Description
These Mini Egg Brownie Bites are a delightful and festive treat that’s perfect for Easter or any chocolate lover. Bite-sized brownies are packed with crunchy mini chocolate eggs and baked to fudgy perfection.
Ingredients
Units
Scale
- 2 cups granulated sugar
- 2/3 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, melted and cooled slightly
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups mini chocolate eggs, divided
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease two muffin tins with cooking spray.
- Combine Dry Ingredients: In a large bowl, sift together sugar, cocoa powder, flour, salt, and baking powder.
- Combine Wet and Dry Ingredients: Add melted butter, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
- Add Mini Eggs: Crush 1 cup of mini eggs and stir into the batter.
- Bake: Divide batter evenly into the prepared muffin tins. Bake for 10-12 minutes.
- Add Topping and Finish: Remove from oven and press remaining mini eggs gently into the tops of the brownie bites. Bake for an additional 3 minutes.
- Cool and Serve: Let brownies cool slightly in the muffin tins before transferring to a wire rack to cool completely.
Notes
- Crushing Mini Eggs: Crush mini eggs using a rolling pin or a food processor.
- Doneness: Brownies are done when a toothpick inserted into the center comes out with a few moist crumbs.
- Storage: Store leftover brownies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 brownie bite
- Calories: 180kcal
- Sugar: 20g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
