Mini Egg Brownies
Fudgy brownies, creamy chocolate frosting & delicious Easter candies - what's not to love about these Mini Egg Brownies? These incredible brownies are the perfect Easter treat.
Servings: 24 brownies
Ingredients
Brownies
- 1 cup unsalted butter
- 8 oz 50-70% dark chocolate chopped
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 1/2 cup cocoa powder
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
Chocolate Frosting
- 2/3 cup unsalted butter softened
- 2 cups powdered sugar
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 4-6 tablespoons milk
- 1 8 oz bag miniature eggs
Instructions
Brownies
- Preheat the oven to 350F degrees.
- Line a 9x13 inch pan with parchment paper, or line with aluminum foil and lightly grease.
- Add the butter and dark chocolate to a large bowl. Microwave on medium power for 1 minute, remove from the microwave and stir. Repeat the process until the mixture is smooth.
- Whisk in the sugar.
- Add in the vanilla extract, then whisk in the eggs 1 at a time.
- Gently fold in the cocoa powder, flour and salt using a rubber spatula or wooden spoon.
- Pour the batter into the prepared pan and bake for 28-32 minutes, or until an inserted toothpick comes out clean or with a few damp crumbs. Cool fully before frosting.
Chocolate Frosting
- In a medium bowl, beat the butter until soft.
- Add in the salt.
- Sift together the cocoa and powdered sugar.
- Beat in the cocoa and powdered sugar about 1/2 at a time, starting with the mixer on low speed.
- Beat in the milk about 2 tablespoons at a time, until the mixture is creamy and smooth.
- Frost the cooled brownies.
- Before opening the bag of mini eggs, bash the bag with a rolling pin to crush them slightly. Then sprinkle the mini eggs on top of the frosted brownies.
Notes
Store brownies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.