Easter Brownies
Easy, chewy Easter brownie recipe. One-bowl, 5-minute cocoa-y brownies with easter mini eggs and chocolate chunks. The perfect Easter baking project for kids.
Servings: 16
Ingredients
- ½ cup unsalted butter
- ¾ cup unsweetened cocoa powder
- 1 ⅛ cups granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ tsp kosher salt
- ½ cup all-purpose flour
- ½ cup chocolate chips or chopped dark chocolate
- ½ cup chocolate mini eggs
Instructions
- Preheat oven to 325ºF. Line an 8x8" baking dish with parchment paper, leaving a bit of overhang at the sides.
- Melt butter in a large microwave-safe bowl in the microwave on high power for about a minute. Use a fork to stir in cocoa powder until completely blended, then fork-whisk in sugar, eggs, vanilla, salt and flour. Stir in chopped chocolate.
- Use a spoon to spread the stiff batter into the parchment-lined baking dish, then sprinkle mini eggs evenly over top. Bake for about 30 minutes, until centre is firm but still has a bit of give. Let cool at least 10 minutes in pan before lifting out brownies by the parchment paper.
Nutrition
Calories: 194kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 82mg | Potassium: 105mg | Fiber: 2g | Sugar: 21g | Vitamin A: 210IU | Calcium: 21mg | Iron: 1mg