Description
These Easter Egg Brownie Cookies combine the rich, fudgy flavor of classic brownies with festive mini Easter eggs for a delightful seasonal treat. Soft and chewy with a chocolatey punch and a colorful candy crunch, these cookies are perfect for celebrating Easter or any special occasion with family and friends.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Add-ins
- 1/2 cup mini chocolate chips (optional)
- 1 cup mini Easter eggs (such as Cadbury Mini Eggs or chocolate-coated candy eggs), chopped if desired
- Additional mini Easter eggs (whole or chopped) for topping (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract to incorporate all the wet ingredients thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together the unsweetened cocoa powder, all-purpose flour, baking powder, and salt. This helps evenly distribute the leavening agent and cocoa powder within the flour.
- Mix Dry and Wet Ingredients: Gradually add the dry mixture into the wet mixture. Stir gently until just combined to avoid overmixing, which can make the cookies tough.
- Fold in Add-ins: Carefully fold in the mini chocolate chips (if using) and the chopped mini Easter eggs. If you prefer a decorative touch, reserve some whole Easter eggs to press on top of the cookie dough balls before baking.
- Form Cookie Dough Balls: Using a cookie scoop or tablespoon, scoop dough portions and roll them into balls. Place each dough ball about 2 inches apart on the prepared baking sheets to allow for spreading during baking. Press additional mini Easter eggs into the top of each dough ball for a festive look.
- Bake the Cookies: Bake in the preheated oven for 9-11 minutes or until the edges are set but the centers remain slightly soft. Be careful not to overbake, as the cookies will continue to firm up while cooling.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set, then carefully transfer them to a wire rack to cool completely to room temperature.
- Serve and Enjoy: These chewy, fudgy Easter Egg Brownie Cookies pair wonderfully with a glass of milk and are perfect for sharing at your Easter celebration or any festive gathering.
Notes
- You can substitute mini chocolate chips with regular size, but reduce slightly to avoid too much melting.
- Chopping the mini Easter eggs helps distribute the candy evenly, but whole eggs on top add a fun, decorative effect.
- For softer cookies, bake on the lower end of the time range; for firmer cookies, bake longer but watch closely.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze baked cookies in a single layer between parchment paper and thaw at room temperature before serving.
