These delicious Cadbury Mini Egg brownies are the perfect Easter dessert. They are rich, gooey, and dense brownies with a festive topping!
Cadbury eggs are a traditional Easter staple. The Cadbury mini eggs are made of chocolate and perfect dessert toppings. These mini egg brownies are a perfect Easter dessert.
These brownies are festive, colorful, and perfect for Easter celebrations.
What are Cadbury Mini Egg Brownies?
These mini egg brownies are a festive dessert that’s perfect for Easter. They are cake-like dark chocolate brownies topped with Cadbury mini eggs. The mini eggs are milk chocolate, which provides more sweetness to the dark chocolate brownies.
Ingredients Needed to Make Mini Egg Brownies
- Cadbury mini chocolate eggs
- Flour
- Granulated sugar
- Powdered sugar
- Hershey’s Special Dark cocoa powder
- Butter
- Eggs
- Baking powder
- Vanilla
How to Make Cadbury Mini Egg Brownies
These Cadbury mini egg brownies are simple to make. Even for a novice baker!
First, allow the butter to come to room temperature. Using room-temperature butter is very important for this recipe! Combine the butter, granulated sugar, and vanilla in a bowl. Then stir in the eggs. Finally, add the dark cocoa powder. Stir until well combined.
In a separate bowl, whisk together the flour and baking powder. Then add the flour and baking powder mixture to the wet ingredients. It may help to add the flour mixture in parts. For example, add a third of the flour mixture and stir until well combined. Then add another third and stir. And add the final third and stir again until well combined. Finally, add the powdered sugar.
Why Add Powdered Sugar to Brownie Batter?
The powdered sugar interferes with the gluten formation in the flour. This leads to a fudgier brownie texture. Fudge-like brownie recipes typically use a 50/50 ratio of sugar to powdered sugar. Overall, this recipe is for more cake-like brownies. But the powdered sugar keeps them from becoming a simple chocolate cake.
Tips for More Cake-Like Brownies
I prefer more cake-like brownies. A few ways to ensure more cakey consistency include adding more flour, only using granulated sugar, adding baking powder and baking soda, and adding an additional egg. For this recipe, I only did a few of those things. The result was a fluffy brownie with a slightly fudgy texture.
So how did I achieve my cake-like brownie? I mixed baking powder into my flour. The baking powder gives the brownies a little more rise. And I used 3 eggs instead of the typical 2. Eggs help the brownies rise and give them a fluffier texture.
Pour the brownie batter into an 8×8 lined baking pan. Bake in a 350-degree oven for 20 minutes. Then remove the brownies from the oven and sprinkle them with whole Cadbury Mini Eggs. Place the brownies back in the oven and bake for an additional 20 minutes. Remove from the oven and top with crushed mini eggs.
How to Crush the Mini Eggs
Fill a small Ziploc bag with Cadbury Mini Eggs. Use a cooking mallet, rolling pin, or ladle and crush the eggs. Or chop the eggs on a cutting board using a sharp knife.
Use leftover Cadbury Mini Eggs to make these fun Cadbury Mini Egg Cookies!
The Best Way to Line a Brownie Pan
Brownies can sometimes be a pain to remove from the pan. But with this method, that’s no longer a problem! First, lightly spray an 8×8 baking pan with cooking oil. I like to use coconut oil, but whatever you prefer is fine. Then, cut two pieces of parchment paper into 8″x14″ strips. Lay one piece of parchment paper inside the baking pan horizontally. Then lay the other vertically. The parchment paper should form a cross shape and cover all four sides of the pan.
When the brownies are finished baking, allow them to cool for 10-15 minutes. Then grab the edges of the bottom layer of parchment paper. Then simply lift out the brownies. Allow them to cool thoroughly before slicing them into squares.
Not only is cutting the brownies easier but washing the baking pan is a breeze too!
How to Store These Easter Brownies
Store these brownies are room temperature in an airtight container or wrapped tightly in plastic wrap. They should last 5 days to a week like this. That means these brownies are great for baking ahead of time! Bake them in advance and then serve them as dessert on Easter. Or add them to a fun Easter charcuterie board!
Make Your Life Easier!
If you’re thinking you want to make these brownies, but don’t have the time or feel overwhelmed, don’t! Just grab a box of your favorite brownie mix and then add the Cadbury mini eggs! Fun, festive food doesn’t need to be more complicated!
More Fun Dessert Recipes
Mini Egg Brownies
Ingredients
- 3/4 cup butter room temperature
- 1 1/2 cups granulated sugar
- 1 1/2 tsp vanilla
- 3 eggs
- 1/2 cup dark cocoa powder
- 3/4 cup flour
- 1 tsp baking powder
- 1/8 cup powdered sugar
- 8 oz Cadbury mini eggs
Instructions
- Preheat oven to 350 degrees.
- Combine room-temperature butter, sugar, and vanilla in a large mixing bowl.
- Stir in the eggs.
- Stir in the dark cocoa powder.
- In a separate bowl, whisk together flour and baking soda.
- Slowly stir the flour and baking soda mixture into the wet ingredients.
- Pour the brownie batter into a greased and lined 8×8 baking pan.
- Bake at 350 degrees for 20 minutes.
- Remove the brownies from the oven and sprinkle half of the Cadbury mini eggs on top.
- Place the brownies back in the oven and bake for another 20 minutes.
- Pour the remaining Cadbury mini eggs into a Ziploc bag. Then crush them with a cooking mallet.
- Remove the finished brownies and sprinkle the crushed Cadbury mini eggs on top.
- Allow them to cool for at least 10-15 minutes before removing them from the baking pan.
- After they cool fully, cut them into pieces and enjoy!
Just pinned this brownie recipe. I love those mini eggs and of course brownies are so good – I bet I’d love these!
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