Ultimate Fudgy Brownie Recipe for Rich, Gooey Chocolate Bliss

• ½ cup butter, melted. Keep warm
• 1 tbsp olive oil
• 1 cup plus 2 tbsp white sugar
• 2 large eggs
• 2 tsp vanilla
• ⅓ cup crushed Cadbury mini eggs
• 1/2 cup shaved semi sweet chocolate
• ½ cup flour
• ½ cup cocoa
• 2 pinches salt

Chocolate Buttercream

• 1 cup room temperature butter
• 1 tsp vanilla
• ½ cup icing sugar
• 5 tbsp cocoa powder. If you want it even more chocolatey feel free to add another tablespoon
• 1½ tbsp cream or milk
• 1 cup crushed mini eggs for topping

• Preheat the oven to 350°F (175°C). Line an 8 x 8 inch baking pan with parchment paper, leaving an overhang on two sides so you can lift the brownies out easily after baking. Grease the pan lightly with cooking spray or a bit of butter.
• In a mixing bowl combine the hot melted butter, olive oil, and sugar. Using a hand mixer or a stand mixer with the paddle attachment, beat the mixture for 2 minutes. This step helps create the glossy, crackly top typical of great brownies—don’t rush it.
• Add the eggs and vanilla to the butter-sugar mixture and beat for another 2 minutes, until the mixture is pale and creamy.
• Sift in the cocoa, flour, and salt, then fold in the crushed mini eggs and the shaved semi-sweet chocolate. Gently fold until just combined—avoid overmixing to keep the brownies tender and fudgy.
• Pour the batter into the prepared pan, smooth the top, and lightly sprinkle with a pinch of flaky salt. Bake for 20–23 minutes. The center should be set but still fudgy—test with a toothpick: a few moist crumbs are ideal.
• Allow the brownies to cool completely in the pan on a cooling rack. Cooling fully helps the texture settle and makes them easier to frost. If you’d like to speed cooling, place the pan on a wire rack or in a cool spot.
• While the brownies cool, make the chocolate buttercream. In a bowl beat the room-temperature butter with cocoa, icing sugar, vanilla, and cream (or milk). It may look dry at first—keep mixing and beat on high for about 2 minutes until smooth and fluffy. Add another tablespoon of cocoa if you want a deeper chocolate flavor.
• When the brownies are completely cooled, spread the buttercream evenly over the top. Sprinkle the crushed mini eggs over the frosting. For the best texture, aim for a mix of finely crushed and coarser pieces—use the side of a knife or the bottom of a cup to crush them.
• Finish with another light sprinkle of salt. Salt enhances the chocolate and balances the sweetness—don’t skip it.
• Slice into nine generous squares and take a moment to savor them. These brownies are an indulgent treat—enjoy every bite.