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Easter Egg Brownie Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 90 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 18 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Deliciously fudgy Easter Egg Brownie Cookies combining the rich flavors of chocolate brownies with the fun crunch of mini candy-coated chocolate eggs. Perfectly gooey centers with a festive twist, ideal for Easter celebrations or any chocolate lover’s treat.

Ingredients

Chocolate Base

  • 1/2 cup unsalted butter
  • 8 oz semi-sweet chocolate (chopped or chips)

Wet Ingredients

  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1/2 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Mix-ins & Toppings

  • 1 cup mini chocolate eggs (crushed or halved)
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Melt Butter and Chocolate: In a microwave-safe bowl, combine the unsalted butter and semi-sweet chocolate. Heat in 30-second intervals, stirring between each, until completely melted and smooth. Set aside to cool slightly.
  3. Mix Sugars and Eggs: In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is light and slightly frothy, ensuring good aeration for the batter.
  4. Combine Wet Ingredients: Slowly pour the cooled chocolate and butter mixture into the sugar and egg mixture, whisking continuously until fully incorporated and smooth.
  5. Sift Dry Ingredients: In a separate bowl, sift together the flour, unsweetened cocoa powder, baking powder, and salt to evenly distribute all dry components.
  6. Fold Dry Into Wet: Gradually fold the sifted dry ingredients into the wet chocolate mixture until just combined, avoiding overmixing which can make cookies tough.
  7. Add Mini Chocolate Eggs and Chips: Gently stir in half of the mini chocolate eggs and optional chocolate chips to distribute throughout the batter evenly.
  8. Rest Batter: Let the cookie batter rest for 10–15 minutes to thicken slightly, which helps achieve a fudgy texture.
  9. Shape Cookies: Using a tablespoon, scoop portions of the batter onto the prepared baking sheets, spacing each about 2 inches apart to allow spreading. Press a few of the remaining mini eggs on top of each cookie for a decorative and colorful finish.
  10. Bake: Bake cookies for 10–12 minutes or until the edges are set while the centers remain slightly gooey for that perfect brownie consistency.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.

Notes

  • These cookies have a fudgy, brownie-like center, so avoid overbaking for the best texture.
  • You can use any pastel candy-coated chocolate mini eggs such as Cadbury Mini Eggs for authentic Easter flair.
  • Optionally include chocolate chips for extra chocolate richness.

Find it online: https://slsrecipes.com/easter-egg-brownie-cookies-recipe/