Cadbury Mini Egg Brownies

🧂 Ingredients

• 10 Tablespoons unsalted butter

  cubed
• 1¼ cups granulated sugar
• 1/2 cup all purpose flour
• 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 2 teaspoons vanilla
• 2/3 cup unsweetened cocoa powder

  = 2 ounces
• 2 large eggs
• 1 cup Cadbury mini eggs, broken and divided

  = 8 to 9 ounces. See notes below

Instructions

• 1 Preheat oven to 325° Fahrenheit. Grease and line an 8 x 8 pan with parchment
  paper and set aside. For easier removal later, let parchment overhang the pan
  slightly on two sides.
• 2 Add butter and sugar to a large microwave safe bowl (such as a glass mixing
  bowl). Microwave on HIGH in 30 second intervals, stirring after each, until
  mixture is melted completely (about 2 minutes total). Add 15 second increments
  if needed and use caution to avoid splattering. Butter should be liquid and
  sugar will be thin and smooth.
• 3 Remove butter/sugar mixture from the microwave and let stand at room temperature
  for 5 minutes, or until bowl is cooled to the touch. Mixture will thicken upon
  cooling. Meanwhile,
• 4 In a separate medium bowl, whisk together the all purpose flour, cornstarch,
  salt, and baking soda. Set aside.
• 5 To the cooled butter/sugar mixture, stir in the vanilla and cocoa powder until
  well blended.
• 6 On medium-low speed, beat in the eggs, one at a time, until incorporated. Scrape
  down the sides of the bowl.
• 7 Stir in the flour mixture on the lowest speed until just mixed. Scrape down the
  sides of the bowl and stir again for 10 to 15 seconds.
• 8 Add half of the broken mini eggs to the batter and fold in with a rubber
  spatula.
• 9 Add the batter to the prepared pan and spread to level. Batter should be thick
  so may need to be 'pushed' into the edges. Scatter top with the remaining half
  of the mini eggs.
• 10 Bake the brownies until just set, 25 to 30 minutes, or until a toothpick
  inserted comes out mostly clean (without pulling excess batter). Brownies should
  be risen, tops should be puffy and no longer shiny.
• 11 Remove brownies from oven and let cool in the pan. Letting the brownies cool
  completely (one to two hours) yields easier and cleaner slicing.
• 12 Store cooled brownies in an airtight container at room temperature for up to 5
  days.

Nutrition Info