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Mini Egg Brownie Cookies: The Ultimate Easter Treat
If you’re looking for the perfect Easter dessert that combines the rich, fudgy goodness of brownies with the delightful crunch of mini eggs, then these Mini Egg Brownie Cookies are exactly what you need. These cookies are tender in the center, crisp on the outside, and packed with chocolatey flavor. Studded with mini eggs and dark chocolate chunks, they’re a show-stopping treat that’s perfect for Easter or any time you’re craving something indulgent. Plus, the optional addition of espresso powder deepens the chocolate flavor, making these cookies irresistible. Let’s dive into the recipe and learn how to make these heavenly treats!
Why You’ll Love These Mini Egg Brownie Cookies
Before we get into the recipe, let’s talk about why these cookies are so special:
- Rich and Fudgy Texture: These cookies have the perfect balance of a crisp exterior and a soft, brownie-like center.
- Easter-Themed Delight: The mini eggs add a festive touch, making them ideal for Easter celebrations.
- Chocolate Overload: With cocoa powder, dark chocolate chunks, and mini eggs, these cookies are a chocolate lover’s dream.
- Easy to Make: The recipe is straightforward, and the dough comes together in just a few steps.
- Customizable: You can adjust the amount of mini eggs or chocolate to suit your preferences.
Whether you’re baking for a holiday gathering or just treating yourself, these Mini Egg Brownie Cookies are sure to impress.
Ingredients for Mini Egg Brownie Cookies
Here’s what you’ll need to make these delicious cookies:
- 113 g (1/2 cup) unsalted butter, at room temperature: Softened butter ensures a smooth dough.
- 100 g (1/2 cup) brown sugar: Adds moisture and a slight caramel flavor.
- 80 g (6 tablespoons) granulated sugar: For sweetness and a crisp texture.
- 1 large egg, at room temperature: Binds the ingredients together.
- 1 tsp vanilla extract: Enhances the overall flavor.
- 132 g (1 cup and 2 tbsp) all-purpose flour: Provides structure to the cookies.
- 53 g (1/2 cup and 2 tbsp) cocoa powder: For that rich chocolate flavor.
- 1 tsp baking soda: Helps the cookies rise slightly.
- 1/2 tsp espresso powder (optional but recommended): Deepens the chocolate flavor.
- 1/2 tsp salt: Balances the sweetness.
- 200 g (1 bag) mini eggs: Half roughly chopped, half left whole for texture.
- 60 g (1/3 cup) dark chocolate, roughly chopped: Adds extra chocolatey goodness.
- Flaked sea salt, to garnish: A sprinkle of salt enhances the flavors.
Step-by-Step Instructions
Step 1: Cream the Butter and Sugars
In the bowl of a stand mixer fitted with a paddle attachment, cream together the softened butter, brown sugar, and granulated sugar on medium speed until smooth. This should take about 1 minute. Creaming the butter and sugars creates a light and fluffy base for your cookies.
Step 2: Add the Egg and Vanilla
Beat in the egg and vanilla extract until fully combined. Make sure to scrape down the sides of the bowl to ensure everything is evenly mixed.
Step 3: Whisk the Dry Ingredients
In a separate large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, espresso powder (if using), and salt. Whisking ensures that the dry ingredients are evenly distributed, which is key to achieving the perfect texture.
Step 4: Combine Wet and Dry Ingredients
Add the dry ingredients to the butter mixture and mix on medium-low speed until just combined. Be careful not to overmix, as this can make the cookies tough. Mix for about 30 seconds or until no streaks of flour remain.
Step 5: Fold in the Mini Eggs and Chocolate
Add the roughly chopped mini eggs and dark chocolate chunks to the dough. Mix on low speed until the add-ins are evenly distributed. The dough will be sticky, but that’s normal!
Step 6: Chill the Dough
Cover the mixing bowl with plastic wrap and chill the dough in the refrigerator for 30–45 minutes. Chilling the dough helps it firm up, making it easier to scoop and preventing the cookies from spreading too much during baking.
Step 7: Preheat the Oven
While the dough is chilling, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
Step 8: Scoop and Shape the Dough
Using an ice cream scoop or a large spoon, portion the dough into balls and place them on the prepared baking sheet. Leave enough space between each cookie to allow for spreading. Sprinkle the top of each dough ball with a pinch of flaked sea salt for that perfect sweet-and-salty contrast.
