Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper or lightly grease it.
- In a small bowl, combine the flour, cocoa powder, and sea salt. Stir until well mixed.
- Melt the chocolate and butter together. You can do this in the microwave or on the stovetop over low heat. Stir until smooth and glossy, then set it aside to cool slightly.
- In the bowl of a stand mixer (or with a hand mixer), beat the eggs for about 1 minute, or until the mixture is pale and thick.
- Add the sugar to the beaten eggs and mix for an additional 30–60 seconds until fully combined and dissolved.
- Pour in the melted chocolate-butter mixture and vanilla extract, mixing on low speed until the batter is smooth and homogenous.
- Gradually add the dry ingredients and mix on low speed until just combined, ensuring there are no lumps.
- Gently fold in the chopped mini eggs with a spatula.
- Pour the brownie batter into the prepared pan, spreading it evenly. Optionally, press whole or halved mini eggs into the top for decoration.
- Bake in the preheated oven for 25–30 minutes, or until the top is set and the brownies are only slightly “jiggly” in the center.
- Allow the brownies to cool completely in the pan on a wire rack before cutting into squares and serving.
Nutrition
Notes
These mini egg brownies are perfect for Easter or any spring occasion. The addition of mini eggs gives them a festive touch while keeping the texture fudgy and indulgent. Store them in an airtight container to keep them fresh.