Mini Egg Brownie Cookies (Print Version)

# Ingredients:

→ Base

01 - 1 box (18 oz) fudge brownie mix
02 - 2 tablespoons all-purpose flour
03 - ⅓ cup canola oil
04 - 2 large eggs

→ Mix-in

05 - 1 bag (9 oz) mini eggs, crushed

# Instructions:

01 - Preheat oven to 350°F. Line two cookie sheets with parchment paper.
02 - Whisk brownie mix and flour together. Add eggs and oil, mix until combined.
03 - Place mini eggs in resealable bag and crush into chunks with rolling pin.
04 - Fold ⅔ of crushed mini eggs into dough. Scoop onto sheets 1½ inches apart. Press remaining pieces on top.
05 - Bake 8-10 minutes until edges are set. Cool on sheets 5 minutes before transferring to rack.

# Notes:

01 - Stores 4-5 days at room temperature
02 - Can be frozen up to 3 months
03 - Perfect Easter treat

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