Cadbury Egg Brownies

Aimee — Wed, 16 Apr 2025 14:00:00 +0000

These Cadbury Egg Brownies are one of my new favorite Easter desserts. They start with my favorite rich, rudgy homemade brownie base and are packed with crunchy, chocolate Cadbury Mini Eggs. The chewy brownies, paired with the smooth chocolate eggs makes an irresistible combination!

This is the best Cadbury Mini Egg Brownie recipe you’ll ever find. They’re perfect for chocolate lovers, and perfect as an Easter treat! With lots of fudgy chocolate, deep flavor, and perfect crackly tops!

You might also love these Strawberry Brownies, for another chewy, bar dessert that is perfect for spring!

Why make this recipe

Rich and Fudgy: These brownies are a chocolate lovers dream, with so much chocolatey goodness all wrapped up in a fudgy brownie!
Easy to Make: All mixed in one bowl, then baked up in the oven, these are made with easy to grab ingredients, in just a few minutes of work! Without a box mix!
Perfect for Easter: The springy colors of the Cadbury Mini Eggs add a nice festive touch! Plus who doesn’t love another fun way to use up your favorite Easter candy (besides just eating them 😉 )

Ingredients Needed

This is a quick overview of the ingredients you’ll need for this Cadbury Egg Brownie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.

Granulated Sugar + Brown Sugar – Adds the perfect sweetness and chewy texture
Unsalted Butter – Melted, the butter gives the brownies their fudgy and chewy texture.
Eggs – Gives structure and helps hold everything together
Vanilla Extract – Adds a little extra flavor
All Purpose Flour – Just enough to hold the batter together
Unsweetened Cocoa Powder – to give the brownies their chocolatey base.
Salt – Balances the sweetness
Cadbury Mini Eggs – These can be found in the spring, usually from February or so till Easter. If you want these brownies other times of the year, chop up your favorite chocolate, or use Cadbury Mini Snowballs during the Christmas season.

How to make Cadbury Egg Brownies

Step 1: Whisk the Wet Ingredients. Melt the butter in the microwave and mix the sugars into the melted butter. Mix together for 2 to 3 minutes. Then mix in the eggs, and vanilla extract and stir until combined.

Step 2: Add the Dry Ingredients. Whisk the flour, cocoa powder, and salt together in a medium bowl. Add them into the wet ingredients and fold gently until combined. Fold in the chopped Cadbury Mini Egg pieces.

Step 3: Bake. Pour the batter into a lined 8in square pan. Add a few extra chopped Mini Egg pieces on top of the brownies for extra color. Bake for 22 to 28 minutes, or until a toothpick inserted in the middle comes out mostly clean, or with a few moist crumbs. Let the brownies cool completely in the pan then slice and enjoy.

Tips and Tricks:

Add Caramel Eggs Instead: Swap the Mini Eggs for chopped mini Caramel Eggs instead, for a gooey, extra rich version of these brownies!
Don’t Overbake: Fudgy brownies are the goal, so keep an eye on the brownies the last few minutes, checking them often to ensure you don’t overbake the brownies.
For Clean Slices: To get the cleanest slices, let your brownies cool to room temperature, then cool then in the fridge for about 20 to 30 minutes, then slice the brownies. also make sure to use a sharp greased knife, and clean between slices.
Double the Recipe: For even more brownies, double the recipe and bake in a 9×13 pan. This will increase the baking time to about 30-40 minutes.

Storage Instructions

Store the brownies in an airtight container at room temperature for up to 3 days. They can also be stored in the fridge for up to 5 days.

You can also freeze individual brownies by wrapping them in plastic wrap, then in foil, or a freezer safe bag. They can be frozen for up to 3 months. Thaw each brownie individually overnight in the fridge, then enjoy chilled, or microwave to enjoy warm.

Cadbury Egg Brownies are such a fun, festive, and fudgy way to celebrate Easter! They’re so rich, and loaded with the best Easter candy – what’s not to love?

More Favorite Easter Desserts

If you make this Cadbury Mini Egg Brownie Recipe please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!

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Cadbury Mini Egg Brownies

These Cadbury Egg Brownies are one of my new favorite Easter desserts. They start with my favorite rich, fudgy homemade brownie base and are packed with crunchy, chocolate Cadbury Mini Eggs. The chewy brownies, paired with the smooth chocolate eggs makes an irresistible combination!

Course Dessert

Cuisine American

Keyword cadbury egg brownies, cadbury mini eggs, easter desserts, homemade brownies, mini egg brownies

Prep Time 10

Cook Time 25

Total Time 35

Servings pieces

Calories 219kcal

Ingredients

1/2 cup melted butter (slightly cooled)
3/4 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
1/2 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1 1/2 cup Cadbury Mini Eggs (chopped)

Instructions

Preheat the oven to 350 F degrees. Line a 8×8 inch baking pan with parchment paper, and spray with nonstick spray.
Add the melted butter to a large bowl, and add in the sugars and stir for 2 to 3 minutes until the butter starts to cool down, and thickens a bit. 1/2 cup melted butter, 3/4 cup granulated sugar, 1/4 cup brown sugar
Add the eggs and vanilla and mix until combined. 2 large eggs, 1 tsp vanilla extract
Add the dry ingredients into a medium bowl, and whisk them together. 1/2 cup all purpose flour, 1/3 cup unsweetened cocoa powder, 1/2 tsp salt
Slowly stir the dry ingredients into the wet ingredients and mix until just combined.
Add in 1 cup of the chopped Mini Eggs and fold it into the chocolate batter until evenly mixed. 1 1/2 cup Cadbury Mini Eggs
Scoop the mixture into the prepared pan and spread the batter evenly on the top.
Sprinkle about 1/4 cup of the remaining Mini Egg chocolate pieces on top of the brownies.
Bake for 22 to 30 minutes, or until a toothpick inserted in the middle has a few moist crumbs (but no wet batter).
While still warm, press additional Egg pieces on top of the brownies, for looks.
Let the brownies cool completely in the pan before slicing and enjoying.

Notes

Don’t Overbake: Fudgy brownies are the goal, so keep an eye on the brownies the last few minutes, checking them often to ensure you don’t overbake the brownies.

For Clean Slices: To get the cleanest slices, let your brownies cool to room temperature, then cool then in the fridge for about 20 to 30 minutes, then slice the brownies. also make sure to use a sharp greased knife, and clean between slices.

Double the Recipe: For even more brownies, double the recipe and bake in a 9×13 pan. This will increase the baking time to about 30-40 minutes.

Nutrition

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