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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!

Ingredients

Scale
  • 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

  1. 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).
  2. Add Wet Ingredients: Beat in the egg and vanilla until fully combined.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, espresso powder, and salt.
  4. Combine Wet and Dry Ingredients: Add the dry ingredients to the butter mixture and mix on medium-low until just combined (about 30 seconds).
  5. Fold in Add-Ins: Add the mini eggs and chopped dark chocolate. Mix on low until incorporated. The dough will be sticky.
  6. Chill the Dough: Cover the bowl with plastic wrap and chill the dough for 30–45 minutes, or until firm.
  7. Preheat Oven: While the dough chills, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  8. 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.
  9. 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

  1. Room Temperature Ingredients: Ensure the butter and egg are at room temperature for a smooth, even dough.
  2. Chill the Dough: Don’t skip chilling the dough—it helps prevent the cookies from spreading too much while baking.
  3. Espresso Powder: While optional, it intensifies the chocolate flavor without making the cookies taste like coffee.
  4. Cookie Size: Use an ice cream scoop for evenly sized cookies. Adjust baking time slightly for smaller or larger cookies.
  5. Storage: Store in an airtight container for up to 3 days or freeze the dough for future baking.

Nutrition

Find it online: https://recipes.swedishinarabic.net/mini-egg-brownie-cookies-the-ultimate-easter-treat/