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.
1cupCadbury Mini Eggs - Divided, half whole and half chopped
Instructions
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.
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.