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Slices of Easter brookies with mini egg cookie bar base topped with mini creme egg brownie top.

Easter Brookie Recipe - Mini Egg Cookie Base and Mini Creme Egg Brownie

Liz Mincin
The ultimate Easter brookie. This is a Cadbury's mini egg cookie bar topped with a fudgy Cadbury's mini creme egg brownie.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling 2 hours
Course Dessert
Cuisine American, British
Servings 9 large slices
Calories 495 kcal

Equipment

  • 8" square baking tray
  • large mixing bowl

Ingredients
  

Ingredients for Mini Egg Cookie Layer

  • ¾ cup all purpose flour or plain flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoon unsalted butter softened at room temperature
  • ⅓ cup light brown sugar (muscovado) firmly packed
  • 3 tablespoon superfine granulated sugar or caster sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 4 oz Cadbury's mini eggs half whole and half lightly crushed

Ingredients for Mini Creme Egg Brownie Layer

  • ½ cup superfine granulated sugar or caster sugar
  • ⅓ cup all purpose flour or plain flour
  • ⅓ cup cocoa powder dutch processed
  • ¼ cup powdered sugar or icing sugar
  • ¼ teaspoon salt
  • 1 egg
  • ¼ cup flavorless oil such as canola oil or sunflower oil
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 9 Cadbury's mini creme eggs half whole and half divided by slicing in half

Instructions
 

  • Begin by lining your square baking pan with parchment paper and pre-heating the oven to 325°F (165C/150C Fan).

Instructions for the Mini Egg Cookie Layer

  • Begin by creaming together the sugar, brown sugar and softened butter until light. Then add the egg and vanilla, beating to combine.
  • Sift the flour, baking soda and salt into the mixture and mix with a spatula until you have a smooth batter.
  • Add the mini eggs (see note) and stir to distribute.
  • Pour the batter into the lined baking tray and spread into an even layer with an offset spatula. Set aside while you prepare the brownie layer.

Instructions for Mini Creme Egg Brownie Layer

  • In a large mixing bowl, whisk together the egg, oil, water and vanilla to combine.
  • Meanwhile in a smaller bowl, stir together the dry ingredients - the sugar, powder sugar, flour, cocoa powder and salt.
  • Add the dry ingredients to the wet ingredients and stir with a spatula to make a thick brownie batter.
  • Pour this over the cookie layer in your baking tray and gently spread using a spatula until you have an even layer.
  • Press your mini creme eggs (both whole and halved) into the top of the brownie batter as shown in the images in the blog post above.
  • Bake in the centre of the pre-heated oven for about 40 minutes, checking for a toothpick inserted in the centre to come out mostly clean.
  • Remove from the oven and allow to cool in the tray for 2 hours before slicing.

Notes

I call for half of the mini eggs to be crushed and half to be left whole - this is to give a bit of a diversity to size and texture in the cookie. You can leave them all whole, but then they won't distribute as much through the cookie bar layer. You could also crush them all, but this will give smaller bits throughout.
To crush mini eggs, this is safest to do by pressing with a large knife or other heavy flat object that you can control easily. Don't try to cut them as they will roll easily, making this both messy and potentially dangerous.

Nutrition

Calories: 495kcalCarbohydrates: 68.7gProtein: 5.7gFat: 23gSaturated Fat: 10.9gCholesterol: 61mgSodium: 307mgPotassium: 91mgFiber: 1.6gSugar: 53.5gCalcium: 72mgIron: 1mg
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