Mini Egg Brownies
These easy mini egg brownies are sweet and just a little crunchy so the perfect treat for your Easter table.
Equipment
- 1 stand mixer or hand mixer
- 1 oven
- 1 set of measuring spoons
Ingredients
- 1⅓ cup flour
- 2 cup sugar
- 1½ teaspoon salt
- ⅔ cup oil
- 4 eggs
- 2 teaspoon vanilla extract
- 1 cup Cadbury mini eggs
Instructions
- Combine your flour, sugar, cocoa and salt.
- Add your eggs, oil and vanilla. Be sure not to over mix.
- Add your Cadbury eggs. Hold a few whole eggs back to top the brownie batter with so you can see them after baking.
- Pour into a greased or parchment papered pan. The pan size will determine the baking time. I'd recommend an 8x8 or a 9x13.
- Bake at 350 degrees. If using a 9x13 pan bake for 25-30 minutes. If using an 8x8 pan bake for 55-60 minutes. Check periodically with a toothpick to see if baking is complete.
- Allow to cool fully, then transfer to a cooling rack.
- If cutting out shapes, use a cookie cutter to cut out your brownies.
Tried this recipe?Let us know how it was!