Easter is right around the corner and what better way to celebrate that with some of Metro Ontario’s Irresistibles Mini Milk Chocolate Eggs! I have shared this brownie recipe before when I made German Chocolate brownies and shared it again as the base of this recipe because this is truly the most delicious brownie recipe I know. It has a crackly crisp top and it is so fudgy on the inside. It is absolute perfection at room temperature or eaten out of the fridge or freezer. The mini milk chocolate eggs, creamy milk chocolate coated in a delicious milk candy coating take this to another level!
Try this out today.
Fudgy Mini Egg Brownies
The best brownie recipe, with flavour elevated with a tiny bit of espresso powder.
Ingredients
- 1/2 cup 68 grams Selection plain all purpose flour scoop & leveled
- 1/3 cup 40 grams Selection unsweetened cocoa powder
- 1 teaspoon espresso powder blended sifted espresso beans
- Pinch fine salt
- 3/4 cup 170 grams Selection unsalted butter
- 200 grams dark chocolate
- 3 Selection large eggs at room temperature
- 1 cup 201 grams golden caster sugar or white caster sugar
- 1 teaspoon Irresistibles vanilla extract
- ½ cup crushed Irresistibles Mini Milk Chocolate Eggs
- ½ cup Irresistibles Mini Milk Chocolate Eggs plus more if needed.
Instructions
- Preheat the oven to 330 degrees and prepare an 8×8 square baking dish (very lightly buttered and parchment-lined).
- In a bowl, melt your butter and dark chocolate together. I do think in a microwave-safe bowl in increments of no more than 12 seconds at a time. The goal is to get both butter and chocolate melted without heating it too much. Mix the butter and chocolate well until they come together and set aside until it is just barely warm.
- In a bowl add all your dry ingredients, flour, salt, cocoa powder and espresso powder. and mix well. Sift your flour and cocoa powder before adding them to your bowl.
- In a separate bowl beat together your eggs, sugar and vanilla until light in colour. use a hand mixer for best results and mix for at least 4 minutes.
- Add your cooled chocolate mixture to your egg mixture and fold it in with a spatula until well combined.
- Add your dry ingredients to the wet ingredients, folding in until well combined.
- Fold in most of your crushed mini eggs and most of your whole mini eggs. You can crush your mini eggs with the bottom of a mug or cup.
- Pour the mixture into a buttered and parchment-lined baking dish. Smooth it a bit with a spatula and top with the rest of your whole and crushed mini eggs, pressing in the whole mini eggs so they are about halfway submerged.
- Bake for 32 to 35 minutes until a toothpick comes out with moist crumbs in the center. It should not be dry and some moist crumbs are okay. It should not be entirely covered in liquid batter though. Adjust making temp as necessary. I have had to bake it for an extra minute in the past.
- You can top it with even more crushed or whole mini eggs when it is out of the oven, though these will just remain on top and will not fully get lodged into the brownie.
- Remove from the oven and let cool completely, slice into 9 for large pieces or 12 for smaller pieces, and enjoy.
