The perfect Easter treat! Mini egg brownie cookies combine a festive treat with delectable brownies for the chocolate lovers dream cookie! Perfectly soft and chewy chocolatey brownie cookies with a rich fudgy dark chocolate centre and chunks of mini eggs peaking through.
I cannot stress enough how ridiculously delicious these cookies are! They are the love child of two bite brownies and freshly baked chocolate chip cookies with the addition of easter eggs.
This recipe is simple- you probably already have most of the ingredients on hand in your pantry, the only addition being dark chocolate and the mini eggs. We used a large hunk of dark chocolate bar and melted it to add a depth of richness thats not too sweet so that the cookies would taste chocolatey and gooey just like a brownie.
Butter- We’re recommending cold butter cut into cubes. Cutting the butter in cubes will help expedite the process of adding air into the butter which happens when mixing it with sugar. If the butter is too warm you risk adding too much air which affects the leavening. The process should leave you with a pale yellow fluffy mixture.
Sugar– We recommend sticking to white sugar as it is finer. You can substitute with brown sugar however it will add a bit of richness to the cookies.
Baking soda and cornstarch– Give the cookies the perfect amount of rise! The cornstarch is perfect for cakes and fluffy baked goods as it help break the proteins in the flour for a more tender and soft finished product. Its not one or the other here as they are not substitutes for each other.
Cream the butter and sugar together well. This step is key in creating the perfect soft and chewy cookie as well as mixing the eggs well. Once you reach the step of adding the dry ingredients, it’s important here that you do not over mix. Mix only until just combined. There can even be little bits of flour along the edges of the bowl and thats perfect. Just scrape it with a spatula to incorporate. This will keep the cookies fresh and soft and wont become dry and hard once baked.
Use that cookie scoop. Pretty much a baker’s essential tool. This will give your cookie the height it needs, and ensure every cookie is the exact same. So pack the scoop with dough and use a rubber spatula to evenly scrape any excess. This part might be a little messy but its all worth it 🙂
Why we recommend chilling the dough.What this also does is keeps the fat content, aka the butter more at bay so that it spreads less like a pancake when cooking. The batter will be very soft and have warmed from mixing and handling while scooping. Chilling ensures they hold their shape and get nice rise in the centre.
MAKE THESE ALL YEAR ROUND!
Skip that last part and you’re left with brownie cookies or simply customize them for each holiday. Adding the mini eggs makes them extra fun and special for Easter.
We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together!