Description

These Mini Egg Brownie Bites are a delightful, bite-sized treat perfect for Easter or any chocolate lover’s craving. Packed with rich cocoa and studded with crushed and whole mini chocolate eggs, they offer a perfect balance of fudgy brownie texture and sweet candy crunch. Easy to prepare and baked in muffin tins, these brownie bites are a festive and fun dessert that yields 24 servings.

Ingredients

Scale

Dry Ingredients

2 cups granulated sugar
⅔ 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

Add-ins

1 ½ cups mini chocolate eggs, divided

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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 mixing bowl, sift together the granulated sugar, unsweetened cocoa powder, all-purpose flour, salt, and baking powder. This ensures a smooth batter and even distribution of ingredients.
Combine Wet and Dry Ingredients: To the bowl with dry ingredients, add the melted and slightly cooled unsalted butter, whole eggs, and vanilla extract. Mix well until the batter is smooth and fully combined.
Add Mini Eggs: Take 1 cup of the mini chocolate eggs and crush them into small pieces. Gently fold these crushed mini eggs into the batter to incorporate pockets of candy throughout.
Bake: Evenly divide the brownie batter among the prepared muffin tins. Place them in the preheated oven and bake for 10 to 12 minutes until the edges are set but the centers remain soft.
Add Topping and Finish Baking: Remove the muffin tins from the oven and immediately press the remaining ½ cup of mini chocolate eggs gently into the tops of each brownie bite. Return to the oven and bake for an additional 3 minutes to allow the eggs on top to slightly melt and set.
Cool and Serve: Allow the brownie bites to cool slightly in the muffin tins so they firm up and are easier to handle. Then transfer them to a wire rack to cool completely before serving.

Notes

For extra fudgy brownie bites, avoid overbaking; check at 10 minutes.
If mini chocolate eggs are not available, substitute with chopped chocolate candies or chocolate chips.
Make sure the melted butter is cool when adding to eggs to prevent cooking the eggs prematurely.
Store brownie bites in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
To make the brownies gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.