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 9x9 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!