Brownie Egg Cookies (Print Version)
# Ingredients:
→ Base
01 -
One 18 oz box fudge brownie mix
02 -
2 tbsp plain all-purpose flour
03 -
1/3 cup vegetable oil (like canola)
04 -
Two large eggs
→ Mix-in
05 -
A 9 oz bag of small chocolate eggs, crushed
# Instructions:
01 -
Set your oven to 350°F and let it preheat. Cover two baking trays with parchment paper.
02 -
Stir together the brownie mix and flour. Add the eggs and oil, then mix until everything’s smooth.
03 -
Throw the mini eggs into a resealable bag. Smash them into pieces using a rolling pin.
04 -
Gently fold in about two-thirds of the crushed eggs into your dough. Scoop dough onto the trays, spacing them 1.5 inches apart. Press the rest of the crushed eggs lightly on top.
05 -
Pop them into the oven for 8-10 minutes until the edges look done. Let them cool on the tray for 5 minutes before moving to a wire rack.
# Notes:
01 -
Keeps well for 4-5 days at room temp.
02 -
Freeze for up to 3 months for later snacking
03 -
Awesome for Easter!