Elevate your dessert game with these Decadent Mini Egg Brownies, the ultimate treat for any mini egg enthusiast and brownie lover alike. Combining the classic richness of soft, fudgy brownies with the colorful, crunchy delight of mini eggs, this recipe promises a mouthwatering experience. Whether you’re a fan of milk chocolate or dark chocolate, these brownies offer the perfect base to showcase the beloved Easter candy, complemented by the sweetness of white chocolate chips and a decadent drizzle.
Why You’ll Love This: These Mini Egg Brownies are not just a treat to the taste buds but also a feast for the eyes, thanks to the vibrant pops of color from the mini eggs. The mix of textures from the dense, melt-in-your-mouth brownie base to the crispy shell of the mini eggs ensures every bite is a delightful experience. Plus, the act of measuring your add-ins with love adds a personal touch that makes baking these brownies all the more special.
Perfect Occasion: Ideal for Easter celebrations, spring gatherings, or simply as a delectable treat to brighten up your day, these Mini Egg Brownies are versatile and sure to impress. Serve them at your next family get-together, as a sweet ending to a meal with friends, or package them up beautifully for a thoughtful homemade gift that’s bound to be cherished.
Decoration Tips: For an extra eye-catching presentation, take care when drizzling the white chocolate over the cooled brownies to create a visually appealing pattern. The additional mini eggs placed on top not only add to the aesthetic but also give a hint of the crunchy surprises nestled within. Feel free to get creative by adding a sprinkle of edible glitter or colorful sugar strands for an even more festive look.
Ingredients:
- 165g Salted Butter (softened)
- 160g Light Brown Sugar
- 90g Caster Sugar
- 3 Eggs (room temperature)
- 2 tsp Vanilla Extract
- 180g Milk or Dark Chocolate (melted, 45% cocoa recommended)
- 150g Plain Flour
- 50g Cocoa Powder
- Mini Eggs and White Chocolate Chips (to taste)
- 50g White Chocolate (melted for drizzling)
Method:
- Preheat your oven to 170°C.
- Cream butter with both sugars in a mixing bowl.
- Blend in eggs and vanilla, then whisk in the melted chocolate.
- Sift flour and cocoa into the mixture, folding gently until just combined.
- Lightly crush or halve mini eggs, fold them in with white chocolate chips.
- Transfer the batter into a lined baking tray, smoothing the top.
- Bake for 40-45 minutes or until set.
- Once cooled, drizzle with melted white chocolate and decorate with extra mini eggs.
Indulge in these luscious Mini Egg Brownies, a perfect blend of chocolatey goodness and Easter charm, ready to make any occasion extra special. Enjoy!
