Egg-Filled Cookie Brownies (Print Version)
Chewy brownie cookies mixed with crunchy crushed mini eggs. Quick, easy, and perfect for Easter or any sweet craving!
# Ingredients:
→ Base
01 -
1 box (18 oz) chocolate brownie mix
02 -
⅓ cup vegetable oil
03 -
2 large eggs
04 -
2 tablespoons plain flour
→ Mix-in
05 -
1 bag (9 oz) of crushed mini eggs
# Steps:
01 -
Set the oven to 350°F and get two baking sheets ready by covering them with parchment paper.
02 -
Grab a whisk and stir the flour and brownie mix together. Toss in the eggs and oil, and mix it all up until smooth.
03 -
Put the mini eggs in a resealable bag and gently pound them into chunks using a rolling pin or something similar.
04 -
Mix about ⅔ of the egg pieces into the dough. Scoop it into balls and place them 1½ inches apart on the prepared sheets. Press the rest of the egg pieces onto the tops of the cookies.
05 -
Pop them in the oven for 8-10 minutes, or until the edges look set. Let them cool on the sheets for 5 minutes before you move them to a cooling rack.
# Helpful Notes:
01 -
Keep at room temperature for 4-5 days
02 -
They freeze well for up to 3 months
03 -
A fun treat for Easter!