Fudgy, chewy, and super delicious Easter Brownies made with mini eggs and a gluten free option. You won't be able to get enough of these brownies!

In a large bowl mix together your melted butter, vanilla extract, sugar and brown sugar until combined.

Mix in your eggs one at a time until just combined.

In a separate medium sized bowl whisk together your flour, cocoa powder, baking soda and salt and whisk together.

Slowly add your flour mixture to the wet ingredients and mix until fully combined and smooth. Fold in 1 cup of your crushed mini eggs.

Evenly spread our your brownie batter into your prepared baking dish and top with remaining crushed mini eggs.

Bake your brownies for 30-35 minutes, or until a toothpick inserted into the center comes out just clean, should have some crumbs.

Allow your brownies to cool to room temperature, slice and enjoy!