Description
Delicious mini egg brownie bites bursting with rich chocolate flavor and colorful mini chocolate eggs, perfect for a festive dessert or snack. These bite-sized treats combine a classic brownie base with crushed and whole mini eggs for extra texture and sweetness.
Ingredients
Scale
Dry Ingredients
- 2 cups granulated sugar
- â…” cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
Wet Ingredients
- 1 cup unsalted butter, melted and cooled slightly
- 4 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 ½ cups mini chocolate eggs, divided (1 cup crushed, ½ cup whole for topping)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and grease two muffin tins with cooking spray to prevent sticking.
- Combine Dry Ingredients: In a large bowl, sift together the granulated sugar, unsweetened cocoa powder, all-purpose flour, salt, and baking powder to ensure even mixing and remove any lumps.
- Combine Wet and Dry Ingredients: Add the melted and slightly cooled unsalted butter, eggs, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well combined.
- Add Mini Eggs: Crush 1 cup of the mini chocolate eggs and fold them gently into the brownie batter to incorporate crunchy bits throughout.
- Bake: Evenly distribute the batter into the prepared muffin tins, filling each cup appropriately. Bake in the preheated oven for 10-12 minutes until set but still moist inside.
- Add Topping and Finish Baking: Remove the brownie bites from the oven and gently press the remaining uncrushed mini chocolate eggs into the tops. Return to the oven and bake for an additional 3 minutes to set the topping.
- Cool and Serve: Allow the brownie bites to cool slightly in the muffin tins before transferring to a wire rack to cool completely. This helps them set perfectly and prevents breaking.
Notes
- Be careful not to overbake to keep the brownies moist and fudgy.
- You can substitute mini chocolate eggs with other candy-coated chocolates for variation.
- Use room temperature eggs to help the batter mix evenly.
- Pressing the candy eggs on top after initial baking keeps them visible and adds texture.
