Cadbury Egg Brownies

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These Cadbury Egg Brownies are fudgy, rich and loaded with Cadbury Mini Eggs. They’re an easy yet impressive dessert to make every Easter!

These Cadbury Egg Brownies are a festive twist on my Ultra Fudgy Brownies. They’re rich, fudgy, loaded with chopped Cadbury Mini Eggs and complete with signature crackly tops! These brownies are such a fun and easy way to celebrate Easter or just spring. If you love Cadbury Mini Eggs, you have to try my Cadbury Egg Cookies!

More Easter Desserts You’ll Love

• Strawberry Crumb Bars
• Carrot Cake Loaf
• Sugar Cookies with Hershey Kisses
• Small Batch Dinner Rolls
• Matcha Sugar Cookies

Ingredient Breakdown

Butter – provides flavor and texture. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt.

Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture.

Cocoa powder – gives the brownies their chocolate flavor! I always use natural unsweetened cocoa powder.

Eggs – binds the ingredients and provides structure.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

All-purpose flour – just a bit of flour gives the brownies structure while still keeping them fudgy.

What Makes A Brownie Fudgy?

• Use melted butter instead of softened butter – creaming softened butter incorporates too much air into the batter which makes brownies cakey.
• Brown sugar – brown sugar adds extra moisture.
• No leavening agents – the lack of baking powder/soda prevents them from rising and keeps them dense.
• Small amount of flour – using too much flour results in brownies with a cakey texture.
• Shorter baking time – brownies should still be a little gooey when you take them out of the oven.

The Secret To Brownies With Crackly Tops

• The signature crackly brownie top comes from dissolving the sugar in the butter. To do this, you have to melt the butter over low heat. Once melted, mix in the sugars and stir until dissolved.
• Mix the eggs and sugar very well until completely smooth.

How To Make Cadbury Egg Brownies

1. Melt butter in a small pot over low heat. While still on heat, add both sugars. Once they’re dissolved, whisk in cocoa powder. Remove from heat and set aside.

2. In a medium bowl whisk the eggs, vanilla extract and salt. Slowly whisk the sugar mixture into the egg mixture until very smooth.

3. Fold in flour until almost combined leaving a few streaks of flour. Fold in the chopped Cadbury Mini Eggs until just combined then pour batter into the prepared pan.

4. Bake at 350°F for 20-25 minutes or until the center is just set. Cool to room temperature or chill before slicing for cleanest cuts. Store Cadbury Egg Brownies in an airtight container for up to 4 days at room temperature or up to a week in the fridge.

Pro Tips For Cadbury Egg Brownies

• Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
• Don’t overmix the batter after adding the flour. There should still be streaks of flour when you add the chopped Cadbury Mini Eggs.
• Don’t be tempted to over bake these. They will still be a little gooey when you remove them from the oven but they’ll continue to bake as they cool.
• Use a metal pan! Glass pans retain heat for longer resulting in unevenly baked brownies.
• Make sure your parchment paper hangs over the sides of the pan for easy removal after baking!

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