Fudgy Easter Egg Brownie Cookies

 Have I got a fabulously tasty, easy cookie recipe to share with you today, and just in time for Easter as well.  Fudgy Easter Egg Brownie Cookies! 
This is a Betty Crocker brownie cookie recipe that I adapted from the Betty Crocker site.  We just happened to have a box of brownie mix in the house and some candy coated mini-eggs so why not!
 
We also have a cookie-monster in the house that goes by the name of Dan. He loves his cookies!  And I love baking cookies, so it is really a win/win situation! 
This easy recipe results in a super fudgy-like brownie cookie that is filled with dark chocolate chunks and candy covered mini Easter eggs.  What's not to love about that!!
 From the minute I saw these cookies in an e-mail, I knew that they were something I wanted to bake.  They looked super-easy to do and we had all of the ingredients in the house.  It was the recipe for the perfect storm! 
I am a lover of Easter goodies.  There were only two times a year we got treats like this in our house when I was growing up. Christmas and Easter.
The rest of the year, goodies like this were totally verboten!
 
Easter in our house also meant we got to use our special Easter Mugs.  We never got to drink from them at any other time of the year.  I don't know what happened to them all, but my sister still has this one.
I am  really loving seeing these old treasures again. My mother took really good care of most of them through the years and everything looks brand new.  My sister is also a great caretaker of them.
 Made in Japan, these mugs sported a bird whistle on the handle.  We loved being allowed to drink our milk or juice from them on Easter morning.  I can imagine we made quite a ruckus blowing the whistles! 
We would also have been really hyped up with sugar.  Candy was only something we got a few times a year as well. Halloween, Christmas and Easter, so we would have really eaten our fill!
 We would have gotten a chocolate Easter bunny, some marshmallow filled candy eggs and then real eggs that my mother would have coloured for us the night before after we went to bed.
What a loving thing that was for my mother to do for us.  She would painstakingly color each egg with crayons from our crayon box.  My favorite ones were the ones she used all the colours on so they ended up with multi-coloured stripes.
 The eggs were never hard-boiled, always raw and we would get 3 or 4 of them apiece.  They would be sitting at each of our places at the table when we got up on Easter morning, safely placed into our coloured melamine cereal bowls.
We each had our own color.
We always had scrambled eggs for breakfast on Easter morning.  Mom would pierce the ends of the coloured eggs with a darning needle and blow them out into a mixing bowl.
 Sometimes she would let us help her.  I can remember it making my cheeks ache from the exertion of blowing.
Once the eggs were all blown out she would scramble them for us in her shiny wear-ever aluminum skillet. That skillet still lives in my sister cupboard and is just as shiny as it ever was. See . . .  a good steward.
 Once the eggs were all blown out my mother would wash out any residue with some water and then string the empty coloured shells on a piece of yarn, tying it closed like a necklace.  We would wear those eggs all day.
Our goal was always to see who could get to the end of the day with the most egg shells still intact. Oh what a picture we must have made with our chocolate covered faces and those coloured eggs hanging from our necks!
 We were not spoiled by any stretch of the imagination.  We would have gotten those few candies, and perhaps a new skipping rope and a container of bubbles to blow.  
We were happy with it all, so much so that my heart is filled with warmth just thinking about those sweet Easter memories from my childhood.
 Easter dinner was always a baked ham, that my mom would bake the night before so that it could be served cold and sliced.  Always with mustard and mashed potatoes.  Dessert would always be a lemon meringue pie, cold and jiggly from the fridge.
What are some of your Easter memories from your childhood?  Were they any traditions that your family held to?  Anything special that you only did at that time of year?
 Oh how I wish we were not in a Covid Lockdown still.  These fabulously fudgy chocolate cookies are something I would have dearly loved to bake for my grandchildren.  
Rich, chewy,  fudgy and stuffed full of lovely dark chocolate chunks and crushed mini eggs, I decorated the tops of each one with several more candy eggs prior to baking.

 They are as simple to make as stirring a few ingredients together in a bowl, letting the batter sit and then rolling it into balls.  If you can stir, then you can make these.  Better yet, why not let the children help! 
Build a new Easter Tradition of your own with them.  Fudgy Easter Egg Brownie Cookies.  They're a VERY good thing!
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Easter Egg Brownie Cookies

Yield: 21Author: Marie RaynerPrep time: 20 MinCook time: 11 Mininactive time: 5 MinTotal time: 36 MinCute, colourful, easy and delicious. Adapted from a recipe found on Betty Crocker, with a few additions.

Ingredients

• 1 box (18.3 oz/450g) fudge brownie mix
• 1/2 cup (120ml) butter, melted
• 1 TBS water
• 1 bag mini candy coated chocolate Easter Eggs (250g/about 1 1/2 cups)
• 2/3 cup (120g) dark chocolate chunks

Instructions

1. Preheat the oven to 350*F/180*C/gas mark 4. Line several baking sheets with some baking paper. Set aside.
2. Coarsely break up 1/2 cup (75g) of the Easter eggs.
3. Whisk the brownie mix, broken eggs, chocolate chunks, melted butter and water together in a bowl until well combined. Let sit for 15 minutes.
4. Roll into 1 1/2 inch balls and place 2 inches apart on a baking sheet. Flatten slightly with the palm of your hand. Press three mini chocolate eggs into the center of each.
5. Bake for 9 to 11 minutes, or until the edges are just set. (The middles should appear slightly wet.) Leave to cool on the sheets for about 5 minutes before scooping off onto cooling racks.
6.  Leave to cool completely, about half an hour. Store in an airtight container.

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