I think I’ve made the most overindulgent dessert ever?! A delicious fudgy brownie on top of a chocolate chip cookie base topped with mini eggs – it doesn’t get much better than that! This came about when I decided I wanted to share an Easter recipe with you and my mind went straight to something with mini eggs, but before I know it I was using the box brownie mix that I have had stored in the cupboard and putting it on top of a buttery, shortbread type biscuit mix and sharing it with you.
I’ve made brownies a lot and I always use the same recipe, so I decided to save time and use a box mix this time around and concentrate on getting the cookie base just right. I’m glad I did as these are super delicious and indulgent, but beware, they are HUGE!
Ingredients (Makes 9) –
A box brownie mix or this recipe from Kirbie’s Cravings.
A packet of mini eggs
For the cookie base –
130g flour
110g butter
100g brown sugar
1 Egg
1 Teaspoon vanilla extract
Chocolate chips
Method –
Line a 9inch square tin with parchment paper making sure to cover all corners and sides. Pre-heat the oven to 180 degrees.
Start by making the cookie base. Add 110g butter and 100g brown sugar in a bowl with 1 teaspoon of vanilla extract. Mix until smooth.
Add the egg and mix until creamy.
Place 130g flour into the mixture and stir until it’s smooth. Add the chocolate chips into the mixture and stir again.
Pour the mixture into the square tin making sure that all areas are covered.
Then make your brownie mix either by following instructions on box or the recipe post I linked.
Pour the brownie mixture directly onto of the cookie dough mix. Make sure when smoothing the mixture that you don’t mix the two.
Place in the oven for 35-40 minutes or until the mixture is cooked through. At 20 minutes into cooking, get out the tin and sprinkle slightly crushed mini eggs on top and let them melt, but be careful they don’t burn.
Once out of the oven, wait until the tin has cooked before removing. Cut into squares and enjoy!