Mini Egg Brownie
These Mini Egg Brownies are super fudgy, rich, decadent, and delicious.
Ingredients
- 7 ounce Dark chocolate, About 200 grams
- 1 cup Butter
- 3 Eggs, Room temperature
- 1 Yolk, Room temperature
- 1½ cups Light brown sugar, Packed
- 2 teaspoon Vanilla Extract
- ¾ cup All-purpose flour, Spooned and leveled
- ½ cup Cocoa powder
- ½ teaspoon Salt
- 1 cup Mini chocolate eggs, Chopped
- ⅓ cup Mini chocolate eggs, For topping
Instructions
- Preheat the oven to 330°F, and line an 8X8 inch square pan with parchment paper. Set it aside.
- Melt the chocolate and butter over a double boiler until smooth and glossy. Let it cool down slightly.7 ounce Dark chocolate, 1 cup Butter
- Use the whisk attachment to whisk the eggs, yolk, sugar, and vanilla extract until light in color, fluffy, and double in size.3 Eggs, 1 Yolk, 1½ cups Light brown sugar, 2 teaspoon Vanilla Extract
- Add the chocolate and butter mixture to the egg mixture and gently mix. Do not overmix.
- Sift the flour, cocoa powder, and salt over the batter and gently fold them in.¾ cup All-purpose flour, ½ cup Cocoa powder, ½ teaspoon Salt
- Fold in the chopped mini chocolate eggs. Pour the batter into the lined pan and Place the extra eggs on top of the batter.1 cup Mini chocolate eggs, ⅓ cup Mini chocolate eggs
- Bake for 20-25 minutes. The surface will become shiny and crackle and the edges set. Let the brownies cool down completely before cutting them.
Nutrition
Calories: 299kcalCarbohydrates: 32gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 74mgSodium: 185mgPotassium: 180mgFiber: 3gSugar: 23gVitamin A: 420IUCalcium: 40mgIron: 2mg
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