Easter Brownies
Rich, fudgy cocoa brownies topped with crunchy Cadbury mini eggs make these Easter Brownies a fun and festive treat for the holiday.
Servings: 24 brownies
Calories: 229kcal
Ingredients
- ½ cup vegetable oil
- ½ cup melted butter
- 2 cups granulated sugar
- 2 teaspoons vanilla
- 4 large eggs
- 1 cup all-purpose flour
- ⅔ cup Hershey's Cocoa
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup semi-sweet chocolate chips
- 1 cup Cadbury mini eggs crushed or roughly chopped
- ½ cup Cadbury mini eggs for decoration
Instructions
- Preheat oven to 350. Cover a 9x13-inch pan with tin foil and lightly grease the foil.
- In a large bowl, blend 1/2 cup vegetable oil, 1/2 cup melted butter, 2 cups granulated sugar, and 2 teaspoons vanilla. Add 4 large eggs and mix well.
- In a separate bowl, combine 1 cup all-purpose flour, 2/3 cup Hershey's Cocoa, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Add flour mixture to eggs and stir until well blended.
- Add 1/2 cup semi-sweet chocolate chips and 1 cup Cadbury mini eggs to the mixing bowl and gently fold them through the brownie batter. Do not over mix.
- Spread batter in prepared pan. Bake for about 25 minutes or just until the brownies begin to pull away from the edges. We suggest checking at about 22 minutes with a tester. You should see wet crumbs on the tester but it should not be coated in wet batter.
- Sprinkle the remaining 1/2 cup Cadbury mini eggs on top of the warm brownies, pressing slightly to make them adhere.
- Cool in pan for about 10 minutes, then gently lift the foil out and allow brownies to cool before cutting.
