Description
These Mini Egg Brownie Bites are a delightful twist on classic brownies, featuring a rich cocoa base studded with crushed mini chocolate eggs inside and topped with whole mini eggs. Perfect for Easter or any chocolate craving, these bite-sized treats bake up quickly and deliver a fudgy, chocolaty experience with colorful candy egg accents.
Ingredients
Scale
Dry Ingredients
- 2 cups granulated sugar
- â…” cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
Wet Ingredients
- 1 cup unsalted butter, melted and cooled slightly
- 4 large eggs
- 2 teaspoons vanilla extract
Add-ins and Toppings
- 1 ½ cups mini chocolate eggs, divided (1 cup crushed, ½ cup whole for topping)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease two muffin tins with cooking spray to ensure the brownie bites don’t stick.
- Combine Dry Ingredients: In a large bowl, sift together the granulated sugar, unsweetened cocoa powder, all-purpose flour, salt, and baking powder to create a well-mixed dry base.
- Combine Wet and Dry Ingredients: Add the melted and slightly cooled unsalted butter, eggs, and vanilla extract into the dry ingredient mixture. Stir until everything is well combined and smooth.
- Add Mini Eggs: Crush 1 cup of the mini chocolate eggs and fold them into the brownie batter, distributing the candy pieces throughout for extra texture and chocolatey bursts.
- Bake: Evenly divide the batter into the prepared muffin tins. Place them in the preheated oven and bake for 10-12 minutes until slightly firm but still fudgy.
- Add Topping and Finish: Remove the tins from the oven and gently press the remaining whole mini chocolate eggs on top of each brownie bite. Return to the oven and bake for an additional 3 minutes to slightly melt the candy on top.
- Cool and Serve: Allow the brownie bites to cool slightly in the muffin tins for easier removal, then transfer them to a wire rack to cool completely before serving.
Notes
- Ensure the melted butter is cooled slightly to avoid cooking the eggs when mixing.
- Do not overbake; brownie bites are best when fudgy inside.
- Use a spoon or cookie scoop to evenly portion batter into the muffin tins.
- Store brownie bites in an airtight container at room temperature for up to 3 days.
- For a nutty variation, consider adding chopped walnuts or pecans to the batter.
