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Lyna Recipes

Mini Egg Brownie Cookies

Fudgy brownie-style cookies loaded with mini chocolate eggs and dark chocolate chunks, finished with flaky sea salt.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 14 cookies
Ingredients Method Notes

Ingredients
  

  • 113 g unsalted butter
  • 60 g dark chocolate melted
  • 100 g brown sugar
  • 80 g granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 53 g cocoa powder about 1/2 cup + 2 tbsp
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder optional
  • 200 g mini chocolate eggs lightly crushed
  • Flaky sea salt for topping

Method
 

  1. Preheat oven to 350°F (175°C) and line baking tray with parchment paper.
  2. Melt butter and dark chocolate together until smooth.
  3. Whisk sugars, egg, and vanilla until thick and glossy.
  4. Mix melted chocolate into egg mixture slowly.
  5. Add cocoa powder, baking soda, salt, and espresso powder; stir to form thick dough.
  6. Fold in most of the mini eggs.
  7. Chill dough for 20 minutes.
  8. Scoop dough onto tray and top with remaining mini eggs.
  9. Bake for 10–12 minutes until edges are set but centers soft.
  10. Sprinkle flaky sea salt while warm and cool before serving.

Notes

Do not overbake or cookies will lose their fudgy center. Chill dough before baking to control spreading. Best eaten within 2–3 days for best texture.