Are you ready to transform your Easter baking into an irresistible chocolate explosion? These Fudgy Brownie Easter Egg Cookies are not just another dessert – they're a decadent experience that combines the rich, intense flavor of brownies with the playful charm of Easter egg candies. Imagine biting into a soft, chocolatey cookie with a surprise candy center that melts in your mouth, creating a moment of pure bliss that will have everyone at your Easter gathering begging for the recipe!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup Easter egg candies
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper, ensuring even coverage.
- In a large microwave-safe bowl, melt the unsalted butter completely. Use 30-second intervals, stirring between each to prevent burning.
- Add granulated sugar to the melted butter and whisk thoroughly until the mixture becomes smooth and well-combined.
- Crack the large eggs into the butter-sugar mixture one at a time, incorporating each fully before adding the next. Stir in vanilla extract.
- In a separate bowl, sift together all-purpose flour, cocoa powder, and salt to remove any lumps and ensure even distribution.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to maintain a fudgy texture.
- Gently fold in chocolate chips, distributing them evenly throughout the batter.
- Drop rounded tablespoons of batter onto prepared baking sheets, leaving approximately 2 inches between each cookie.
- Press one Easter egg candy into the center of each cookie dough mound, slightly pressing down to embed.
- Bake in the preheated oven for 12-15 minutes, or until edges are set but centers remain slightly soft.
- Remove from oven and let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
- Allow cookies to cool completely, during which the Easter egg candies will set and become a delightful centerpiece.
Tips
- Temperature is Key: Ensure your butter is fully melted but not scorching hot when mixing with sugar to achieve the perfect fudgy texture.
- Don't Overmix: Gently fold ingredients together to maintain the cookie's luxurious, brownie-like consistency. Overmixing can lead to tough cookies.
- Candy Placement Matters: Press Easter egg candies gently into the cookie dough, ensuring they're slightly embedded but not completely sunken.
- Cooling is Crucial: Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking, allowing the chocolate eggs to set perfectly.
- Storage Tip: Store in an airtight container at room temperature for up to 5 days, or refrigerate to extend freshness.
- Customize Your Eggs: Feel free to experiment with different Easter egg candies to create your unique flavor profile!
Nutrition Facts
Calories: 310kcal
Carbohydrates: 38g
Protein: 4g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 65mg