Step 9: Bake the Cookies
Bake the cookies in the preheated oven for 10–12 minutes. The cookies should be slightly puffed and set around the edges but still soft in the center. Remember, they will continue to cook slightly as they cool.
Step 10: Cool and Enjoy
Let the cookies rest on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely. This step is crucial for achieving the perfect texture. Once cooled, enjoy your Mini Egg Brownie Cookies with a glass of milk or a cup of coffee!
Tips for the Best Mini Egg Brownie Cookies
- Use Room Temperature Ingredients: This ensures even mixing and a smooth dough.
- Don’t Overmix: Overmixing can lead to tough cookies. Mix until just combined.
- Chill the Dough: This step is essential for preventing the cookies from spreading too much.
- Customize the Add-Ins: Feel free to adjust the amount of mini eggs or dark chocolate to suit your taste.
- Add Espresso Powder: While optional, it enhances the chocolate flavor without making the cookies taste like coffee.
The Magic of Mini Eggs in Baking
Mini eggs are more than just a festive candy—they’re a baking essential, especially during Easter. These colorful, sugar-coated chocolate eggs add a delightful crunch and a burst of sweetness to any dessert. When incorporated into baked goods like Mini Egg Brownie Cookies, they create a perfect contrast to the rich, fudgy texture of the cookies. The combination of creamy chocolate and the slight crunch of the candy shell makes every bite an experience.
One of the best things about mini eggs is their versatility. While they’re often associated with Easter, they can be used year-round to add a pop of color and flavor to cookies, cakes, and brownies. In this recipe, the mini eggs are used in two ways: roughly chopped and left whole. The chopped pieces blend seamlessly into the dough, ensuring every bite has a bit of crunch, while the whole eggs on top make the cookies visually appealing and perfect for sharing.
If you’re new to baking with mini eggs, here’s a pro tip: chop them carefully to avoid crushing them into powder. A sharp knife or a quick pulse in a food processor works best. And don’t forget to save a few whole eggs to press into the dough balls before baking—this step ensures they stay intact and look stunning once baked. Whether you’re a seasoned baker or a beginner, mini eggs are a fun and easy way to elevate your desserts and bring a touch of Easter magic to your kitchen.
The Role of Espresso Powder in Chocolate Desserts
If you’ve ever wondered why some chocolate desserts taste so intensely rich, the secret might just be espresso powder. In this Mini Egg Brownie Cookies recipe, espresso powder is an optional ingredient, but it’s highly recommended for one simple reason: it enhances the chocolate flavor without adding a coffee taste.
Espresso powder works by amplifying the natural flavors of cocoa powder and dark chocolate, making them taste deeper and more complex. This is especially important in recipes where chocolate is the star ingredient, like brownies or chocolate cookies. Even a small amount—just half a teaspoon in this recipe—can make a significant difference. The result is a cookie that tastes richer and more indulgent, without any trace of coffee flavor.
For those who are hesitant to use espresso powder, rest assured that it won’t make your cookies taste like coffee. Instead, it acts as a flavor enhancer, much like salt does in savory dishes. If you don’t have espresso powder on hand, you can substitute it with instant coffee granules, though the flavor might be slightly more pronounced. Whether you’re a coffee lover or not, adding espresso powder to your chocolate desserts is a simple trick that can take your baking to the next level.
The Importance of Chilling Cookie Dough
One of the most crucial steps in this Mini Egg Brownie Cookies recipe is chilling the dough. While it might be tempting to skip this step and bake the cookies right away, chilling the dough is essential for achieving the perfect texture. Here’s why:
When cookie dough is chilled, the butter solidifies, which prevents the cookies from spreading too much during baking. This is especially important for thick, fudgy cookies like these, as it helps them maintain their shape and develop that coveted crisp exterior and soft center. Chilling the dough also allows the flavors to meld together, resulting in a more balanced and delicious cookie.
In this recipe, the dough needs to chill for 30–45 minutes, or until it’s firm to the touch. If you’re short on time, you can pop the dough in the freezer for 15–20 minutes instead. For even better results, you can chill the dough overnight. This extended chilling time not only makes the dough easier to handle but also intensifies the flavors, making the cookies even more irresistible.
