Cadbury Egg Brownies

This post may contain affiliate links. Please read my disclosure policy.

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

Cadbury Egg Brownies cut into slices

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

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.
Cadbury Egg Brownie cross section

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.

Brownie batter

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.

Cadbury Egg Brownies in an 8x8 inch pan

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!
Cadbury Egg Brownie slices

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! 🙂

Cadbury Egg Brownies

Maria Azzarelli
These Cadbury Egg Brownies are fudgy, rich and loaded with Cadbury Mini Eggs. They're an easy yet impressive dessert to make every Easter!
5 from 2 votes
Save To Inbox Recipe Card Form

✉ Want to save this recipe?

Enter your email and I’ll send it straight to your inbox! As a bonus, you’ll receive new recipes ideas weekly. ♥︎

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 9 large brownies
Calories 352 kcal

Equipment

  • 8×8 inch pan

Ingredients
  

  • 113 g (1/2 cup) unsalted butter, melted
  • 150 g (3/4 cup) granulated sugar
  • 75 g (1/4 cup + 2 tbsp) brown sugar
  • 60 g (3/4 cup) cocoa powder
  • 2 eggs
  • 1 tsp vanilla extract
  • 60 g (1/2 cup) all-purpose flour
  • ¼ tsp salt
  • 210 g (1 cup) Cadbury Mini Eggs, chopped
  • extra Cadbury Mini Eggs for topping optional

Instructions
 

  • Preheat oven to 350°F. Grease an 8×8 pan and line with parchment paper.
  • 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.
  • In a medium bowl whisk the eggs, vanilla extract and salt. Slowly whisk the sugar mixture into the egg mixture until very smooth.
  • 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. If desired, top with extra Cadbury Mini Eggs.
  • Bake brownies for 20-25 minutes or until the center is just set. Cool brownies to room temperature or chill before slicing for cleanest cuts.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
  • Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/4 tsp salt.
 
  • Store Cadbury Egg Brownies in an airtight container for up to 4 days at room temperature or up to a week in the fridge.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
Calories: 352kcalCarbohydrates: 51gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 66mgSodium: 101mgPotassium: 212mgFiber: 3gSugar: 42gVitamin A: 367IUCalcium: 69mgIron: 1mg
Tried this recipe?Leave a comment below & tag @myhappybakes on social!

Similar Posts

5 from 2 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating