dish on Amazon: (affiliate link)
Try these other Easter recipes:
Easter Ham Recipe – Pioneer Woman
Strawberry Shortbread Stack – A Ranch Mom
Overnight Eggs Benedict Casserole – Cooking Classy
Caramel Pecan Rolls – A Ranch Mom
Mini Eggs Chocolate Brownies
Ingredients
- ½ cup butter
- ½ cup cocoa powder
- 1 cup white sugar
- 2 eggs
- ¾ cup flour all purpose
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- 9 oz Cadbury Mini Eggs
- walnuts optional
Instructions
- Preheat oven to 350°. Grease a 9x9 inch pan.
- Place butter and cocoa in a pan over medium heat until butter is melted.
- Remove from heat and add eggs, vanilla, flour, salt, and sugar. Stir well.
- Add walnuts if desired. Stir again.
- Press into the pan, using greased hands in necessary to get it evenly into the corners. Spread min-eggs over the dough and press them gently into dough.
- Bake at 350° for 15-17 minutes, do not overbake!
Nutrition
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