A layer of mini egg cookie dough, topped with a layer of gooey chocolate brownie.
What a treat these are! I honestly couldn’t decide between making blondie or brownies for easter so I combined the two! Gooey, fudgey and delicious using easy ingredients you will find in your cupboards too!
I’ve also filmed a recipe video which you can find below the recipe card so you can see how I make it!
Let me know if you give this one a try by leaving a comment below and tagging me on Instagram!
Happy Easter x
Mini Egg Brookies
Course: Dessert16
servings20
minutes30
minutes317
kcalA layer of mini egg cookie dough, topped with a layer of gooey chocolate brownie.
Ingredients
For the cookie dough layer-
50g butter, melted
75g greek yogurt
100g light brown soft sugar
1 medium egg
1 tsp vanilla extract
225g plain flour
1/2 tsp salt
1/2 tsp bicarbonate soda
50g milk chocolate chunks
100g mini eggs
For the brownie layer-
2 medium eggs
120g caster sugar
100g dark chocolate, melted
50g greek yogurt
30g cocoa powder
50g plain flour
1/2 tsp salt
50g white chocolate chunks
100g mini eggs
(optional to top- 50g crushed mini eggs)
Directions
- Grease and line a 20x20cm square brownie tin with parchment.
- First make the cookie dough, whisk together the melted butter, yogurt and sugar in a bowl until really well combined, then add the egg and vanilla extract and whisk again until foamy.
- Add the flour, salt and bicarbonate of soda and fold through until a thick cookie dough forms.
- Add the chocolate chunks and mini eggs and fold through until combined.
- Press the cookie dough into the base of the prepared tin and pop in the fridge while you make the brownie layer.
- Preheat oven to 180°c.
- Whisk together the eggs and sugar until foamy, add the melted chocolate and stir through.
- Add the yogurt and stir through again until combined.
- Add the cocoa powder, flour and salt and fold until just combined.
- Finally add the white chocolate and mini eggs and fold through.
- Spoon on top of the cookie dough layer then bake for 30 minutes until just set and a skewer comes out with some crumbs stuck to it.
- Leave to cool fully in the tin before transferring to the fridge for at least 2-3 hours. The longer they are in the fridge the fudgier they are!
Recipe Video
Notes
- Per serving Kcal 317 Fat 14.6 Carbs 42.1 Protein 6.9