Easter Egg Brownie Cookies + Hershey’s Eggies Vs. Cadbury Mini Eggs
It’s almost Easter (a.k.a. chocolate holiday extraordinaire), therefore I bring you chocolate on chocolate on CHOCOLATE!
I have had a major thing for mini eggs since the days of action-packed easter egg hunting in the living room. Forget those heinous malt-filled eggs, or god forbid the ones that were made of spongy white candy that takes up permanent residence in you molars and taste like nothing but sweet (do you know what they are??). But, boy, I would throw some serious little-kid elbow when I spotted a mini egg behind a dusty picture frame.
When I decided to make these cookies, I bought the ingredients, but something “happened”* to most of the bag of Cadbury mini eggs. What? No, I didn’t.
*picks at candy shell stuck between front teeth.
So I had to go buy more the next day, and ended up with Hershey’s Eggies. This gave me the unique and thrilling opportunity to sample them side-by-side! And now I can say with confidence, CADBURY ALL THE WAY. The chocolate is creamier and of better quality and the flavour is better for both the shell and the filling. I thought they were basically the same, so I was really taken aback by how much better Cadbury was! (I’m glad we aren’t talking about this in person, there’d be a lot of hand flapping and excited intonations, and I’d probably be embarrassed about it later.)
So, yeah. Thank goodness that urgent discovery is now officially documented on the interwebs.
And now COOOOOOKIES! That should be said inside your head with a cookie monster voice. (I have been listening to Sesame Street on Rdio, and I really wish it was only when the baby was awake, or even HOME, but sadly this is not the case.)
These little gems are super fudgey and soft with slightly crispy edges (think corner piece in the brownie pan). Then they’re made sensational with a dunk in melted chocolate and a tumble in chopped mini eggs.
Notes: 1. They freeze very well. 2. The 1 hour minimum chill in the fridge is non-negotiable – the dough is very soft and they’d spread really thin if you were to bake them straight away!
- 12 oz (2 cups) chopped semisweet or dark chocolate
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 1 1/2 cups packed brown sugar
- 3 eggs
- 1 teaspoon vanilla
- 8 oz (1 1/3 cup) finely chopped milk or dark chocolate for dipping
- 1 10-oz bag Cadbury Mini Eggs, coarsely chopped (be slow and careful, they roll!)
Place 2 cups semisweet chocolate in a microwave-safe bowl and microwave at 50% power in 1 minute intervals, stirring after each minute, until chocolate is about 75% melted. Stir to let the residual heat finish melting it. Let the chocolate cool to room temperature.
In a large bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
Combine the butter and brown sugar in the bowl of a standing mixer; beat on medium speed until light and fluffy, about 1 minute. Beat in the eggs and vanilla, then cooled chocolate. Reduce mixer speed to low and gradually add the flour mixture; beat until fully incorporated. Transfer the mixer bowl to the fridge and chill 1 hour (or up to 48 hours).
Twenty minutes before baking, preheat oven to 350 degrees. Line baking sheets with parchment paper. Scoop out dough by tablespoonfuls and roll between palms to make neat 1″ balls, then place onto baking sheets about 2″ apart. Bake 8-10 minutes, until edges are firm and tops are starting to crack. Transfer to wire racks to cool completely, and set aside the parchment-lined baking sheets for the next step.
Melt the remaining 8 ounces of chocolate in the microwave as directed above. Take one cookie at a time and dip half-way in the chocolate. Return the cookie to the parchment-lined baking sheet and sprinkle with chopped mini eggs. Repeat with remaining cookies. Let the chocolate set completely before serving, about 30 minutes.