Frequently Asked Questions
Can I Make These Cookies Ahead of Time?
Yes! You can prepare the dough and chill it in the refrigerator for up to 24 hours before baking. Alternatively, you can freeze the dough balls for up to 3 months and bake them straight from the freezer (just add a couple of extra minutes to the baking time).
Can I Use Milk Chocolate Instead of Dark Chocolate?
Absolutely! If you prefer a sweeter cookie, feel free to substitute milk chocolate for the dark chocolate.
How Do I Store These Cookies?
Store the cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 2 months.
Can I Make These Cookies Without Mini Eggs?
Yes, you can omit the mini eggs or replace them with other add-ins like nuts, white chocolate chips, or even marshmallows.
Why These Cookies Are Perfect for Easter
Easter is all about celebration, and these Mini Egg Brownie Cookies are the perfect way to indulge. The colorful mini eggs add a festive touch, while the rich chocolate flavor makes them a crowd-pleaser. Whether you’re hosting an Easter brunch, giving them as gifts, or simply enjoying them with your family, these cookies are sure to bring joy to your holiday.
Mini Egg Brownie Cookies: The Ultimate Easter Treat
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There’s something magical about Easter baking, and these Mini Egg Brownie Cookies bring all the joy! Rich, fudgy, and packed with chocolate, they have the perfect crisp edges and a soft, gooey center. The mini eggs add a delightful crunch, while a hint of espresso takes the chocolate flavor to the next level. A sprinkle of flaky sea salt makes them absolutely irresistible! Bake a batch and share them with someone special—or keep them all to yourself. No judgment here!
- Cook Time: 12 min
- Total Time: 15 min
Ingredients
- 113 g (1/2 cup) unsalted butter, at room temperature
- 100 g (1/2 cup) brown sugar
- 80 g (6 tablespoons) granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 132 g (1 cup + 2 tbsp) all-purpose flour
- 53 g (1/2 cup + 2 tbsp) cocoa powder
- 1 tsp baking soda
- 1/2 tsp espresso powder (optional but recommended)
- 1/2 tsp salt
- 200 g (1 bag) mini eggs, half roughly chopped, half whole
- 60 g (1/3 cup) dark chocolate, roughly chopped
- Flaked sea salt, for garnish
Instructions
- Cream Butter and Sugars: In a mixer fitted with a paddle attachment, cream the butter and sugars on medium speed until smooth (about 1 minute).
- Add Wet Ingredients: Beat in the egg and vanilla until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, espresso powder, and salt.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the butter mixture and mix on medium-low until just combined (about 30 seconds).
- Fold in Add-Ins: Add the mini eggs and chopped dark chocolate. Mix on low until incorporated. The dough will be sticky.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough for 30–45 minutes, or until firm.
- Preheat Oven: While the dough chills, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape Cookies: Scoop the dough into balls using an ice cream scoop and place them on the prepared baking sheet. Sprinkle each with flaked sea salt.
- Bake: Bake for 10–12 minutes. Let the cookies rest on the baking sheet for 15 minutes before transferring to a cooling rack to cool completely.
Notes
- Room Temperature Ingredients: Ensure the butter and egg are at room temperature for a smooth, even dough.
- Chill the Dough: Don’t skip chilling the dough—it helps prevent the cookies from spreading too much while baking.
- Espresso Powder: While optional, it intensifies the chocolate flavor without making the cookies taste like coffee.
- Cookie Size: Use an ice cream scoop for evenly sized cookies. Adjust baking time slightly for smaller or larger cookies.
- Storage: Store in an airtight container for up to 3 days or freeze the dough for future baking.
Nutrition
- Calories: 280 kcal per serving
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Carbohydrates: 35 g
- Fiber: 22 g
- Protein: 4 g
Final Thoughts
These Mini Egg Brownie Cookies are a delightful combination of rich chocolate, crunchy mini eggs, and a hint of salt. They’re easy to make, incredibly delicious, and perfect for any occasion, especially Easter. So, gather your ingredients, preheat your oven, and get ready to bake a batch of these irresistible cookies. Trust me, once you try them, they’ll become a staple in your dessert repertoire