These decadent Cadbury Mini Egg Brownies are the perfect Easter dessert recipe! Combining ultra-rich, fudgy brownies with sweet and colorful milk chocolate mini eggs, they are not only delicious but beautiful, too!
Seriously, what's not to love about gooey chocolate brownies with the added crunch of those cute little candy-coated eggs? Kids go crazy for them and let's be honest, so do the adults! Who knew brownies with Cadbury eggs could be so popular, huh?
If you're a big brownie lover like me, these brownie blondies are a huge hit. For another festive and colorful bake, add these red velvet cake mix brownies to the list! You can't go wrong with either recipe.
Why You'll Love These Brownies
- One bowl - You can indulge in delicious chocolatey goodness with the convenience of only one-bowl - no mess or fuss, just pure decadence in every bite!
- Easter recipe - With the colorful Cadbury eggs resembling mini easter eggs, these brownies are a super fun and impressive treat to satisfy your guests this Easter.
- Fudgy chocolate - Dry and crumbly brownies? No, thank you! But fear not, because these brownies are the complete opposite - irresistibly fudgy, moist, and bursting with rich chocolate flavor.
- No mixer - This recipe is insanely easy. You don't even need a mixer! The batter comes together in minutes with just a whisk. They're in the oven in no time!
What Are Cadbury Mini Eggs?
If you're not familiar with Cadbury Mini Eggs, they're a popular egg-shaped Easter candy made with creamy milk chocolate and covered in a crunchy, colorful shell. Resembling cute miniature eggs, they're perfect in Easter baskets and make a great addition to dessert recipes, like these brownies! They add a delicious crunch and sweetness to the recipe, while making the brownies beautiful and festive for the Easter occasion. The best of both worlds!
For the perfect mini egg brownies, here are some helpful ingredient tips! Remember to check out the recipe card at the end of the post for a full list of ingredients.
- Butter - Use melted unsalted butter for best results. I recommend slicing sticks of butter into chunks and heating them in a bowl in the microwave for 30 seconds at a time until fully melted. You don't want the butter to get too hot that it bubbles, though!
- Eggs - Eggs add moisture and richness to the brownies and give them shiny, crackly tops. Fudgy brownies for the win!
- Vanilla - Pure vanilla extract is always better than imitation extract, for optimal flavor and deliciousness!
- Sugars - The combination of granulated sugar and brown sugar gives the brownies a rich, moist, and delicious flavor. Remember to pack the brown sugar into the measuring cup for the correct amount.
- Flour - I use all-purpose flour for these brownies, but if you’re gluten-free, you can use gluten free 1-1 all purpose baking flour.
- Cocoa Powder - Unsweetened cacao powder is what I use, but dutch processed cocoa powder and other dark cocoa powders work just as well. Avoid low-quality cocoa powder or you won't get that rich and fudgy chocolate flavor.
- Cadbury Mini Eggs - These beautiful, colorful chocolate eggs are perfect for Easter! Use a combination of crushed and whole Cadbury eggs in the brownie batter and sprinkle more on top of the brownies for a delicious taste and a pretty look!
Making this recipe is super easy! Here are step-by-step instructions for how to make mini egg brownies in one bowl:
STEP 1: Start by dividing your mini eggs into two bowls. Set one bowl of whole eggs aside for using later. Then, add the eggs in the other bowl to a sealable bag and use the back of a metal spoon to crush them into smaller chunks. It's helpful to divide and crush the eggs ahead of time so they are easy to mix into the brownie batter!
STEP 2: In a large mixing bowl, whisk together the melted butter, eggs, and vanilla extract until fully combined.
STEP 3: Add the granulated sugar and brown sugar to the bowl and mix until evenly incorporated. Try not to have chunks of brown sugar left!
STEP 4: Next, add the flour, cocoa powder, and salt to the bowl. Stir gently with a spoon until only a few flour specks remain in the batter. For a fudgy brownie, be careful not to over-mix!
STEP 5: Then, add about half of the whole Cadbury eggs and half of the crushed eggs to the brownie batter. Stir until they are evenly mixed in. Be sure to leave some eggs aside for topping the brownies in the pan later!
STEP 6: Transfer the brownie batter to an 8x8" baking pan lined with parchment paper. Use a rubber spatula to spread the batter evenly in the pan and into the corners.
STEP 7: Sprinkle the rest of the whole and crushed Cadbury mini eggs on top of the brownie batter for a pretty and colorful look. Gently press them slightly into the batter so they bake into the top of the brownies nicely.
STEP 8: Bake the brownies at 350°F for 40-50 minutes, or until a toothpick in the center comes out with just a few moist crumbs. If the toothpick comes out with wet batter on it, they're not quite done yet!
After you remove the brownies from the oven, allow them to cool in the pan for 30 minutes to finish setting up. For best results, don't slice the brownies until they are completely cool (about 1-2 hours). This will give you the prettiest slices.
Expert Baking Tips
- Use parchment paper - For an effortless brownie removal, line your baking pan with parchment paper and spray it with non-stick cooking spray. Allow some parchment paper to hang over the edges of the pan and the brownies are easy to lift out.
- Divide the Cadbury eggs - Before you start making the recipe, divide the mini eggs evenly into two bowls. Leave one bowl of whole eggs and crush the others ahead of time, so they're ready and easy to mix into the batter later.
- Measuring dry ingredients - To avoid dry and cakey brownies, measure your flour and cocoa powder using a baking scale or the scoop and level method. Never scoop your measuring cup directly into the bag of flour or you'll use too much!
