Cadbury mini egg brownies are an Easter treat no one can resist! Learn to make the perfect brownie using simple baking staples including real cocoa, eggs, and vanilla extract, in just one bowl, and no electric mixer!
These Cadbury egg brownies are rich and chocolaty with moist crumbs and loads of crunchy candy-coated mini eggs and the best part is, they’re ready to devour in just over 30 minutes!
Want to save this recipe?
Enter your email below and we’ll send this idea straight to your inbox (plus you’ll receive fun weekly ideas from us too!)
Easy Mini Egg Brownies
Cadbury brownies are what I like to call my Easter brownies! They’re so easy to make from a classic brownie recipe, but because Cadbury mini eggs only make a seasonal appearance, they are extra special for Easter.
While I do love Cadbury mini eggs enough to wish we had access to them all year long, there’s something I love about the anticipation every year of being able to make these mini egg cookie bars, these Cadbury egg cookies, and bunny bait that makes it worth the wait!
Cadbury mini egg brownies rank right up there with this Easter cake, one of my favorite Easter desserts. They’re rich, chocolatey, and fudgy plus soft and gooey on the inside! And all topped with a layer of festive Cadbury mini egg pieces!
So, grab a bowl and a whisk, and let’s get started. I just know you’ll love these as much as I do.
Why you’ll love this Recipe
- Easy to make – these homemade brownies are made in one bowl and can be mixed by hand. No electric mixer or stand mixer is needed!
- Simple ingredients – made entirely from scratch using simple baking staples and real cocoa.
- Rich and fudgy – a foolproof recipe for making brownies with the perfect texture. Plus, they’re made even better with the crunch of candy-coated chocolate mini eggs!
Ingredients in mini egg brownies
Ingredient Notes
- Unsalted butter – it’ll be melted and then cooled because adding hot butter to the batter will only cook the eggs. We don’t want that. Use unsalted butter to control the amount of added salt. If using salted butter is your only option, there is no need to add extra salt.
- Unsweetened cocoa powder – not to be confused with hot chocolate mix! pure unsweetened cocoa powder is bitter and needs granulated sugar to become the sweet chocolatey goodness we need it to be. Again, this is how we control what we’re putting into our brownie batter.
- Baking powder – the leavening agent used to give the Cadbury brownies a rise. Make sure it hasn’t expired, otherwise it won’t work.
- All-purpose flour – make sure to measure your flour properly. Use a kitchen scale or the spoon and level method to ensure you’re not adding too much flour.
- Cadbury mini eggs – these are hard to miss come Easter time. They’re usually found anywhere you find candy and chocolate: Walmart, your local grocery store, and bulk food stores. If you’ve got extra mini eggs left over, there’s no law against making another batch later on! If you have extras, make these mini egg cheesecakes!
How to make Cadbury Brownies
If you’ve ever made homemade brownies, you can make these! And if you’ve never made homemade brownies and only go with the box stuff, you can still make these! They’re as simple as just mixing some ingredients together, topping with mini eggs, and baking!
Honestly, the hardest part is cutting them into squares at the end. That, or not eating them all!
Before you start with the mixing, preheat your oven to 350 degrees and lightly grease the bottom of an 8×8 baking pan then line it with parchment paper. Then set the pan aside for later!
1 – make the brownie batter
- Melt the butter in the microwave (in a microwave safe bowl) then allow it to cool before adding the next ingredients. If you add hot butter, you risk accidentally cooking the eggs and that’s no good.
- Add the cocoa powder and sugar to the butter and whisk until combined.
- Add in the eggs, vanilla extract, and salt. Mix until the eggs are just incorporated.
- Slowly add in the flour and baking powder. Again, mix until everything is mixed together.
- Fold in half of the mini eggs to finish off the brownie batter! Make sure to fold them in rather than use a hand mixer so that you don’t end up with just a bunch of tiny little pieces.
2 – bake the mini egg brownies
- Pour the brownie batter into the pan you prepared earlier. Spread it out gently and evenly using a spatula.
- Sprinkle the other half of the chopped mini eggs on top of the batter, trying to spread them out evenly across the batter.
- Place in the oven and bake for 20-25 minutes or until a toothpick inserted into the middle (always the middle!) of the brownies comes out almost clean. If it comes out gooey, check them in another few minutes.
- Remove from the oven and let the brownies cool in the pan until they reach room temperature.
Once the brownies are cooled, you can cut them either in the pan or lift the piece of parchment paper out of the pan and cut into squares!
