Mini Eggs Fudge Brownie Recipe - (Gluten Free)

Spring Fever is right around the corner, my friends! This is the recipe you need to be making to celebrate.

These are perfect to utilize delicious mini eggs. However, even if spring has ended - the taste of these brownies will be bringing you back for more!

The Recipe

Prep Time: 15 minutes

Cooking time: 31 minutes

Total Time: 46 minutes

Yield: 9 x 9 pan of Mini Eggs Fudge Brownies

Preheat oven at 350°F (180°C)
Melt 1 1/4 cup (180g) dark chocolate pieces by either (A) the stovetop, or (B) the microwave
(A) Bring a pot of water to a boil on the stovetop, then reduce heat. Place a heat safe bowl with chocolate pieces over the pot, and stir until melted
(B) Heat at medium power for 30 second intervals, stirring in between, until fully melted (it should drip off of the spoon)
Allow chocolate to cool, while in a large bowl, cream together 1/4 cup (60g) unsalted butter, 1/2 cup (115g) granulated sugar, 1/4 cup (50g) brown sugar, and 1 tsp vanilla extract
Mix in 3 eggs, one at a time, until mixture is fluffy
In the same bowl, mix in 1/4 cup (25g) cocoa powder and 1/2 tsp salt
Mix all of the dry ingredients together
Line a 9 x 9 square baking pan with either parchment paper - OR - cooking spray
Pour mixture into square baking pan, and smooth out with spatula
Sprinkle 1/2 cup (~90g) mini eggs over brownie mixture
Bake the brownies in the oven at 350°F (180°C) for 20-23 minutes
Allow the brownies to cool for a minimum of 20 minutes before munching
Enjoy!