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Mini Egg Brookies (Brownie + Cookie Combo) - A Fun, Festive Treat

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 servings

Ingredients
  

  • For the Cookie Layer:
  • 1/2 cup (113 g) unsalted butter, softened
  • 1/2 cup (100 g) light brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 1/4 cups (155 g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt
  • 3/4 cup (120 g) mini chocolate chips (optional)
  • For the Brownie Layer:
  • 1/2 cup (113 g) unsalted butter
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/3 cup (35 g) unsweetened cocoa powder
  • 1/2 cup (65 g) all-purpose flour
  • 1/4 tsp fine salt
  • For Topping:
  • 1 to 1 1/4 cups (170–210 g) chocolate mini eggs, roughly chopped
  • Flaky salt for finishing (optional)

Instructions
 

  • Prep the pan: Line an 8-inch (20 cm) square pan with parchment, leaving overhang for easy lifting. Lightly grease. Heat oven to 350°F (175°C).
  • Make the cookie dough: Beat softened butter, brown sugar, and granulated sugar until creamy, about 2 minutes. Mix in egg and vanilla until smooth.
  • Whisk dry ingredients: In a small bowl, combine flour, baking soda, and salt. Add to wet ingredients and mix until just combined. Fold in mini chocolate chips if using.
  • Press cookie layer: Spread the dough evenly over the pan. Use damp fingers or an offset spatula to level it. Chill in the fridge while you make the brownie batter.
  • Brownie batter: Melt butter in a saucepan or microwave-safe bowl. Whisk in granulated and brown sugars until glossy. Let cool 2 minutes, then whisk in eggs and vanilla until thick and shiny.
  • Finish brownies: Sift in cocoa, flour, and salt. Stir gently until just combined. Do not overmix.
  • Assemble: Pour brownie batter over the chilled cookie dough and smooth the top. Scatter chopped mini eggs evenly. Press a few pieces lightly into the batter so they stick.
  • Bake: Bake for 28–34 minutes until the edges are set and the center still has a slight jiggle. A toothpick should come out with a few moist crumbs, not wet batter.
  • Cool: Let the brookies cool in the pan for at least 1 hour. Lift out using parchment and cut into 16 squares. Sprinkle with flaky salt if you like.
  • Serve: Enjoy slightly warm for gooey centers, or fully cooled for clean slices.