If you know me, then you know that I'm a Mini Eggs fiend. I live for the excuse come Easter time to stock up on the family size packs (which is actually perfect for a family of one - ME) and eat them until my stomach turns inside out.
Normally, I make Mini Egg cookies for Easter but this year I was craving even more chocolate so I came up with the brilliant idea of making Mini Egg brownies.
Because I wanted this baking process to be quick and dirty (I'm nearing the end of a Grey's Anatomy hate-watch marathon and holy Shonda this show really sucks without Cristina - sorry, S!) I used ingredients that I already had in my pitifully small kitchen and used a recipe from a box of Baker's chocolate.
I've never been that person who cuts out recipes from the inside of packages. Chocolate, cereal... and that's all I can think of. You get the point. But this recipe? This recipe changed MY LIFE.
In fact, I'm eating one of the brownies (that's right- I made a second batch) right now for breakfast and I'm totally OK with my life choices.
This brownie is really sweet, dense, moist (ugh, I hate that word. It's right up there with my hatred for the word 'panties.' EW.) and really filling. In short, you should totally have one for breakfast, second breakfast, elevenses, lunch and supper.
The original recipe calls for chopped pecans (which are also delicious and go really well with brownies) but I substituted them for the Mini Eggs because I had two large bags of them and I felt that it wouldn't be the greatest idea to eat both bags on my own, although let's be clear: I can do this no problem.
I also thought it would be great to have double chocolate brownies because brownies on their own clearly don't have enough chocolate.
I also cheated a bit. I didn't make the icing. (Sacrilege, I know.) Instead, I used something even better: Duncan Hines chocolate icing (#NoRegrets). It's so smooth and creamy and utterly mouth-watering and perfect for the lazy baker such as myself.
Alright, let's do this!
Mini Egg Brownies
- 4 oz. Baker's unsweetened chocolate, chopped
- 3/4 cup butter
- 2 cups sugar
- 3 eggs
- 1 tsp vanilla
- 1 cup flour
- 1 cup crushed Mini Eggs (can be substituted for your favourite nuts like pecans or walnuts)
1. Heat oven to 350 Fahrenheit.
2. Melt the chocolate and butter in a pot on medium low heat until the chocolate is melted. Turn off the heat. Stir until butter is completely melted and mixture is well blended. Add sugar and mix well. Blend in eggs and vanilla. Stir in flour and Mini Eggs.
3. Spread mixture into a 13x9 inch greased pan.
4. Bake for 30-35 minutes until toothpick inserted in centre comes out mostly clean, although it's ok for it to have a bit of chocolate on it, as long as it's not too wet. Do not overbake!