Ingredients

• 1/2 cup (113g) Unsalted butter
• 1 cup (170g) Semi-sweet chocolate chips
• 3/4 cup (150g) Granulated sugar
• 1/4 cup (50g) Brown sugar
• 2 Large eggs
• 1 tsp Vanilla extract
• 3/4 cup (95g) All-purpose flour
• 2 tbsp Cocoa powder
• 1/4 tsp Salt
• 1 cup Mini Cadbury or chocolate Easter eggs
• as needed Non-stick cooking spray or cupcake liners

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and grease a muffin tin with non-stick cooking spray or line with cupcake liners.

2. 2

   In a microwave-safe bowl, melt the butter and chocolate chips together in 30-second intervals, stirring between each, until smooth and fully melted. Let cool slightly.

3. 3

   Whisk in the granulated sugar and brown sugar into the melted chocolate mixture.

4. 4

   Add eggs one at a time, whisking well after each addition. Stir in the vanilla extract.

5. 5

   Sift in the flour, cocoa powder, and salt. Fold gently until just combined. Do not overmix.

6. 6

   Spoon the batter evenly into the muffin cups, filling each about 3/4 full.

7. 7

   Press 2-3 mini Easter eggs into the center of each brownie cup, pushing them slightly into the batter but not fully submerged.

8. 8

   Bake for 12-15 minutes, or until the edges are set but the centers are still slightly gooey. A toothpick inserted should come out with moist crumbs.

9. 9

   Allow to cool in the pan for 5-10 minutes before removing. Serve warm for extra gooeyness or let cool completely for a fudgier texture.