Serve these mini egg brownies by themselves or brownies are always delicious topped with a big scoop of vanilla ice cream! These are really yummy slightly warm (while the chocolate is still gooey) and at room temperature!
How to Store Mini Egg Brownies
Store any leftover brownies in an airtight container for up to the three days at room temperature! I typically either put them in some sort of cookie jar, zipper top bag, or the same glass baking pan with a lid on top!
If you’d like to freeze these Cadbury egg brownies, slice them into squares and freeze individually rather than all together. You can either wrap each brownie up in plastic wrap or you can layer them in a freeze bag with parchment paper between them to make it easy to grab as many you want!
Just let them come to room temperature then enjoy! They’re perfect for when you’re craving some Cadbury mini eggs after Easter!
Expert Tips & Storage Information
Switch up the mix-ins – turn mini egg brownies into something completely different by swapping the chocolate eggs with M&Ms, Reese’s peanut butter cups, candied nuts, or even white chocolate chips.
Clean slices – using a plastic knife is a great way to slice the brownies without having a buildup of brownie residue on the knife (although pretty delicious to pick off and eat!). You can also use a large sharp knife and wipe in between each cut.
Recipe FAQs
Are these Cadbury brownies fudgy or cakey?
You’ll notice that we only use two eggs and melted butter instead of oil. If we were to use three eggs and oil, or two eggs plus one extra egg yolk, for example, these brownies would be extra moist and fudgy, however, for the brownies to hold up to all those crunchy mini eggs, we need the brownies to be a bit more sturdy. So, these fudgy brownies are slightly more cakey. Plus, you can’t beat that real butter flavor.
Can I use a larger baking pan?
This recipe for easter egg brownies is meant to be used in an 8×8 square baking pan, however, if you’re ok with thinner brownies, by all means, use a larger pan. Or you can double the recipe and use a 9×13 pan – the thickness and baking time will be slightly different.
More Easter Treats
Try out one of these yummy Easter treats after these mini egg brownies!
- Easter Oreos – an easy dessert with a clever result! Oreo cookies dipped in pastel-colored melting chocolate and then decorated with all the Easter themes. Bunnies, eggs, little chicks, you name it!
- Easter trifle – you’ll love this Easter trifle as not only a dessert but a beautiful centerpiece! Layers of funfetti cake, colored pudding, and whipped cream come together with under an hour of prep time.
- Easter cake –
- Peanut butter eggs – homemade chocolate peanut butter cups shaped like Easter eggs and taste just like Reese’s!
- Bunny cupcakes – adorable Easter cupcakes made with moist vanilla cupcakes topped with buttercream frosting and marshmallow Easter bunny ears.
Want more Goodies?
Want more delicious recipes just like this one? Enter your first name and email address in the form below to join the Play Party Plan community! You’ll receive weekly recipes and party ideas directly to your inbox!
Cadbury Mini Egg Brownies
Ingredients
- ½ cup unsalted butter melted and cooled
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ tsp salt
- 1 ¼ cups all purpose flour
- ¼ tsp baking powder
- ¾ cup chopped Cadbury mini eggs divided
Instructions
- Preheat your oven to 350 degrees and lightly grease the bottom of an 8×8 baking pan then line it with parchment paper.
- Melt the butter in the microwave (in a microwave safe bowl) then allow it to cool before adding the next ingredients.1/2 cup unsalted butter
- Add the cocoa powder and sugar to the butter and whisk until combined.1/2 cup unsweetened cocoa powder, 3/4 cup granulated sugar
- Add in the eggs, vanilla extract, and salt. Mix until the eggs are just incorporated.2 large eggs, 1 tsp pure vanilla extract, 1/2 tsp salt
- Slowly add in the flour and baking powder. Again, mix until everything is mixed together.1 1/4 cups all purpose flour, 1/4 tsp baking powder
- Fold in half of the mini eggs to finish off the brownie batter!3/4 cup chopped Cadbury mini eggs
- Pour the brownie batter into the pan you prepared earlier. Spread it out gently and evenly using a spatula.
- Sprinkle the other half of the chopped mini eggs on top of the batter, trying to spread them out evenly across the batter.
- Place in the oven and bake for 20-25 minutes or until a toothpick inserted into the middle (always the middle!) of the brownies comes out almost clean.
- Remove from the oven and let the brownies cool in the pan until they reach room temperature. Then serve immediately!
Leave a Reply