Cadbury Egg Brownies
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If you’re making Brownies this Easter, these Cadbury Egg Brownies always get attention. You get a rich, chocolatey brownie base with chunks of Cadbury mini eggs baked right in, and they melt slightly into the batter for the best texture.
This is a simple homemade brownie recipe that doesn’t take much effort but gives you that soft, fudgy center everyone wants. It’s also a great one to pair with something like Crockpot Easter Candy Clusters if you want a mix of baked and no-bake treats on your table.
They’re perfect for Easter dessert trays, gifting, or just having something ready to slice and serve when people stop by.
Why you’ll love these Cadbury Egg Brownies
Cadbury Egg Brownies for Easter Dessert Tables
This is one I make every year around Easter because it’s easy and always goes quickly. I usually chop the Cadbury mini eggs into chunks so you get little pockets of chocolate throughout instead of it all blending in.
It reminds me a bit of baking at home growing up, just simple ingredients turned into something everyone keeps going back for. And once they’re sliced and set out, they don’t last long.
Ingredients Needed for Cadbury Egg Brownies
- Unsalted butter: Gives the brownies richness and helps create that soft texture.
- Granulated sugar: Sweetens and helps create that classic shiny top.
- Brown sugar: Adds a deeper flavor and keeps the brownies moist.
- Eggs: Helps bind everything together and gives structure.
- Vanilla extract: Brings out the chocolate flavor.
- All-purpose flour: Provides structure without making them too dense.
- Cocoa powder: Gives a strong chocolate base.
- Salt: Balances the sweetness.
- Baking powder: Adds just a bit of lift.
- Cadbury mini eggs: The star of the recipe. Chop them so they distribute evenly.
How to make Cadbury Egg Brownies
**For more detailed instructions, please refer to the printable recipe card below.**
Whisk melted butter, granulated sugar, and brown sugar until smooth.
Add eggs and vanilla, mixing until glossy and combined.
Stir in flour, cocoa powder, salt, and baking powder until just combined.
Fold in chopped Cadbury mini eggs.
Pour into the prepared pan and spread evenly and press the extra chopped mini eggs on top.
Bake until the center is just set but still soft. Let cool completely before slicing.
Variations
- Add chocolate chips: Stir in extra chocolate chips for even more chocolate throughout. This makes them extra rich and slightly gooey.
- Use your favorite candy bar: You can chop up any candy you like and mix it through for a fun twist.
- Swirl in peanut butter: Add spoonfuls of peanut butter and lightly swirl before baking for a different flavor.
- Make them thicker: Use a smaller pan for thicker brownies and adjust bake time slightly.
- Add frosting: Once cooled, add a layer of chocolate or cream cheese frosting for a dessert-style brownie.
Serving Suggestions
- Add to an Easter dessert board: Slice the Cadbury Egg brownies into squares and add them to a dessert board with a mix of cookies and candy. They pair really well with your Carrot Cake Cookies with Cream Cheese Swirl and help fill out a colorful Easter spread without much extra effort.
- Serve with ice cream for an easy dessert: Warm a brownie slightly and serve with a scoop of vanilla ice cream. The warm chocolate and cold ice cream combo works every time and turns this into more of a plated dessert.
- Pair with no-bake treats: Set these out alongside Crockpot Easter Candy Clusters for a mix of baked and no-bake options. It gives a nice variety of textures and makes your dessert table feel more complete.
- Make a brownie sundae bar: Cut the brownies into smaller squares and set out toppings like whipped cream, chocolate sauce, and sprinkles. Let everyone build their own, which is always a hit at gatherings.
- Package for Easter treats or gifting: Wrap a few brownie squares in parchment or add them to small boxes or bags. They hold up well and make a simple homemade Easter treat to share.
Storage and Freezing
- How should I store Cadbury Egg Brownies?
Store brownies in an airtight container at room temperature for up to 4 days. You can refrigerate them if you prefer a firmer texture, especially if your kitchen is warm.
