By taffeybakery.com
Mini Egg Brownies
7 steps
Prep:15minCook:35min
These fudgy Mini Egg brownies are rich chocolate brownies full of chocolate and mini eggs. They come together in one bowl, require no mixer, and have a crinkle top.
Updated at: Thu, 21 Nov 2024 17:38:20 GMT
Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
26
High
Nutrition per serving
Calories394.3 kcal (20%)
Total Fat24.6 g (35%)
Carbs41.7 g (16%)
Sugars26.7 g (30%)
Protein5 g (10%)
Sodium163.7 mg (8%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
9 servings
Instructions
Step 1
Preheat the oven to 350°F. Grease an 8×8 or 9×9 pan. For easy removal of the brownies, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside.
Step 2
In a large bowl, whisk together melted butter, eggs, and vanilla extract until smooth.
Step 3
Whisk in sugars.
Step 4
Toss in cocoa powder, flour, espresso powder, and salt into the bowl and fold with rubber spatula until just combined. Do not overmix!
Step 5
Add in the mini eggs and fold in a few times.
Step 6
Pour the batter into the prepared pan. Place extra mini egg's on top of the brownie batter. Bake for 35-40 minutes, depending on your oven. If you want extra fudgy brownies, start checking around the 30 minute mark. For normal fudgy-ness, bake until a toothpick inserted comes out with a few crumbs.
Step 7
The brownies still bake in the pan as they cool down. Therefore it’s best to wait until they’re completely cooled before slicing. If you cut them while hot/very warm they’ll fall apart. Enjoy!
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