Mini Milk Chocolate Egg Brownies

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Preparation

Preheat the oven to 330 degrees and prepare a square 8x8 baking dish (very lightly buttered baking dish lined with parchment).

In a bowl, melt your butter and dark chocolate together. The goal is to melt butter and chocolate without overheating it. Mix the butter and chocolate well until they come together and set aside until it is barely hot.

In a bowl, add all your dry ingredients, flour, salt, cocoa powder and espresso powder and mix well. Sift your cocoa flour and powder before putting them in your bowl.

In a separate bowl, beat your eggs, sugar and vanilla together until they are light colored. Use a hand blender for best results and mix for at least 4 minutes.

Add your cooled chocolate mixture to your egg mixture and fold it with a spatula until it is well combined.

Add your dry ingredients to wet ingredients, folding them until well combined.

Fold most of your crushed and whole mini milk chocolate eggs. You can crush them with the bottom of a cup or cup.

Pour the mixture into a buttered pastry dish lined with parchment. Lick it a little with a spatula and garnish it with the rest of your whole and crushed chocolate eggs, squeezing the whole chocolate eggs so that they are submerged halfway.

Bake for 32 to 35 minutes until a toothpick arrives with wet crumbs in the center. It should not be dry and a few wet crumbs are acceptable. It should not be completely covered with liquid paste though. Adjust the manufacturing temperature if necessary. I had to cook it for an extra minute in the past.

You can top it with even more crushed or whole milk chocolate eggs when it's out of the oven, although these will simply stay on top and won't be completely housed in the brownie.

Remove from oven and let cool completely, cut into 9 for large pieces or 12 for smaller pieces, and enjoy.