It’s been years since I’ve eaten a traditional Easter dinner at the house of a family member or friend. B.O.B. Bob and I usually have our Annual Easter Egg Hunt for Money the day before Easter, which means that we’re just too tired to bother with cooking a big holiday dinner the day after. And, since my parents are almost always in town for the hunt, it means we wake up early for church with them and then head someplace to eat afterward.
This year is a bit different without my Mom being here. The first holiday without someone is always the worst. I know this from losing my brother a few years ago. You just don’t seem to know what to do with yourself. Everything is altered. With my Mom, I’m sure it won’t be any different. So, you know what? I’m not even going to pretend. Instead of doing things the same, I’m just going to embrace the different.
Instead of waking up at the buttcrack of dawn to go to church, this year we’ll be sleeping in. We’ll meet my Dad at the late service instead. After that, we’ll still go out to eat. However, I’ll choose a new place to go this year. One without any memories. Because honestly, I just think in order for me to get through this first holiday without her, I just can’t face the memories. One day they’ll be comforting, but for now, they just hurt too much.
Ingredients:
- 1 (18.3-oz.) Box Fudge Brownie Mix
- 1/4 Cup All-Purpose Flour
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Espresso Powder
- 1/2 Cup Canola Oil
- 2 Eggs
- 1 Tablespoon Vanilla
- 1 (10-oz.) Bag Cadbury Mini Eggs, Divided
Directions:
- Preheat oven to 375 degrees.
- In a large bowl, whisk together the brownie mix, flour, salt, and espresso powder.
- Add the oil, eggs, and vanilla. Mix until combined.
- Place half of the Cadbury Mini Eggs into a large sealed bag and smash them with a meat mallet or rolling pin. Fold the smashed Cadbury Mini Eggs into the brownie batter.
- Use a cookie scoop or tablespoon to drop mounds of the batter onto a parchment paper-lined baking sheet.
- Bake for 8 to 10 minutes, or until just cooked through.
- Remove the cookies from the oven and garnish them immediately with the reserved Cadbury Mini Eggs.
Suggestions:
- You can omit the espresso powder from this recipe if you choose. It helps to bring out the chocolate flavor but isn’t absolutely necessary.
- I normally use a Silpat when I bake cookies, however, with this recipe I feel that parchment paper works best. It’s easier to peel the cookies off of it when they have cooled.
- These cookies will spread out a bit while baking, so bake them in several small batches. Use a new piece of parchment paper for each batch of cookies.
- This recipe will yield approximately 1 1/2 to 2 dozen cookies, depending on the size you make them.
Improvements:
- If you can’t find Cadbury mini eggs, replace them with M&M’s or chocolate chips.
- Sandwich a toasted PEEPS in between two of these cookies for a super-decadent Easter cookie sandwich.
Ingredients:
- 1 (18.3-oz.) Box Fudge Brownie Mix
- 1/4 Cup All-Purpose Flour
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Espresso Powder
- 1/2 Cup Canola Oil
- 2 Eggs
- 1 Tablespoon Vanilla
- 1 (10-oz.) Bag Cadbury Mini Eggs, Divided
Directions:
- Preheat oven to 375 degrees.
- In a large bowl, whisk together the brownie mix, flour, salt, and espresso powder.
- Add the oil, eggs, and vanilla. Mix until combined.
- Place half of the Cadbury Mini Eggs into a large sealed bag and smash them with a meat mallet or rolling pin. Fold the smashed Cadbury Mini Eggs into the brownie batter.
- Use a cookie scoop or tablespoon to drop mounds of the batter onto a parchment paper-lined baking sheet.
- Bake for 8 to 10 minutes, or until just cooked through.
- Remove the cookies from the oven and garnish them immediately with the reserved Cadbury Mini Eggs.
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