Go Back

Mini Egg Brownie Cookies - Chewy, Fudgy, and Perfectly Festive

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24 servings

Ingredients
  

  • Unsalted butter: Adds richness and helps create that brownie chew.
  • Dark chocolate (60–70%): Melted into the batter for depth.
  • Granulated sugar and light brown sugar: Sweetness plus moisture.
  • Large eggs: Bind the dough and build structure.
  • Vanilla extract: Rounds out the chocolate flavor.
  • All-purpose flour: Just enough to hold everything together.
  • Unsweetened cocoa powder: Boosts the brownie taste.
  • Baking powder and salt: Lift and balance.
  • Mini eggs: Lightly crushed or halved, plus a few extra for topping.
  • Optional: Mini chocolate chips for extra gooey pockets.

Instructions
 

  • Prep the basics: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Lightly crush the mini eggs—aim for halves and big chunks rather than crumbs.
  • Melt the chocolate and butter: In a heatproof bowl, melt butter and dark chocolate together in short microwave bursts or over a double boiler. Stir until smooth and glossy. Set aside to cool slightly.
  • Whisk the sugars and eggs: In a large bowl, whisk granulated sugar, brown sugar, and eggs for about 1 minute until thickened and slightly pale. Mix in vanilla.
  • Combine with chocolate: Pour the lukewarm chocolate mixture into the egg mixture and whisk until fully blended.
  • Fold in dry ingredients: Sift in flour, cocoa powder, baking powder, and salt. Fold gently with a spatula until just combined. The batter should be thick and shiny, like brownie batter.
  • Add the mix-ins: Stir in most of the crushed mini eggs and any optional chocolate chips, saving some for topping.
  • Scoop and top: Use a medium cookie scoop (about 2 tablespoons) to portion dough onto the trays, leaving space to spread. Press a few extra mini egg pieces on top of each mound for a pretty finish.
  • Bake: Bake 9–11 minutes, until the edges are set and the centers look slightly soft and cracked. Don’t overbake—carryover heat will finish them.
  • Set and cool: Let cookies rest on the tray 5 minutes, then transfer to a wire rack to cool completely. They’ll firm up as they cool, keeping that fudgy center.