Cadbury Egg Brownies
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These Cadbury egg brownies are fudgy brownies made with Cadbury mini eggs! A perfect Easter treat that will be enjoyed by everyone!โ
โWhen it comes to Easter candy, nothing reigns more supreme in my eyes than Cadbury mini eggs. So I figured why not make a week out of them? Five different Cadbury mini egg treats for Easter. So far this week I debuted these Easter blondies, Cadbury mini egg fudge, Bird Nest cupcakes, and Cadbury mini egg chocolate chip cookies.
And we’re ending the week with these homemade brownies chock full of Cadbury mini eggs! I used my favorite brownie recipe (because why wouldn’t I?) that is made with both melted chocolate and cocoa powder for the ultimate chocolate mixture. I then stirred mini eggs into the brownie batter and sprinkled more on top of the brownies.
If you are a fan of cadbury eggs like I am, then you are going to go crazy for these cadbury mini egg brownies!ย
Looking for another easy Easter dessert? Try these Easter Blondies, made with chocolate chips, mini Cadbury eggs, and pastel M&Mโs. Perfect for using up leftover candy and ready in no time with just one bowl!
See Also:
- These chocolate S’mores cupcakes have a graham cracker bottom, easy chocolate cupcake recipe, topped with a toasted marshmallow frosting!
- If you’re looking for an easy chocolate dessert to serve, then try making homemade chocolate covered Oreos!
- Calling all coconut lovers with these easy coconut macaroons dipped in chocolate! They are must make cookie!
Why This Recipe Works
- Perfect brownies with crackly tops
- Lots of mini eggs throughout the brownies
- Easy Easter treat everyone will love!
Ingredients Needed
- 1/2 cup plus 1 tablespoons (80 g) all-purpose flour – Be sure to spoon and level the flour into your measuring cup so you get the right amount and get fudgy brownies and not cakey brownies.
- ยฝ teaspoon salt
- ยผ teaspoon baking powder
- 2 large eggs – Use room temperature eggs so it blends smoothly into the brownie batter.
- 3/4 cups (150 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar – If you don’t have any make your own brown sugar!
- ยผ cup (60 ml) neutral-tasting oil (I used canola oil)
- 1 teaspoons vanilla extract
- ยผ cup (ยฝ stick, 57 g) unsalted butter – You can also use salted butter but you will want to omit the added salt.
- 4 ounces semi-sweet or bittersweet chocolate,chopped
- 2 Tablespoons Dutch process cocoa powder – Do not use natural cocoa powder or the texture and taste may be different as it doesnโt react the same as with baking powder. Read more here about natural vs. Dutch cocoa powder.
- 9 ounces Cadbury Mini Eggs, roughly chopped and divided (I like to keep some whole) – You could also swap out the mini eggs and use cadbury creme eggs instead. Use either mini creme eggs or chop up full size cadbury’s creme eggs.
How To Make This Mini Egg Brownie Recipe
Prep oven and pan. Position a rack in the center of your oven and preheat the oven to 350ยฐC (180ยฐC). Line an 8×8โ pan with parchment paper, or grease with non-stick cooking spray. See note below about using a metal or glass pan.
Combine dry ingredients. In a small mixing bowl, whisk together the flour, salt, and baking powder. Set aside.
Combine wet ingredients. In a large mixing bowl, whisk together the granulated sugar, eggs, brown sugar, oil, and vanilla.
Combine butter and chocolate. In a small saucepan on the stove, over low heat, melt and stir together the butter and chopped chocolate. Stir frequently to keep the chocolate from burning.
Remove from the heat and stir in the cocoa powder, whisking to combine.
Add chocolate mixture to sugar mixture. Whisk the chocolate/butter mixture into the sugar/egg mixture until smooth and combined.
Add dry ingredients. Stir, using a spatula (or wooden spoon) in the dry ingredients until just combined.
Fold in 1 cup of the Cadbury Mini Eggs.
Bake brownies. Spread batter into the prepared pan and top with remaining Cadbury Mini Eggs. Bake for 22 to 27 minutes until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Transfer the pan to a wire rack to cool completely before cutting into bars and serving.
Recipe Tips
- Watch which cocoa powder you use. I used Dutch style cocoa powder because the acidity of the chocolate is neutralized and make for a richer brownie. But also the Dutch cocoa will react with the baking powder unlike a natural unsweetened cocoa powder.
- Use quality dark chocolate. The chocolate flavor will shine in these brownies so I recommend using good quality chocolate bars for the best flavor and not chocolate chips which will not melt the same.
- Donโt overmix the brownie batter. Overmixing the brownie batter will make the brownies chewy and tough. Mix just until the last of the flour has been mixed in and then stop mixing.
- Donโt overbake. The edges should be set but the center should be slightly soft. The brownies will set up more as they cool. Look for moist crumbs on a toothpick.
