Gooey Chocolate Easter Egg Brownie Cups
These gooey chocolate brownie cups are packed with mini Easter eggs, creating a molten center of chocolatey goodness. Easy to make and perfect for using up leftover Easter treats!
Chef's Note: This delightful creation was conjured up by a Mysterious Mixer, one of our enigmatic chefs who prefers to keep their identity under wraps. With a dash of secrecy and a sprinkle of AI magic, they've whipped up a treat that's sure to tantalize your taste buds! 🎭🍰
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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
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1
Preheat your oven to 350°F (175°C) and grease a muffin tin with non-stick cooking spray or line with cupcake liners.
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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.
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3
Whisk in the granulated sugar and brown sugar into the melted chocolate mixture.
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4
Add eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
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5
Sift in the flour, cocoa powder, and salt. Fold gently until just combined. Do not overmix.
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6
Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
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7
Press 2-3 mini Easter eggs into the center of each brownie cup, pushing them slightly into the batter but not fully submerged.
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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.
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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.
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