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Fudgey Mini Egg Brownie Cookies Recipe

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★★★★★

4.8 from 61 reviews

These Fudgey Mini Egg Brownie Cookies are a decadent treat combining the richness of fudgy brownies with the fun of mini Cadbury eggs and dark chocolate chunks. Soft, chewy, and deeply chocolatey with a hint of espresso and a sprinkle of flaky sea salt for balance, these cookies are perfect for chocolate lovers looking for a small batch indulgence.

Ingredients

Scale

Wet Ingredients

  • 113 g (1/2 cup) unsalted butter, at room temperature
  • 100 g (1/2 cup) brown sugar
  • 80 g (6 tablespoons) granulated sugar
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract

Dry Ingredients

  • 132 g (1 cup and 2 tbsp) all-purpose flour
  • 53 g (1/2 cup and 2 tbsp) cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp espresso powder (optional but recommended)
  • 1/2 tsp salt

Add-ins

  • 200 g (1 bag) mini eggs, half roughly chopped, half whole
  • 60 g (1/3 cup) dark chocolate, roughly chopped

To Garnish

  • Flaked sea salt

Instructions

  1. Cream Butter and Sugars: In the bowl of a mixer fitted with a paddle attachment, cream together the unsalted butter, brown sugar, and granulated sugar on medium speed until smooth and well combined, about 1 minute.
  2. Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed butter and sugar mixture. Mix until fully combined and smooth.
  3. Whisk Dry Ingredients: In a separate large bowl, thoroughly whisk together all-purpose flour, cocoa powder, baking soda, espresso powder, and salt to ensure even distribution of ingredients.
  4. Combine Dry and Wet Mixtures: Add the dry ingredients to the butter mixture. Mix on medium-low speed until just combined, roughly 30 seconds, being careful not to overmix to maintain the fudgy texture.
  5. Incorporate Mini Eggs and Dark Chocolate: Fold in half of the mini eggs (roughly chopped) and all the chopped dark chocolate chunks on low speed until evenly incorporated. The dough will be sticky at this stage.
  6. Chill Dough: Cover the mixing bowl with plastic wrap and refrigerate the dough until firm to the touch, about 30 to 45 minutes. This step helps the cookies hold their shape during baking.
  7. Preheat Oven and Prepare Baking Sheet: While chilling the dough, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy removal and cleanup.
  8. Form Dough Balls: Using an ice cream scoop, portion out the chilled dough into dough balls and place them evenly spaced on the prepared baking sheet. Top each ball with a sprinkle of flaked sea salt to enhance flavor and texture.
  9. Bake: Bake in the preheated oven for 10 to 12 minutes until the cookies are set around the edges but still soft in the center.
  10. Cool: Let the cookies rest on the baking sheet for 15 minutes after baking, allowing them to set completely before transferring to a cooling rack to cool fully.

Notes

  • Recipe yields 8 large cookies or approximately 10 medium-sized ones.
  • The addition of espresso powder is optional but adds a subtle depth that complements the chocolate.
  • Using flaked sea salt as a topping balances the sweetness and enhances the flavors.
  • The dough is sticky—chilling it is essential to make it manageable and improve texture.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: fudgey cookies, mini egg cookies, brownie cookies, chocolate cookies, Easter cookies, flaky sea salt, homemade cookies

Find it online: https://cheframi.com/fudgey-mini-egg-brownie-cookies-recipe/