6oz chocolate between 60-70% cacao + extra for garnish/drizzle
3/4cup granulated sugar
1/4cup light brown sugar
1 tsp vanilla extract
3 large eggs
1/4cup baking cocoa
3/4cup all purpose flour
1/4 tsp salt
12 mini creme eggs, frozen
3 full size creme eggs, frozen
Combine the butter and chocolate in a medium size bowl.
Place over a pot of simmering water. Stir occasionally until melted.
In a separate bowl, whip the eggs and sugar (both brown and granulated) until light and fluffy (about 3 minutes).
With your mixer on low, pour the chocolate/butter into the egg mixture, mixing until just combined.
Fold the flour, baking cocoa, salt and vanilla in.
Once all of the ingredients are fully incorporated into the batter, fold in 9 of the mini eggs.
Pour the batter into a parchment paper lined 8" square cake pan.
Slice the full size creme eggs and the remaining mini eggs in half. Press them into the top of the batter.
Bake at 350F for 30-35 minutes.
Allow the brownies to cool in their pan.
Drizzle with melted chocolate and slice.
Testing for doneness: You know brownies are done when a toothpick inserted in the center comes out with gummy bits of crumbs but no raw batter. If in doubt, it’s better to under bake brownies than over bake them.
Easy slicing: Brownies are easiest to slice when they've been refrigerated for at least a few hours and up to overnight.
Storage: These brownies are best when eaten within 3-4 days and can be stored at room temperature in an air tight container. They can also be wrapped and frozen for up to 3 months.