Yield: 6 small batch mini egg brownie cookies // Total Time: 30 min. // Disclaimer: This post includes affiliate links.
Can’t decide between a brownie and a cookie? Why not have both! These small batch mini egg brownie cookies are soft, chewy, and feature that classic brownie crackled top. Top them with mini Cadbury eggs and have a perfect little Easter treat!
Recipe notes for small batch mini egg brownie cookies:
Measuring the ingredients
My recipes are all written in grams because it is a more accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
The dough will be thin
This recipe is a hybrid of a cookie and a brownie, and the dough is more similar to the consistency of a brownie than your average cookie dough. However, don’t be alarmed! As long as you weighed your ingredients, the dough will be the perfect consistency. Just be sure to leave some room for spreading in the oven!
How to get perfectly round cookies
Because the dough for these is thin, they like to get a little misshapen in the oven. But don’t worry! Rarely do any cookies come out perfect. The way to fix this is to take a bowl or biscuit cutter that is slightly larger than your cookies, and swirl the cookie around in it on the baking sheet right when it comes out of the oven. This will put your cookie back into a perfect circle!
How to get those crackly brownie tops
Want to know the secret to those perfectly crackly brownie tops? It’s all in the eggs and sugar! Typically in my brownie recipes I will whip together the eggs and sugar with a hand mixer because it’s much easier on the arms, however this is small batch and meant to be fast! You’re going to want to vigorously whisk in the egg for 2 minutes to be able to achieve that nice crackly brownie top.
Ingredients and substitutions
Cadbury mini eggs: truly the star of this recipe. We will use about 1/2 of one of their standard 10 oz bags, which leaves the perfect amount for leftover snacking!
Unsalted butter: for flavor and for tenderizing the brownie cookies. You can use salted butter in place of the unsalted, just be sure to reduce the added salt from 1/2 tsp. to 1/4 tsp.
Semi sweet chocolate chips: for all the chocolate flavor in the brownie cookies. You can use a chocolate baking bar for this as well.
Egg: for moisture, leavening, and getting that perfect crackly top!
Light brown sugar: for moisture, sweetness, and structure.
All purpose flour: for structure and chewiness.
Baking powder: for leavening.
Baking soda: for leavening, reacts with the light brown sugar.
Salt: for balancing and bringing out the sweetness of the brownie cookies.
How to store small batch mini egg brownie cookies
If you don’t want to have six cookies in one night like I do, you can simply store the cookies in an airtight container at room temperature. They will definitely be best on day 1, but will keep fairly fresh for another 2 days after baking.
Can I make the dough ahead of time?
I am always an advocate for chilling your dough, but in this case I am not. When making the dough, the hot chocolate sugar mixture along with whipping up the eggs is what makes the tops so perfect and crackly. If you let the dough chill overnight, they will not turn out crackled on top. For that reason, I would recommend that you don’t make the dough ahead of time. You can always freeze the cookies once they are baked!
Can I double this recipe?
Of course! Simply double all the ingredients in this recipe to make 12 delicious mini egg brownie cookies.
Tools and ingredients
Cookie sheet: I absolutely love USA pan products because of their great quality. I use their cookie sheet which is always the perfect size for all of my small batch cookies!
Silicone baking mat: parchment paper will always do the job for cookies, but I like to use a silicone mat when I can to try to cut down on waste. This is the one I use.
Cookie scoops: I have gone through a lot of cookie scoops in my baking journey, and these ones have lasted me the longest without breaking. Plus they are dishwasher safe!
For a full list of tools, equipment and ingredients that I use and love, you can check out this page here.
Did you make these small batch mini egg brownie cookies?
If you made these small batch mini egg brownie cookies I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Small Batch Mini Egg Brownie Cookies
- 125 g mini candy eggs
- 56 g unsalted butter
- 90 g semi sweet chocolate
- 90 g light brown sugar
- 1 egg
- 55 g all purpose flour
- 1 tsp. baking powder
- ½ tsp. salt
- Preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or a silicone baking mat.
- Using the bottom of a bowl or cup, crush up the mini candy eggs. Set aside.
- In a small saucepan, melt together the chocolate and butter until the mixture is smooth.
- Remove the mixture from the heat and immediately whisk in the sugar.
- Add in the egg and whisk vigorously for 2 minutes. This step is super important for getting nice crackly brownie tops!
- Add in the flour, baking powder, and salt. Use a rubber spatula to fold the mixture together just until no flour streaks remain.
- Use a 3 tbsp. cookie scoop to dish out the cookies on the cookie sheet. Leave at least 2" between each cookie to allow room for spreading.
- Evenly distribute the crushed mini candy eggs over each cookie. Bake for 10 minutes.
- Use a bowl that is slightly larger than the cookies or a large round biscuit cutter and swirl it around on top of the cookies to create those perfect circular cookies. Serve and enjoy!