Get ready to transform your Easter dessert game with these mind-blowing Mini Egg Easter Brownies that are about to become the star of your holiday celebration! Imagine biting into a rich, fudgy brownie studded with colorful, crisp chocolate mini eggs - a treat so irresistible, it'll have everyone at your gathering begging for the recipe. Whether you're a chocolate lover, an Easter enthusiast, or just someone who appreciates a seriously delectable dessert, these brownies are your ticket to pure culinary bliss!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 16 brownies
Ingredients
- 1 box brownie mix
- 1/4 cup vegetable oil
- 2 large eggs
- 1/4 cup water
- 1 cup mini chocolate eggs
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, ensuring the paper overhangs the sides for easy removal.
- In a large mixing bowl, combine the brownie mix, vegetable oil, eggs, and water. Mix thoroughly using a whisk or electric mixer until the batter is smooth and no dry ingredients remain.
- Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula to create a uniform layer.
- Reserve about 1/4 cup of mini chocolate eggs for topping. Gently press the remaining mini eggs into the surface of the brownie batter, distributing them evenly.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and immediately sprinkle the reserved mini eggs on top of the warm brownies.
- Allow the brownies to cool completely in the pan for about 1 hour. Use the parchment paper to lift the brownies out of the pan.
- Cut into 16 equal squares, ensuring each piece has some colorful mini eggs on top.
- Serve and enjoy your festive Mini Egg Easter Brownies!
Tips
- For extra gooey brownies, slightly underbake them and let them set in the pan.
- Use room temperature eggs for a smoother batter and more even baking.
- Don't overmix the brownie batter - mix just until ingredients are combined to keep the texture tender.
- Let the brownies cool completely before cutting to get clean, crisp edges.
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For a more intense chocolate flavor, choose a dark chocolate brownie mix.
- If you want extra crunch, lightly toast the mini eggs before adding them to the brownies.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
