Easter Brownies
Rich, fudgy chocolate brownies loaded with chocolate chips and topped with festive, colorful candy-coated Easter eggs.
Ingredients
Scale
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1.5 cups chocolate mini eggs
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F and line an 8-inch square pan with parchment paper.
- Whisk melted butter and sugar, then beat in eggs and vanilla.
- Fold in cocoa powder, flour, and salt until just combined.
- Stir in chocolate chips and half of the mini eggs.
- Pour batter into pan and bake for 15 minutes, then press remaining eggs onto the top.
- Bake for another 10-15 minutes until set. Cool completely before slicing.
Notes
- Do not overbake to ensure a fudgy center.
- Using room temperature eggs helps the batter emulsify better.
- Adding the eggs at the halfway mark prevents them from sinking.
Find it online: https://dishmio.com/easter-brownies/