Description
Delight in these Mini Egg Brownies, rich chocolate brownies topped with creamy cocoa frosting and festive mini chocolate eggs. Perfectly moist and fudgy with a sweet, velvety frosting and a fun candy crunch, this recipe is ideal for celebrations or an indulgent treat.
Ingredients
Brownie Batter
- 1 cup unsalted butter
- 8 ounces dark chocolate (50-70%), chopped
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- ½ cup cocoa powder
- Âľ cup all-purpose flour
- ½ teaspoon salt
Chocolate Frosting
- â…” cup unsalted butter, softened
- 2 cups powdered sugar
- â…“ cup cocoa powder
- ÂĽ teaspoon salt
- 4-6 tablespoons milk
Topping
- 1 (8 oz) bag mini chocolate eggs
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper or grease it with aluminum foil to ensure easy removal of the brownies after baking.
- Melt Chocolate and Butter: In a large bowl, melt the butter and chopped dark chocolate together either in the microwave in short bursts or over a double boiler, stirring frequently until the mixture is smooth and fully combined.
- Combine Ingredients: Whisk in the granulated sugar into the melted chocolate and butter mixture, then add the vanilla extract. Incorporate the eggs one at a time, whisking thoroughly after each addition to create a smooth batter. Gently fold in the cocoa powder, all-purpose flour, and salt, mixing just until combined to avoid overworking the batter.
- Bake: Pour the prepared batter into the lined baking pan and spread it evenly. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Remove from oven and allow the brownies to cool completely in the pan before frosting.
- Make Frosting: In a bowl, beat the softened butter until it becomes light and fluffy. Add the salt, then gradually beat in the powdered sugar and cocoa powder, alternating with milk to reach a smooth, creamy consistency ideal for spreading.
- Frost and Decorate: Once the brownies are fully cooled, frost the top evenly with the chocolate frosting. Lightly crush the mini chocolate eggs and sprinkle them generously over the frosting for a colorful, festive finish.
Notes
- Ensure brownies are fully cooled before frosting to prevent melting the frosting.
- Use parchment paper for easier removal and cleaner edges.
- Adjust milk in frosting to achieve desired spreading consistency.
- Store brownies in an airtight container at room temperature for up to 3 days.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour blend.