- Let the brownies cool before cutting. This will help the brownies hold their shape. They need time to set up or they will be too gooey if you cut right away. Use a clean large knife and wipe it down between each cut so you get clean, neat brownies.
Recipe FAQโs
These Cadbury mini egg brownies can be stored covered, at room temperature for up to 3 days in an airtight container or covered with plastic wrap or aluminum foil. You can store in the fridge but if you do keep in mind this will result in a firmer brownie and may dry them out a bit.Should I bake brownies in a metal or glass pan?
You can use either for this brownie recipe however you will notice some differences. Brownies baked in a metal pan will bake faster, and have crispier edges. If you bake brownies in a glass pan, you may need to add on an extra 5 minutes of baking time.
Absolutely! Brownies freeze wonderfully. Once they are cooled, store them in a freezer plastic bag for up to 3 months. When ready to eat I let them sit at room temperature for a bit before enjoying. They will thaw quickly.
Yes you can if you’re short on time. But I’m telling you these brownies are way better than any boxed mix and worth the extra effort!
More Recipes To Try
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
Cadbury Egg Brownies
Ingredients
- 1/2 cup plus 1 tablespoon (80 g) all purpose flour spooned and leveled
- ยฝ teaspoon salt
- ยผ teaspoon baking powder
- 2 large eggs at room temperature
- 3/4 cups (150 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- ยผ cup (60 ml) canola oil
- 1 teaspoons vanilla extract
- ยผ cup (ยฝ stick, 57 g) unsalted butter
- 4 ounces semi-sweet or bittersweet chocolate chopped
- 2 Tablespoons Dutch process cocoa powder
- 9 ounces Cadbury mini eggs roughly chopped (some kept whole)
Instructions
- Prep oven and pan. Position a rack in the center of your oven and preheat the oven to 350ยฐC (180ยฐC). Line an 8×8โ pan with parchment paper, or grease with non-stick cooking spray. See note below about using a metal or glass pan.
- Combine dry ingredients. In a small mixing bowl, whisk together the flour, salt, and baking powder. Set aside.1/2 cup plus 1 tablespoon (80 g) all purpose flour ยฝ teaspoon salt ยผ teaspoon baking powder
- Combine wet ingredients. In a large mixing bowl, whisk together the granulated sugar, eggs, brown sugar, oil, and vanilla. 2 large eggs 3/4 cups (150 g) granulated sugar 1/4 cup (50 g) packed light brown sugar ยผ cup (60 ml) canola oil 1 teaspoons vanilla extract
- Combine butter and chocolate. In a small saucepan on the stove, over low heat, melt and stir together the butter and chopped chocolate. Stir frequently to keep the chocolate from burning. Remove from the heat and stir in the cocoa powder, whisking to combine. ยผ cup (ยฝ stick, 57 g) unsalted butter 4 ounces semi-sweet or bittersweet chocolate 2 Tablespoons Dutch process cocoa powder
- Add chocolate mixture to sugar mixture. Whisk the chocolate/butter mixture into the sugar/egg mixture until smooth and combined.
- Add dry ingredients. Stir, using a spatula (or wooden spoon) in the dry ingredients until just combined. Fold in ยฝ of the mini eggs. 9 ounces Cadbury mini eggs
- Bake brownies. Spread batter into the prepared pan and top with remaining mini eggs. Bake for 22 to 27 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven and allow to cool in pan on a wire rack until cooled. The brownies need time to cool to set up before cutting.
Notes
- Storage: Keep brownies, stored at room temperature in an airtight container for up t0 3 days. You can store in the fridge but if you do keep in mind this will result in a firmer brownie and may dry them out a bit.
- Freezing: Brownies freeze wonderfully. Once they are cooled, store them in a freezer plastic bag for up to 3 months. When ready to eat I let them sit at room temperature for a bit before enjoying. They will thaw quickly.
- Pan: You can use either for this chocolate brownie recipe however you will notice some differences. Brownies baked in a metal pan will bake faster, and have crispier edges. If you bake brownies in a glass pan, you may need to add on an extra 5 minutes of baking time.
- Canola Oil – I always use canola oil, or sometimes vegetable oil. Just keep in mind any oil will work but some may impart flavor to the brownies.
These were so delicious for Easter! I think they would also make great Spring bake sale brownies.
They absolutely would make perfect spring bake sale brownies! I’m delighted to hear that you liked them!
These were so fun with the addition of cadberry eggs! Tasty!
Happy to hear that you enjoyed them, Paula! Thanks so much!
Great recipe, it was delicious. Thanks for sharing
Thanks so much, Charah, glad you enjoyed them!
We still had mini eggs from Easter – this was such a great way to use them!
So happy to hear you enjoyed these brownies and were able to use up your leftover candy! Thank you!
We made these for Easter and they were delicious! A new favorite dessert for sure!
Great to hear, Tayler! So happy they were a hit!