Mini Egg Brownies
These fun-themed, decadent and delicious Mini Egg Brownies are perfect for the Easter dessert table and easy to make with a boxed mix.
Servings: 16
Ingredients
- 1 box fudge brownie mix and ingredients called for on box
- ¾ cup roughly chopped mini eggs
- 24 24 mini eggs for topping amount if just a suggestion use as many or as few as you like
Ganache
- 1 ⅓ cup semi-sweet chocolate chips or chopped semi-sweet chocolate
- 1 cup heavy whipping cream
Instructions
Prepare The Brownies
- Spray the bottom of an 8x8 baking dish with non stick spray.
- Stir together brownie ingredients as called for on box. Fold in chopped mini eggs. Pour batter into pan and bake following box baking times.
- Allow to cool completely.
Prepare The Ganache
- Place chocolate chips in a bowl.
- Heat cream in a small pan over medium heat. As soon as it starts to simmer, pour cream over chocolate chips being sure to cover all chips. Do NOT STIR.
- Wait 5 minutes and then begin to stir. Continue to stir until chocolate is completely smooth and starting to thicken. Let it sit 1-2 minutes. Pour/spread ganache over cooled brownies. Place remaining mini eggs over top of brownies. Allow ganache to set before cutting into bars
Notes
Because each brownie mix calls for different amounts of eggs, oil etc. I have chosen not to include nutritional information. I prefer to omit it rather than give incorrect information. Once you have your brownie mix, simply plug the info into any online nutrition calculator for correct counts.