Description
These Mini Egg Brownie Bites are a delightful, bite-sized treat combining rich, fudgy brownies with the colorful crunch of mini chocolate eggs. Perfect for springtime celebrations or anytime you want a sweet, festive dessert in convenient portions.
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
Additional
- 1 ½ cups mini chocolate eggs, divided (1 cup crushed, ½ cup whole for topping)
- Cooking spray, for greasing muffin tins
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease two muffin tins thoroughly with cooking spray to prevent sticking.
- Combine Dry Ingredients: In a large bowl, sift together the granulated sugar, unsweetened cocoa powder, all-purpose flour, salt, and baking powder to ensure a smooth, even mixture without lumps.
- Combine Wet and Dry Ingredients: Add the melted and slightly cooled unsalted butter, eggs, and vanilla extract to the dry ingredients. Mix until the batter is well combined and smooth.
- Add Mini Eggs: Crush 1 cup of the mini chocolate eggs into small pieces and gently fold them into the brownie batter to distribute the crunchy candy bits evenly.
- Bake: Divide the batter evenly among the prepared muffin tins, filling each cup. Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
- Add Topping and Finish: Remove the muffin tins from the oven and gently press the remaining whole mini chocolate eggs into the tops of each brownie bite. Return to the oven and bake for an additional 3 minutes to set the topping.
- Cool and Serve: Allow the brownie bites to cool slightly in the muffin tins for about 5 minutes, then transfer them to a wire rack to cool completely before serving. This helps them firm up for easy removal and optimal texture.
Notes
- Do not overbake to keep the brownies fudgy and moist.
- Ensure the butter is cooled before mixing to prevent cooking the eggs prematurely.
- Crushing the mini eggs finely ensures they melt slightly into the batter, providing bursts of chocolate flavor.
- These brownie bites can be stored in an airtight container at room temperature for up to 3 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
