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Cadbury Mini Egg Brownies

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These Cadbury Mini Egg Brownies are rich, fudgy, and packed with crunchy mini eggs, making them the perfect Easter treat! A festive and fun way to enjoy seasonal candy in a delicious homemade dessert.

Ingredients

Scale
  • For the Brownies:
    • 1 cup (2 sticks) unsalted butter, melted
    • 1 cup granulated sugar
    • 1 cup packed brown sugar
    • 3 large eggs
    • 1 tsp vanilla extract
    • 1 cup all-purpose flour
    • 3/4 cup unsweetened cocoa powder
    • 1/2 tsp salt
    • 1/2 tsp baking powder
    • 1 cup Cadbury Mini Eggs, roughly crushed
    • 1/2 cup semi-sweet chocolate chips (optional, for extra chocolatey goodness)
  • For the Topping:
    • 1/2 cup Cadbury Mini Eggs, whole or slightly crushed
    • Extra chocolate chips (optional)

Instructions

  • Preheat & Prepare:
    Preheat your oven to 350°F (175°C).
    Line an 8×8-inch baking pan with parchment paper and lightly grease it.

  • Make the Brownie Batter:
    In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
    Add the eggs and vanilla extract, whisking until well combined.
    In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder.
    Gradually fold the dry ingredients into the wet ingredients until just combined (don’t overmix!).
    Stir in the crushed Cadbury Mini Eggs and chocolate chips.

  • Bake the Brownies:
    Pour the batter into the prepared pan and spread it evenly.
    Sprinkle the remaining Cadbury Mini Eggs and chocolate chips on top.
    Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).

  • Cool & Serve:
    Let the brownies cool in the pan for at least 30 minutes before slicing.
    Cut into squares and enjoy!

Notes

  • For an extra decadent treat, add extra chocolate chips to the batter and topping for a more chocolatey experience.
  • The brownies can be stored in an airtight container for up to 3 days at room temperature.

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