Mini Egg Slutty Brownies (Mini Egg Brookies)

Indulgent traybake with a layer of mini egg and chocolate chip cookie, and a layer of mini egg and chocolate chip brownie. Drizzled in milk chocolate and more yummy mini eggs. Perfect treats for Easter baking!

Course Dessert

Cuisine British

Keyword Brownies

Prep Time 35

Cook Time 45

Total Time 1 20

Servings

Calories 546kcal

Author thebakingexplorer

Ingredients

For the cookie layer

120 g Butter softened, unsalted
150 g Light brown soft sugar
25 ml Milk any kind
1 tsp Vanilla extract
185 g Plain flour
¼ tsp Salt
100 g Mini Eggs crushed
50 g Milk chocolate chips

For the brownies

235 g Dark chocolate
165 g Butter unsalted
165 g Light brown soft sugar
2 Eggs large
1 tsp Vanilla extract
65 g Plain flour
20 g Cocoa powder
200 g Mini Eggs crushed
100 g White chocolate chips

For decoration

75 g Milk chocolate melted
50 g Mini Eggs crushed

Metric - US Customary

Instructions

Pre-heat your oven to 160C Fan/350F/Gas Mark 4, line a 8" square tin with baking paper. I grease the tin first with a little butter to help the paper stick to it
To make the cookie dough base, use a stand mixer with the paddle attachment for the best results, or you can make it by hand with a spoon. Mix the softened butter and light brown soft sugar together until fluffy and well combined
Add the milk and vanilla extract and mix well until combined
Then add the plain flour and salt, and mix until a dough forms
Mix in the crushed mini eggs and chocolate chips until well distributed
Press the cookie dough into the bottom of the tin using your hands, try and make it an even layer. You can also cover it with baking paper and use a dough scraper or an object with a flat base, like a drinking glass, to smooth it out. Then peel off the baking paper
Put the cookie dough in the fridge while you make the brownies, or for at least 30 minutes
To make the brownie batter, melt the dark chocolate and butter together in a pan on a low heat. When fully melted, stir together and remove from the heat. Let it cool for 5-10 minutes
In a mixing bowl whisk together the eggs, light brown soft sugar and vanilla extract until frothy, thick and pale in colour, for best results use an electric whisk, this will take 5 minutes
Add the melted chocolate and butter mixture to the egg and sugar mixture, whisking constantly as you pour it in
Add the plain flour and cocoa powder, and whisk in gently. Then fold in the crushed mini eggs and white chocolate chips
Pour the brownie batter over the top of the cookie dough. Bake for 45-55 minutes, the brownie layer should not wobble (or only very slightly) when you gentle shake the tin. A cocktail stick or thin skewer inserted in the centre should come out with moist crumbs on it, but not be wet
Let the brownies cool completely in the tin, then chill in the fridge for 2 hours, before removing from the tin and slicing up
Store in an airtight container in a cool place and eat within 3 days, they can also be frozen

Notes

Make sure your eggs and the butter for the cookie dough are at room temperature before you start baking. The butter for the brownies can be cold for this recipe, as you are going to melt it anyway. It will just take slightly longer to melt.
I used unsalted butter for this recipe.
I used light brown soft sugar for the brownies and cookie dough, which I do recommend, but you can also use caster sugar if you can't get hold of it.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition