Mini Egg Brownies
These Mini Egg Brownies are a fun way to use Easter candy in a traditional easy treat. Easy to make using few ingredients and are decadent and delicious!
Servings: 16 brownies
Calories: 256kcal
Ingredients
- 6 ounces semi sweet chocolate roughly chopped
- 1 Cup butter unsalted
- 2/3 Cup all purpose flour
- Pinch salt
- 1 1/3 cup granulated white sugar
- 3 large eggs at room temperature
- 2 teaspoons vanilla
- 1 cup Easter Egg M and Ms roughly chopped
- Extra M and Ms for the top
Instructions
- Preheat oven to 350 degrees F. Grease and line with parchment paper an 8 x 8 inch baking pan
- In a saucepan set over low heat, add the butter and chopped chocolate. Stir until melted and remove from heat to cool.
- Sift flour together with the salt and set aside.
- Meanwhile in a large mixing bowl add eggs, sugar and vanilla. Using a hand whisk, whisk until just combined, about 1 – 2 minutes.
- Add the melted chocolate and whisk until just combined.
- Fold in the flour until incorporated, about one minute.
- Fold in the chopped M and Ms.
- Pour the batter into prepared pan and bake for around 30 - 35 minutes. The top will be shiny and slightly cracked. Insert a toothpick into the center and check for moist crumbs.
- Remove from oven and allow to cool completely in pan.
- When cooled, lift out the brownies on the parchment paper. Place on a cutting board and cut into 16 equal squares. Store in an airtight container in the fridge for about 5 days.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Mini Egg Brownies
Amount Per Serving (1 brownie)
Calories 256
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 67mg22%
Sodium 23mg1%
Potassium 23mg1%
Carbohydrates 28g9%
Fiber 0.4g2%
Sugar 24g27%
Protein 2g4%
Vitamin A 430IU9%
Vitamin C 0.1mg0%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.