Mini Egg Brownies
The Easter season isn’t complete without the classic taste of mini eggs. That’s why we’ve combined some of our favourite flavours, chocolate and chocolate, to create the most delicious treat that’s perfect for any spring occasion. Indulgent and perfectly gooey, paired with the soft crunch of mini eggs, you simply can’t go wrong with this decadent dessert, all made in your own kitchen!
Whether you’re whipping up a sweet treat for yourself, needing a quick dessert for that spring gathering or adding something new to your Easter table, these Mini Egg Brownies are the perfect solution. Made with only 5 ingredients and ready in less than an hour, adding that sweet touch doesn’t get much easier than this!
Prep Time: 10-15 minutes
Cook Time: 20-25 minutes
Ingredients:
- 1 bag Crave Brownie Mix
- 2 large eggs
- ⅓ cup butter, melted
- 1 tsp vanilla extract
-
1 bag of mini eggs, 1/2 bag roughly chopped
Tools:
- 8” Square cake pan
- 1 Large bowl
Directions:
- Preheat oven to 350°F (170°C). Grease one 8” square cake pan.
- In a large bowl, add the mix and eggs. Stir with a spatula for about 30 seconds. Add melted butter and vanilla mix for 30 seconds more or until completely combined. Add in the chopped mini eggs and mix until evenly combined.
- Transfer the batter into the prepared pan and using the back of the spoon evenly spread it to the edges of the pan.
- Bake brownie for 20-25 minutes or until a toothpick inserted into centre comes out with a few moist crumbs.
- Once finished baking, remove brownie from pan if desired or allow to cool halfway in the pan before topping with the remaining mini eggs. Let the brownie cool completely for 10 minutes.
- Enjoy!