Description
Delight in these delicious Mini Egg Brownies, a perfect treat combining rich dark chocolate brownies with a creamy cocoa frosting and topped with festive mini chocolate eggs. This recipe yields a moist, fudgy brownie base enhanced by a smooth, chocolatey frosting and a fun, crunchy topping, ideal for celebrations or anytime indulgence.
Ingredients
Scale
Brownie Base
- 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
Cocoa 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). Prepare a 9×13 inch baking pan by lining it with parchment paper or greased aluminum foil to ensure easy removal of the brownies after baking.
- Melt Chocolate and Butter: In a large bowl, combine the unsalted butter and chopped dark chocolate. Melt them together either by microwaving in short bursts, stirring frequently, or by using a double boiler on the stove. Stir until the mixture is completely smooth and glossy.
- Combine Ingredients: Whisk the granulated sugar into the melted chocolate mixture until evenly incorporated. Add the vanilla extract and whisk well. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Gently fold in the cocoa powder, all-purpose flour, and salt until just combined; be careful not to overmix to keep the brownies tender.
- Bake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 28-32 minutes. To check doneness, insert a toothpick in the center; it should come out with a few moist crumbs but not wet batter. Allow the brownies to cool completely in the pan before frosting.
- Make Frosting: In a mixing bowl, beat the softened butter until it becomes light and fluffy. Add the salt, then gradually add the powdered sugar and cocoa powder, alternating with the milk. Continue beating the mixture until it reaches a smooth, creamy consistency suitable for spreading.
- Frost and Decorate: Spread the prepared cocoa frosting evenly over the cooled brownies. Lightly crush the mini chocolate eggs and sprinkle them generously over the frosting for a festive and crunchy finish.
Notes
- Ensure the brownies are completely cool before frosting to prevent the frosting from melting.
- You can adjust the milk quantity in the frosting to achieve your desired consistency.
- For a more intense chocolate flavor, use chocolate with higher cocoa content.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Mini chocolate eggs can be substituted with any other candy or sprinkles for different occasions.
