Ingredients
- 1 cup (225g) unsalted butter, melted
- 1 ¼ cups (250g) granulated sugar
- ½ cup (100g) brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup (75g) unsweetened cocoa powder
- 1 cup (125g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup (175g) mini eggs, roughly crushed (plus extra for topping)
- ½ cup (90g) semi-sweet chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. Grease lightly with non-stick spray or butter.
In a large microwave-safe bowl, melt the butter until fully liquid but not too hot. Stir in both the granulated and brown sugar, mixing until the sugar is mostly dissolved and the mixture looks glossy.
Crack in the eggs one at a time, whisking well after each addition. Stir in the vanilla extract. At this stage, you want a smooth and slightly thick batter.
Sift in the cocoa powder, flour, salt, and baking powder. Using a spatula or wooden spoon, gently fold the dry ingredients into the wet mixture. Be careful not to overmix—stop as soon as there are no streaks of flour left.
Gently fold in the crushed mini eggs and chocolate chips (if using). The mini eggs add a lovely crunch, while the chocolate chips enhance the gooey factor.
Pour the brownie batter into your prepared pan, spreading it evenly with a spatula. Sprinkle extra mini eggs on top for a festive look.
Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The brownies will continue to set as they cool, so don’t overbake!
Let the brownies cool completely in the pan before slicing. This helps them firm up and develop their signature fudgy texture. For clean slices, use a sharp knife and wipe it between cuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 280
- Sugar: 25g
- Fat: 14g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g