Fudgy Easter Brownies with Mini Eggs

Heat your oven to 350°F. Line a 9-inch square pan with cooking parchment paper.

Place mini candy eggs in a resealable food-storage plastic bag and seal. Using a rolling pin or hard object, crush them into smaller pieces; set aside.

In a medium-sized bowl, stir brownie mix, eggs, oil, and water until well blended. Add 1/2 of the crushed mini eggs to the mixture; stir until evenly combined. 

Spread in prepared pan. Evenly top with remaining 1/2 crushed mini eggs.

Bake for about 35 minutes or until a toothpick inserted 2 inches from the side of the pan comes out almost clean.

Let the brownies cool in the pan for a few minutes. Then, pull them out of the pan and let cool completely. The parchment paper helps the brownies slide out easily. 

Use a sharp knife to cut into 9 pieces!