Double Chocolate Easter Egg Brownie Cookies
Delightful brownie cookies packed with chocolate and festive mini chocolate eggs, perfect for Easter celebrations!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup mini chocolate eggs (or Easter egg candies)
Instructions
- Preheat your oven to 350°F (175°C).
- Melt the unsalted butter in a medium saucepan over low heat.
- Combine melted butter and granulated sugar in a large bowl, whisking until smooth and glossy.
- Add the eggs one by one, followed by the vanilla extract, whisking until fully incorporated.
- Whisk together the flour, cocoa powder, baking powder, and salt in a separate bowl.
- Gradually add the dry mixture to the wet mixture, folding gently to combine.
- Fold in the chocolate chips until evenly distributed.
- Gently mix in the mini chocolate eggs.
- Scoop generous portions of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, then cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve warm with milk or coffee.
Notes
These cookies can be frozen; bake from frozen adding a couple of minutes to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 42mg
Keywords: Easter, cookies, chocolate, brownie, dessert