During March and April, I pretty much find an excuse to put Cadbury’s Mini Eggs in absolutely everything. Macarons, cupcakes, brownies, blondies, cookies. You name it, I’ve probably added mini eggs to it. The latest addition to the mini egg recipe collection is these mini egg brownie cookies.
These babies combine everything we love about brownies in cookie form with the addition of the world’s best Easter candy. I mean, you really can’t go wrong with these.
The cookies are very chocolatey so you won’t want to eat too many at once. Which might sound like a bad thing but really means you get to enjoy them a little longer. I’d say that’s a pretty good trade-off!
The key to a really good brownie cookie is mixing the eggs and sugar for as long as possible. You want that mixture to turn into a really pale colour. The longer we mix it, the better brownie crinkles we’ll get on our cookies. Because these are brownie cookies, the batter is pretty loose. Refrigerate for about an hour and it’ll be ready to go! Trust me, the exercise in patience is worth it here.
Mini Egg Brownie Cookies
Ingredients
- 8 oz. semisweet chocolate, roughly chopped
- 4 tbsp. (1/2 stick) unsalted butter
- 2/3 cup all-purpose flour
- 1 tsp. espresso powder
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 eggs
- 3/4 cup packed light brown sugar
- 1 tsp. vanilla extract
- 1 1/2 cups crushed mini eggs
Directions
- Step 1 Put the butter and chocolate in a heatproof bowl and heat at 20 second increments until melted, stirring between each 20 second increment. Do not overheat.
- Step 2 In a small bowl, whisk together flour, espresso powder, baking powder and salt.
- Step 3 In the bowl of your stand mixer, beat eggs, brown sugar and vanilla extract until light and fluffy. Make sure it’s really light and fluffy, this will ensure you get the brownie “cracks” and shine on top. On a low speed, beat in the melted chocolate and butter. Mix in the flour mixture until just combined, then add in the mini eggs. The batter will be runny, so refrigerate for about an hour so it solidifies a little.
- Step 4 Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Step 5 Scoop heaping tablespoons of dough onto your prepared baking sheets about 2-3 inches apart. Bake for about 10-12 minutes, until cookies are shiny, nicely cracked but still soft in the centre. Leave on baking sheet for a few minutes, then transfer to a wire rack to cool completely.