- Can I freeze Cadbury Egg Brownies?
To freeze, wrap tightly and store for up to 2 months. Let thaw at room temperature before serving.
Don’t forget to pin this for later!
Tips & Tricks
- Use room temperature eggs: This helps the batter mix more evenly and gives you that smooth, glossy texture. Cold eggs can make the batter seize slightly, which affects the final texture of your brownies.
- Don’t overbake the brownies: For fudgy Cadbury Egg brownies, it’s better to pull them out slightly early. The center should still look a little soft. They’ll continue to set as they cool, giving you that rich, dense texture people look for in homemade brownies.
- Chop the Cadbury mini eggs evenly: Cutting them into smaller chunks helps distribute the chocolate throughout the batter. If the pieces are too big, they can sink or create uneven pockets.
- Line your pan with parchment paper: This makes it much easier to lift the brownies out and slice them cleanly. It also prevents sticking, especially with fudgier brownies.
- Let brownies cool completely before slicing: This is key for clean cuts. Warm brownies will fall apart, while fully cooled brownies will hold their shape and give you those nice square slices.
Recommended
More Easter Ideas
Cadbury Egg Brownies
Rich chocolate brownies loaded with chopped Cadbury mini eggs. A perfect Easter dessert that’s fudgy, easy, and packed with chocolate flavor.
Video
Ingredients
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1½ cup chopped Cadbury mini eggs keep the ½ cup for sprinkling on top
Instructions
- Preheat oven to 350°F and line a 9×9 baking pan with parchment paper.
- In a bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
- Add eggs and vanilla extract, then whisk until glossy and well combined.
- Stir in flour, cocoa powder, salt, and baking powder until just combined. Do not overmix.
- Fold in 1 cup of chopped Cadbury mini eggs.
- Pour batter into the prepared pan and spread evenly.
- Sprinkle the extra chopped Cadbury mini eggs on top.
- Bake for 30–35 minutes, until the center is just set and still slightly fudgy.
- Let cool completely before slicing into squares.
Notes
Use room temperature eggs:
This helps the batter mix more evenly and gives you that smooth, glossy texture. Cold eggs can make the batter seize slightly, which affects the final texture of your brownies. Don’t overbake the brownies:
For fudgy Cadbury Egg brownies, it’s better to pull them out slightly early. The center should still look a little soft. They’ll continue to set as they cool, giving you that rich, dense texture people look for in homemade brownies. Chop the Cadbury eggs evenly:
Cutting them into smaller chunks helps distribute the chocolate throughout the batter. If the pieces are too big, they can sink or create uneven pockets. Line your pan with parchment paper:
This makes it much easier to lift the brownies out and slice them cleanly. It also prevents sticking, especially with fudgier brownies. Let brownies cool completely before slicing:
This is key for clean cuts. Warm brownies will fall apart, while fully cooled brownies will hold their shape and give you those nice square slices.
This helps the batter mix more evenly and gives you that smooth, glossy texture. Cold eggs can make the batter seize slightly, which affects the final texture of your brownies. Don’t overbake the brownies:
For fudgy Cadbury Egg brownies, it’s better to pull them out slightly early. The center should still look a little soft. They’ll continue to set as they cool, giving you that rich, dense texture people look for in homemade brownies. Chop the Cadbury eggs evenly:
Cutting them into smaller chunks helps distribute the chocolate throughout the batter. If the pieces are too big, they can sink or create uneven pockets. Line your pan with parchment paper:
This makes it much easier to lift the brownies out and slice them cleanly. It also prevents sticking, especially with fudgier brownies. Let brownies cool completely before slicing:
This is key for clean cuts. Warm brownies will fall apart, while fully cooled brownies will hold their shape and give you those nice square slices.
Nutrition
Calories: 287kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 63mgSodium: 173mgPotassium: 118mgFiber: 2gSugar: 34gVitamin A: 368IUCalcium: 40mgIron: 1mg
Tried this recipe?Let us know how it was!
