Mini Egg Brownies
Like a burst of spring in every bite, these BeeMaid Honey Mini Egg Brownies are the ultimate way to sweeten up the season. Rich, fudgy, and irresistibly
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.beemaid.com.
Cooking tools:
- Stand mixer
- Hand mixer
- Offset spatula
- Baking pan
- Parchment paper
- Pot
- Mixing bowl
- Spatula
- Chef's knife
- Cutting board
- Toothpick
- Oven
- Stove
- Airtight container
- Refrigerator
- Freezer
Ingredients
- ½ cup Salted Butter
- ½ cup BeeMaid Honey
- ½ cup Granulated Sugar
- 2 Large Eggs, room temperature
- 1 cup Cocoa Powder
- ⅓ cup Gluten Free Flour
- 2 Tbsp. Cornstarch
- ½ tsp. Fine Sea Salt
- ⅛ tsp. Xanthan Gum (see note)
- ⅛ tsp. Baking Soda
- 1 cup Mini Eggs, chopped
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