- Don't over-mix the batter - Don't be too vigorous when mixing the dry ingredients into your brownie batter, or you'll end up with dry brownies! Keep it gentle and stop as soon as the flour disappears. Don't worry if there are a few stray flour specks here and there.
- Check for doneness - Stick a toothpick in the middle of the brownie pan to check if they're cooked through. If the toothpick comes out gooey with batter, pop the pan back in the oven for another 5-10 minutes. If it comes out clean or with a few moist crumbs, take the brownies out and let them cool completely before slicing.
Easy Brownie Variations
You can make these brownies with traditional ingredients as written, or make some tweaks and they easily become gluten-free. If you prefer a cake-like brownie texture, I have some tips for you, too:
- Gluten-free - Instead of all-purpose flour, use a gluten-free 1:1 all-purpose flour blend. Cadbury mini eggs are gluten-free, so just swap out the flour and you're all set! Remember not to over-mix the batter.
- Dairy-free - Unfortunately, Cadbury mini eggs are not dairy-free because they're made of milk chocolate. You can make these brownies without the mini eggs and use vegan butter instead. They won't be as festive, but they'll still be tasty!
- Super fudgy - For ultra gooey, super-duper fudgy brownies, remove them from the oven a few minutes early and let them cool in the pan. Just be careful they're not raw in the center!
- Cake-like - If cake-like brownies are more your style, no worries! Bake the brownies an extra 5-10 minutes and they will have a dryer, more cake-like texture.
If you're looking for a delicious dairy-free brownie recipe, these dairy-free brownies are fluffy and thick!
Frequently Asked Questions
Yes! Cadbury Mini Eggs do not have any gluten-containing ingredients, making them gluten-free. If you have a severe gluten allergy, always check the label to be safe, and be mindful of cross-contamination.
Cadbury eggs have a pastel-colored candy shell around a creamy and delicious milk chocolate center. Many describe the eggs to taste like milk chocolate with an added sweetness and rich vanilla flavor from the colorful candy shell.
Yes, absolutely! Instead of mini eggs, you can use Cadbury Creme Eggs instead. The creme eggs are a bit larger than the mini eggs, so you may not need to use as many to get delicious flavor throughout the brownies.
Fudgy brownies need a higher fat-to-flour ratio to achieve that moist and gooey texture. In these brownies, the combination of eggs, butter, and fat from the chocolate Cadbury eggs gives them that deliciously fudgy texture!
Yes! The facility that produces Cadbury Mini Eggs does not process any peanuts or eggs, so they are peanut-free and safe for those with peanut allergies.
Storing & Freezing
To store leftover easter egg brownies, let them cool completely before placing them in an airtight container. To keep them super moist and fudgy, wrap each brownie in plastic wrap inside the container. They store well at room temperature for 3-6 days.
To freeze brownies with Cadbury Eggs, place them in a freezer-safe container when they are completely cool. They can store in the freezer for up to 3 months, just remember to thaw them at room temperature before enjoying them again.
Top tip: After thawing the brownies, I love heating one up in the microwave for 5-10 seconds to enjoy it warm, like it's fresh out of the oven! They taste great with ice cream, too. Enjoy!
More Easter Dessert Recipes
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Cadbury Mini Egg Brownies
- 1 Large Mixing Bowl
- 1 8x8-inch Baking Pan with Parchment Paper
- 1 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon pure vanilla extract
- ¾ cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup all-purpose flour *see notes for gluten-free option
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 ½ cups Cadbury Mini Eggs divided, (half chopped, half whole)
- Preheat the oven to 350℉. Line an 8x8-inch baking pan (or a 9x9-inch pan) with parchment paper, leaving some parchment hanging over the edges for easy removal later. Spray the parchment with non-stick cooking spray.
- Divide the Cadbury Mini Eggs evenly into two bowls; one bowl with whole eggs and the other with crushed eggs. To easily crush the eggs, place them in a ziploc bag and use the back of a metal spoon to tap on the eggs and break them apart into small chunks. Set the mini eggs aside for later.1 ½ cups Cadbury Mini Eggs
- In a large mixing bowl, whisk together the melted butter, eggs, and vanilla extract until smooth and thoroughly incorporated.1 cup unsalted butter, melted, 3 large eggs, 1 teaspoon pure vanilla extract
- Add the granulated sugar and brown sugar to the bowl and mix until well combined. Try to eliminate any brown sugar clumps.¾ cup granulated sugar, 1 cup brown sugar, packed
- Gently fold the flour, cocoa powder, and salt into the batter until just combined. Be careful not to over-mix here. Remember, the batter will get mixed more when you add the cadbury eggs, so don't overdo it.1 cup all-purpose flour, ¾ cup unsweetened cocoa powder, ½ teaspoon salt
- Gently fold about ½ of the crushed cadbury eggs and ½ of the whole cadbury eggs into the brownie batter until evenly combined. Use more or less eggs as desired, but remember to save some for sprinkling on top of the brownies.1 ½ cups Cadbury Mini Eggs
- Then, transfer the batter to the prepared baking pan and use a rubber spatula to spread the batter evenly into the edges of the pan. Give the pan a few back-and-forth "wiggles" to help distribute the batter. Sprinkle the remaining crushed and whole cadbury eggs on top of the brownie batter for a pretty look.
- Bake for 40-50 minutes or until the center is just set and a toothpick inserted in the middle comes out with a few moist crumbs. For a fudgier brownie, bake closer to 40 minutes. For a cake-like brownie, bake 50-55 minutes.
- Remove the brownies from the oven and allow them to cool completely in the pan before slicing them into squares. Enjoy!