Ingredients:

  • 1 box (18 oz) fudge brownie mix
  • 2 tablespoons all-purpose flour
  • ⅓ cup canola oil
  • 2 large eggs
  • 1 bag (9 oz) mini eggs, crushed

Instructions:

  1. Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper.
  2. In a medium bowl, whisk together the fudge brownie mix and flour until well combined.
  3. Add the eggs and canola oil to the dry mixture. Mix with a spatula or spoon until just combined, being careful not to overmix.
  4. Place mini eggs in a resealable bag and crush them into chunks using a rolling pin or meat mallet.
  5. Fold ⅔ of the crushed mini eggs into the cookie dough. Use a medium cookie scoop to portion out dough onto the prepared baking sheets, spacing them about 1½ inches apart.
  6. Press the remaining crushed mini eggs into the tops of the cookie dough mounds.
  7. Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers look slightly underbaked for a fudgy texture.
  8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.