These moist and fudgy Chocolate Cadburys Mini Egg Brownies are the perfect Easter treat. Loaded with everyone’s favorite mini Easter eggs, whip up a batch of these for friends and you’ll be more popular than the Easter Bunny.
Hands up if Cadbury's mini eggs are your weakness? If, like me, you count down the days until you can get your hands on them, this dessert is definitely for you.
This Easter recipe has everything you are looking for in a brownie. Crispy edges, and a fudgy middle. Plus it comes fully loaded with those Cadbury mini eggs.
- Why You Should Make Mini Egg Brownies
- Ingredients for Cadbury Mini Egg Brownies
- How to Make Easter Egg Brownies
- The Easiest Way to Line and Grease a Brownie Pan?
- Tips For Making the best Mini Egg Brownies
- Frequently Asked Questions
- Pin This Mini Egg Brownie Recipe For Later
- What Do You Think?!
- More Easy Cake & Dessert Ideas
- Printable Recipe
- Cadbury Mini Egg Brownies
- Reader Comments & Ratings
Why You Should Make Mini Egg Brownies
- Easter only comes once a year! What better excuse do you need to indulge in a Chocolate fest?
- These Easter Chocolate Brownies are the perfect easy one bowl bake. You don’t even have to use a mixer!
- Since they’re so easy they’re also great for making with the kids while they're off school.
- Furthermore this is a great way to use up leftover Mini Eggs (you know you’ll be left with a stash...)
Ingredients for Cadbury Mini Egg Brownies
Cadbury Mini Eggs - Mini eggs are a huge deal in the UK at Easter time along with Cadbury Crème Eggs and larger hollow Easter Eggs. They are available in the US and like all other Cadbury branded chocolate, it is made under license by Hersheys.
The taste and recipe is a little different to the UK. Even the color of the eggs are a little different. But whichever side of the pond you are on, they are totally delicious. You can swap in any other kind of small egg type candy.
Chocolate Chips - I use chocolate chips when baking as they melt down quickly and easily. You can use regular bars of chocolate broken down into chunks if you prefer.
Using semisweet chocolate gives the right level of richness and sweetness for me. If you prefer a darker, richer brownie, you can use bittersweet instead.
Cocoa Powder - Cocoa powder adds a bitter note, which balances out the chocolate chips. I use Dutch processed cocoa powder which is readily available and darker in color with a smoother, more mellow flavor. If you're in the UK you can also use regular cocoa powder which has a rich, intense flavor and real acidity to it.
Flour - I use all purpose flour when making these brownies but it is simple to switch in a gluten-free flour if needed.
How to Make Easter Egg Brownies
Find the full printable recipe below.
This is one of the simplest brownie recipes I've ever made.
Preheat the oven and line/grease a baking pan. Melt the butter and chocolate together in a large bowl set over simmering water. Or use the microwave.
Stir in the sugar and lightly whisked eggs into the chocolate mixture off the heat. It will look slightly grainy, which is fine.
Sift the cocoa and flour into the chocolate mixture to avoid lumps and stir in well.
Pour the mixture into the pan and bake for 20 minutes. Pull the brownies out and scatter ½ the mini eggs over the top and bake for the remaining 10 minutes.
Chop the remaining mini eggs and scatter them over the top once the brownie has completely cooled.
The Easiest Way to Line and Grease a Brownie Pan?
- Be sure to grease and line your pan with either parchment paper or foil to avoid any sticking.
- The easiest way to do this is by cutting two strips of parchment paper the same width as your pan which can crisscross each other. This makes it easier for you to lift the brownie out when baked.
- Alternatively if using foil, tear off a sheet which is slightly bigger than your pan and press it into the bottom and edges.
- You can then grease the pan with either non stick cooking spray or a butter wrapper.
- Using a butter wrapper for greasing pans is a great old school zero waste baking tip. You can stash empty butter wrappers in the fridge door ready for baking.
Tips For Making the best Mini Egg Brownies
- If you like a fudgy centre don't over bake your brownies. When you first pull the brownies out of the oven they may seem under baked but they will continue to set as they cool down.
- All ovens are different so set a timer and keep a close eye on your pan.
- It can be hard to tell when brownies are done. Insert a toothpick into the center of the brownie and if you see raw batter on the stick they need more time. Place them back into the oven for 3 minutes and test again.
The brownie is done when you can't see any raw batter on the stick. Note - you may see crumbs on the stick when the brownie is fully baked. That's fine - it's raw batter which means they're undercooked.
- Tempting as it is, let the brownies cool completely in the pan before removing them. They will be much easier to cut when cool.
- When you cut your brownies into 16 squares, use a large carving knife. Size up where to cut the rows by first cutting the whole thing into 4 quarters. This way you’re more likely to cut even pieces.
Frequently Asked Questions
Can you reheat brownies to serve them warm?
You can definitely carefully reheat brownies to enjoy them warm. Preheat the oven to 350ºC, cover the brownies with foil and bake for around 10-15 minutes until they are warmed through to your liking.
Alternatively you can microwave them by covering one portion in loosely in saran wrap and reheating on full power for 20 seconds. Check if it’s warm enough - and keep cooking and checking in 10 second increments if not.
Can you freeze brownies?
Yes absolutely! Brownies are great for batch baking and can be frozen for up to 3 months. Make sure they are fully defrosted before eating.
Pin This Mini Egg Brownie Recipe For Later
What Do You Think?!
I'd love to know what you think about this recipe! I'd be so grateful if you scroll down to the bottom of the page and leave a star rating and comment.
More Easy Cake & Dessert Ideas
Cadbury Mini Egg Brownies
- 1 stick Unsalted Butter - 1 stick = ½ Cup or 4oz
- ¾ cup Semisweet (Dark) Chocolate - chopped or chips
- 1 cup Sugar - UK use caster sugar
- ¼ tsp Sea Salt
- 3 Eggs - 2 whole, 1 yolk only - lightly beaten
- ¼ cup Cocoa Powder
- ½ cup All-Purpose Flour (Plain Flour)
- 1 cup Cadbury Mini Eggs - Divided, half whole and half chopped
- Preheat the oven to 350°F or 180°C.
- Grease and line an 8 inch square pan with parchment paper or foil. The easiest way to do this is by cutting two strips of parchment paper which can crisscross each other. This makes it easier for you to lift the brownie out when baked.
- Melt the butter and chocolate together, stirring occasionally, in a large bowl set over a saucepan containing one inch of simmering water. Or use the microwave, cooking on full power for 20 second increments, stirring occasionally until everything is melted.
- Let the chocolate mixture cool slightly off the heat. Stir in the sugar, salt and lightly beaten eggs.
- Sift in the cocoa powder and flour.
- Mix until well incorporated.
- Scrape the batter into the pan and level with a palette or cutlery knife.
- Bake for 20 minutes.
- Pull brownies out of oven and scatter the whole mini eggs over the top.
- Bake for a further 10-15 minutes until the edges are starting to crack, the brownies look set, and a toothpick inserted into the center of the pan contains crumbs but no raw batter.
- Meanwhile chop the remaining mini eggs into smaller pieces.
- Remove brownies from oven and cool completely.
- Remove from pan.
- Finally scatter the remaining Mini Egg pieces over the brownies before cutting into 16 equal pieces.
This recipe has been shared with the #CookBlogShare community hosted this week by Sisley at www.sewwhite.com