Description
Chocolate lovers rejoice with these mini egg brownie cookies, blending rich fudgy brownie texture and delightful Easter candy crunch. Crisp edges, gooey centers, and colorful chocolate eggs make these cookies an irresistible sweet treat you’ll want to savor again and again.
Ingredients
Scale
Base Ingredients:
- 1 box (18 ounces / 510 grams) fudge brownie mix
- 2 tablespoons all-purpose flour
- 1/3 cup (80 milliliters) canola oil
- 2 large eggs
Mix-in Ingredients:
- 1 bag (9 ounces / 255 grams) mini eggs, crushed
Instructions
- Preheat the oven to 350°F and prepare two baking sheets with parchment paper.
- Combine brownie mix and flour in a mixing bowl, then incorporate eggs and oil until a smooth batter forms.
- Gently crush mini eggs inside a sealed plastic bag using a rolling pin, creating varied chunk sizes.
- Fold approximately two-thirds of the crushed mini eggs into the cookie dough, ensuring even distribution.
- Drop rounded spoonfuls of dough onto prepared baking sheets, spacing them 1½ inches apart.
- Sprinkle remaining crushed mini egg pieces on top of each cookie, gently pressing them into the surface.
- Bake for 8-10 minutes, watching for set edges and slightly soft centers.
- Allow cookies to rest on baking sheets for 5 minutes to firm up, then transfer to a wire cooling rack.
Notes
- Customize Crunch by selecting different chocolate eggs or candy pieces to match seasonal themes or personal preferences.
- Achieve Ideal Texture by slightly underbaking cookies, ensuring they remain soft and chewy with a slight crisp edge.
- Elevate Storage by keeping cookies in airtight container at room temperature for maximum freshness, typically lasting 3-5 days.
- Transform Recipe into gluten-free version by using gluten-free brownie mix and replacing regular flour with almond or gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 120
- Sugar: 8 g
- Sodium: 100 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg