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.

INGREDIENTS

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.

TIPS

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!

Print Recipe

mini egg brownie cookies

Perfectly soft and chewy chocolatey brownie cookies with a rich fudgy dark chocolate centre and chunks of mini eggs.

Prep Time40 minutes mins

Cook Time12 minutes mins

Total Time52 minutes mins

Course: Dessert

Servings: 30

Author: the communal feast

Ingredients

• 2 cups cold butter cut into cubes
• 1 1/2 cup granulated sugar
• 4 eggs
• 1 cup cocoa powder
• 1 TBS vanilla
• 3 cups all-purpose flour
• 1 TBS cornstarch
• 1 TBS baking soda
• 1 tsp salt
• 150 g good quality dark chocolate
• mini eggs cadbury, lindt, or alternative

Instructions

• 1. In a stand mixer (preferred) cream together 1 1/2 cups cubed butter and sugar until light and fluffy. About 5 mins. If clumping together, scrape the mixture with a spatula off the sides and the whisk to ensure a smooth mixture. (you may need to do this a few times)
• 2. While that is blending, melt the chocolate with the remaining butter. Bring a small saucepan filled half way with water to a boil. Once boiling, reduce to simmer and place a large heat safe bowl overtop to create a bain marie. Add the butter and chocolate to the bowl and stir until just melted. Remove from heat and let chill 2 minutes.
• 2. To the stand mixer, add eggs one at a time, mixing well after each addition. Add the cocoa powder and vanilla and continue to mix until just incorporated.
• 3. In a separate bowl sift together the flour, cornstarch, baking soda, and salt. Slowly incorporate the dry ingredients into the cocoa mixture, alternating with the melted chocolate. Mix until just combined. Use a cookie scoop to form 2 inch balls and place on a baking sheet lined with parchment. Chill the cookie balls for 30 minutes in the freezer.
• 4. Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper and place cookie balls leaving space in between each dough and bake 1 sheet at a time for 10 minutes until the edges just begin to crisp. Remove from the oven and gently press halved mini eggs into the cookies. Return to the oven and cook an additional 2 minutes. The cookies should look soft and fluffy. Allow to rest on tray for 2 minutes before transferring to cooling rack. Repeat until all the cookies are baked.
• 5. Enjoy warm.

Notes

Recipe can be cut in half to make a small batch. If freezing allow the cookies to completely cool before transferring to freezer.