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Mini Egg Brookies (Brownie + Cookie Combo) Recipe

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★★★★★

4.3 from 50 reviews

Mini Egg Brookies are a delightful fusion of rich brownies and soft chocolate chip cookies layered in a single pan and topped with festive mini chocolate eggs. This fun and festive treat combines the best of both worlds with a chewy cookie base, fudgy brownie layer, and a crunchy candy topping, perfect for sharing at parties or enjoying as a special dessert.

Ingredients

Scale

For the Cookie Layer:

  • 1/2 cup (113 g) unsalted butter, softened
  • 1/2 cup (100 g) light brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 1/4 cups (155 g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt
  • 3/4 cup (120 g) mini chocolate chips (optional)

For the Brownie Layer:

  • 1/2 cup (113 g) unsalted butter
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/3 cup (35 g) unsweetened cocoa powder
  • 1/2 cup (65 g) all-purpose flour
  • 1/4 tsp fine salt

For Topping:

  • 1 to 1 1/4 cups (170–210 g) chocolate mini eggs, roughly chopped
  • Flaky salt for finishing (optional)

Instructions

  1. Prep the pan: Line an 8-inch (20 cm) square baking pan with parchment paper, ensuring there is an overhang for easy lifting of the brookies later. Lightly grease the parchment to prevent sticking. Preheat your oven to 350°F (175°C).
  2. Make the cookie dough: In a mixing bowl, beat the softened butter with the light brown sugar and granulated sugar until creamy and smooth, approximately 2 minutes. Add in the egg and vanilla extract, mixing until fully incorporated.
  3. Whisk dry ingredients for cookie layer: In a separate small bowl, whisk together the all-purpose flour, baking soda, and fine salt. Gradually add these dry ingredients into the wet mixture, mixing until just combined. Fold in the mini chocolate chips gently if using.
  4. Press cookie layer: Evenly spread the cookie dough into the prepared pan using damp fingers or an offset spatula to create a smooth, even layer. Place the pan in the refrigerator to chill while you prepare the brownie batter.
  5. Prepare brownie batter: Melt the butter in a saucepan over low heat or in a microwave-safe bowl. Whisk in the granulated sugar and light brown sugar until the mixture appears glossy and smooth. Let the mixture cool for about 2 minutes before whisking in the eggs and vanilla extract until thick and shiny.
  6. Combine dry ingredients for brownie layer: Sift the unsweetened cocoa powder, all-purpose flour, and salt into the wet mixture. Stir gently just until combined to avoid overmixing and developing gluten.
  7. Assemble layers: Pour the prepared brownie batter evenly over the chilled cookie dough layer. Smooth the surface with a spatula. Scatter the roughly chopped mini chocolate eggs evenly over the top, pressing a few pieces gently into the batter so they adhere.
  8. Bake: Place the pan in the preheated oven and bake for 28 to 34 minutes. The brookies are done when the edges are set but the center still has a slight jiggle. A toothpick inserted into the center should come out with a few moist crumbs but no wet batter.
  9. Cool: Allow the brookies to cool completely in the pan for at least 1 hour. Use the parchment overhang to lift them out of the pan and transfer to a cutting board. Cut into 16 squares. Sprinkle with flaky salt if desired for a flavor contrast.
  10. Serve: Enjoy your brookies slightly warm for gooey, decadent centers, or fully cooled for cleaner, easier slices perfect for serving at gatherings.

Notes

  • You can substitute mini chocolate chips in the cookie layer with chopped nuts for added crunch.
  • Chilling the cookie dough layer before adding brownie batter helps prevent the layers from mixing.
  • For a dairy-free version, use vegan butter substitutes.
  • If you prefer a more cake-like brownie, slightly increase the flour in the brownie layer by 2 tablespoons.
  • Store brookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: brookies, brownie cookie combo, chocolate dessert, mini eggs, festive treats, holiday desserts, layered desserts

Find it online: https://epicrecipebox.com/mini-egg-brookies-brownie-cookie-combo-recipe/