Description

Delight in these adorable Mini Egg Brownie Bites – rich, fudgy brownies studded with crunchy mini chocolate eggs that add a playful texture and burst of chocolatey sweetness. Perfect for Easter celebrations or anytime you crave a fudgy treat, these bite-sized brownies are easy to make and baked in muffin tins for convenient, perfectly portioned servings.

Ingredients

Scale

Dry Ingredients

2 cups granulated sugar
⅔ cup unsweetened cocoa powder
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon baking powder

Wet Ingredients

1 cup unsalted butter, melted and cooled slightly
4 large eggs
2 teaspoons vanilla extract

Mix-ins and Toppings

1 ½ cups mini chocolate eggs, divided (1 cup crushed, ½ cup whole for topping)

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease two muffin tins with cooking spray to prevent sticking and ensure easy removal of the brownie bites.
Combine Dry Ingredients: In a large mixing bowl, sift together the granulated sugar, unsweetened cocoa powder, all-purpose flour, salt, and baking powder. This ensures the dry ingredients are well mixed and free of lumps.
Combine Wet and Dry Ingredients: Add the melted and slightly cooled unsalted butter, eggs, and vanilla extract to the dry mixture. Stir until the batter is smooth and fully combined without overmixing, which could make the brownies tough.
Add Mini Eggs: Crush 1 cup of the mini chocolate eggs and gently fold them into the batter, distributing them evenly for a delightful crunch throughout each bite.
Bake: Evenly distribute the brownie batter into the prepared muffin tins. Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted near the center comes out with moist crumbs but not raw batter.
Add Topping and Finish Baking: Remove the muffin tins from the oven and carefully press the remaining ½ cup of whole mini chocolate eggs into the tops of each brownie bite. Return to the oven and bake an additional 3 minutes to set the toppers.
Cool and Serve: Allow the brownie bites to cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely. This helps the brownies firm up and makes them easier to handle.

Notes

You can substitute mini chocolate eggs with chopped regular chocolate chips if unavailable.
Do not overbake to keep the brownies fudgy and moist.
For extra richness, use dark cocoa powder instead of unsweetened for deeper chocolate flavor.
Store brownie bites in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American