Description
These Mini Egg Brownies are a delightful treat combining rich, fudgy chocolate brownies with a creamy chocolate frosting topped with crunchy mini chocolate eggs. Perfect for celebrations or any time you crave a decadent chocolate dessert, this recipe yields moist brownies with a smooth frosting that balances sweetness and chocolate intensity beautifully.
Ingredients
Scale
Brownies
- 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
- ¾ cup all-purpose flour
- ½ teaspoon salt
Frosting
- â…” cup unsalted butter, softened
- 2 cups powdered sugar
- â…“ cup cocoa powder
- ¼ 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) and prepare a 9×13 inch baking pan by lining it with parchment paper or greasing it with aluminum foil to prevent the brownies from sticking.
- Melt Chocolate and Butter: In a large bowl, melt the unsalted butter and chopped dark chocolate together either in the microwave in short bursts or over a double boiler, stirring frequently until completely smooth and fully combined.
- Combine Ingredients: Whisk the granulated sugar into the melted chocolate mixture, then add vanilla extract. Add the eggs one at a time, whisking thoroughly after each to ensure an even batter. Then gently fold in the cocoa powder, all-purpose flour, and salt just until the dry ingredients are fully incorporated without overmixing to maintain brownie texture.
- Bake: Pour the prepared batter evenly into the lined baking pan. Bake in the preheated oven for 28-32 minutes or until a toothpick inserted in the center comes out with a few moist crumbs, indicating fudgy brownies. Remove from the oven and allow them to cool completely before frosting.
- Make Frosting: In a clean bowl, beat the softened unsalted butter with an electric mixer until light and fluffy. Add the salt, then gradually incorporate the powdered sugar and cocoa powder, alternating with milk, continuing to beat until the frosting is smooth, creamy, and spreadable.
- Frost and Decorate: Once the brownies are fully cooled, spread the chocolate frosting evenly over the top. Lightly crush the mini chocolate eggs and sprinkle them generously over the frosting to add a festive and crunchy finishing touch.
Notes
- For best results, do not overbake the brownies to preserve a chewy, fudgy texture.
- Ensure the brownies are completely cooled before frosting to prevent the frosting from melting.
- Adjust milk quantity in frosting to reach desired consistency; add more for a thinner frosting or less for thicker spreading.
- Use good quality dark chocolate between 50-70% cocoa for a rich chocolate flavor.
- Storing brownies in an airtight container at room temperature will keep them fresh for up to 3 days. Refrigerate for longer storage but bring to room temperature before serving.
